Japanese-style Tortilla de Patatas
MANILA, Philippines — Fries in a tortilla? Why not?
Chef James Antolin of Ikomai said it is a fresh new way to enjoy tortilla by adding eggs, cabbage and breadcrumbs, then “Japan-ize” it with dashi (soup stock made of fish and kombu or kelp, used in traditional Japanese cooking), bonito flakes (also known as katsuobushi, are shavings of dried, smoked and fermented skipjack tuna), and benishoga (a type of traditional Japanese condiment made of julienned ginger pickled in plum vinegar).
It is an easy-to-prepare dish that you can go to when you find yourself at home — hungry — with nothing interesting to eat.
Chef James teaches you how to whip up this exciting dish, which he created for Potatoes USA-Philippines, in a matter of minutes.
Tortilla de Patatas ala Nagoya
Ingredients:
150 grams U.S. 3/8 Straight Cut Fries
4 whole eggs
10 grams spring onion
5 grams benishoga
20 grams chopped cabbage
A pinch of dashi
5 grams breadcrumbs, to coat
Oil
5 grams bonito flakes
Procedure:
1. Pour oil into a deep fryer or saucepan halfway and heat it up.
2. First fry: When oil reaches 325°F, cook the U.S. Straight Cut Fries for 3 to 4 minutes. Remove and drain off excess oil on paper towel. Let rest for about 30 minutes.
3. Second fry: Dip first-fried fries with beaten eggs and coat with finely ground breadcrumbs. Fry at 325°F for another 3 to 4 minutes or until golden brown. Drain off excess oil on paper towel and set aside.
4. Beat eggs until fluffy. Add fried potatoes to the beaten eggs. Add chopped cabbage, benishoga, spring onion, and dashi to the mixture. Mix it slowly until all ingredients are incorporated.
5. Add oil to a 6-inch nonstick deep skillet or pan. Heat pan over medium to low heat. Pour in the fries and egg mixture and cook for 4 to 6 minutes. Run rubber spatula along the outer edges of the tortilla de patatas once the mixture starts firming up in the center and coming together.
6. Invert a large plate on top of the skillet and flip the tortilla de patatas on to the plate. Then return the tortilla to the pan by sliding it back onto the pan to cook the other side. Press spatula over the tortilla to cook over low heat for another minute.
7. When done, place a serving plate on top of the tortilla de patatas and flip it over. Plate it by garnishing with bonito flakes and additional spring onion for presentation and serve.
