Spanish Tortilla

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. 

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. This version was on his menu at Izkina in Dallas, TX. 

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 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. 

Equipment:

Food processor
Large skillet (around 12")
– oven safe up to 325F
Smaller skillet (around 8")
Cutting Board
Knife
Mixing bowls
Whisk

Ingredients: Exact quantities will be listed in the class PDF

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
For the Mojo Picon
– Pecan halves
– Extra virgin olive oil
– Cumin
– Garlic
– Paprika
– Red pepper flake
– White wine
– Kosher Salt