For
4
pers.
Elevated Tortilla: Oven Confit and Runny Center
A gastronomic version where the potato is not fried, but slowly confited in the oven in olive oil at 130°C (265°F). This gentle cooking allows for deep aromatic infusion and an unprecedented melting texture. For enthusiasts with the right equipment, performing this confit in a Kamado with a light smoking wood will bring a real plus, adding a delicate empyreumatic signature to the dish.
Prep : 25 min
Total time :
1 h 25 min
Gastronomic Protocol
Click to cross outMake ahead (Mise en place)
1
Step 1
Preheat your oven to 130°C (265°F, convection). Peel and slice the Agata potatoes into even 2-millimeter slices using a mandoline. Very finely slice the yellow onions. Place everything in a large stainless steel or ceramic baking dish and cover with the extra virgin olive oil. This 'Low and Slow' cooking will allow for pectin breakdown without excessive browning.
2
Step 2
Bake the dish for 50 minutes. The vegetable water will slowly evaporate, concentrating the juices and confiting the flesh to the core in the oil. Meanwhile, crack the fresh eggs into a large mixing bowl and beat them very lightly with a fork to break the structure without incorporating air (which would create a 'soufflé' effect that would deflate and dry everything out).
3
Step 3
Upon removing from the oven, drain the vegetables through a large sieve over a container to recover the precious confit oil. Immediately incorporate the scalding hot vegetables into the beaten eggs. Mix gently and cover. Let rest for 15 to 20 minutes: the potato will act as an aromatic sponge and the egg will thicken into a rich cream.
Just before serving
1
Step 1
Switch your oven to broil mode (or increase the temperature to 200°C/400°F). On your stovetop, heat a non-stick pan (ideally with a removable handle or cast iron) over high heat with two tablespoons of the reserved confit oil. Pour in the mixture and let sear for 1 minute 30 seconds to trigger a Maillard reaction and form a solid crust on the bottom (the socarrat).
Step 2
Immediately transfer the pan to the top of the oven for 3 to 4 minutes. The heat from above will cook and smooth the surface without drying out the middle. Remove the pan, place a large flat plate on top, and flip everything in one swift motion. Glaze the golden surface with a drizzle of olive oil, sprinkle with Guérande fleur de sel and black pepper. Slice and serve immediately to reveal the runny center.
Nutritional Values
per pers.485
Kcal
13g
Prot.
28g
Carbs
36g
Fat
Chef's Tip
The fundamental trick for a silky texture lies in controlled thermal shock: transfer the scorching hot vegetables, fresh from the oven, directly into the beaten raw eggs. Let sit for 15 minutes. This residual heat gently pre-coagulates the albumin, binding the starches and guaranteeing a custard-like center. Remember, the Kamado smoking mentioned earlier would beautifully elevate this step!
Wine Pairing
The richness of the olive oil and the creaminess of the runny egg call for a wine with sharp mineral tension. A bone-dry Fino Sherry or a Chablis Premier Cru will provide the necessary acidity to cleanse the palate, creating a masterful balance.
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