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.

To Plate:

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

Serves: 4


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)

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