30 May 2020 3:58 a.m. (NZT)
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In the kitchen

Kathy’s family is part-Chilean which gives them access to some great South American potato recipes. Here is a favorite of their whole family, tortilla de papas.

1 - 1.3kg potatoes (ideally a waxy that holds its shape when cooked) peeled and very thinly sliced.
1 medium onion, very finely chopped
8 eggs
1-2 cups of Olive oil

Heat oil in a non stick pan (I use a wok). Sprinkle a good amount of salt over potatoes and fry/sauté. Keep stirring or "moving" them in the pan, so that they don't brown or stick together. Avoid breaking the slices (this is down to the type of spud). Do this until they are cooked (8-10 minutes).

In the meantime, beat 8-10 eggs in a bowl and season. Drain potatoes, reserve oil, add potatoes, and mix together.

Heat reserved oil in wok/frying over a medium heat. Pour in mixture, press down, compact with the back of a wooden spoon. Find a plate or lid that fits on top, to compact whilst cooking if possible. Leave to cook on low heat for 10 min.

Flip over - easier if you put a plate under it and turn over, then place back in the pan and cook for a further 5 minutes.

Serve hot or cold. If you cut into small pieces, they are the perfect for tapas and also kids lunch boxes, as it is quite solid and doesn’t break up.

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