The beloved tortilla with potatoes has earned its place at the heart of many people.
While the dish may seem simple - just potatoes, eggs, and maybe onions - the truth is far more nuanced.
Some of Argentina’s top chefs have shared their best-kept secrets to help you transform your tortilla from basic to brilliant.
Choose the right potato
The potato type should be low in water, have high dry matter, and minimal sugar, which leads to a creamy interior and crispy edges.
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Others swear by aging black potatoes for a few days to enhance their softness and depth.
Wash and soak your potatoes
After slicing your potatoes, don’t skip the rinse. Washing and soaking them in cold water helps remove excess starch, resulting in crispier potatoes when fried.
Use only fresh eggs and crack them last
Always use the freshest eggs possible, and crack them right before cooking. This ensures a cleaner taste and better texture.
Organic, pasture-raised eggs are a favorite among top chefs.
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Get your egg-to-potato ratio right
For the ideal balance, chef Leandro Leyell suggests using one egg per 150 grams of potato.
For a 20 cm pan, 1 kg of potatoes should be combined with six eggs and two additional yolks for extra richness and color.
Double-cook your potatoes for perfect texture
Great tortillas require two cooking steps. First, slowly cook the potatoes in oil over medium heat until tender.
Then, increase the heat briefly to give them a golden finish. This method ensures they’re soft inside without being dry.
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Master the flip
Before flipping the tortilla, make sure it’s not stuck to the pan.
Use a plate that’s slightly larger than your pan or try this pro move: gently shake the pan, then with confidence, give it a swift, inward flick to flip the tortilla mid-air.
Alternatively, use an oven-safe pan to seal one side and finish cooking in the oven.
Try confiting instead of frying
Some chefs swear by confiting. Slow-cooking the potatoes and onions in olive oil at a low temperature (about 150°C).
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This technique softens them without browning and preserves their natural color and flavor.
Don’t underestimate the onions
If you like your tortilla with onions, sauté them slowly in olive oil until they’re soft and sweet.
Thinly sliced onions are preferred. The result adds a new level of depth and sweetness to the tortilla.
Cut your potatoes to match your texture preference
How you cut your potatoes affects everything. Some chefs slice them into 3 mm thick rounds, others quarter them or chop into small chunks.
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Thin slices cook more evenly, while larger pieces give a rustic bite. Find your favorite based on the final texture you prefer.
Know your style
If you're aiming for a soft-centered tortilla, mix hot potatoes with the egg mixture and let it rest 10 minutes before cooking.
This starts the egg’s coagulation. Cook over low heat and flip once to preserve creaminess.
For a fully cooked tortilla, start with high heat to seal the base, then lower the heat to cook it through before flipping with high heat again to finish.
Artiklen er baseret på informationer fra Lanacion.com.ar.