The ULTIMATE Spanish Omelette Recipe Like a Pro Chef!
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- čas přidán 28. 04. 2020
- Here is how to make the best Spanish omelet! A very tasty recipe and easy!
If you make it right, the onions will be sweet!
When you are making it, be sure to use a pan that is big enough for cooking the onions and potatoes first. they will shrink as the water will evaporate with cooking.
Let me know how it turns out in the comments below!!
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#ultimatespanishomeletterecipe #howtomakethebestspanishomelette
Recipe for 1 inch Tortilla
- Prep /Cook time 45 mins.
- Pan 20cm / 7.8 Inch
- 1 med Onion Julienne Cut
- 700g / 1.5 LBS potatoes peeled
- 500ml / 17oz olive oil, add more to cover the onions and potatoes.
- Pinch of salt
- 5 eggs
-Enjoy!! :)
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Timeline:
00:08 - Intro
01:23 - Ingredients and how to cut
02:28 - Cooking the Onions and Potatoes
03:52 - Pro tips
05:33 - Let sit
05:59 - Cooking the Omelette
06:31 - How to Flip
08:26 - Ideas to try
09:09 - Ending and Result!
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Hey Guy! I hope all of you are well! Today I have a very tasty and easy recipe for a Spanish Tortilla! If you have any questions don't hesitate to ask!
Not the biggest onion fan so is it possible with just potatoes and how much would you recommend
First class. De lo más apetecible.
James, as you say, it's perhaps a touch under done, but it's the kind that, in my experience, most Spaniards actually prefer.
I've lived here for some 45 years and made loads of them. None with that presentation.
A supposedly simple dish that's so easy to get wrong.
Great channel y un trabajo muy fino.
Nothing wrong with the doneness of the Tortilla. I don't like too dry. I like it just like that, still moist and soft in the middle!
Hello my dear Chef James.Hope you are still enjoying your self under the sun.I just played your Spanish tortilla video again to avoid missing any important steps, and it turned out great!.This is my fourth time following your instructions.Thank You so much for being such a wonderful Chef and wonderful person as well.Enjoy your day.
Thank you! And I'm glad to hear that it worked out well!
I came for the reaction videos and stayed for the recipes. I'll definitely try this out at home sometime next week!
I really like his instructions on slicing an onion: ‘Not too thick and not too thin.’ That is my kind of chef. It takes me back to the good old days.
That’s a really good video.
The best Chef 👍
Thank you Haitham!! I hope your doing good man!!
I'm from spanish descent and that's exactly how my father cooks it. Brings me back to my childhood when I would come back from school and smell the onion poaching as I would step into the building... It's kind of my Madeleine de Proust. Thank you 🙂
not a problem! thank you!
Very clearly explained, this something I'm unfamiliar with, now I feel like an expert after watching this. What an amazing looking tortilla, a labour of love. Awesome recipe as always Chef. Well done.
Thank you very much!! If you want any recipes from here just ask me!
We love Spain, and I love how you show parts of Spain in your introduction.Wonderful idea,so people who haven’t travelled there will see how beautiful it is, including all of Europe.
Thank you!
La Tortilla de Patata es un plato fácil y rápido que puede solucionar una comida o cena, cuando no sabes que hacer, para cenas informales con familia o amigos junto con el Pa amb tomàquet (pan con tomate) típico de Cataluña. Es un plato que le gusta a todo el mundo, no conozco a nadie que no le guste! La opción que has presentado con cebolla le da un sabor y jugosidad muy bueno. Lo has explicado perfectamente!
Muchas Gracias!!
Disfruto hacer desayunos de diferentes culturas y la tortilla de patata es muy buena.
Ooohh! Tortilla de patata! Me encanta! Cómo explicas, es un plato muy común en Catalunya con el Pan con Tomate (Pa amb tomàquet) en catalán. Muy típico. Lo has explicado muy muy bien. Felicidades!
Muchas Gracias!!
Este es uno de mis platos favoritos desde siempre!!! Me encanta! Sobretodo la jugosidad que le da la cebolla y el toque dulce! Gracias por los tips!!
Gracias!
thank you for sharing this video im for philippines i wanna try that one ... im happy to watch your video hope we can be friends and support each others thank you so much
Thank you!
