Tortilla Española/Spanish Tortilla

Tortilla Española/Spanish Tortilla with Chef Joel Orsini

When you purchase this cooking class, you will be able to stream the class whenever you want, and you will receive a PDF containing all you need to cook along to the class. And to make these dishes again, and again, and again!

In this on-demand cooking class, Chef Joel will teach you how to make two version of Tortilla Española (a.k.a Spanish Tortilla). If you’ve got eggs, potatoes, and a lot of olive oil you are already on the right track. For the classic version, we will use bacalao (salt cod). For a version Chef Joel served at Izkina, we will be adding a mojo picon, which takes about a month to ferment. But once you have this stuff on hand, your going to put it on anything you make with eggs!

What are we making in this on-demand cooking class?

• Tortilla Española a.k.a Spanish Tortilla

  • The classic version

  • Chef Joel’s version with mojo picon, which was on his menu as Izkina in Dallas.

Is this class good for vegetarians?

Yes! Just omit using the bacalao (salt cod) from the traditional version that we are making. You will just need to add a bit more salt since the salt cod is pretty, well, salty.

Who is teaching this cooking class?

Chef Joel Orsini

Joel was born in Houston, trained in New York City, and then worked Foreign and Domestic, Austin’s original nose-to-tail, farm-to-table dining experience. Then he moved to Dallas and made his mark at Izkina before managing a farm. Now he is the chef at Parigi. 

How long will this class take?

Cooking the traditional version of Tortilla Española will take 25 to 30 minutes. Chef Joel's version that he cooked at Izkina take under 5 minutes to cook. There is some prep involved, and that will be covered in the class details PDF. The best gameplan for this class is to make the traditional version, make your mojo picon, and then make the chef's version with your mojo picon after it has fermented for 1 month. 

What ingredients and equipment do I need?

Ingredients (exact quantities will be provided once the class has been purchased)

• Yukon gold potatoes

• Fingerling potatoes

• Yellow onion

• Eggs

• 4 ounces bacalao (salt cod)
  – If available, you can use any salted fish

• Milk

• Kosher salt

• Good olive oil

• Chives

• Fennel fronds

• Pecan halves

•  Extra virgin olive oil

•  Cumin

•  Garlic

• Paprika

• Red pepper flake

• White wine
  

Equipment

• Food processor

• Large skillet (around 12")

  • oven safe up to 325F

• Smaller skillet (around 8")

• Cutting Board

• Knife

• Mixing bowls

• Whisk