🛒 Ingredients
- 300g crackling, chopped
- 4 eggs
- 60g wheat flour
- 1 ripe tomato
- 1 garlic clove
- 15ml extra virgin olive oil
- al gusto salt and black pepper
👨🍳 Step-by-step instructions
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Step 1: In a bowl, whisk the eggs with the flour until you obtain a homogeneous, slightly thick mixture. Add salt and pepper.
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Step 2: Incorporate the crackling into the mixture and stir with a wooden spoon.
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Step 3: Heat 10 ml of oil in a skillet to 200 °C. Pour the mixture and spread it evenly.
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Step 4: Cook over medium heat (180 °C) for 4 minutes per side. The surface should become firm and golden without burning; the Maillard reaction occurs at 140–150 °C, creating an aromatic crust.
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Step 5: While it cooks, prepare the sauce: sauté the chopped garlic in 5 ml of oil at 120 °C until golden. Add the crushed tomato, cook 5 minutes at 140 °C, then lower the heat to 90 °C and let rest for 5 minutes.
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Step 6: Once the tortilla is golden, remove it, serve hot and top with the tomato sauce.
💡 Chef's tip
To achieve the perfect texture, sear the mixture at 200 °C for the first 30 seconds, then lower to 180 °C; the initial high temperature triggers the Maillard reaction on the surface, while the reduction prevents the interior from cooking too quickly.
📝 Our take
Esta tortilla combina la intensidad del chicharrón con la frescura del jitomate, creando un contraste entre lo crujiente y lo jugoso. La salsa de jitomate aporta un toque ácido que alivia la riqueza del cerdo, y la textura aireada de la tortilla mantiene el equilibrio. Comerla en la terraza de un patio andaluz, con el aroma de la tierra y el sonido del mercado, es un viaje sensorial que celebra la sencillez con estilo. La experiencia se queda grabada: un bocado que te hace sentir en casa, sin importar dónde estés.
🍷 Wine & food pairing
Pide un tinto joven de la DO Ribera del Duero. Su acidez y taninos suaves cortan la grasa del chicharrón, mientras que sus notas de cereza resaltan la salsa de jitomate.
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