Tortilla Espaņola
Chef Jose Andres of Café Atlantico – Washington, DC
Adapted by
December 2006

Yield: 4 Servings


    Onion Purée:
  • 1 medium onion, juilenned
  • ¼ cup Spanish virgin olive oil
  • Salt, to taste
  • ½ cup water

    Egg Yolk:
  • 4 egg yolks
  • ½ teaspoon water

    Potato Espuma:
  • 8 ounces Idaho potatoes
  • Salt, to taste
  • 4 ounces heavy cream
  • 2 ounces butter
  • 1 ½ ounces extra virgin olive oil
  • 1 Siphon N2O

    Onion Olive Oil:
  • 1 onion, minced
  • 1 cup extra virgin olive oil

For the Onion Purée:
Sauté the onion in olive oil, season with salt, and cook over low heat until the onion is very tender, stirring occasionally. Add the water and simmer for 15 minutes. Remove the excess oil and purée the onion in a food processor until it is a very smooth consistency. Season with salt to taste.

For the Egg Yolk:
Whisk the egg yolks and water together and set aside.

For the Potato Espuma:
Place the potatoes in a large pot and cover with water. Add salt and bring to a boil. Cook until the potatoes are very tender. Drain the potatoes, reserving 1 cup of the cooking liquid. Heat the cream in a small saucepan, then place the potatoes in a food processor and pulse to break them up. Slowly add the butter, cream and olive oil to the potatoes, with the blade running. Add approximately ½ cup of the reserved cooking liquid, combine, and allow the mixture to cool slightly. If the mixture is too the thick, add a little more cooking liquid to thin it out. Charge the mixture in an iSi Siphon, then warm it in a bain marie at 150°F.

For the Onion Olive Oil:
In a medium bowl combine the onion and olive oil. Cover and let sit for at least 48 hours. Strain through a fine sieve into a glass jar or bottle and cover.

To Assemble and Serve:
Place a tablespoon of Onion Purée in the bottom of a martini glass. Cover the purée with the egg yolk mixture and top with potato espuma. Drizzle a line of the Onion Olive Oil over the top, and serve.


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