Argentinian
Tortilla de papas
A classic Argentinian tortilla with tender fried potatoes, sweet onion, and eggs cooked until golden outside and slightly moist in the center. It is best served warm or at room temperature, cut into thick wedges.
Ingredients
- Potatoes500g
- Large eggs4
- Yellow onion1 small
- Sunflower oil2 cups, for frying
- Fine salt1 tsp, or to taste
- Freshly ground black pepper1/4 tsp
Method
- Peel the potatoes and cut them into thin half-moons about 3 mm thick.
- Peel the onion and slice it thinly.
- Heat the sunflower oil in a medium skillet over medium heat until shimmering but not smoking.
- Add the potatoes and onion, season lightly with salt, and cook gently, stirring now and then, until the potatoes are tender but not browned, about 15 to 18 minutes.
- Drain the potatoes and onion well in a colander, reserving 1 tablespoon of the cooking oil.
- Beat the eggs in a bowl with the remaining salt and black pepper.
- Fold the warm potatoes and onion into the beaten eggs and let the mixture rest for 5 minutes so the potatoes absorb some egg.
- Heat the reserved tablespoon of oil in a 20 cm nonstick or well-seasoned skillet over medium heat.
- Pour in the potato and egg mixture, spread it evenly, and cook until the edges set and the bottom is golden, about 5 to 6 minutes.
- Place a flat plate over the skillet, carefully invert the tortilla onto the plate, then slide it back into the skillet uncooked side down.
- Cook for 3 to 5 minutes more, leaving the center slightly jugosa if desired, or a little longer for a fully set tortilla.
- Let the tortilla rest for 5 minutes before cutting into wedges.
Common questions
Can I use olive oil instead of sunflower oil for tortilla de papas?
Yes, but use mild olive oil rather than extra-virgin if you want a more neutral flavor. Keep the heat moderate so the oil doesn’t smoke, and reserve a little for finishing the tortilla in the pan.
How do I keep the potatoes from browning or turning crisp?
Cook them gently over medium heat, not high heat, and stir occasionally so they soften evenly. The goal is tender potatoes, not fried ones. If they brown, the tortilla will taste more roasted and less silky.
What are the most common mistakes when making tortilla de papas?
The biggest mistakes are overcooking the potatoes, not draining them well, and setting the heat too high when cooking the egg mixture. Also avoid flipping too early; wait until the base is firmly set before turning.
Can I make tortilla de papas ahead of time, and how should I store it?
Yes. Let it cool, cover, and refrigerate for up to 3 days. Reheat gently in a skillet over low heat or serve at room temperature. It’s often just as good, or even better, the next day.
What should I serve with tortilla de papas?
Serve it warm or at room temperature with a simple green salad, crusty bread, or as part of tapas. It also works well in a sandwich. A little allioli or mayonnaise is a common accompaniment.