As in Spain, 'tortilla' in Argentina refers to a large cake made of potato and egg, flavoured with herbs and pepper.
- 1 kg (2 lb 3 oz) all-purpose potatoes, peeled and cut into 3–4 cm (1¼–1½ in) chunks
- sea salt
- 8 eggs
- 1 tbsp finely chopped flat-leaf parsley
- freshly ground black pepper
- 2 tbsp olive oil
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
1. Place the potato in a large saucepan, cover with cold water and add a generous pinch of salt. Bring to the boil, cover the pan and remove from the heat. Set aside for 25 minutes, until the potato is tender. Drain well, then transfer to a bowl and set aside or refrigerate until needed. The potato can be prepared a day in advance.
2. Beat the eggs in a large bowl, add the parsley and season well with salt and pepper. Fold through the potato.
3. Heat the oil in a 20 cm (8 in) non-stick frying pan over high heat, swirling the pan to coat in the oil. Carefully pour the egg and potato mixture into the pan, then reduce the heat to low. Cover the pan with a lid or cooking foil and cook for 15–20 minutes, until set.
4. Cut into wedges and serve immediately.
Recipe from The Food of Argentina by Ross Dobson and Rachel Tolosa Paz, Smith Street Books, RRP $44.99