The Chef: Jaime DeRosaThe Restaurant: Tongue & CheekThe Dish: Spanish Tortilla
2 russet potatoes1 tablespoon canola oilSalt, to taste1/4 cup of heavy cream1 teaspoon of Espellete chili powder1 tablespoon of chivesBlack pepper, to taste4 eggs (soft boiled)2 shallots (peeled, julienned and fried)
Method of Preparation:
-Start by peeling and dicing the potatoes. Then cook them in salted boiling water for about five minutes.
-Next, deep fry some of the potatoes in the canola oil until they are golden brown.
-Make a puree with the remaining potatoes. Combine them with a dash of heavy cream, salt, espelette chili powder, chives and black pepper and mash it all together.
-At the restaurant, Chef Jaime whips the potato puree into a foam using a whipping container. The container can be found at most retail outlets.
-Lastly, soft boil the eggs.
Serve the fried potatoes, crispy fried shallots and soft boiled eggs. Top it with the mashed potatoes. You can garnish with chives, espelette chili powder and fresh flowers.
Serving Suggestion: Kentucky Colada
Take a printed copy of the recipe to the restaurant and receive a complimentary "snack" from the chef. (One per table. Valid until one month after the air date.)
Tongue & Cheek431 Washington Ave Miami Beach, FL 33139(305) 704-2900www.tandcmiami.com