Argentinian Tortilla de Papas with Fresh Herbs

About This Recipe

Tortilla de papas, brought to Argentina through heavy Spanish immigration in the late 19th and early 20th centuries, is a thick potato-and-egg dish distinct from a thin Mexican tortilla — closer to a Spanish tortilla española, but Argentine home cooks often lighten it with fresh herbs and a bit less oil than the classic Spanish version. Potatoes are cooked slowly in oil until tender, almost confit-like rather than fried hard, then combined with beaten eggs and set in a pan. The technique that separates a good tortilla from a mediocre one is cooking the potatoes gently in plenty of oil until they're fully soft, not browned or crisp — they should almost melt when pressed with a spoon. The trickiest step is the flip: sliding the half-cooked tortilla onto a plate and inverting it back into the pan to finish the other side, which takes a bit of nerve but gets easier with practice. A generous handful of fresh parsley and chives folded into the egg mixture gives this version a brighter, herbier finish than the plain Spanish original, and it's just as good served warm for dinner as it is sliced into wedges for a room-temperature lunch.

Ingredients

Serves 4

• 4potatoes(peeled and thinly sliced)
• 1onion(thinly sliced)
• 0.75 cupolive oil
• 1.5 tspsalt(divided)
• 8eggs
• 0.25 cupparsley(chopped)
• 2 tbspchives(chopped)
• 0.25 tspblack pepper

Instructions

1. 1

   Cook the potatoes and onion

   Heat olive oil in a large skillet over medium-low heat. Add potatoes, onion and 1 teaspoon salt. Cook gently, stirring occasionally, for 20 minutes until the potatoes are completely soft but not browned.

2. 2

   Drain

   Drain the potatoes and onion in a colander set over a bowl, reserving the oil. Let cool slightly.

3. 3

   Combine with eggs

   Beat eggs with parsley, chives, remaining salt and black pepper. Gently fold in the drained potatoes and onion.

4. 4

   Cook the tortilla

   Heat 2 tablespoons of the reserved oil in a nonstick skillet over medium heat. Pour in the egg mixture, spreading evenly. Cook 6 to 8 minutes until the edges set and the bottom is golden.

5. 5

   Flip

   Slide the tortilla onto a large plate, cover with the pan, and invert both together. Return to the heat and cook the second side 4 to 5 minutes until fully set.

6. 6

   Rest and serve

   Let rest 5 minutes before slicing into wedges. Serve warm or at room temperature.

Variations

• •

  Add cooked chorizo or ham for a heartier, meatier version.

• •

  Skip the herbs for the classic, plain Spanish-style tortilla.

• •

  Add roasted red pepper for extra color and a touch of sweetness.

Storage

Refrigerate up to 4 days; tortilla is traditionally served at room temperature, so it's excellent cold or gently reheated. Wrap tightly to prevent drying.

Frequently Asked Questions