Argentinian Tortilla with Spinach and Potatoes

About This Recipe

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.

Ingredients

Serves 4

• 3 mediumpotatoes(peeled, thinly sliced)
• 4 tbspolive oil(divided)
• 1onion(thinly sliced)
• 200 gspinach(roughly chopped)
• 2 clovesgarlic(minced)
• 6eggs
• 1 tspfine sea salt
• 0.5 tspblack pepper
• 0.25 cupparsley(chopped)

Instructions

1. 1

   Cook the potatoes

   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.

2. 2

   Wilt the spinach

   Push the potatoes aside, add remaining oil and garlic, then add spinach and cook 2-3 minutes until wilted. Stir everything together.

3. 3

   Beat the eggs

   In a large bowl, beat eggs with salt and pepper. Add the potato-spinach mixture and stir gently to combine.

4. 4

   Cook the tortilla

   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.

5. 5

   Flip and finish

   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.

6. 6

   Rest and serve

   Let rest 5 minutes before slicing into wedges. Top with parsley and serve warm or at room temperature.

Variations

• •

  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.

Storage

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.

Frequently Asked Questions