METHOD
A simple, elegant tapa that turns a humble potato and egg dish into a celebration. The rich, creamy tortilla is the perfect base for the salty pop of caviar.
Instructions:
1. Confit the Potatoes and Onion:
· Peel the potatoes. Slice them into thin, uniform rounds (about ⅛-inch thick). Halve and thinly slice the onion.
· In a large, non-stick or cast-iron skillet (about 9-10 inches), heat the olive oil over medium-low heat.
· Add the potatoes and onions to the warm oil. They should be mostly submerged. Gently cook for 20-25 minutes, stirring occasionally, until the potatoes are very tender but not browned or crispy. The goal is to soften them, not fry them.
· Using a slotted spoon, remove the potato-onion mixture to a colander set over a bowl. Reserve the flavorful oil. Let the potatoes cool for a few minutes. Season generously with salt.
2. Make the Egg Mixture:
· In a large bowl, whisk the eggs with a good pinch of salt until frothy.
· Add the warm (not hot) potato-onion mixture to the eggs. Gently stir to combine, slightly crushing the potatoes. Let it sit for 10-15 minutes so the potatoes absorb the egg.
3. Cook the Tortilla:
· Heat 2 tablespoons of the reserved oil in the same skillet over medium heat.
· Pour the egg and potato mixture into the skillet, spreading it evenly. Cook for about 5-7 minutes, until the edges are set and the bottom is golden.
· Here comes the tricky part: flipping the tortilla.
· Place a large, flat plate (or the lid of the skillet) upside down over the skillet.
· Using oven mitts, hold the plate firmly against the skillet and quickly invert it so the tortilla lands on the plate.
· Slide the tortilla back into the skillet, uncooked side down.
· Tuck the edges in with a spatula. Cook for another 4-6 minutes until the center is just set but still a little moist. For a more runny center, cook for less time.
4. Serve:
· Slide the finished tortilla onto a cutting board. Let it cool to room temperature. This is crucial for the best flavor and texture.
· Cut into small wedges or squares for serving.
· Just before serving, top each piece with a small dollop of sour cream or crème fraîche (this adds a necessary cool creaminess) and then a teaspoon of caviar. (try Royal Oscietra, Royal Siberian or Amur Fusion from Attilus Caviar range)
· Garnish with chopped chives.
Why it works: The sweet, creamy, and earthy flavors of the tortilla create a magnificent canvas for the briny, luxurious caviar. It’s a surprising and utterly delicious combination.
