Something I've noticed as a Spaniard is that foreigners don't usually like tortilla de patatas so much when they first make it if they haven't tried it before but love it if it is made by a Spaniard with some experience. My personal theory is that you have to know how a perfect tortilla tastes like to be able to try and imitate that flavour. As simple as this dish may seem, doing it isn't easy at all. It is very difficult to get the hang of it, and you will probably need to do a lot of tortillas just to discover what you like. First there is the dichotomy about the onion. Spain is actually split in two whether or not onion belongs into the tortilla. I must say I'm biased towards the no-onion variant, as that's how I like my tortilla, but I would have recommended to begin trying the smooth taste of a tortilla with no onion and then seeing if you like the spice onion adds into it, but you definitely have to try both variants to know which one you prefer. You can also play with the amounts to find the perfect equilibrium, or maybe try to cut the onion thiner so that the texture blends better. Secondly, the cooking time. This is another strong division in Spain, as some people like the inside raw and gooey while others prefer it almost completely dry. That's something that you also have to try yourself to know what you like (personally I like it somewhere in the middle, juicy but not liquid), but I'm sorry to tell you what you made was definitely overcooked and closer to the pre-cooked dishes you may find in a supermarket. Lastly, some tips I've learned making tortillas myself and watching other people with more experience than me: -When you are frying the potatos and they start getting soft, break them apart a little bit. When you mix it with the egg they will blend and create the perfect texture. -Salt the potatoes as you fry them so you can taste them. Specially if you add onion if you don't add enough salt your tortilla will be sweet. -Get a Spanish grandma and ask her to teach you her ways. To sum up, making tortilla de patatas should be considered a form of art and you will have to make a lot of them to discover what your ideal tortilla is. Then you can try adding other ingredients, like cheese, zucchini, spinach... I'm personally a fan of plain old tortilla, but it's always good to experiment in the kitchen. Thanks if you have read my whole essay. I know I'm late as hell and this will go unnoticed between the 60K comments, but it would make me really happy if I introduce someone to the huge world of tortilla de patatas.
Thank you for this information ... I am from Pakistan and I am absolutely in love with this dish and also shakshuka and tips like these let you know how you can improve it further. Cheers
I agree with everything you said. When I lived in Spain, my Spanish roommate told me about the same, and I have been experimenting since. Thanks for your input. 😊
I'm from Spain and I have been improving my tortilla de patata over the years. First thing I like to do is to break down the potatoes once they start getting soft. This way when you mix them with the eggs you get a thick and creamy consistency instead of chunks of potato swimming in egg. Another very important thing is to try to leave the center of the tortilla undercooked, because if you cook the egg as much as you did, the tortilla becomes dry and unappealing. For this it is specially important to pay attention to the previous step, because if not you will get runny raw egg flowing out of the tortilla when you cut it instead of a creamy core. With these suggestions you should be able to improve the tortilla a lot. Edit: also I think it's not necessary to use so much oil, just enough so that the potatoes can become soft and cook properly without burning and getting dry.
I am a chef in Spain and I can give you a couple of tips. The first is that it is better to cut the potato into cubes, not too large, and let them rest once fried with the beaten egg and salt for about 10 minutes. The second and most important thing is that you don't use so much oil to make the tortilla, a few drops is enough, if you use a lot it stays very dry. I hope you try it as the difference is very noticeable when doing it like this.
Fun fact, in Spain there is a controversy with this dish. There is people who like it a little bit undercook and people who like it completely cook. Also the ones who want onion and the ones who hate it. Also som prefer it cold and others hot. So there is a lot of variability. And also the size of the potatoes depends on who prepare it, you can slice them thicker if you want. I recommend you try it with the potatoes a little thicker, onion and less cooked so the egg is more juicy. Thanks for doing this recipe! ❤
@@Danold123THK Mi biggest debate is not the onion (almost everyone I know likes it better with onion) but the cooking time (I HATE it when the egg is not fully cooked, feels like I will get sick)
The best tortilla is still creamy in the middle. You cut it and it spills into your plate. I'll never forget the tortilla I ate at Uno de Delicias in Seville. Absolutely delicious!
I am chilean, when i tried tortilla de papas, i was MIND BLOWN, the taste of the eggs, potatoes, onions, chorizo, yeah, i added onions and chorizo español to it. I fell in love.
Madrid, seven years ago. I am a chef, but there I was just a tourist. As a chef I've had a privilege to try and taste almost every type of food you can think of, and still to this day, the tortilla de patatas that I had in that small local restaurant in Madrid was one of the best things I have ever eaten in my life. I still remember that flavour, unbelievable.
