Jon Rahm

Instructions

1. 1. Slice the potatoes thinly — about 1/8 inch thick — either by hand or with a mandoline. Season with salt and toss.
2. 2. Heat the olive oil in a 10-inch non-stick or well-seasoned skillet over medium heat. Add the potatoes and onions in batches, stirring to separate the layers.
3. 3. Poach the potatoes and onions in the oil over medium-low heat, stirring occasionally, for 20 to 25 minutes until completely tender and beginning to fall apart. They should be cooked through but not browned — this is a gentle confit, not a fry.
4. 4. Drain the potatoes and onions through a colander, reserving the oil for future use (it is now flavoured with potato and onion and excellent for cooking).
5. 5. In a large bowl, beat the eggs with a generous pinch of salt until well combined.
6. 6. Add the warm potato and onion mixture to the eggs immediately. Stir to combine. Let the mixture rest for 5 to 10 minutes — the potatoes will absorb the egg and the mixture will thicken.
7. 7. Heat 2 tablespoons of the reserved cooking oil in the same skillet over medium-high heat. Pour in the egg and potato mixture. Spread evenly and press gently with a spatula.
8. 8. Reduce heat to medium. Cook for 4 to 5 minutes until the edges are set and the bottom is golden but the centre is still jiggly.
9. 9. The flip: place a flat plate or lid larger than the skillet on top. In one confident motion, flip the pan so the tortilla lands on the plate. Slide the tortilla back into the pan, uncooked-side down. Cook 2 to 3 minutes more.
10. 10. For a traditional Basque runny centre: slide onto a plate while still slightly soft in the middle. It will set as it cools.
11. 11. Serve at room temperature, sliced into wedges. Tortilla española is best served 20 minutes after cooking.

Instructions

1. 1. This recipe is about restraint. The Basque txuleta requires nothing more than excellent beef, fire, and salt.
2. 2. Remove steaks from the refrigerator 2 hours before cooking. Basque cooks believe a cold steak is a ruined steak.
3. 3. Prepare a very hot charcoal grill — or heat a heavy cast-iron grill pan until heavily smoking. The heat must be intense.
4. 4. Season the steaks only on the side that will hit the heat first. Do not season ahead of time.
5. 5. Place the steaks on the hottest part of the grill, fat-side down first if the fat cap is thick. Render for 2 to 3 minutes.
6. 6. Lay flat. Sear the first side for 4 to 5 minutes without touching — a deep crust should form. Season the top side with salt just before flipping.
7. 7. Flip once and sear the second side for 4 to 5 minutes. The steaks should be medium-rare (internal temperature 125 to 130°F). Txuleta should never be well-done.
8. 8. Remove from the grill. Season immediately and generously with flaky sea salt. Rest for 8 to 10 minutes.
9. 9. For the salad: whisk vinegar, oil, and salt. Toss with lettuce and piquillo peppers.
10. 10. Carve the steaks tableside — slice thin, against the grain. Serve the slices fanned out on a board or platter with the Basque salad alongside. The plate should look generous and celebratory.