Diamond Dish: Jaleo

Diamond Designation: Three Diamond (Trendy food skillfully presented in a remarkable setting. Learn more about AAA Diamonds.)

Location: Multiple locations.

Serving an extensive list of tapas, paellas and other Spanish staples in a lively and colorful atmosphere, Jaleo brings a taste of Spain to some of the country’s most popular cities and vacation destinations. The first of chef José Andrés restaurants, Jaleo opened in Washington, D.C., in 1993, and has expanded to Las Vegas, Disney Springs and most recently, Chicago.

Andrés is credited with helping to launch the popularity of small plates restaurants in America with Jaleo and has since spearheaded a restaurant group of over 30 restaurants spanning cuisines and price points, from food trucks to signature sit-downs. In recent years, he has become just as recognized for his humanitarian work, providing fresh meals to communities around the world affected by disaster through his charity World Central Kitchen.

Jaleo’s menu is composed of refined and creative spins on dishes inspired by Andrés’ childhood in Spain, like the signature Tortilla Española, a simple potato and egg omelet, which Andrés has called “the most important dish in Spanish cooking.” Try it at one of Jaleo’s four locations or make it at home with this recipe provided by the restaurant.

Tortilla Española

Serves four

• 2 cups, plus 2 tablespoons Spanish extra virgin olive oil
• 1 pound russet potatoes, peeled and diced into ½-inch cubes
• 6 large eggs
• Sea salt, to taste

Start by frying the potatoes: Heat 2 cups of the olive oil in a medium pot over medium-low heat until it reaches 250° F on a candy thermometer. Slowly fry the potatoes until golden brown, about 20 minutes. Drain the potatoes on paper towels.

Using an electric mixer or whisk, vigorously beat the eggs in a large bowl with 1 teaspoon of salt until they’re foamy. Add the cooked potatoes to the beaten eggs and let sit for 1 minute.

Heat the remaining 2 tablespoons of olive oil in a 6-inch sauté pan over high heat. Once the pan begins to smoke slightly, remove from the heat and pour in the egg-potato mixture. Return the sauté pan to the stove top and reduce the heat to low. The tortilla should puff up like a soufflé. Once it begins to set and the edges turn golden brown, place a plate over the pan and flip the pan and plate together so the tortilla ends up on the plate, uncooked side down. Slide the tortilla back into the pan, uncooked side down.

Make a small hole in the center of the tortilla to allow the egg in the center to cook. Once the tortilla sets, carefully flip the tortilla back over and allow the center hole to close.

Transfer the tortilla to a platter, season with salt and cut into wedges to serve.

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