Entree: Argentina – Argentine Italian Cuisine – Tortilla de Papas (Spanish-style potato and onion omelette cooked slowly until set)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 40 min

Cook 15 min

Additional 10 min

Total 1 hr 5 min

Ingredients

- 6 large eggs (approx. 300 g)
- 2 lb (900 g) starchy potatoes (Russet or Yukon), peeled and thinly sliced
- 1 large onion (8 oz / 225 g), thinly sliced
- 1/2 cup (120 ml) olive oil, plus 1–2 tbsp (15–30 ml) reserved for frying
- 1 tsp (5 g) fine salt, plus more to taste
- 1/4 tsp (1 g) freshly ground black pepper
- 2 tbsp (8 g) fresh parsley, chopped (optional)

Instructions

1. Peel potatoes and cut into thin slices about 1/8-inch (3 mm) thick; place in cold water to remove excess starch, then drain and pat dry.
2. Heat the 1/2 cup (120 ml) olive oil in a large nonstick or heavy skillet over medium-low heat. Add the sliced onions and potatoes, season with 1/2 tsp (2.5 g) of the salt, and cook gently, stirring occasionally, until potatoes are tender but not browned, about 15–20 minutes.
3. Using a slotted spoon, transfer the cooked potatoes and onions to a colander set over a bowl to drain; reserve the cooking oil. Let cool slightly.
4. In a large bowl, beat the eggs with the remaining 1/2 tsp (2.5 g) salt and the black pepper. Add the cooled potatoes and onions and gently fold to combine, taking care not to break the potatoes excessively.
5. Wipe out the skillet leaving a thin film of the reserved oil (add 1–2 tbsp / 15–30 ml oil if needed) and heat over medium-low. Pour the egg-potato mixture into the skillet, press down gently to form an even layer, and cook undisturbed until the edges begin to set and the bottom is golden, about 6–8 minutes.
6. To flip, slide the tortilla onto a large plate, invert a clean plate over the skillet, flip the plate and slide the tortilla back into the skillet to cook the other side; cook until fully set and lightly golden, about 5–7 minutes more.
7. Slide the tortilla onto a serving plate and let rest for 5–10 minutes. Sprinkle with chopped parsley if using, slice into wedges, and serve warm or at room temperature.