📝 About This Recipe
Inspired by the avant-garde kitchens of San Sebastián, this dish reimagines the humble 'Tortilla de Patatas' as a sophisticated, multi-textured masterpiece. Silky, aerated potato foam envelops a slow-cooked egg that flows like liquid gold, punctuated by the nutty crunch of premium Iberico ham. It is a study in temperature and texture, offering a comforting yet high-concept experience that defines modern Spanish gastronomy.
🥗 Ingredients
The Slow-Cooked Eggs
- 4 pieces Large organic eggs (extra fresh, at room temperature)
Potato Espuma (Foam)
- 400 grams Yukon Gold potatoes (peeled and cubed)
- 200 ml Heavy cream (warmed)
- 100 ml Cooking liquid (potato water) (reserved from boiling)
- 50 ml Extra virgin olive oil (high quality, Arbequina variety recommended)
- to taste Sea salt (fine grain)
The Accoutrements
- 60 grams Iberico Ham (Jamón Ibérico) (finely sliced)
- 1 small bunch Chives (finely minced)
- 1 teaspoon Truffle oil (optional for finishing)
- 1 pinch Smoked Paprika (Pimentón de la Vera) (for garnish)
- 1 pinch Maldon Sea Salt (for texture)
👨🍳 Instructions
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1
Preheat a sous-vide water bath to exactly 63°C (145.4°F). Carefully lower the 4 room-temperature eggs into the water using a slotted spoon and cook for 60 minutes.
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2
While the eggs cook, place the cubed potatoes in a pot of cold salted water. Bring to a boil and simmer for 15-20 minutes until very tender.
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3
Drain the potatoes, reserving at least 100ml of the starchy cooking water. Pass the hot potatoes through a fine-mesh ricer or food mill into a clean bowl.
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4
In a small saucepan, gently warm the heavy cream and olive oil together. Do not let it boil.
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5
Gradually whisk the warm cream mixture and the reserved potato water into the riced potatoes until a very smooth, loose puree forms.
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6
Pass the entire potato mixture through a fine-mesh 'chinois' or sieve twice to ensure there are absolutely no lumps, which could clog the siphon.
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7
Season the liquid puree with fine sea salt. Pour the mixture into a 0.5L iSi Whipper (siphon), charge it with two N2O (nitrous oxide) cartridges, shake vigorously, and keep warm in a 50°C water bath.
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8
Place the Iberico ham slices between two sheets of parchment paper and microwave for 30-45 seconds, or crisp in a dry pan until the fat is translucent and the edges are crunchy.
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9
When the eggs are finished, remove them from the water bath. Carefully crack each egg into a small ramekin first to ensure the white is set but delicate and the yolk is perfectly fluid.
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10
To assemble, place a few pieces of the crisped ham at the bottom of a warm glass or shallow bowl.
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11
Gently slide one 63°C egg over the ham, being careful not to break the yolk.
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12
Shake the siphon again, hold it vertically upside down, and dispense the potato foam over the egg until it is completely covered and the glass is nearly full.
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13
Finish with a dusting of smoked paprika, a sprinkle of fresh chives, a drop of truffle oil, and a few flakes of Maldon salt.
💡 Chef's Tips
Use starchy potatoes like Yukon Gold or Russet for the smoothest foam; waxy potatoes can become gummy. Always strain your puree through the finest sieve you own; even a tiny lump will ruin the siphon's aeration. If you don't have a sous-vide machine, you can poach eggs traditionally, but the 63°C texture is uniquely custard-like. Keep the siphon warm but not hot; if the potato mixture exceeds 65°C inside the canister, the starch may break and the foam will collapse. Don't over-shake the siphon; 4-5 vigorous shakes is usually enough to achieve the 'cloud' consistency.
🍽️ Serving Suggestions
Pair with a crisp, chilled glass of Spanish Manzanilla Sherry to cut through the richness. Serve with toasted sourdough soldiers rubbed with fresh garlic and tomato. A vintage Cava or Champagne provides excellent carbonation to balance the creamy texture. For a luxury upgrade, shave fresh black winter truffles over the foam just before serving. Use clear glass vessels so guests can see the layers of ham and egg beneath the foam.