Cooks this dish for paying guests · Verified chef · Answers buyers directly
1 h 10 min total45 min hands-onServes 4Medium
This recipe has reached the top of the ladder
LEGEND → —Potatoes cooked in oil until they surrender, then bound by egg that never fully sets.
Yours for good once bought. Updates from the chef included.
The sauce, the cure, the dough, the dressing — a restaurant makes these itself, and so will you. Every one below is a full sub-recipe: its own ingredient list, its own method, its own yield and shelf life. Nothing says «use shop-bought».
A few ingredients to show you what the dish is built on. Every one on the full list carries a gross and a net weight per portion, and a note on what you can swap it for where you live.
Waxy potatoes000 g
White onion000 g
Free-range eggs000 g
Extra virgin olive oil000 g
Fine sea salt000 gMost of what goes wrong is decided at the counter, before you cook anything. These are filmed by the chef: what to buy, how to tell it is good, and how to set your own kitchen up for it.
Which potato, and why the supermarket default fails
The turn: plate, wrist, and where to stand
Pan choice — why 24 cm and nothing else
Written the way a restaurant writes a technical card: one operation per step, each with its own time and temperature. 15 of the 19 carry a photo of what it should look like at that moment, and 6 carry a short clip for the parts a still cannot show.
Hardest step: the first turn out of the pan — step 11 of 19.
Read the whole method before you start, then weigh everything out. Every timing below assumes the next ingredient is already within reach.
Free preview3 things Maite Arruabarrena watches for every service. You can read what they are right now — the answer to each one comes with the recipe.
Judging doneness by the wobble, not the clock
Reusing the confit oil for the next four tortillas
Salting the egg, not the potato
The egg-to-potato weight ratio, the oil temperature that confits instead of frying, and the exact seconds per side.
Written by Maite Arruabarrena. Visible only to people who bought this recipe.
Read it — $14.99Only people who bought the recipe and showed the dish they made can leave a note. Nobody is paid for it.
643 people cooked it, 92% got it right, and that is the entire reason it costs $14.99 rather than nothing. It has reached the top of the ladder.
One payment · Yours for good · No subscription