0,1232KgNew Calm Potato (Rolled for tortilla) Raw:0,1438 Kg
0,0308KgSunflower oil
0,0018KgPasteurised whole egg
0,1101GrVinegar from Jerez 25 years
0,1284Gr Fine salt
4,02GrExtra virgin olive oil cooking
4,02GrSunflower oil
1Calma free-range egg
0,01 KgEVOO mayonnaise
1,25GrFine salt
0,0188KgPoached onion with onion puree
Instructions
For 0,0625 Kg of poached potato for omelette0,1232 Kg New Calm Potato (Rolled for omelette) Raw:0,1438 Kg0,0308 Kg Sunflower oil1. Cut the potato into 3mm slices with the Japanese mandolin, set aside.2.Poach the potatoes when the sunflower oil reaches 110oc , it will cook for about 7-8 minutes, until the outside is a little dry, golden brown and the inside is still creamy.3.With the help of a cooking spider we take the potatoes and let them drain of oil, we will mix them with the still hot egg.
For 0,01 Kg of EVOO Mayonnaise0,0018 Kg Pasteurised whole egg0,1101 gr Sherry vinegar 25 years0,1284 gr Fine salt4,02 gr Extra virgin olive oil cooking 4,02 gr Sunflower oil1.In the thermomix mixing bowl, add all the ingredients except the oils.2. Set the speed to 3 and add the oils little by little (increase the speed if the preparation requires it).3. Once the mayonnaise is ready, taste, adjust the salt if necessary and store in a Tupperware until ready to use.
For 0,1325 Kg of potato omelette base1 free range egg Calma0,01 Kg Mayonnaise AOVE1,25 gr Fine salt1.In a large bowl, break the eggs and beat for 30 seconds with a whisk.2.Add the freshly made potatoes, the EVOO mayonnaise and beat for 15 seconds (mashing the potato), leave the mixture to rest for 15 minutes.Add salt if necessary.
For 0,125 Uni (1 Rac, 2 Tapa) of Potato Omelette0,0188 Kg Poached onion with onion purée Omelette curd Heat the butter in the omelette pan over a low heat, add the omelette base and cook over a low heat for 4-5 minutes on the same side, then leave to stand for 2 minutes off the heat. Turn it over and cook for another 4-5 minutes over low heat, remove again and leave to stand for 2 minutes off the heat.Always pay attention to the temperature of the frying pan, because if it is too hot, it could toast the omelette. The omelette should be white and semi-smooth.
RestOnce finished, remove to a plate and leave it to stand at room temperature (NEVER cover it, as we would cook it with its own heat).CutCut the omelette into eight equal parts.ServeServe one piece on a plate.