A thick, Argentine-style potato and spinach tortilla, sliced into wedges for a hearty breakfast or brunch plate.
Tortilla de papas — a thick, set potato and egg cake closer to a Spanish tortilla than an omelet — is common at Argentine breakfast and brunch tables, especially as a way to use up leftover potatoes. This version folds in wilted spinach for color and iron-rich greens, cooked down separately first so it doesn't release excess water into the eggs. The technique that defines a proper tortilla is patience: potatoes are cooked gently in oil until tender rather than fried hard and crisp, so they stay soft inside the set egg rather than crunching against it. Cooking the tortilla low and slow, then finishing it either by flipping carefully or under a broiler, keeps the eggs from turning rubbery. Sliced into wedges and served warm or at room temperature, this makes a satisfying, portable breakfast that also works well for a light lunch alongside a simple salad.
Serves 4
Heat 3 tablespoons oil in a nonstick skillet over medium-low heat. Add potatoes and onion, season with a pinch of salt, and cook 15-18 minutes, stirring occasionally, until fully tender but not browned.
Push the potatoes aside, add remaining oil and garlic, then add spinach and cook 2-3 minutes until wilted. Stir everything together.
In a large bowl, beat eggs with salt and pepper. Add the potato-spinach mixture and stir gently to combine.
Return everything to the skillet over low heat. Cook undisturbed for 10-12 minutes until the edges set and the center is just barely wet.
Keep the heat low the whole time — a tortilla cooked too hot turns rubbery instead of custardy inside.
Slide onto a plate, invert back into the pan, and cook 3-4 more minutes to set the other side. Alternatively, finish under a broiler for 2-3 minutes.
Let rest 5 minutes before slicing into wedges. Top with parsley and serve warm or at room temperature.
Cook the potatoes low and slow in oil rather than frying them hard — the goal is soft, tender slices, not crispy ones.
Squeeze excess water from the wilted spinach before mixing it in, or the eggs won't set properly.
Let the tortilla rest a few minutes after cooking before slicing so it holds together cleanly.
Add cheese: fold in a handful of shredded cheese with the eggs for a richer version.
Add chorizo: stir in cooked, sliced chorizo with the potatoes for a heartier breakfast.
Herb swap: use chopped chives or dill in place of parsley for a different finish.
Refrigerate in a sealed container up to 3 days. Serve cold or at room temperature, or gently reheat in a low oven — microwaving toughens the eggs.
Tortilla de papas, a thick potato and egg cake, is a common breakfast and brunch dish across Argentine and broader Spanish-influenced South American home kitchens, often adapted with whatever vegetables are on hand, including spinach.
Either works — flipping is the traditional method, but finishing under a broiler for a few minutes is an easier, lower-risk alternative if you're worried about the flip.
The heat was probably too high — cook it low and slow so the eggs set gently rather than firming up quickly like a fried egg.
Yes, it holds up well refrigerated for a few days and is meant to be eaten cold or at room temperature, making it a good make-ahead breakfast.
Per serving (250g / 8.8 oz) · 4 servings total
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