Five easy recipes with potatoes to enjoy at home

the dad It is an essential ingredient in daily cooking thanks to its ingredients cleverness To turn into an infinite number of dishes. His presence at the tables expresses Generations and stylesBecause it adapts to both everyday and home foods More detailed proposals.

in houses and in Fine dining restaurantsPotatoes remain as an entry Undisputed favouriteA symbol of simplicity and culinary creativity.

Here, a review of five recipes.

Potato tortillas with onions are one of those international dishes that have found their place on Argentine tables. They are versatile, economical, and have a comforting taste for simple things done well. Enjoy it hot or cold, high or low, drier or young. In many bars in Buenos Aires, tortillas are the hallmark.

• Peeling and cutting potatoes and onions: 10 minutes
• Cooking potatoes and onions: 20 minutes
• Mix with eggs and assemble: 5 minutes
• Omelet cooking: 10 minutes

Approximate total: 45 minutes

1. 4 medium potatoes
2. 1 large onion
3. 6 eggs
4. Olive or sunflower oil (amount needed)
5. Salt and pepper to taste

1. Peel the potatoes and cut them into thin slices.
2. Peel the onion and cut it into feathers (thin slices).
3. Heat a lot of oil in a frying pan and cook the potatoes with the onions over low heat, stirring occasionally, until they are soft but not browned (about 20 minutes).
4. Drain excess oil well.
5. Beat the eggs in a large bowl, season with salt and pepper and mix with the cooked potatoes and onions.
6. Heat a little oil in a clean frying pan (preferably non-stick) over medium heat, then pour the mixture and cook for a few minutes without stirring until the base forms.
7. When the edges are loosened, use a plate to flip the tortillas over and cook on the other side for another 3-4 minutes, depending on your internal cooking preferences.
8. Serve hot, warm or cold.

Stuffed potatoes are the perfect excuse to experiment with flavors and turn simple ingredients into an amazing meal. They are a favorite choice for many because the filling combinations are endless.

• Potato bake: 40-60 minutes
• Hollow and filled: 10 minutes
• Gratin: 10 minutes

Approximate total: 1 hour and 15 minutes

1. 4 large potatoes
2. 100g grated or shredded cheese (mozzarella, cheddar or whatever you prefer)
3. 100g bacon, ham or chicken shredded (optional)
4. 100ml milk cream (or 1 tablespoon butter)
5. 2 tablespoons chives or green garlic (optional)
6. Salt and pepper to taste
7. olive oil

1. Wash the potatoes well and cook them whole with their skins on in the oven at 200°C for 40 to 60 minutes (depending on size) until cooked.
2. Remove the lid and cut it out, then hollow out the center slightly with a spoon, being careful not to break the base.
3. Step on the removed inner portion and mix with the cheese, cream, part of the bacon, ham or chicken, and chives. season.
4. Stuff the potatoes with this mixture and add more cheese on top and a sprinkle of olive oil.
5. Place the gratin in a hot oven for 10 minutes or until it turns golden.
6. Serve very hot, along with green salad or grilled vegetables.

Creamy potatoes are synonymous with simple elegance and irresistible aroma. This gratin adapts well to all tastes, making it an ideal accompaniment to grilled meat, fish or vegetables.

• Peeling and cutting potatoes: 10 minutes
• Assembly and preparation: 10 minutes
• Oven cooking: 45 minutes

Approximate total: 1 hour and 5 minutes

1. 1 kg of potatoes
2. 250 ml of milk cream
3. 150g grated cheese (Emmental, Gruyère, mozzarella or a combination)
4. 2 cloves of garlic (optional)
5. 1 tablespoon butter for greasing the dish
6. Salt, pepper and nutmeg to taste

1. Peel the potatoes and cut them into very thin slices (perfect with a mandoline).
2. Grease a baking dish with butter and rub its bottom with crushed garlic (optional).
3. Add the potatoes, and season with salt, pepper, and nutmeg between each layer.
4. Pour the heavy cream over the potatoes, making sure to distribute it evenly.
5. Sprinkle grated cheese on top.
6. Cover it with aluminum foil and place it in a preheated oven at 180 degrees Celsius for 30 minutes.
7. Remove the sheet and bake for an additional 15 minutes or until the surface is golden.

Hasselback potatoes are a delicacy that seems complicated, but they’re surprisingly easy and look great on any table. It combines the crunch of a baked potato with the soft texture inside. Perfect to impress at a meeting or simply for a change of routine.

• Washing and cutting potatoes: 15 minutes
• Baking: 1 hour

Approximate total: 1 hour and 15 minutes

1. 4 medium or large potatoes (very firm)
2. 60 grams of butter
3. 2 tablespoons olive oil
4. 2 cloves of garlic
5. 2 tablespoons chopped parsley or rosemary
6. Salt and pepper to taste

1. Wash the potatoes and dry them well (do not peel them).
2. Place the potatoes between two flat spoons or chopsticks and cut them into thin slices along their entire length, without reaching the base.
3. Melt the butter and mix it with the oil, chopped garlic and herbs.
4. Place the cut potatoes on a baking tray, then brush them with the butter mixture and sprinkle with salt and pepper.
5. Bake in the oven at 200°C for about 60 minutes, brushing every 20 minutes until they absorb flavors and brown evenly.
6. Serve hot, garnished with more fresh herbs.

Potato and leek soup, universally known as vichyssoise, is one of the most elegant and comforting soups. Soft, creamy and extremely easy to prepare, it can be served hot in the winter and cold in the summer, making it extremely versatile.

• Peeling and chopping vegetables: 10 minutes
• Cooking: 30 minutes
• Curing and finishing: 5 minutes

Approximate total: 45 minutes

1. 500 grams of potatoes
2. 2 large leeks
3. 1 liter of vegetable broth
4. 150 ml milk cream
5. 2 tablespoons butter
6. Salt, pepper and nutmeg to taste
7. Coriander or cilantro for garnish (optional)

1. Wash the leeks well, and cut them into thin slices, using only the white and light green parts.
2. Peel the potatoes and cut them into small cubes.
3. In a large saucepan, melt the butter and sauté the shallots over low heat until soft but not brown.
4. Add the potatoes, mix, then cover with vegetable broth. Simmer until the potatoes are very tender (about 20-25 minutes).
5. Process the lotion with a hand or glass blender until you achieve a smooth texture.
6. Reheat if serving hot, add heavy cream, salt, pepper and nutmeg.
7. Serve in deep plates, and garnish with chopped chives as desired.