Spanish Potato & Celery Root Tortilla

As promised I would get back to an old school dish that is Hare with Purée of Potatoes & Celery Root. Topped off with Cranberry sauce.   The upcoming days I will touch this traditional Christmas dish. And today’s post is about using the  base of Potato & Celery Root Purée.

That is a pot filled with slices of raw potatoes and a super fresh celery root. Mixed with freshly grated garlic  (half a clove would be sufficient). That you would roast slowly in a bit of oil and butter.

In case I would create a bit of a fuzziness. I love to explain my plan

NO RECIPE

For a Purée you would need a cast iron pot filled with slices of potatoes and celery root. And half a grated fresh garlic clove. This combined joy of roast would need a bit rest. And this is the moment to steal a few roasted slices and add them to a mix of whisked eggs, a cup of grated fresh Parmesan cheese and a cup of grated old Goat Cheese. This simple dish has some similarities with a recipe for a Spanish Tortilla. However a Spanish Tortilla should be baked in a cast iron pot. And my take on this Spanish delight is to bake the tortilla in the oven. When serving piping hot. Flavour the tortilla with the least amount of grounded Tellicherry Pepper. And a tiny bit of sea salt

Bake the Spanish Tortilla in a round ramekin for half a hour in 200º in a (pre)-heated oven. Bon Appetit!

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