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A leftover cold tortilla with some toast and a coffee? This is Cristina Tejeda Chomet’s ideal breakfast. It must be said that the chef of Ambos and Tina, in Paris, who cooks as a couple with her husband, the ex-top chef Pierre Chomet, prepares a succulent dish that she owes less to her Venezuelan origins than to a very real vocation for cooking. “I’m not Spanish, but I grew up in Barcelona. And that’s where I discovered the tortilla,” she confides to 20 Minutes.
Nothing to do with the vacuum-sealed tortilla you can find at the supermarket. There we find ourselves in the presence of an omelette – oh no, sorry – with a smooth layering of egg running between thin slices of browned potatoes to a nice thickness of five or six centimeters. A delight of which Cristina reveals the secrets to you without delay in the new episode of our culinary podcast “What are you food?” »
A tortilla for four but swallowed by two
For 4 people, “well, we eat it as a couple” warns Cristina, you need: 4 potatoes sliced 1/2 cm “if possible the agria variety which retains its texture”, 6 beaten eggs, a candied onion a hour over very low heat, and a neutral oil like grapeseed oil for cooking. Cristina’s last advice: “It’s easy to make, regressive and delicious. You should not cook it over high heat but take your time so that the whole thing is nicely melted. »
