Tortilla Española
Traditional Spanish frittata of eggs, confit potatoes, onions, garlic allioli
Final Plating (incorrect plate, use the shallow version)
Delivery Plating (Tres Tapas Included)
Server Description
Classic dish that you'll find at most tapas bars. Very similar a frittata. The creamy garlic aioli is a great compliment to the eggs and potatoes.
pronunciation
TORE TEA YUH - ES PAWN YO LA
runner description
Traditional Spanish frittata
Line up notes
allergies
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Egg
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ingredients
- 175g / 1/8th tortilla wedge
- 28g / 1 tbsp Garlic Allioli
- 1 piparra peppers
For the tortilla:
- 400g / 8 whole medium eggs
- 1.2kg / 2.5 lbs of Tortilla Potato/Onions
sourcing
procedure
For Service:
- Cut the tortilla into 8 slices
- Plate one slice on a plate with the garlic aioli & piparras, as shown in the picture
Making the Tortilla, before service:
- Beat eggs and Let sit for at least 1 hour.
- Heat a 10” non-stick pan over medium high heat and add the prepped tortilla potato/onion mixture.
- Sauté for about 3 minutes, or until the potatoes start to get some color. Remove from pan and transfer to a large bowl.
- Add the eggs and gently stir with a rubber spatula to incorporate well, but do not destroy the potato slices. The potatoes will break some, but should retain "sliced" shape.
- In a very hot, 10" non-stick pan, add 3 T / 30g of olive oil. Add the egg mixture and move constantly for the first 2 minutes with a rubber spatula.
- Reduce to lower heat, pulling the eggs away from the edge of the pan to evenly distribute the mixture. Once the bottom of the tortilla is set and the top is still a little wet, place a plate on top of the pan and invert the pan to remove the tortilla.
- Slip the tortilla back into the pan and cook the other side. Using the spatula, carefully edge down the perimeters of the tortilla to an even surface. With a cake tester check the center of the tortilla, it should be moist, but not runny.
- To make a rounded edge flip the tortilla a few more times.
critical control points
- The final product should be moist and slightly undercooked, light golden color and no burn, perfect round shape
- The tortilla is the hardest recipe in the restaurant, if it's not perfect it needs to be redone. THIS TAKES SOME PRACTICE!!
- TORTILLAS ARE MADE FRESH DAILY, BEFORE AM & AND PM SERVICE, AND MULTIPLE TIMES THROUGHOUT THE DAY IF NECESSARY.
- Tortilla made in the morning should not be served for dinner service, and tortilla made for dinner service should not be used the next day.
PACKAGING
Plateware