modern spin on la tortilla de papa

NOLAchef_tortilla_de_papas_moderna_buenos_aires_ensalada_rucula

La tortilla de papa, a classic dish in Argentina best described as a potato omelette.

From what I have observed here in BA, many cooks fry the potato, mix it with beaten eggs and bake it in the oven or covered on the stove.  As great of a method as this is, it’s slightly boring, messy and fattier than it needs to be.

So I present to you a new and improved version!!  One that is delicious, healthy, and CHEAP.  

We will eliminate frying and nasty vegetable oil and replace them with roasting and tasty olive oil.  

We will add onion, garlic, spices and herbs to give those flat potatoes the flare they rightfully deserve!  

Depending on how healthy you want to be, we may or may not add chunks of cream cheese to give it a WOW cremoso effect.  

We will then finish it off with a simple arugula salad and your favorite hot sauce served on the side.  

YES my fellow cooks, she is a winner.

This recipe feeds 4 and cost a total of 20 pesos (about 5 bucks!).

TORTILLA DE PAPA MODERNA  ::

  • 1 kilo of potatoes
  • 6 eggs
  • big splash of milk
  • 1 large onion, cut into 1/2 inch dice
  • 2 garlic cloves, smashed and coarsely chopped
  • green onion, sliced
  • 1 TBS curry powder
  • 1 tsp paprika
  • fresh thyme
  • olive oil
  • arugula
  • lemon
  • salt & pepper

Crank the oven to 400°F.

Wash the potatoes and using a mandolin slice them into rounds around 1/4 inch thick keeping the skin on.

Place rounds in a large mixing bowl and generously season them with salt, pepper, curry, paprika and thyme.  Drizzle with olive oil and mix well with your hands making sure all is coated.

Start to layer the potatoes in your baking dish.  I used two 6 inch clay bowls lightly rubbed with olive oil.  After 4-5 layers of potato lightly press them down and cover with the onion and garlic.  Place in heated oven and cook for 30 minutes.

Grab the mixing bowl and add a big splash of milk, sliced green onions, salt, pepper and eggs.  Beat hard with a whisk.

Remove potatoes from oven after the 30 minute mark and add egg mix.  Lightly shake the potato dish in order to get the egg in between potato layers.  Return to oven for 15 minutes til eggs are cooked through.

Wash and dry arugula, season with salt, pepper, fresh lemon juice and a touch of olive oil.  Mix well and serve with warm tortilla de papa.

NOLAchef_tortilla_de_papas_moderna_buenos_aires_ensalada_rucula

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