After the Arroz episode shot in Barcelona, we are back in Spain to talk about a dish revered throughout the country. Made with just eggs and patatoes, originating from humble beginnings and with infinite variations, it is the "tortilla de patatas" (Spanish Omelette). Paulo Airaudo, Italian-Argentine chef, now at home in the Basque Country with his restaurant Amelia, two Michelin star in San Sebastian (Donostia), illustrates the most classic version of the Spanish Tortilla together with two of his interpretations. Technique, irony and creative solutions for the most pop dish of Iberian cuisine.

In collaboration with Berkel https://www.theberkelworld.com/en

INGREDIENTI/INGREDIENTS/INGREDIENTES
1 Pax
Uova/Eggs/Huevo 2
Cipolle/Onion/Cebolla 25 g
Patate/Patatoes/Patatas 35 g
Sale/Salt/Sal qb/to taste

Watch French Omelette episode:    • "Italiani a..."/"Italians in..."  

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