Thanks for the recipe
Looks delicious! Glad I found your channel and I'm enjoying going through your older videos. Can't wait to try this one when I get my new smaller pan
Ooohh one of my favorite meals!! Looks 😋 delicious!!!!!! I love it!
Thank you!!
LOVE YOUR PRESENTATION, GOOD JOB!
Thanks so much!
This is a very popular spanish dish that I tasted when I first visited Spain and I always wanted to know how to do it! Thank you, looks yummy and tasty!
Thank you!!
Gotta try this one Thank You!
This looks so good! I’m going to try this definitely, thank you for detailed guidance.
You are so welcome!
Back in the day I used to live with 3 Spanish guys. They made this all the time. It was sublime. Absolutely delicious. I didn't speak Spanish. They didn't speak much English. We all spoke the language of food.
🤣
Man you are so under rated...as someone who goes to the culinary school these videos are really helpful...I will definitely promote your channel, thank you so much for sharing all this valuable information..keep up the good work..God bless you
thank you very much! I hope you are enjoying culinary school!
Thank you very much for sharing! This was exactly what I was looking for in terms of doneness. Congratulations!
😉
This is just great!! I am always on the lookout for a different way to serve eggs and different things to do with potatoes. Thanks a lot! This coming Sunday is Father's Day with Sunday Brunch at our house and this will now be an interesting part of it. Good job!!!
Thank you! I hope you enjoy it!
2AM! Hungry again! Enjoying your videos, chef. This is on the re-watch list! Thank you!
Hope you enjoy!
Yum! Great video and instructions!
Thank you 😋
I normally do a blonde French Omlette with my breakfast. Decided to do this today instead. Instructions were great. It turned out so good. I'm definitely gonna add it to my mix. Thanks
Que buena la tortilla de patata! Es una comida tan apetecible a cualquier hora, como tacos para aperitivos, cenas informales, para bocadillo , en picnics,.. En fin, muy buena idea explicar cómo la haces! Gracias por compartir
Muchas Gracias!! :)
I've just tried this today for the first time with your recipe, and it was very good!
I'm glad to hear!
Well done. This looks on par with the gourmet tortillas I had in Spain!
Very good explanation loved it 😊
Thanks a lot 😊
Thank You! I made this for the first time today for 6 people. Followed your instructions and it came out very tasty. I added some mushrooms and cheese as well.
I'm glad to hear that!
Home cook here. I'm so happy to see that your potato slicing technique is identical to mine. I always thought I was kind of clumsy because I had to pick the potatoes off the knife but now I see that it is just inevitable.
Wow, such a very good tortilla you made it James, I made my first one some days ago but with cheese so after watching how to make omelette with potatoes definitely I'm going to do it someday..
Also, lovely presentation at the beginning with the tapas, flamenco and some places of Andalucia...
Thumbs up chef
Thank you Victor!! I would like to visit andalucia again soon! I miss the cheap tapas! haha
@@ChefJamesMakinson haha, hope sonner you and all of us would be able to visit all the places we want, you will for sure
Send my regards to Eli
I've been cooking these all wrong! Many thanks, I've learnt a lot from your channel
Nice!!! When studying cooking, one of our professors said that learning how to do a tortilla babee was to him more important than learning how to do a chemistry cooking foam. Yours looks awesome. Love your videos man, specially when you explain how would do it at service time in a professional kitchen.
Thank you so much!
Thank you for your excellent advice!! I believe I just made the best tortilla I have ever made thanks to you and a dose of patience. The key was in letting the onions caramelize. They added depths of flavor and sweetness that I hadn’t gotten before in my previous tortillas.
My only mistake was that I didn’t cook two. Lol!! The one I just made disappeared way too fast.
I'm so glad that you enjoyed it! I think I'm going to make one day myself. haha :)
Gran tortilla! It can sound insane, but i find it much easier to flip with a plate slightly smaller than the pan. All the surface of the plate is in touch with la tortilla, which makes the flipping process much more stable.
Nice recipe! Side note: I think this would be the best use for the Flip Jack Orgreenic pan. It’s basically two pans connected to each other by a hinge. Pretty convenient for me personally.
Tortilla de patatas! Much better in my opinion when it's cold. The versions with vegetables are also excellent. I love tortilla de espárragos. And tortilla de espinacas. And tortilla de calabacín. And tortilla de rovellons.
