In Uruguay, tortilla de papas is a staple at family dinners, picnics and late-night gatherings. It is thick and golden outside, with a soft, juicy center (“jugosa”) that Uruguayans love. Potatoes and onion are gently fried in oil, folded into beaten eggs, and cooked in a skillet, then flipped with a plate.
Recommended for this recipe
A deep nonstick pan lets the tortilla slide out and flip cleanly.
Tortilla Flipping Plate
A flat plate with a handle, made for flipping a Spanish-style tortilla safely.
Stainless Steel Mixing Bowls
A large bowl to beat the eggs and let the warm potatoes soak before cooking.
Stainless Steel Colander
Drains the fried potatoes and onion well so the tortilla is never greasy.
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Ingredients
- 2 lb (900 g) potatoes, peeled and thinly sliced
- 1 large onion, thinly sliced
- 1 cup (240 ml) neutral oil for frying, plus 1 tablespoon
- 6 large eggs
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 red bell pepper, thinly sliced (optional, very common in Uruguay)
- 2 tablespoons chopped parsley (optional)
Instructions
- Heat the oil in a deep skillet over medium heat. Add the potatoes, onion and bell pepper and cook 18 to 20 minutes, stirring gently, until the potatoes are tender but not browned.
- Drain the potatoes and onion well in a colander, saving the oil for another use.
- Beat the eggs with the salt, pepper and parsley in a large bowl. Fold in the warm potatoes and let rest 5 minutes.
- Heat 1 tablespoon oil in a 10-inch nonstick skillet over medium heat. Pour in the mixture and flatten the top.
- Cook 6 to 8 minutes, shaking the pan now and then, until the bottom is golden and the edges are set.
- Cover the pan with a plate, flip the tortilla onto it, and slide it back into the pan. Cook 3 to 4 minutes more for a juicy center, or 6 minutes for well set.
- Slide onto a plate and rest 5 minutes before cutting into wedges. Serve warm or at room temperature.
Tips for the best results
The secret to the Uruguayan “tortilla jugosa” is to pull it off the heat while the very center is still slightly soft; it keeps cooking as it rests. Letting the warm potatoes soak in the eggs for a few minutes makes the tortilla creamier.
Nutrition per serving
Daily values are based on a 2,000-calorie diet.
Estimated values per serving.
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