This recipe came from Belén’s grandmother in Argentina. It’s a delicious breakfast, lunch or dinner, and perfect served alongside Quebracho Empanadas.
2 lbs. potatoes, russet,
white or yellow
1 medium-sized yellow
2 Tbsp. whole milk
1 tsp. salt and more
1 cup olive oil
- Preheat oven to 300°F degrees.
- Peel the potatoes and use a mandoline vegetable slicer or knife to slice to ¼ inch. Set aside until ready to use. Julienne the onion to the same thickness and set aside as well.
- Heat olive oil to medium-low in a large frying pan. You’ll want to slowly cook the potatoes al dente, not deep-fry them. Test a slice of potato and if the oil is too hot, lower the temperature until you only see a soft sizzle. Cook the potatoes in batches, and once done, transfer to a plate lined with a paper towel. Continue with the remaining batches until you are done.
- Transfer the oil to a container—don’t discard it. Since you are only cooking to a low temperature, you may use it again for salad dressings or to cook other items.
- Place the pan back on the stovetop, set to medium-low and cook the onion until translucent, about 10 minutes. Place in another container and wipe the pan with a paper towel.
- Cover the bottom of the pan with a layer of potatoes, and then a layer of onion. Continue alternating the ingredients until you are out of both.
- In a bowl, whisk eggs with the milk and salt. Pour mixture over potatoes and cook in the oven for approximately 30 minutes. At this point the center of the tortilla should be set enough to allow you to flip it over a plate and return it to the pan to allow the bottom to brown and crisp up. If you prefer, you can leave it in the pan as is, and cook for another 10 minutes to finish setting the egg.
- For a final touch, top with chopped parsley and serve with lemon aioli.