Tortilla de Papas (Potato Omelet)

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Tortilla de Papas (Potato Omelet)

The tortilla is a popular dish in Argentina and Uruguay, although its origin can be traced all the way to Precolumbine Spain. Like in many other South American recipes, Spanish and Italian roots have a strong influence, largely because the populations in Argentina, Uruguay, Chile and parts of Colombia and Venezuela were formed by European immigrants who escaped the war and hunger of modern history in search of better opportunities.

Simple, economical and nutritious, this omelet-like dish is usually prepared with potatoes, eggs and onion. In my version, I have added sweet potatoes and squash to make it more varied in flavor, and to add color. The tortilla de papas can be served as a main course, or as an accompaniment to other entrees. It can also be served on skewers, and used as an appetizer. More importantly, it’s versatile dish that can even be enjoyed hot or cold, making it an ideal lunchbox accompaniment!

In Argentina, the mashed potato is one of the first solid meals incorporated into a toddler’s diet. However, as kids get older, they often stop consuming regular servings of potatoes. At home, we call it this the “French fries tortilla” so we can convince school aged children to eat it!  As everyone knows, nobody says no to French fries. High in carbohydrates, potatoes also contain vitamins such as A, B, C, H and K and minerals like calcium, potassium, and phosphorus. And, contrary to popular belief, the potato (well, not the fried kind…) is actually low in fat.


2 ½ medium sized potatoes

3 oz squash

3 oz sweet potato

1 large white onion

6 eggs

8 to 10 tablespoons Pompeian olive extra premium (mediterranean blend)

Salt and fresh ground black pepper (to taste)

  1. Peel and chop the onion, the squash, and the sweet potato into small square pieces
  2. Place the squash, sweet potato and potato pieces in a bowl with cold water
  3. Heat 2 tablespoons of oliveExtra Premium in a skillet. Add the chopped onion.
  4. Reduce the heat to medium and cook until the pieces are tender and translucent.
  5. Bring water to boil and cook the potato, squash and sweet potato for about 2 to 3 minutes
  6. Heat 8 tablespoons of olive oil in a skillet. Add the chopped pieces until they become tender (but before they turn colored).
  7. Beat the eggs and pour the cooked onions, potatoes, squash, and sweet potatoes into the same bowl.
  8. Stir and adjust seasoning to taste.
  9. Place the preparation in a non-stick pan with a drop of olive oil. Cook for 3 minutes, then cover with a different non-stick pan (some people use a plate). Quickly invert the pans and continue cooking for 3 more minutes until the preparation turn light brown
  10. Serve and enjoy

One 8 1/2 inches tortilla

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One Comment

  1. I’m running out of ideas with potatoes and this is just in time! So far, I could say this is not a manic Monday for me after all, haha 🙂 Thanks for sharing!

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