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The champion tortilla with burger ambitions
Serve it as an individual Spanish tortilla or place it in a warm bun with peppers, salad, aioli or your own toppings.
The compact shape fits naturally into a burger while keeping the tender egg-and-potato centre of the Campeona recipe.
WITH ONION
Pasteurised free-range EGG 44%, potato 40%, refined sunflower oil, onion 3%, extra virgin olive oil 2%, bovine gelatine and salt.
WITHOUT ONION
Pasteurised free-range EGG 46%, potato 42%, refined sunflower oil, extra virgin olive oil 2%, bovine gelatine and salt.
WITH TRUFFLE
Pasteurised free-range EGG 44%, potato 43%, refined sunflower oil, mushroom and truffle sauce 2% [mushrooms (Agaricus bisporus), extra virgin olive oil, sunflower oil, summer truffle 7% (Tuber aestivum Vitt.), black olives, salt and flavouring], bovine gelatine, extra virgin olive oil 1% and salt.
Spanish Burger takes the recipe behind Senén González’s 2010 victory in Spain’s National Potato Tortilla Competition and turns it into an individual tortilla.
It keeps the recognisable pieces of potato, free-range egg and tender centre of the larger Campeona tortilla – now in a format that can be plated whole or served inside bread.
The tortilla is not heat-treated before freezing. Cooking both sides in a frying pan gives it natural colour, a freshly prepared aroma and the irregular finish associated with a tortilla made on the spot.
Let it rest briefly before serving so the centre settles and the tortilla holds together when plated or placed in a bun.
With onion brings gentle sweetness.
Without onion puts egg and potato firmly at the centre.
With truffle adds an earthy mushroom and summer-truffle note.