FLAVOR FOCUS The Humble Potato: More Than a Basic Ingredient F ried, boiled, roasted, mashed, baked in a tortilla, pie or em- panada, the potato is the friend that never lets you down. This tuber is so glo- bally recognized that the United Nations designated May 30 as International Po- tato Day. It is a tribute to one of the great pillars of global cuisine a food that has eased hunger, nourished families, comforted souls, healed and even stirred emotions. Native to the Andes, the potato has crossed borders, kitchens and generations. In Peru, chefs such as Gas- tn Acurio elevate it to an art form, showcasing varie- ties that tell stories of alti- tude and tradition. In Argentina, Fran- cis Mallmann takes it to the fire like no one else. In Spain, few dispute the power of a well-made tor- tilla or bold patatas me- neas, Rioja-style or bravas. Lemon-roasted potatoes also win hearts in Greece. Potato pie is emotional heritage in Argentina. In Puerto Rico and across the Caribbean, few can resist freshly fried stuffed potatoes or a classic pasteln, just like grandma used to make. Beyond flavor and tradi- tion, the potato deserves recognition for its role in the fight against hunger. It is a resilient crop, requi- res less water than many others and delivers power- ful nutrition with just four ingredients: soil, sun, wa- ter and patience. Celebrating the potato is also celebrating everyones kitchen. BY DOREEN COLONDRES lacocinanomuerde.com Did you know? Spanish Potato Omelet (Tortilla de Patatas) Ingredients 8 eggs 6 yellow potatoes or medium russet potatoes, peeled and thinly sliced 1 white onion, peeled and finely chopped 3/4 cup high-quality extra virgin olive oil 1 garlic clove, finely chopped 1 chili pepper (optional) Salt to taste 20 minutes Directions In a medium skillet over medium-high heat, add the oil, onion, pota- toes, garlic, chili pepper and a pinch of salt. Cook until the potatoes are tender, stirring occasio- nally to ensure even coo- king. Meanwhile, beat the eggs in a bowl with a pinch of salt. When the potatoes are ready, drain them, reserving the oil, and discard the chili pe- pper. Once the potatoes cool slightly, gently fold them with the onions into the eggs, taking care not to break them. In the same skillet, add some of the reserved oil and heat over me- dium-high heat. Pour in the mixture, spreading it evenly. Lower the heat to me- dium-low and cook for 5 to 7 minutes on the first side. Using a flat plate larger than the skillet, flip the tortilla and sli- de it back into the pan. Shape it with a spatula if needed and cook for about 4 more minutes on the other side. Serve warm with fresh bread. 42 Enero | Febrero 2026 abasto.com A medium potato with the skin provides more potassium than a banana and nearly half of the recommended daily intake of vitamin C. From La Cocina No Muerde, by Doreen Colondres