Spanish Potato Tortilla for 8-10
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Some restrictions applyThis is José Andrés famous Spanish potato tortilla, a decadent omelet made with eggs, confit potatoes, onions and olive oil. Combine it with crispy pan de cristal and confit piquillo peppers!
Not only has José Andrés done more than just about anyone else to introduce Americans to Spanish cuisine, the James Beard Award-winning chef is also a tireless advocate for immigration reform, New York Times bestselling author, educator, television personality, humanitarian, and founder of World Central Kitchen, a nonprofit that notably served over 3.6 million meals to the people of Puerto Rico following Hurricane Maria and has since delivered more than 60 million meals to people in need in the wake of natural disasters, humanitarian crises, and the COVID-19 pandemic. Since emigrating to America at age 21, Andrés has opened a stunning array of more than 30 restaurants, from traditional tapas joints (Jaleo) to a sprawling Spanish food hall (NYC’s Mercado Little Spain) to a two Michelin Star tasting counter (DC’s minibar by José Andrés). Chef José Andrés’ most iconic dishes are now shipping nationwide!
This package serves 8-10 people and includes
- 2 Tortilla de Patatas (each 21 oz.)
- 1 Pan de Cristal Loaf (1 lb.)
- 16 Confit Piquillo Peppers
- Aioli (1 pt.)
- Choose to add on book!
- Change the Recipe by Chef José Andrés with Richard Wolffe – A unique collection of life lessons from a renowned chef and humanitarian.
- This package ships frozen with ice packs, may thaw in transit.
- Upon arrival, store the tortillas and bread in the freezer.
- Alioli and Piquillo Peppers may be stored in the refrigerator for up to 6 days.
To Serve
Tortillas
- Thaw the tortilla in the refrigerator overnight.
- Follow packaging instructions to cook your tortilla.
Pan de Cristal
- Preheat oven to 400℉.
- Open the bag containing the “Pan de Cristal” loaf.
- Slice the bread all along the loaf.
- Bake at 400℉ for 10 minutes.
- Remove the loaf from the oven once toasted.
- Enjoy!
Piquillo Peppers and Aioli
- Remove them from the fridge 2 hours before serving so they are at room temperature.
- Tortilla – Free-range Eggs (40%), Potatoes (37%), Extra Virgin Olive Oil (12%), Onions (6%), Salt, Disodium Pyrophosphate, And Citric Acid
- Pan De Cristal – Wheat Flour, Water, Sourdough (Fermented Wheat Flour), Olive Oil, Salt, Yeast, Malted Wheat Flour. Contains: Wheat. May Contain Traces Of: Egg, Soy, Milk, Sesame.
- Aioli – Pasteurized Eggs, Olive Oil, Canola Oil, Lemon Juice, Garlic
- Piquillo Peppers – Piquillo Peppers, Olive Oil, Canola Oil
Contains: Wheat
Legendary Spanish Eats From the Famed Chef & Humanitarian
Legendary Spanish Eats From the Famed Chef & Humanitarian
To call José Andrés America’s most well-known Spanish chef would be an understatement. Not only has José done more than just about anyone else to introduce Americans to Spanish cuisine, he’s also a tireless advocate for immigration reform, New York Times bestselling author, educator, television personality, humanitarian, and chef/owner of José Andrés Group. Andrés is also the founder of World Central Kitchen, a nonprofit that notably served over 3.6 million meals to the people of Puerto Rico following Hurricane Maria and has since delivered more than 60 million meals to people in need in the wake of natural disasters, humanitarian crises, and the COVID-19 pandemic.
Since emigrating to America at age 21 after working at Spain’s renowned El Bulli, Andrés has opened a stunning array of more than 30 restaurants, from traditional tapas joints (Jaleo) to a sprawling Spanish food hall (NYC’s Mercado Little Spain) to a Mexican-Chinese mashup (Las Vegas’ China Poblano) to a two Michelin Star tasting counter (DC's minibar by José Andrés). Now, from classic paella to tapas to burnt Basque cheesecake, Chef José Andrés’ most iconic dishes are shipping nationwide!
