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Tortilla de Patatas Ala Nagoya

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Cuisine: AsianHispanicJapanese
Prep Method: Fried




  • 150 grams U.S. ⅜ Straight Cut Fries
  • 4 whole Eggs
  • 10 grams Spring Onion
  • 5 grams Benishoga
  • 20 grams Chopped Cabbage
  • 5 grams Bonito Flakes
  • A pinch of Dashi
  • 5 grams Bread Crumbs to coat
  • Oil



U.S. Potato Fries

  1. Pour and heat oil to a deep fryer or sauce pan half way to your sauce pot.
  2. 1st fry. Heat to 325F. Fry U.S. ⅜ straight cut fries  to 3-4 min. Drain on paper towel and let it rest for about 30 min.
  3. 2nd fry. Coat U.S. ⅜ straight cut fries with beaten eggs and coat it with finely ground. Bread crumbs and fry to 325F  for another 3-4 minutes until golden brown. Drain on paper towel and set aside.


  1. Beat eggs until fluffy.
  2. Add fried Potatoes to the beaten eggs.
  3. Add chopped cabbage , benishoga , spring onion , dashi to the U.S. 3/8 straight cut fries and Egg mixture. Mix it slowly u until it’s all incorporated.


  1. Add oil on a 6 inch non-stick deep skillet pan.
  2. Heat pan on a medium to low heat Add the U.S. 3/8 straight cut fries mixture on to the pan cook for about 4-6 minutes run rubber spatula along outer edges of tortilla de patatas. Once it starts firming in the center and coming together.
  3. On a large plate. Place on top of the skillet pan and flip the tortilla de patata on to the plate.
  4. Then return the uncooked part to slid back to the skillet pan to finish cooking
  5. Using a spatula to again press side of tortilla de patatas. Another 1 minute of cooking on low heat. and it’s done!
  6. Place a plate on top of the skillet and flip and plate.
  7. Garnish with Bonito flakes and spring onion.


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Recipe by: Chef James Antolin

Ikomai Tochi

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