Tortilla Vaga de chorizo ibérico
Organic eggs, chorizo Ibérico, shoestring potatoes, Manchego cheese, piparras
Server Description
open faced omelette , chorizo Ibérico, shoestring potatoes, Manchego cheese, piparras
pronunciation
TORE TEA - BA- GAH
runner description
Open faced egg and chorizo Spanish omelet. Chef recommends that you break the yolk and mix all of the ingredients together before eating!
Line up notes
allergies
Dairy
Egg
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ingredients
- Omelette (2 eggs whipped with salt - before service)
- 1 oz chorizo iberico (diced 1/4")
- 2 pcs pipirras (whole pc destemmed cut in 1/2)
- 1 egg yolk
- 1 cup Fried shoestring potatoes (Idaho)
- Manchego cheese & Microplane
- Maldon salt
- 1tsp Chopped chives
sourcing
procedure
Before Service
- Cut potatoes in a slicer fitted with the julienne blade, rinse in water until water becomes transparent. Pat dry and fry at 400F moving constantly but carefully so don't break until crispy. Set aside in a warm place.
Final Presentation
- Using a small non-stick (7") heat blend oil and add the 2 whipped eggs
- Once the eggs start to set-up spread the chorizo on top
- Keeping the egg very loose and moist transfer to a bowl and add egg yolk to center of plate
- Spread potatoes around the bowl, leaving egg yolk exposed
- Top with pipirras, microplane Manchego cheese & chopped chives
- Season egg yolk with Maldon salt
critical control points
- Shoestring potatoes need to get cooked daily
PACKAGING
Plateware
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