.potato | plantook

RECIPE: Tortilla De Patatas

Sauté the onion with olive oil for 5 minutes or until golden.
Wash, peel and cut the potatoes.
Fry the potatoes with enough oil to cover the potatoes.
Remove onions and potatoes into a separate bowl.
Beat the eggs with the salt and pepper, just enough to become a homogeneous mixture.
Put the potatoes and onions in the tortilla pan, spread them well and add the egg mixture.
Cook for a few minutes over medium heat until the egg is cooked, flipping the tortilla halfway.

Roast the potatoes for 45-60 minutes until the potatoes are soft when pierced by a knife.
Lay each potato lengthwise and cut a 1 cm deep strip off each top.
Remove the potato flesh taking care not to break the skin. Place the flesh into a bowl and set the potato casing aside. Keep the oven on.
Put the potato flesh into a saucepan and add the cream and butter. Turn the heat onto low and gently mix together until the butter is melted and everything is incorporated.
Flatten the mix with a fork to ensure no hard bits of potato remain, season with salt and pepper and a small grating of nutmeg. Turn off the heat and mix everything in with a wooden spoon one more time.
Make the savory custard by mixing one tablespoon of cream, ½ an egg yolk and the cheese together.
Add the chives and parsley to the potato flesh mixture and stir in, filling each of the potato casings.
Form a furrow along the centre of the flesh and fill it with the custard.
Place the potatoes under a grill for 5 minutes to color the custard, or return them to the oven for 10 minutes at 200C (400F) to warm the flesh and brown the custard.
Bon Appétit!

Peel the sweet potatoes, cut into small chunks and soak them in water for 10 minutes.
Boil the sweet potato until a skewer goes through the potatoes smoothly, about 12-15 minutes.
Drain water completely and transfer to a large bowl.
Mash the sweet potatoes. Add sugar and butter and keep mixing.
Add egg yolk and heavy whipping cream and mix well.
Put the sweet potato mixture on the bottom pastry sheets, leaving ½ inch (1.3 cm) around the rim.
Cover the sweet potato mixture with the top sheet and cut 7-8 slits.
Press down the pastry sheets around the edges with a fork to pinch them together.
Beat the egg and brush the top of the pastry.
Sprinkle black sesame or poppy seeds on top .
Bake for 20-25 minutes, or until golden brown. Let cool for 10 minutes and serve.

Heat the oil. Add onions and sauté until lightly colored. Sprinkle with paprika.
Add garlic, potatoes, carrot, tomatoes paste, vinegar.
Add the hot broth, bay leaves, salt, and a few grinds of black pepper.
Stir and cook covered with a lid until potatoes are tender, about 20 minutes.
Mash some of the potatoes for a creamy sauce.
Sprinkle with chopped parsley and serve with bread and crème fraîche. Enjoy!