Spanish Tortilla with a Smoked Paprika, Olive, Lemon Sauce. This one is a smaller version to serve 2 or 3 people or 1 with leftovers. I use a mixture of olive oil and avocado oil but only about half the amounts that you would normally use. I also used a combination of sweet potatoes and russet potatoes. The sweet potatoes add more of a resistant starch to the dish. The sweet potatoes will caramelize on the edges but that is fine with us. We like it that way. Lots of added flat leaf parsley and some garlic. The rest is the classic way. We add a side sauce of sour cream, mayo, fresh lemon juice, green olives, capers, with lots of smoked paprika… served cold. The Tortilla is served warm (not hot) so that all the flavors can come through. Thank you for joining us today in ChefDemicChefs and feel free to subscribe and leave comments below.
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