Frittata Tostada
Salsa Macha, Provel Cheese, Fingerling Potatoes, Sesame Seeds
Chef Justin Bazdarich of Oxomoco | Brooklyn
Yield: 1 serving
Adapted by StarChefs | October 2018
INGREDIENTS
Salsa Macha:
750 grams vegetable oil
75 grams raw white sesame seeds
75 grams raw black sesame seeds
40 grams coarsely chopped garlic
25 grams pasilla chile, seeds and ribs removed, cut into pieces
30 grams guajillo chile, seeds and ribs removed, cut into pieces
10 grams costeno chile, seeds and ribs removed, cut into pieces
25 grams vinegar
20 grams salt
30 grams mix of deeply toasted black and white sesame seeds
To Assemble and Serve:
Oil for frying
4 eggs, beaten
¼ cup shredded Provel cheese
½ cup fried fingerling potatoes coins
Salt
1 house tortilla, stabbed thrice with a fork
Sea salt
Toasted black and white sesame seeds
METHOD
For the Salsa Macha:
In a small saucepot over low heat, combine oil, sesame seeds, and garlic. Cook until seeds and garlic are nice and roasted, about 10 to 15 minutes. Add chiles and cook 5 to 6 minutes. Remove from heat and set aside for 10 minutes. Transfer to a Vitamix blender with vinegar and salt; purée. Transfer to a storage container, mix in toasted sesame seeds, and reserve.
To Assemble and Serve:
Heat deep fryer to 350°F. Heat oven to 250°F. In a small bowl, combine eggs, Provel, potatoes, and ½ teaspoon salt. Pour into a small nonstick pan. Cook in oven until just set; rest frittata. Fry tortilla until crisp. Drain, season with salt, and transfer tostada to a plate. Quarter Frittata and stack on tostada. Finish with Salsa Macha, sea salt, and toasted black and white sesame seeds.
