Spanish cuisine

Professional

Spanish Potato Tortilla

Name: Spanish Potato Tortilla
Prep time: 20 min
Cook time: 1 hr 20 min
Total time: 1 h 40 min
Yield: 6 servings
Cuisine: Spanish
Ingredients: Cook The Potato; 1 liter Water; 1½ cup Yukon potato; 1/4 tsp. Salt; 2 ea. Garlic; 5 ea. Thyme; 1 ea. Bay Leaf; Caramelized Onion; 1 tbsp. Extra virgin olive oil; 1 tbsp. Butter; 2 ea. Garlic; 1 large Onion, sliced; 1 ea. Bay leaf; 1 bu. Thyme; 1/8 tsp. Salt; 1/4 tsp. Pepper; Bake Vegetables; 1 ea. Red bell pepper; 5 ea. Tomato; 1 large Onion; 4 ea. Garlic; 1 tbsp. Extra virgin olive oil; 1/4 tsp. Salt; 1/8 tsp. Pepper; Croutons; 1/2 loaf of Baguette; 1 tbsp. Extra virgin olive oil; 1/8 tsp. Salt; Egg Mixture; 5 large Eggs

Tortilla Espanola or Spanish potato tortilla (omelette) tastes simply heavenly, especially with charred broccoli. The saffron is bloomed in the lemon juice, resulting in a mayonnaise full of fragrant flavor.

Chef Rigo Salas

RATING LIKE SAVE PRINT

5 stars rating if you like it!

Done

Recipe

PRE TIME: 20 min

COOKING TIME: 1 hr 20 min

TOTAL TIME: 1 hr 40 min

6 SERVING

Ingredients:

Cook The Potato
1 liter Water
1½ cup Yukon potato
1/4 tsp. Salt
2 ea. Garlic
5 ea. Thyme
1 ea. Bay Leaf
Caramelized Onion
1 tbsp. Extra virgin olive oil
1 tbsp. Butter
2 ea. Garlic
1 large Onion, sliced
1 ea. Bay leaf
1 bu. Thyme
1/8 tsp. Salt
1/4 tsp. Pepper
Bake Vegetables
1 ea. Red bell pepper
5 ea. Tomato
1 large Onion
4 ea. Garlic
1 tbsp. Extra virgin olive oil
1/4 tsp. Salt
1/8 tsp. Pepper
Croutons
1/2 loaf of Baguette
1 tbsp. Extra virgin olive oil
1/8 tsp. Salt
Egg Mixture
5 large Eggs
1 tsp. Onion powder
1 tsp. Salt
1 tbsp. Extra virgin olive oil
For The Broccolini
1 tbsp. Extra virgin olive oil
1 bu. Broccolini blanched
1/8 tsp. Salt
1/8 tsp. Pepper
1 tbsp. Sherry vinegar
1/2 tbsp. Soy sauce
1/2 tsp. Chopped parsley
Blend Baked vegetable
1/2 cup Piquillo pepper
1 tbsp. Smoked paprika
1 tbsp. Ancho chili power
1/2 cup Marcona almonds
2 tbsp. Sherry vinegar
1/4 tsp. Salt
1/8 tsp. Pepper
Saffron Lemon Juice
1 ea. Lemon juiced
1/2 tsp. Saffron
Saffron Mayonnaise
2 ea. Egg yolks
1 ea. Garlic
1/2 tsp. Mustard
1/8 tsp. Salt
1/8 tsp. Pepper
1/2 cup Olive oil
1 tbsp. Chopped chives
Salad
1/2 cup Baby arugula
1/4 cupㅤ Cheese
1ㅤ large Lemon, juiced
1 tbsp. Extra virgin olive oil
½ㅤ tsp. Salt

Directions:

Step 1

In a small saucepot, cook the potatoes with crushed garlic, bay leaf, thyme, and salted water.

Step 2

In a medium pan heat olive oil and butter and add garlic, sliced onion, bay leaf, thyme, salt, pepper, and cook until onions are caramelized.

Step 3

In a medium roasting pan add brown onion, red pepper, tomatoes, garlic, olive oil, salt, and pepper and bake at 400°F/200°C for 20 minutes.

Step 4

Remove the hard skin of the baguette, and cube for more uniform bread cubes. Put them into a roasting pan and add olive oil and salt, combine well, and bake for 5 minutes.

Step 5

In a medium bowl, whisk the eggs then add the caramelized onion, cooked potato, and onion powder, salt, and pepper.

Step 6

In a nonstick omelet pan heat olive oil, cook the egg mixture on low heat, and move often with a rubber spatula making a velvety scramble before allowing torta to set and lightly brown on the bottom.

Step 7

Flip Torta to lightly brown reverse side and set. Once set, transfer to a plate.

Step 8

On a grill pan or saute pan, sear broccolini (char). Season with salt and pepper to taste. Add sherry vinegar and soy sauce, and transfer to a large bowl.

Step 9

Blend the 【Bake vegetable】 with 【Blend Baked vegetable】

Step 10

In a small bowl, steep the lemon juice and saffron for 5 min.

Step 11

Whisk in a bowl the 【Saffron Lemon Juice】and 【Saffron Mayonnaise】 when adding olive oil make sure slowly whisk in.

Step 12

Mix the【Salad】in a large bowl, and place the salad on top of the Spanish potato cake and broccolini. Drizzle the【Saffron Mayonnaise】around around the plate.

Step 13

Enjoy!