Breakfast · 40 min · argentinian

Tortilla de Papas

Argentinian flavors, weeknight effort. Potatoes meets eggs in a 40-minute breakfast worth keeping in rotation.

Ingredients

• 1.5 lb Potatoes
• 6 Eggs
• 1 Onion
• 1/2 cup Olive oil
• 2 tbsp Parsley

Steps

1. Slice the potatoes paper-thin — a mandoline earns its keep here — and the onion into thin half-moons.
2. Confit the potatoes and onion slowly in the olive oil over medium-low 20 minutes until completely tender but not browned; drain, saving the oil.
3. Beat the eggs well with salt, fold in the warm potatoes, and rest 10 minutes so the egg starts to set around them.
4. Pour into a hot oiled skillet, cook 5 minutes until the edges set, then flip with a plate and slide back to cook 4 minutes more.
5. Rest 10 minutes before slicing; serve warm or at room temperature, never fridge-cold.

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