It’s vacation time for some. If you are not going (or not yet), let yourself be tempted by a recipe that will make you travel: an Iberian ham tortilla. It is the chef Diego Alary who reveals the steps to concoct this dish in the colors of the sun. For dessert, let yourself be seduced by one of the following recipes: lemon crème brûlée or apricot ice cream to be made without an ice cream maker.
Diégo Alary’s Iberian ham tortilla recipe
Head south with a sunny and super gourmet recipe. The chef reveals a to die for and original tortilla on his Instagram account.
The ingredients for 4 people :
- 6 large potatoes
- 12 eggs
- 1 large onion
- A few pieces of Iberian ham
- 1 bath of frying oil (vegetable oil, beef fat, etc.)
- Salt pepper
The recipe steps:
- Start by peeling the potatoes. Then soak them in a container filled with water.
- Using a mandolin, grate the potatoes into thin slices. Then cut them into fairly thin sections and place them again in a container filled with cold water.
- Make a bath of oil then fry the potatoes in it. Book.
- In a large bowl, break the eggs, salt, pepper and beat coarsely. Add the thin potato fries and beat everything again.
- Peel then cut the onion into thin slices. In a sauté pan, pour oil then sauté the onions until lightly browned. Place them in the bowl with the eggs and potatoes.
- Pour half of the mixture into an oiled sauté pan, cover with a few pieces of Iberian ham and then pour the other half of the tortilla on top.
- Let it cook. The edges should be crispy. When the tortilla comes off the sauté pan, place a large plate on top so you can turn it over. Cook it on the other side, if necessary, before enjoying it.
How to cook the tortilla?
A tortilla can refer to different dishes depending on the country. In Mexico, the tortilla is a sort of pancake made from wheat or corn flour. In Spain, the tortilla is an omelette. If the first can be cooked at home, it remains more difficult to reproduce than the Spanish tortilla. The latter is prepared with eggs, potatoes and onions. It is possible to decorate it according to your desires.
To cook it, oil a frying pan or sauté pan. Make sure you have a larger dish or plate to flip the tortilla over. When the utensil is hot, pour the tortilla mixture into it. Let it cook. It should harden and take on a golden color. When it detaches easily from the pan and the edges are crisp, place a larger plate on top and turn the whole thing over. The tortilla is on the upturned plate. You can enjoy it as is or decide to cook it on the other side for even more crispiness. In this case, place the tortilla and let it cook for a few minutes.
Read also :
⋙ Spanish mussels for an aperitif: Diego Alary’s recipe
⋙ Beef confit with spices: Diego Alary’s recipe for a perfect success
⋙ Diego Alary’s eggplant and cheese vegetarian yakitori skewers