Tortilla de Papas or Potato Frittata

When military families move, they often don’t find housing waiting for them. It means a stay in a temporary living facility on a military base or in a hotel when no base is readily available. We’re very lucky on this assignment as we seem to have the best of both worlds. We’re staying at a hotel but we have a suite with a kitchen so it means when we’re tired of restaurant food, we get to cook at ‘home.’

The only problem is that cooking in a hotel is like cooking on vacation. We have a very limited pantry: salt, pepper, a condiment spice mix close to chili powder, olive oil, and balsamic vinegar, for the moment. We are adding new items every week!

We also have a limited amount of kitchen equipment though I have to admit that I was pleasantly surprised to see a blender along side the toaster. And, for the first time ever, we’ve been introduced to a panini maker. Not half bad. We have basic pots and pans, can openers, knives and chopping board, and even a garlic press though I’m afraid to press too hard as it might break.

All of this means I can throw together some pretty simple meals. One of our first: Tortilla de Papas. Our recipe was sort of based on one taught to me by our first instructor of Spanish, Tonya. She’ll have to forgive me, however, because I couldn’t remember the real recipe and made this more like an Italian frittata, I’m afraid. But it worked!

The ingredients – a pan full of chopped potatoes, 6-8 eggs, four slices of chopped bacon or pancetta, salt, pepper, and olive oil.

Pan fry the bacon until crispy, remove excess bacon fat. Add the potatoes and fry until the potatoes are fork tender.

Before you add the beaten eggs to the pan, look and see if there is enough fat to prevent the egg from sticking. If not, add some olive oil. Season your eggs with salt and pepper and add to the hot pan.

As the egg cooks, lift the edges of the tortilla/frittata and allow raw egg to flow underneath. When the top of the tortilla is soggy but not runny, it’s time to flip it. Slide it onto a big dinner plate and then flip it back into the hot pan. This isn’t as hard as it sounds!

After cooking for a few minutes, slide onto a plate, slice and serve!

After having made this, I realized that the Spanish version would have used many more potatoes and fewer eggs but it tasted pretty good nonetheless.

Tortilla de Papas is common in many South American countries and we ate it often in Argentina… and we sometimes saw it translated into English as Omelette of Dads.

Here’s hoping you enjoy your Omelette of Dads!


2 thoughts on “Tortilla de Papas or Potato Frittata

  1. I make this all the time using ham, chicken, various cheeses, and sometimes sweet potatoes or hash brown potatoes and once with “tater tots” [it’s a pacific northwest aberration].


    • Tater tots? I think I’ll skip that but the sweet potato idea is intriguing. Did you use the drier style sweet potatoes or the more American yams?


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