Summary

Ingredients

Ingredients for the meat:

• 1 kg veal fillet (s) in one piece
• salt
• Olive oil for frying

Ingredients for the tortilla:

• 1 kg potatoes, mainly waxy (e.g. Gala)
• 2 large vegetable onions
• 5 egg (s)
• salt

Ingredients for the spinach leaves:

• 500 g baby spinach
• 50 g pine nuts
• 50 g Mancheo in one piece
• 20 g butter

Ingredients for the Rioja reduction:

• 750 ml red wine, dry (Rioja)
• 2 tablespoon tomato paste
• 2 tablespoon sugar
• 6 shallot (s)
• 6 sprig (s) thyme, fresh
• 20 g butter, cold
• olive oil

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Instructions

1. Salt the veal fillet on all sides and vacuum seal in one piece. Cook sous vide for 2 hours at 57 ° C.
2. After the cooking time, fry the meat in one piece in a hot pan with olive oil for 2 minutes each from the bottom and from the top until golden brown. Then cut into approx. 2 cm thick slices and serve.
3. For the tortilla, peel the potatoes and cut into thin slices. Cut the onions into small cubes.
4. Steam the potato slices and onions in plenty of olive oil in a large pan with the lid closed for about 20 minutes until soft. The potato slices should not stick together in large numbers. Turn occasionally, the potatoes don`t necessarily have to take on color. They should be soft, but still firm to the bite. The onions should be soft or melted. Season with salt, remove from heat and set aside.
5. Whisk the eggs and add salt. After the potato mixture has cooled down for about 3 minutes, carefully stir in the eggs. The potato slices shouldn`t break.
6. Put the entire mixture in a coated, preheated pan (26 cm) with a little olive oil, shape the tortilla and press the edges lightly. Turn the temperature to medium heat and fry everything for 4 minutes. A larger plate, e.g., Place a pizza plate on the pan as a lid and turn the tortilla with swing, holding it firmly so that it lies on the plate with the fried side up.
7. Put some olive oil back into the pan and carefully slide the tortilla back into the pan with the side still to be fried facing down. Help with a slider and calmly hold the plate upright so that it slides better. Finish frying for another 4 minutes and then use the plate to remove it from the pan. The tortilla tastes best lukewarm.
8. For the Rioja reduction, peel the shallots, dice them and sauté with olive oil. Add the sugar and let it caramelize briefly. Add the tomato paste and fry briefly. Then deglaze with 1/3 of the wine, add the thyme and let it reduce. Repeat the process with the wine until you have a slightly creamy reduction.
9. Now pass the reduction through a fine sieve. Add the rest of the wine and reduce again. Just before serving, bring to the boil again and immediately fold in the piece of cold butter with a whisk until foamy.
10. Tobias prepared this recipe as a main course in the program “The Perfect Dinner” - Day 3 from Frankfurt - on Wednesday, February 17th, 21st.