Tortilla Española with Mojo Rojo y Verde

• 1 lb potatoes, thinly sliced into disks
• 1 yellow onion, thinly sliced into disks
• 1 cup Spanish olive oil
• Kosher salt and fresh ground pepper
• 6 extra large eggs

Servings: 3 as a main course or 8 as an appetizer

Peel and thinly slice potatoes and onions. It's easiest if you use a mandoline or food processor with a cutting blade.

Meanwhile, heat oil in a 10" nonstick skillet over medium heat. After 3-4 minutes, drop in a potato slice. When tiny bubbles appear around its edges, the oil is ready.

Add potatoes, onions, and a pinch of salt and liberal sprinkling of black pepper. Gently turn mixture in oil with a wooden spoon and adjust heat so oil bubbles gently.

Cook, turning potatoes gently every few minutes, until they are tender when pierced with a small knife. Adjust the heat so they do not brown. If the potatoes beging to break they are overdone; stop cooking immediately.

While potatoes are cooking, beat eggs with a pinch of salt and grinding of black pepper in a large bowl.

Drain potatoes in a colander, reserving oil. Wipe out the skillet, and heat over a medium flame for a minute. Add 2 tablespoons of reserved oil.

Gently mix warm potatoes with eggs and add to skillet. As the edges firm up, after a minute or so, reduce the heat to medium-low. Cook for 5 minutes.

Insert a rubber spatula all around the edges of the tortilla to make sure it is loosened and will slide from the pan. The top will still be runny. Carefully slide out of the skillet and onto a plate.

Add another tablespoon of oil to the skillet, and use the spatula to coax the tortilla back in.

Cook for 5 minutes, then slide from skillet onto a clean plate. Serve warm or at room temperature. Do not refrigerate.

• 2 cloves garlic, roughly chopped
• 1 roasted bell pepper, skinned and de-seeded
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/2 tsp Kosher salt
• 1 tsp sherry vinegar
• 1/2 cup Spanish Olive Oil

• 2 cloves garlic, roughly chopped
• 1/2 tsp ground cumin
• 1/2 tsp Kosher salt
• 1/2 cup cilantro, packed
• 1/2 cup parsley packed
• 1 tsp sherry vinegar
• 1/2 cup Spanish Olive Oil

In a blender, combine all ingredients except olive oil. Process until ingredients become a puree.

With a blender on, drizzle oil into the puree.

Season with salt and black pepper to taste.

Recipes by: Chef Mark Bittman

At the Château, we serve the Tortilla Española with Mojo Rojo y Verde paired with our Estate Brut. Book your Food & Wine Pairing experience today!