Tortilla de Papa is a staple in every home in Argentina. I guess you could compare it to something like Mac and Cheese in the United States. Tortillas originate in Spain, where they are usually cooked with onions, but in Argentina they contain just two simple ingredients, potatoes and eggs, and of course salt and pepper. You can even throw in a bit of garlic powder or a crushed garlic clove. When we run out of food at home, most of us still have potatoes and eggs, right? This is one of those dishes that take back to my childhood. We wanted my mom to make this all the time. And I still have much to learn about Argentine cooking. I think I do a pretty good job, but my mom still reigns. Which reminds me to let you all know that I will have a couple of blog posts with her specialties when she comes to visit soon for Christmas.
The secret to a good tortilla is to cook the potatoes evenly at a low temperature. You should check the potatoes every few minutes but don’t stir them, but rather flip them, as to not disturb the beauty of your tortilla because nobody wants a broken tortilla, right? It will taste the same, but it won’t look as pretty. After your potatoes are cooked, pour in the scrambled eggs and cover and cook for a about two to four minutes. When the edges look cooked, place a plate over your frying pan and flip the pan upside down on your plate, and gentle scoot the Tortilla back into the pan to cook the other side. This will take an additional two to four minutes.
In Argentina, tortillas are most often served with a salad for a simple and light lunch or dinner and often as a side dish for beef or chicken. Next time you don’t know what to cook, or you’re out of almost everything, remember Tortillas de Papa. They are healthy and light and so simple!