Inspired by a trip to Madrid, this classic Spanish potato-and-egg tortilla is served with truffled string beans and a smoky pepper macha—Chef James's spin on a Mexican salsa macha, made with roasted red peppers, Calabrian chili, and sherry vinegar.
Nutritional facts
Protein
12g
Carbs
28g
Calories
430kcal
Fat
31g
Ingredients
Green Beans, Potato, Egg, Onion, Canned Roasted Red Peppers, Extra Virgin Olive Oil, Grapeseed Oil, Calabrian Chili Paste, Sherry Vinegar, Truffle Oil, Granulated Garlic, Truffle Salt, Kosher Salt, Black Pepper, Cooking Spray
Chef James Grody is a graduate of the prestigious Culinary Institute of America. Upon completing his degree, he worked with New York City’s top chefs to hone his skills. Grody moved from working in restaurants to hotels, where he learned how to organize dinners for 1,000 people. In 2012, he started his own company, Tailored Chef NYC, working primarily on corporate functions and with high-net-worth local families as their personal chef. He also has experience teaching recreational cooking classes at Sur La Table.
