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Spain’s champion recipe. Your final turn.
Senén González won Spain’s National Potato Tortilla Competition in 2010 with the recipe behind this tortilla.
You complete the final cooking in the frying pan, creating the golden surface, aroma and presentation of a tortilla just made.
Bring it to the table whole or cut it into tapas and sharing portions.
Pasteurised free-range EGG 44%, potato 40%, refined sunflower oil, onion 3%, extra virgin olive oil 2%, bovine gelatine and salt.
This is not a tortilla that simply comes out of the pack and goes straight onto the plate. The final cooking takes place in your frying pan.
Both sides develop their natural golden colour, the egg and potato settle into a tender centre, and the tortilla rests briefly before cutting. The result arrives at the table with the look and aroma of something freshly prepared.
The recipe combines 44% free-range egg with identifiable pieces of potato, onion, extra virgin olive oil and just the right amount of salt.
You control the final pan colour and presentation while the recipe, proportions and consistency are already taken care of.
It can be served whole at the table, cut into generous wedges or divided into smaller tapas portions.