Tortilla de papas – potato omelette
Fried potatoes and onion bound with egg and browned on both sides in the pan. Eaten warm, often with a salad; some like it soft in the middle, others fill it with ham and cheese.
- 50 minTime
- 50 minHands-on
- 4Portions
- ≈ $ 1.400per portion
- 740kcal per portion
Ingredients for 4 portions
- 1 kgPotato
- 2Yellow onions
- 200 mlRapeseed oil, for frying
- 6Eggs
- to tasteSalt
- to tasteBlack pepper
Method
- Peel the potatoes and cut them into 1 cm dice. Slice the onions thinly.
- Heat the oil in a large frying pan, about 26 cm, and fry the potatoes over a medium heat for about 15 minutes, stirring now and then and adding the onion after 5 minutes. The potatoes should be tender and only lightly golden.
- Tip the potatoes and onion into a colander to drain off the oil, leaving 1 tablespoon of oil in the pan.
- Beat the eggs with salt and pepper in a large bowl. Stir in the potatoes and onion.
- Pour the mixture into the hot pan and cook over a medium-low heat for about 5 minutes, until the edges have set.
- Turn the tortilla out onto a plate or lid, slide it back into the pan and cook for 3–4 minutes more, until golden but still moist inside.
- Let the tortilla rest for a few minutes, then cut it into wedges.
The cost is estimated from average prices in Argentina (INDEC, Precios al consumidor de una selección de alimentos, bebidas y otros artículos: Gran Buenos Aires (GBA; INDEC publishes no national average). Brought forward with the GBA food CPI (IPC, Alimentos y bebidas no alcohólicas)., 2026-08).
