Tortilla Carbonara

• 4 medium potatoes
• 1 onion
• 7 eggs
• 7 egg yolks
• Guanciale
• Grated Parmesan
• Sunflower oil
• Olive oil
• Black pepper
• Salt

Preparation

1. 1

   Sauté the potatoes and onion

2. 2

   Dice the potatoes and onion and cook them in a mixture of sunflower oil and olive oil, starting from cold.

3. 3

   When tender, increase the heat to give them a slight crispiness.

4. 4

   Cook the guanciale

5. 5

   Cook the guanciale over low heat until all its fat has been released.

6. 6

   Reserve both the guanciale and its fat.

3. Prepare the carbon cream

7. 7

   Mix 4 egg yolks with grated Parmesan, black pepper and some of the guanciale fat until you achieve a smooth cream.

4. Prepare the tortilla mixture

8. 8

   Whisk 7 eggs and 3 yolks with a spoon, avoiding incorporating too much air.

9. 9

   Add the potatoes and onion directly from the hot oil to make use of the residual heat.

10. 10

    Adjust the seasoning and mix, lightly mashing the potatoes so they absorb the egg well.

11. 11

    Add the chopped guanciale, a little more Parmesan and the carbon cream.

12. 12

    Mix everything until well combined.

5. Cook the tortilla

13. 13

    Heat a frying pan with a little of the guanciale fat and add the mixture.

14. 14

    Turn 3–4 times, cooking slowly so it becomes golden on the outside, but thin, yellow and very creamy on the inside.

6. Serve

15. 15

    Serve the tortilla and finish with plenty of grated Parmesan and freshly ground black pepper.