Tortilla Española Prep
yield
20 Tortilla
servings
expiration date
5 days
ADDITIONAL PREP RECIPE
No items found.
ingredients
- 22.6kg / 50lbs of Yukon Gold Potatoes
- 10.5kg / 3 gallons of blend oil
- 3.2kg / 8 lbs spanish onions
- 275g / 1 pint of garlic cloves
- 170g / 6 oz Kosher salt
sourcing
PROCEDURE
- Peel and slice the potatoes into slices about 1/16" thick
- Cut the onions in quarters and then julienne
- Chop the garlic
- In a hotel pan, cover the potatoes, onions and garlic with salt & oil and cover with aluminum foil. Cook in the convection oven for 1 hour and 50 minutes at 375°F
- Strain and reserve oil
- Reserve the cooked cooked potatoes in large ziplock bags, each 2.5# of potato mixture. Gently remove as much air as possible from the bags & allow for some olive oil to coat the potatoes & help prevent them from oxidizing.
CRITICAL CONTROL POINT
- Note that the oil can be used 2 times and must be discarded after the 2nd time.
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