☰
×
× Close

Potatoes USA Disclaimer

Please Note: You have clicked on a link to a website maintained by a third party and are about to leave the Potatoes USA – Philippines website. The external link should not be considered an endorsement by Potatoes USA of the third party website or the company or organization that owns it, and Potatoes USA is not responsible for the accuracy or nature of the content of the linked website.

Click ‘OK’ to continue, or ‘Cancel’ to return to PotatoGoodness.ph.

OK Cancel
Search
Advanced Search

Tortilla de Patatas Ala Nagoya

Leave a Review

Share this

Print Recipe
Cuisine: AsianHispanicJapanese
Prep Method: Fried

Dish

AppetizerSnack

Ingredients

  • 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

Preparation

Procedure

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.

Assembly

  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.

Finishing

  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.

Reviews

Leave a review

Enter your name. This will be displayed when your review is posted.

Enter your email. This will not be displayed when your review is posted.

Rate this recipe on a scale of 1 to 5.

If you have actually cooked this recipe please check the box.

Be the first to review this recipe.

Recipe by: Chef James Antolin

Ikomai Tochi

Weekly Potato Recipe

Get one delicious, potato recipe delivered to you each week. You’ll always have new, tasty ideas to surprise and delight your family and friends—even on a busy weeknight.

Sign Up

Other Appetizer Recipes You'll Enjoy

Smoked Salmon Potato Salad with a Creamy Dill Dressing Loaded Baked Potato Dip with Crispy Fingerling Chips Mexican Potato Soup with Chorizo and Corn