| Prep: 20 mins | Cook: 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 430 | 23g | 4g | 40g |
| sugars | fibre | protein | salt |
| 2g | 3g | 10g | 0.72g |
Why I Love Chilean Potato Tortilla
“I’ve long had a deep appreciation for the robust blend of flavors found in the traditional Chilean Potato Tortilla recipe. There’s something unquestionably comforting about this layered, savory delight – it transports me right back to my early beginnings in Seattle, with its culture of comfort food amidst the cool, misty Pacific Northwest weather, though it’s an entirely different continent.
A Fusion of Cultures
Seattle the place of my birth, has a vibrant blend of culinary cultures that has surely played a huge part in shaping me as a foodie. The neighborhoods are a melting pot of cuisines from across the globe. And, though I have strong roots in Japan and my heart often yearns for the vibrant allure of Tokyo, Seattle’s culinary influence is ever-present. This Chilean Potato Tortilla melds perfectly into that tapestry; it is as welcome on a Seattle brunch table as it is in a homey Chilean kitchen.
Chef Inspirations & Pairings
One chef who specifically comes to mind as an inspiration for this Potato Tortilla is Naomi Pomeroy. Her masterclass showcases how to create dishes using simple ingredients, just like this tortilla. It is the no-frills, comfort nature of the dish that resonates with me.
This Potato Tortilla, with its comforting, homely vibes, works well paired with simple, straightforward dishes. It fits beautifully alongside a fresh garden salad, or with some grilled asparagus. It echoes familiar tones found in the popular Spanish dish, Tortilla Española, and would also beautifully complement a Japanese Miso soup, creating an unexpected yet delicious fusion of flavors.
So, why do I love this recipe? It’s versatile, comforting, and a great opportunity to blend the influences from my diverse food journey. Enjoy the bite of the onions, the subtly seasoned potatoes and eggs in this wonderful Chilean Potato Tortilla recipe, and remember, food is truly an international language.
What You’ll Need
- 9 large potatoes
- 2 onions, thinly sliced
- 8 large eggs
- 1 cup of olive oil
- 2 teaspoons of salt
- 1/4 teaspoon of black pepper
- 1/4 teaspoon of paprika
- 2 tablespoons of fresh chopped parsley
Method
Step One
Peel your potatoes and cut them into thin slices. After, thinly slice your onions as well.
Step Two
In a large pan, heat the olive oil over medium heat. When hot, add your sliced potatoes and onions to the pan. Season them with salt, pepper, and paprika. Cook until both are tender, stirring occasionally to prevent sticking and ensure even cooking.
Step Three
While the potatoes and onions are cooking, crack your eggs into a large bowl. Whisk them together thoroughly until you have a smooth mixture.
Step Four
Once the potatoes and onions are cooked, use a slotted spoon to transfer them into the whisked eggs. Stir the mixture gently to fully combine.
Step Five
Reduce the heat on your stove to low. Pour your egg mixture back into the pan and cook until the bottom starts to set. This should take about 8 to 10 minutes.
Step Six
To finish cooking the top part of the tortilla, place a large plate over the pan and flip the tortilla onto the plate. Then slide it back into the pan to cook the other side for about 4-5 minutes or until fully set.
Step Seven
Remove the tortilla from the pan and let it cool for a few minutes. Sprinkle the chopped fresh parsley on top of the tortilla before serving to add a pop of color and fresh flavor.
Step Eight
Cut the Potato Tortilla into wedges and serve warm or at room temperature. Enjoy your delicious homemade dish!
