Michael Chiarello: Perfect Spanish Tortilla

Michael Chiarello: Napa-Based Chef and TV Host

Michael Chiarello: Napa-Based Chef and TV Host

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[BLANK_AUDIO] I haven't found a better tortilla than this one, ever. So you take a yellow one and you're just going to slice them down straight. [NOISE] So we're going to cook the potatoes, the asparagus and the onions in the oil. Oil that's kind of medium hot. You don't wanna make onion rings. We got some Yukon potatoes. Onions are done. Don't worry, you want some of the oil. Potatoes are gonna do the same thing. Asparagus with a cut on the [UNKNOWN]. That just goes in for a second, blanches. [BLANK_AUDIO] So salt and pepper. The eggs are gonna get whisked together. The eggs go in the warm vegetables. So it goes in this hot pan. Bring the pan back up to temperature, really important. Don't stir it too much. Let the egg kind of set on the bottom up here first. 350, 375 oven. Tortilla comes out. You take some arugula for a little bite. [BLANK_AUDIO] Some olive oil. A little of this petromanas vinegar. So we have a little entity off to the side, and you have a beautiful Tuesday night supper for your friends and family.
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Michael Chiarello: Perfect Spanish Tortilla


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