Perfect Spanish Tortilla by Fallow

재료

3 Medium Yukon Gold Potatoes

1 white onion; thinly sliced

6 rich yolk eggs; room temperature

Extra virgin olive oil

Lemon Mayo

Chives

방향

1. Peel the potatoes and place them in a bowl of cold water.

2. Using a mandolin, slice the potatoes into 3mm-thin rounds.

3. Rinse the potatoes under running water until the water runs clear.

4. In a pot of hot oil at 160°C (320°F), fry the potatoes until dry and crisp (ensuring all the moisture is evaporated).

5. Place the fried potatoes on a tray lined with kitchen tissue and set aside for 1 hour to further dry out.

6. While the potatoes are resting, caramelise the onions in a pan of oil until golden brown, then let cool.

7. In a bowl, crack the eggs and whisk them (pass them through a fine sieve to ensure there are no shells).

8. In a pan, heat oil slightly, then add the onions to warm them up. Add the fried potatoes.

9. Gently fold the potatoes; once the potatoes are softened, set the mix aside to absorb and cool to room temperature.

10. Then add the eggs and fold gently until the potatoes start to rehydrate and soften.

11. Allow the mix to sit for 10-15 minutes; you’ll know it’s ready when the potatoes are rehydrated and not rubbery.

12. In a non-stick 12cm pan or 5 inch pan, add oil and heat it up.

13. Once the oil is heated, add the tortilla mix to fill the pan. Move the pan in a circular motion on medium-high heat for roughly 6 minutes.

14. Oil a tray and flip the tortilla onto it, then gently slide it back into the pan. Moving in the same circular motion, seal the tortilla and cook for a further 2-4 minutes.

15. Serve the tortilla with lemon mayo and chives.

노트

Fallow

Discover the secrets to the simple yet incredible combination of eggs, potatoes, and onions to create one of Spain’s most beloved dishes.

00:00 - What is a Tortilla

00:15 - Preparing the Potatoes

03:47 - Cooking the Onions

04:04 - Making the Mix

06:41 - Cooking the Tortilla

09:20 - Plating the Tortilla