When taking up the household enterprise, Chef Juanjo López realised he needed to keep loyal to the authenticity and depth of conventional flavours. Among the many worldwide identified Spanish dishes is tortilla. Some prefer it with onion, some with out. Some crave it runny, some prefer it set. Chef Juanjo López likes his with out onion and on the runny facet. And, though he respects the normal recipe, he likes so as to add thinly sliced boletus on prime. The result’s a mix of robust flavours with a mouth explosion of potato and eggs married with the freshness of uncooked boletus.
Elements (for four individuals)
500g of waxy potatoes
5 massive free-range eggs
500 ml of Spanish olive oil
1 boletus edulis mushroom
Drizzle of olive oil for presentation
Peel the potatoes and thoroughly reduce them into skinny slices.
Pour the olive oil in a deep frying pan over medium warmth and, as soon as scorching, add the potatoes.
Flip the warmth all the way down to medium low and cook dinner the potatoes by means of for about 25-30 minutes, flipping them with a fish slice now and again so these beneath don’t burn and stick with the pan.
As soon as the potatoes look gentle sufficient, gently press them in opposition to the edges of the pan and flip them as soon as once more.
Get them out of the frying pan and drain them on a colander to take away extra oil.
Crack the eggs into a big mixing bowl, add salt and pepper and whisk along with a fork.
Add the potatoes to the combination, combine all of it collectively and let it sit for not less than 5 minutes.
Go away sufficient olive oil within the frying pan so the tortilla doesn’t stick with it (discarding the surplus) and switch the warmth to medium-high.
When it’s scorching sufficient, add within the combination and cook dinner, operating the fish slice alongside the facet of the pan to attain its spherical form.
After three or four minutes, flip the tortilla by inserting a flat plate on prime of the frying pan and get it again within the pan so it cooks on the opposite facet.
Run the fish slice alongside the edges of the pan as soon as once more to attain an ideal spherical form. Prepare dinner for about 2 extra minutes for a runny tortilla or depart it for an extended time if you happen to prefer it set.
Take away the tortilla from the pan and let it relaxation for a bit.
In the meantime, thinly slice the uncooked boletus and place it on prime of the tortilla, including a drizzle of olive oil, salt and pepper.
The Spanish love their tortillas always. They take pleasure in consuming it at dwelling, at bars and eating places. It’s at all times a good time to have tortilla, both as a primary course or as a mid-morning/mid- afternoon tapa. It pairs nicely with wine, beer and even with espresso (if you happen to’re consuming yours for breakfast). It is very important alter the cooking time relying on how runny you prefer it and a few wish to eat it with mayonnaise or salsa brava (a smoky tomato-based salsa made with pimentón, Spanish paprika). To every his personal, to every his tortilla.
Thanks to Chef Juanjo López of La Tasquita, Madrid, for the recipe.