Peruvian · PANTRYHOP RECIPE
Tortilla de papa peruana
35 minutes · 4 servings · vegetarian
A Peruvian home-style potato omelet, similar in spirit to other Latin omelets.
Ingredients
Check you have the quantities below.
- 500 g potatoes, thinly sliced and par-cooked
- 6 eggs
- 1 onion, thinly sliced
- 3 tbsp oil
- 1 tsp salt
- 1/4 tsp black pepper
Let’s make it
- Cook onion in oil until soft. Add the potatoes and warm through.
- Beat the eggs with salt and pepper, then pour into the pan.
- Cook gently until the eggs are fully set on the bottom, then flip or finish under a broiler until cooked through.
- Rest 5 minutes before slicing.
- Serve warm or room temperature.
Cut into small wedges for lunchboxes or snacks.
Cooking time varies with equipment and batch size. Follow school allergy rules for children’s meals; keep perishable lunches cold.
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