Tortilla Española with Ancho Bourbon Sauce May 10, 2010 by admin Tortilla Española with Ancho Bourbon Sauce Summary: This recipe was generously donated to us by: Ruben Larrazolo/Executive Chef Alebrijes Mexican Bistro, Lodi 209-368.1831 alebrijesbistro.com Serve with Bokisch Vineyards Garnacha. Ingredients Bourbon-Ancho Sauce 2 Tablespoons Olive Oil 1 medium Red Onion, finely chopped 2 cups Bourbon 3 Ancho Chiles, soaked, seeded, stems removed and pureed 6 cups Homemade Chicken Stock 8 whole Peppercorns 1/4 cup Light Brown Sugar Salt Instructions Heat olive oil in a medium saucepan over medium-high heat. Add the onions and cook until soft. Add the bourbon and cook until reduced to a few tablespoons. Add the remaining ingredients and cook until reduced by half. Strain through a fine mesh strainer, return mixture to the pan and cook to sauce consistency, add the remaining 2 tablespoons of bourbon and cook for 2 minutes; season with salt. Ingredients Tortilla Española: 6-7medium Potatoes, peeled 1 whole Yellow Onion 5-6 large Eggs 2-3 cups Olive Oil for pan frying Salt to taste Instructions Cut the peeled potatoes in half lengthwise. Then, with the flat side on the cutting surface, slice the potato in pieces approximately 1/8″ thick. Make sure to separate the pieces that stick together. Peel and chop the onion into 1/4″ pieces. Put potatoes and onions into a bowl and mix them together. Salt the mixture. In a large, heavy, non-stick frying pan, heat the olive oil on medium high heat.. Carefully place the potato and onion mixture into the frying pan, spreading them evenly over the surface. The oil should almost cover the potatoes. Note: If the oil is too hot, the potatoes will brown rapidly on the outside, but still be raw on the inside. Leave in pan until the potatoes are cooked. If you can poke a piece of potato with a spatula and it easily breaks in two, your potatoes are done. Remove from the pan with a slotted spoon or spatula. While the mixture is draining, crack the eggs into a large mixing bowl and beat by hand with a whisk or fork. Pour in the potato onion mixture. Mix together with a large spoon. Pour 1-2 Tbsp of olive oil into a small, non-stick frying pan (aprox. 9-10”) and heat on medium heat. Allow the egg to cook around the edges. Then you can carefully lift up one side of the omelet to check if the egg has slightly “browned.” The inside of the mixture should not be completely cooked and the egg will still be runny. When the mixture has browned on the bottom, you are ready to turn it over to cook the other side. Carefully take the frying pan to a sink. Place a large dinner plate (12”) upside down over the frying pan. With one hand on the frying pan handle and the other on top of the plate to hold it steady, quickly turn the frying pan over and the omelet will “fall” onto the plate. Place the frying pan back on the range and put just enough oil to cover the bottom and sides of the pan – approximately 1.5 tsp. Let the pan warm for 30 seconds or so. Now slide the omelet (which is probably still a bit runny), into the frying pan, using a spatula to catch any egg mixture that runs out. Use the spatula to shape the sides of the omelet. Let the omelet cook for 3-4 minutes. Turn the heat off and let the tortilla sit in the pan for 2 minutes. Carefully slide the omelet onto a plate! To serve as a main course, slice it into 6-8 pieces like a pie and put the ancho sauce on top serve with french bread on the side. Preparation time is approximately 45 min. Liz's Kitchen thrives on community: share this article with your friends!
