Wagyu Fat Spanish Tortilla

Drogo

Servings

1-2

Prep Time

180 minutes

Cook Time

20 minutes

This Spanish tortilla recipe gives the classic combination of potatoes, onions and eggs a luxurious twist by cooking them in rendered Wagyu fat. The result is a rich, deeply flavoured tortilla with tender potatoes, caramelised onions and a softly set centre.

Also known as tortilla española or Spanish omelette, this traditional dish relies on just a handful of ingredients. Here, Wagyu fat replaces the more conventional cooking fat, adding an extra layer of richness while keeping the simplicity that makes a good potato tortilla so satisfying.

The Wagyu fat is slowly rendered before being used to cook the onions and potatoes. Don't discard any leftover fat after making the tortillas – it can be strained, refrigerated and reused.

This mixture makes two tortillas and requires a small non-stick frying pan.

Wagyu Fat Spanish Tortilla

Ingredients

  • 300ml Wagyu fat rendered from 500g
  • 2 onions, thickly sliced
  • 700g waxy potatoes, thickly sliced
  • 6 eggs

Directions

    Method

    1. Step 1, To render the Wagyu fat, chop it into 1-inch chunks and add it to a large high sided frying pan, with around an inch of water.

    2. Step 2, Set the pan over low heat and cook for around 3 hours, stirring every so often. The fat is ready when all the water has evaporated and the fat pieces are making a lot of crackling noises. Strain the fat into a clean container.

    3. Step 3, Heat the Wagyu fat in a high sided pan and fry the onions until soft and beginning to caramelise. Remove using a slotted spoon and set aside.

    4. Step 4, Repeat with the potatoes until the potatoes are completely soft.

    5. Step 5, Combine the onions and potatoes in a bowl and mix in the eggs. Season really well with salt - more than you might think.

    6. Step 6, Pour half of the mixture into a 19cm or other small non-stick frying pan and set it over a medium heat. Once it has set on the bottom, use a plate to turn it over and back into the pan.

    7. Step 7, Cook until just set, so that the warm egg oozes out when it is cut. If you prefer a more set tortilla, cook for a little longer. Repeat with the other half of the mixture.

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