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

Chef Rigo Salas

RATING LIKE SAVE PRINT

5 stars rating if you like it!

Done

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.

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!