“Tortilla vaga” with anchovies, young garlic and potatoes
by Fernando Palacio
Preparation time:10 min
Cooking time:10 min
Portions:1
Season:
This tortilla format is designed to showcase seasonal ingredients atop an egg base. In this case, anchovy, a staple of Basque summer fishing, takes center stage.
Why we love this recipe?
Incorporates summer ingredients on an egg base, highlighting the eggs produced on the "caserios", the local farmhouses.
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Steps
Step 1
Fry the potato cubes in extra virgin olive oil.
Step 2
2. Sautee the young garlic in a pan with a bit of extra virgin olive oil and salt.
Step 3
3. Remove the bones of the anchovies and cook in a pan with a bit of extra virgin olive oil during 2 minutes.
Step 4
4. Beat the eggs with a pinch of salt and cook in a heated pan until the eggs are just set.
Step 5
5. Place the anchovies, the young garlic and the potatoes on the top of the tortilla.
Step 6
6. Finish with chopped chive.