From my Uruguayan Kitchen: Tortilla de Papas

Good morning! Did you guys have a great Halloween! We sure did, even though it was so cold! My husband went out trick or treating with the kids and then brought back our little girl (too cold for her but she still got her supply of candy) so I could stay and give candy to trick-or- treaters. I put my costume on and had a blast.I enjoyed seeing all the different costumes, but there was one that was hilarious. This little boy was a policeman, and he even had the mustache and the glasses on…he was about 3 years old….hilarious!

Ok, today I  want to share an inexpensive dish from Uruguay (well it comes from Spain really) that can be cooked from things already in your pantry and refrigerator: Tortilla de Papas ( kind of a potato fritatta). We call it “tortilla” but it has nothing to do with the Mexican flour/corn taco tortilla.
Could not be easier and cheaper. All you need is:
  • potatoes, about a pound. I used Yukon Gold (I think they have the yummiest flavor)
  • 6 eggs
  • salt and pepper to taste (I used about one teaspoon of salt, 1/2 of pepper)
  • 1/4 cup of Parmesan cheese
  • 1/2 tsp of garlic powder
  • Salsa, optional (my family likes it)
  • Extra Virgin olive oil
  • you can add herbs like rosemary or parsley or ham.
The first thing you need to do it cut the potatoes in the food processor very thin. It is important that all the potatoes are approximately cut the same size so they cook evenly. Then beat the eggs and add the seasonings. Incorporate that to the potatoes in a big bowl and make sure all the potatoes are covered.

Put 2 TBSP of olive oil in a pan over medium heat. It is important that the oil is hot so the potatoes can be crispy. Then arrange a layer of potatoes as you like. I do the bottom layer pretty overlaying them like a flower pattern and them dump the rest on cannot see those!
 Cover and let cook for about 15 minutes moving the pan so the potatoes do not stick.

Now for the tricky part…the flipping! First, cover the pan with a big dish, I use my pizza stone. Make sure you wear the kitchen mittens when you do this because remember the pan is hot! Grab the pan and the dish over the top and flip them, it should be easy to do if you kept moving the pan as the potatoes cooked. Now you’ll be able to see the top of the tortilla.
Then add another tablespoon of olive oil and put it back into the pan. Now you will be cooking the bottom. 
Do not cover at this point, cook for another 10 minutes or so, make sure it is medium heat, you do not want it to burn and have uncooked potatoes in the middle. If for some reason your potatoes are still raw in the middle and the outside is getting too brown, put it in the oven.
Toss a salad and dinner is done! My family puts a little salsa on the top.

 The potatoes are crispy on the outside and tender on the inside.

Here you see the layers.

Delish!!!! And you know what is really yummy too? Leftover tortilla sandwich! Crispy baguette plus warm tortilla plus tomato, lettuce and a little light mayo= heaven.

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2 thoughts on “From my Uruguayan Kitchen: Tortilla de Papas

  1. Thanks Halley! The trick is to cut the potatoes very thin in the food processor and cook them on medium low heat and covering the first time. No, all the potatoes cook to perfection, the top and bottom ones make a crust that is “crunchy” and yummy!

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