Hi Chef James. I recently discovered your channel and am now a subscriber, enjoying plenty of content. Last night, I took on this Spanish omelet recipe. Aside from being too dark on the surface (but not burnt), it was a success. Too bad I didn't wait until today when the TFal non-stick pans you recommend arrived (I used your link so hope you see some benefit).
I complimented the omelet with ground turkey in a skillet with chopped fresh asparagus, cumin, chili powder (mild US style), salt and pepper.
Welcome aboard! I'm glad to hear that it turned out well, it does take practice!
Here after seeing the review of Vincenzo's video
And I gotta say, I'm appreciating the close up on the face at the start!
I had a much smaller kitchen then
I followed the recipe and it turned out so perfect in my first try.
Now I keep making it during weekends and sometimes add some more ingredients for experiment.
The most asian things that I do to this recipe which is now I don’t need any spatula, I make this fully with chopsticks alone 😂
Great job! it gets easier after a few times
Un consejo los huevos hay que batirlos despues incorporar la patata y la cebolla pochadas lentamente dejar en el huevo batido unos minutos y despues a la sarten.
En España la hacemos no tan tostada pero seguro que la tuya sabe riquisima.
Soy una señora española de 81 años que te mando un saludo
There was another vegan tortilla event in BCN yesterday: la Raposa del Poble Sec had it.
I’m Filipino, I grew up with this, we call it “torta” (which not only means cake or pie, but omelette as well). Filipino omelettes can be made with any ingredients, but typically is made with ground beef and potatoes, the ground beef having been previously made with onions and garlic.
Another popular torta is “tortang talóng”, eggplant omelette - which you oven roast or roast straight on the stove burner, peel the skin, and mash into a scrambled egg mixture, then fry in the skillet. Super easy to make, and yummy!
Filipino torta is much thinner than the Spanish tortilla and is one of those go-to meals that can be for breakfast, lunch, or dinner, or between meals, if you want something quick and easy. Combine that with white rice and you got yourself a quick meal.
That's very interesting! I also heard that you have a version of paella as well in the philippines.
Please do a video on cuchinillo😊
It looks amazing!! The part that always scare me is the flipping part.
My dad makes it just like that, but I like it with chorizo (here in Argentina we call "tortilla española" the one that comes with chorizo colorado, which I love, but I believe that's not traditional at all in Spain)
That looks great ... sadly a lot of carbohydrates, something I try to avoid on my way down the weight scale. One day I'll make this, one day.
First dish i made at the CIA when i took Mediterranean cooking... used mandolin was easier to control slices will make again
Holi! Estás en algún restaurante donde pueda probar tus platos?
Hola Victor! no en este momento.
Hi James!
Question: What's the approximate temperature of the oil when you start caramelizing the onions? And do you keep it at that temperature when you add the potatoes?
I don't check the exact temperature of the oil when cook, when it is around 180c I start frying and whenever you move the food or add more it will drop the temperature. It's takes a bit of practice to make!
Great info, James. How long can I store this in the fridge before eating it?
on a plate wrapped
@@ChefJamesMakinson Hi James. Thank you for the reply. I think I might have phrased my question wrong. What I meant to ask was, after cooking and storing it wrapped, how long will it last before it goes bad?
@@C64TV about 3 days
Loved this recipe - so easy, every time I’ve tried before it was bland but I hadn’t caramelised everything in the way you did. Just one question…you didn’t beat the eggs, adding the potatoes and onion to the whole eggs, does beating the eggs first affect the texture?
You don't have to overbeat the eggs to do this, and you can over beat eggs but it would take a lot more time
I have made tortilla from precooked and peeled potatoes, otherwise the recipe I have is similar. Next time I’ll try with fresh potatoes and ton of oil.
Hi James
What is the best way to serve (reheat) tortilla in the restaurant?How you can keep it nice and juicy?
Thanks
flash it in the oven!
hey chef, both this video and your stream cover this fried version of the tortilla. but my mother who was from chile used to bake it in the oven, with saffron. are you familiar with this technique?? was wondering if you could cover it if you are. i've been looking for a similar recipe and still haven't found how she made it!
pepole do that here to save oil, they use a lot! I haven't mad it with saffron before but would be nice!
James, would put small cubes of home fries in the omelet achieve the same result?
not quite
When you store the oil, is it just well sealed at room temp, or should we refrigerate it?
