Recipes by chef Pedro Salas for OFELIA Home & Decor.

Pedro Salas has extensive training, ranging from hospitality, with degrees in School "Costa de Azahar" in Castellón, the Lycee hotelier François Ravelais in Lyon, Ecole Lenôtre in Paris and CDT in Castellón, Valencia and Alicante, to business sciences, with a degree from the University of Valencia. Very extensive is also his professional career, where Bar Tortilla is his latest proposal. "An informal place to enjoy the gold Ace of Spanish Gastronomy" -Néstor Lujan Dixit-. In this restaurant the most classic and orthodox recipes are accompanied by more daring and creative, such as those shared in our kitchen section: Ofelia Kitchen.

Just one year after the opening of ARRE, his most personal project, we are surprised, together with Bea Villalba and Santi Blanco, with this concept in a place that, until recently, has occupied a restaurant of those that we can call "serious" and that now looks in a fresher way with a simple image, but that we could call almost irreverent; considering that it is in the low of the NH Mindoro, one of the hotels with more abolengo of the city.

Pedro has played and plays almost all the clubs. Although he has been widely recognized and rewarded for his work at the aQua restaurant, with a creative and traveling cuisine, he now focuses more on defining a different style for each project he leads or advises. In addition to his work in restaurants, he serves as executive chef for the Miss Sushi brand, with 40 establishments, and is also part of projects such as Playachica and Bocapez in Benicàssim.

Spanish omelette with cauliflower, Iberian dewlap and sheep cheese

Ingredients for two people (16 cm pan):

4 eggs and 2 yolks
100 gr cauliflower
150 gr agria potato
40 gr cured acorn Iberian double dewlap
olive oil
black pepper
salt
idiazabal or manchego old cheese

Elaboration:

To start we pre-cook the cauliflower in salted water for 4 minutes, drain and cut into slices.

Then, peel and chop the potatoes into thin slices and poach them in olive oil. Then, we cut into small dice the Iberian dewlap and cook it in a pan until it begins to brown in its own fat. At that time we will add and continue cooking for a couple of minutes.

Once prepared these ingredients, we prepare to beat the eggs together with the two yolks, a little salt and a good amount of pepper. Add the beaten eggs to the potatoes and roasted cauliflower with the Iberian dewlap; also some freshly grated sheep cheese, mix well and let stand for a minute.

Finally, we curdle the omelette in a hot pan, so that it is very creamy and we present it grating a little more cheese on top.

The chef has chosen one of the plates from our tableware section. An aesthetic touch that changes everything in the presentation of this recipe.

Japanese aubergines and miso omelette with lime mayonnaise

Ingredients:

3 eggs
2 gr dashi powder
1 aubergine
1 tablespoon of miso
1 tablespoon of soy sauce
1/2 tablespoon of honey
1/2 tablespoon of sugar
salt
1 tablespoon of olive oil
20 gr of lime mahonese (we can prepare it from scratch, or we can season a mayonnaise already made with a good amount of lime zest)
4 gr of sliced almonds
5 gr of Japanese scallion

Elaboration:

First of all roast the aubergine in the oven at 150ºC until well cooked. While it cools, mix the miso with soy sauce and honey. Then peel the aubergine and season with the mixture of miso, soy and honey. Let it stand.

To prepare the omelette, beat the eggs with the powdered dashi, sugar and salt. Heat well a pan (square if possible) with a little oil, so that it does not stick, and add half of the beaten egg, so that it covers the entire bottom of the pan. We will go to soft fire and, when we see that the egg sheet is almost cooked, we will put the seasoned aubergine on one end of the pan and roll the omelette so that the aubergine is inside. Press with a spatula to make it rectangular. Now, we will incorporate the other half of the egg and we will curdle and roll it so that this new layer is outside and the previous one inside.

Once curdled, we will remove it from the pan and cut it into 8 pieces. To finish the dish, we will put on top of each piece, a drop of lime mayonnaise, some slices of almond filleted and a little onion.

The crockery chosen by Pedro Salas is the final touch that surrounds the result. High quality plates you can find at Ofelia in its large tableware section.

parsnip, pear and gorgonzola omelette

Ingredients for 2 people: (16 cm pan):

4 eggs and 2 yolks
200 gr parsnip
½ pear
70 gr gorgonzola cheese
olive oil (mild intensity)
salt
pepper

Elaboration:

We start by peeling the parsnips. We chop them into thin slices. Put them in a bowl with a little salt and olive oil, mix well, cover them with film paper and cook in the microwave until tender.

Besides that, peel and chop the pear into thin slices. Heat a little oil in a pan and brown in it the pear slices over medium-strong heat. When they begin to brown, but not fully cooked, we will add them to the bowl of parsnip, where we will also incorporate the eggs and yolks. Then, mix all the ingredients well and add a touch of pepper.

Then, we will pour the mixture into the hot pan and move very fast and steadily, the goal is to thicken the whole to have something like a slightly thick cream. At that time we will remove half of mix from a frying pan. We will distribute well in the bottom of the pan the amount that we have left and add the gorgonzola in small pieces well spread over, keeping the pan on low heat. Once the cheese is distributed, cover with the other half of the mixture and finish shaping the omelette with a couple of turns, helping us with a plate.

At Bar Tortilla, we like to serve it with little curd, so that when we cut we notice three textures, the omelette itself, the melted gorgonzola, and part of the egg almost without curdling.

Ofelia’s tableware perfectly accompanies the best omelette recipes by chef Pedro Salas. Ceramic plates, bowls, trays, cutting boards... High quality kitchen utensils that you can only find here.