Spanish Tortilla de Papas
Tortilla de Papas
A thick potato and egg omelet that's a staple of Argentine home cooking. Served at room temperature, it's perfect for picnics, lunch, or a light dinner.
Spanish Tortilla de Papas (Tortilla de Papas)
A thick potato and egg omelet that's a staple of Argentine home cooking. Served at room temperature, it's perfect for picnics, lunch, or a light dinner.
- 4 medium potatoes (about 600g), peeled and thinly sliced
- 1 large onion, thinly sliced
- 6 large eggs
- 1/2 cup olive oil (for frying)
- Salt and pepper to taste
Wine Pairing
Young red or crisp white
- •Home kitchens—this is home cooking, not restaurant food
- •Some tapas bars in Buenos Aires serve it
- •Picnics and asados often include tortilla
- 1
Heat olive oil in a 10-inch non-stick skillet over medium heat.
- 2
Add potato slices in batches, frying until tender but not brown—about 10 minutes. Remove with slotted spoon and drain on paper towels.
- 3
In the same oil, sauté onion slices until soft and translucent—about 8 minutes. Remove and drain.
- 4
Pour off most of the oil, leaving about 2 tablespoons in the pan.
- 5
In a large bowl, beat eggs with salt and pepper.
- 6
Add fried potatoes and onions to eggs. Mix gently to coat. Let sit for 5 minutes.
- 7
Heat the remaining oil in the skillet over medium heat.
- 8
Pour egg-potato mixture into the pan, spreading evenly. Cook without stirring for 5 minutes until edges are set.
- 9
The flip: Place a large plate over the skillet. In one quick motion, flip the pan so tortilla lands on the plate (cooked side up).
- 10
Slide the tortilla back into the pan, uncooked side down.
- 11
Cook 3-4 more minutes until set but still slightly jiggly in center.
- 12
Slide onto a plate and let cool to room temperature before slicing.
- 13
Cut into wedges or squares and serve.
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The secret to great tortilla: low and slow. Never brown the potatoes—you want them tender and creamy.
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A non-stick pan is essential for the flip. If you're nervous, practice with an empty pan first.
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The tortilla should be slightly runny in the center when done—it continues cooking as it cools.
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Some Argentines add diced red pepper or ham—traditional additions but not required.
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If the flip goes wrong, don't panic. Just scrape it back together and press into shape—it will taste the same.
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Tortilla is best at room temperature. Making it ahead actually improves the flavor.
Brought to Argentina by Spanish immigrants, particularly Galicians and Basques, the tortilla de papas became a home-cooking staple. Unlike the more famous empanadas and asado, tortilla is everyday food—what Argentine mothers make for a quick lunch or pack for picnics. It's valued for being inexpensive, filling, and delicious at any temperature. Every family has their preferred ratio of potato to egg and their technique for the perfect flip.
Refrigerate for up to 4 days. Serve cold, room temperature, or lightly warmed—never hot. Do not freeze.