Veal Fillet with Potato Tortilla and Spinach Leaves

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Veal Fillet with Potato Tortilla and Spinach Leaves

The perfect veal fillet with potato tortilla and spinach leaves recipe with a picture and simple step-by-step instructions.


  • 1 kg Veal fillet
  • Salt
  • Olive oil


  • 1 kg Potatoes
  • 2 Pc. Vegetable onion
  • 5 Pc. Eggs
  • Salt

Spinach leaves:

  • 500 g Baby spinach
  • 50 g Pine nuts
  • 50 g Manchego cheese
  • 20 g Butter

Rioja reduction:

  • 750 ml Rioja
  • 2 tbsp Tomato paste
  • 2 tbsp Sugar
  • 6 Pc. Shallots
  • 6 Pc. Sprigs of thyme
  • 20 g Butter
  • Olive oil

Veal fillet:

  1. Salt the veal fillet on all sides and vacuum seal in one piece. Cook sous vide at 57 ° C for 2 hours.
  2. After the cooking time, fry the meat in one piece in a hot pan with olive oil for 2 minutes each from the bottom and from the top until golden brown. Then cut into approx. 2 cm thick slices and serve.


  1. Peel the potatoes and cut into thin slices. Cut the onions into small cubes. Steam the potato slices and onions in plenty of olive oil in a large pan with the lid closed for about 20 minutes until soft.
  2. The potato slices should not stick together in large numbers. Every now and then, the potatoes do not necessarily have to take on color, they should be soft but firm to the bite.
  3. The onions should be soft or “melted”. Season with salt, remove from heat and set aside. Whisk the eggs and add salt.
  4. After the potato mixture has cooled down briefly, carefully stir in the eggs. The potato slices shouldn’t break.
  5. Put the entire mixture in a coated, preheated large pan (26 cm) with a little olive oil and shape the tortilla and press the edges lightly. Turn the temperature to medium heat and cook for 4 minutes.
  6. Place a plate larger than the pan on the pan and turn the tortilla with swing (hold tight) so that it lies on the plate with the fried side facing up.
  7. Put some olive oil back into the pan and carefully slide the tortilla back into the pan with the side still to be fried facing down. Help with a slider and calmly hold the plate upright so that it slides better.
  8. Fry for another 4 minutes and then take it out of the pan using the plate. The tortilla tastes best lukewarm.

Rioja reduction:

  1. Peel shallots, dice and sauté with olive oil. Add the sugar and let it caramelize briefly. Add tomato paste and fry briefly.
  2. Then deglaze with 1/3 of the wine, add thyme and let reduce. Repeat the process with the wine until you have a slightly creamy reduction.
  3. Now pass the reduction through a fine sieve. Add the rest of the wine and reduce again.
  4. Just before serving, bring to the boil again and immediately fold in the piece of cold butter with a whisk until foamy.
veal fillet with potato tortilla and spinach leaves

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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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