I keep it at room temp but it will keep longer if you refrigerate it. oil can turn
That's a perfect tortilla indeed. What's your take on the onion/non-onion ancestral dispute? I don't think the non-onion side has any solid arguments myself, just why not? Also would you recommend caramelizing the onion on a different pan then add later? It's what I often do.
Thank you! I prefer caramelized onions and I put them first using the same pan, as they take longer to cook then the potatoes. Caramelized onions add a sweetness which not everyone likes but I do! :)
I would be curious to measure the weight of oil used in this recipe that ultimately remains in the tortilla. The calorie count must be stupendous! Still, I love this channel and Chef James does such a wonderful job. Thank you.
they drink olive oil here! haha
have to say you change a lot in 3 years
yeah I know
When I went to Spain as a teenager, I was surprised what a tortilla was in Spain as compared to what I was used to... tortillas from Mexico are very different 😂.
yes, they are very different! 😂
I wanna make this dish without using oil (high prices, budget and health reasons), how would you modify the recipe? I am not that fuzzed about the authenticity since I'm just cooking for myself. Any help would be appreciated 😊
you can cooking the potatoes in the microwave or par boil them
@@ChefJamesMakinson Thank so much James ❤️
What sized pan is that?
the little one was an 8 inch pan. you can use a bigger one for the same recipe but it will be thinner unless you make more.
What country do you prefer cooking in and why?
France but I prefer to live in Spain, its cheaper and better weather!
My aunt made eggs with sliced potatoes when I was a kid. I think she saw a recipe in a magazine. It was not as good as I thought it would be. I will try to make this some time. Is it bad if the potatoes are boiled or baked instead of fried? Can I bake the Spanish omelette instead of frying it?
If you don't want to pan fry its okay a lot of people make it like that here to save on oil as you do have to use a lot, you can par boil but be sure to let the moisture evaporate or you will have a wet tortilla
@@ChefJamesMakinson Thank you 😊
I absolutely love this dish but it smells fear more then any other dish I’ve cooked. Usually if I make an omelette and mess up I get scrambled eggs, this I end up with a gunked up sink (or stove on my first attempt 😵💫)
Oil in Spain is very cheap.... Times have changed, my friend! It's now cheaper to douse your salad in Diesel rather than in oil.
Not anymore. Normal olive oil not EVO was 5L 3 months ago was 18€ now it's 35€ and Diesel is 1.80€ to 2€ per liter that's about $7.56 a gallon.
James makin(tortilla)son
🤣
Remember when olive oil was cheap? Good times...
yeah I remember in 2019 when extra virgen was 1.70 for 1L
Sin cebolla 🤣
Say, would we dare to cook up raw chorizo and add it in the tortilla? What’s more, would we be deported for adding it at all? Hehe….
sure
Needs butter 😊
😂
CIA graduate So always butter!!
@@ChefJamesMakinson I would love to see you do a paella
OMG, I use 500 ml oil in 2 Weeks. 😲
Hi James. I have been following a few of your videos (binging, hence the outdated comment), and am a fan of your style of cooking and your concise and coherent instruction and explanation. I do have a question or two however.
Caramelisation of onion and potato aside, it does seem that just a pinch of salt would result in a dish that was quite bland. Is this intentional in Spanish cuisine, with the tortilla being a vehicle for other condiments or tapas?
Secondly, I would mention that 'potato' as a sole description of an ingredient is not all that helpful, especially considering how thoughtfully you generally present information. There is a huge variety of potato cultivars and types, so a little more discrimination would help the aspiring home chef (your typical viewer, e.g. Jamie Oliver) avoid what might easily become a culinary disaster.
I'm still a fan.
I'm glad to hear that! The spanish don't use a lot of salt in there cooking and you don't need a lot to flavor a dish. Chefs who smoke add more because it is harder to taste the ingredients with tobacco. Also, there are a lot of different types of potatoes and not everyone can get the same as I have here or in the US, you have to use one that is good for frying. I believe I put a list in the video.
Is it normal for it to look so...oily?
For it not to stick to the pan yes, you can dry it off with a paper towel if it is to much.
You didnt caramelize the onions, you almost deep fried them lol
We use a lot of oil here
The amount of oil used is extremely off putting.
that's how they cook here
I once talked to a French guy who was deeply shocked. Why? Because he had watched Karlos Arguiñano cook on TV. Apparently Karlos Arguiñano had said: "Add a little olive oil!" and then added half a bottle.