This week we attempted to make tortilla de papas without a non-stick pan, which forced us all to embrace the spirit of adventure! (Some released beautifully, some stuck to the pan, and one partially ended up on the floor.) We started class by discussing the colonial history of Argentina and the lasting Spanish influence on Argentinian culture. Commonly called tortilla española in Spain, the omelette features thin layers of onion and potatoes and a dramatic flipping of the pan mid-cooking process.
As an accompaniment to the tortilla, students made chimichurri, a fresh parsley-based sauce traditionally served in Argentina alongside grilled meat. The bright, herbal flavor of the chimichurri paired really well with the earthy egg and potatoes. We definitely recommend eating them together this way.