The tip to something so simple on its surface is really the quality of your ingridients, how many techniques you use and how well you use them. I think there's a pasta dish from Italy that is basically pasta, parmesan and pepper. Super simple, but people love it. All the chefs do is master the steps and techniques used to make and create a wonderful dish. Edit: they use pecorino romano cheese.
@@britishgamer666 another secret is to not cook it for 15 minutes on each side. It is not such the ingredients but it is the art of mastering the patata
As a Spaniard I'd say you did it very nicely for your first tortilla, but maybe it was a little bit overcooked (though many spanish people like it that way) so it wasn't mindblowing. Imo, a runny tortilla is a different whole league, texture and flavorwise, exactly the kind of food that makes me proud of my culture. (Another tip: brown the potatoes a bit more and caramelize the onions for an even better result)
agreed, my mother taught me to never use unions but thats just on my part of spain ig, but runny tortillas are the best thing in the world, on some slightly toasted bread or just any baguette ig youd call it, so so good, so good..
@@Luis-iq8mu when you make a dish with 3 ingredients and an easy cooking process you need to have quality ingredients and perfect every step of the process, as you won't have tons of spices and sauces to mask your mistakes. Mediocre tortillas are very bland and boring, but great tortillas made with free-range eggs, good potatoes, caramelized onion, etc, can put tears of joy in your eyes.
it’s different to an omelette, omelettes are made with different ingredients and techniques, while this simple version of a tortilla de patatas is different
@@jujutrini8412 no, east Europe, but I’ve visited Spain (it was very nice) and I can tell the difference from a *French* omelette and a Spanish tortilla de patatas, patatas means potato, not egg
@@probsgonnachangethis People in Asia can call something “an omelette” even though it may be called something else elsewhere. That actually happens a lot all over the world. Seeing as you are not from Asia I doubt that you can correct the commenter as to what something is called in his own region of the world!
Here’s a tip: gently fry everything until the onions start getting slightly caramelised, slow gentle heat for longer and stirring every now and then. When you flip the tortilla leave it a bit undercooked inside so it’s not as dry. Also, potatoes need a lot of salt so make sure to season accordingly 👍🏽
Great pointer! Makes sense, before reading your comment I thought that without caramelization there’s a huge lack of flavor. I’d also add cheese on top after removing from heat.
@@ShadaeMastersAstrology Try adding half of the egg, potato and onions batter into the pan, then add as much cheese as you like and then add the rest of the batter. You will have an omelet with cheese inside that’s gonna melt when you cut it.
@@querryberry Actually we have a place in Madrid, the capital of Spain, that makes awesome filled tortillas with a lot of stuff like boletus and goat cheese. And I think that's the way they do it. They have 2 establishments in front and they are called "El buo" and "La búha" if I'm not mistaken.
My favorite tip to elevate tortilla de patatas is that you have to break the potatoes before mixing them with the eggs, not as much as to end up with a mash but enough to break their shape. This guarantees that, instead of finding two different textures from the egg and the potatoes is a lot more of a combined texture and it's specially good if it's a bit undercooked on the inside, enough to collapse a bit when you cut it. This is very particular because every person has its recipe of tortilla, but I do recommend trying it at least once.
A sausage sandwich/sausage on bread A sausage (not German one or a hotdog) and put it on a bbq and cook it. Put it on one slice of bread with tomato/bbq sauce and have a cooled drink with it like cokeacola. It's something literally every Australian has eaten.
The tortilla is a little too cooked, in Spain we tend to not cook it as much so the flavours combine better and the texture improves too, but for a first time it looks really nice
Most people like the egg in their tortilla de patata to be slightly runny. It's a good start if you haven't tried. When the interior is almost completely dry, like in the video, it doesn't really hit the same.
Perhaps the fault was the oil. If you use extra virgin olive oil from the province of Córdoba in the south of Spain for frying the potatoes and cooking the omelette, the flavour will be more intense and rich.
I am Spanish. For anyone trying to make it, please do not leave it for 15 on each side to cook, less than a minute or two depending on how runny you want it will do. In the north of Spain we have very runny tortillas and you would usually flip it after a few seconds, although this is just preference, just like whether you add onions or not. But please do not leave it for 15 minutes to cook.
This! I am a french neighbour that had a lot of spanish friends over the years and I must say it is much better when cooked runny, I always make it this way. It's just like meat cooking, not cooking it too much will preserve a lot of flavours and maintain a pleasant texture, cooking it too much will give opposite results. But yeah, just as meat cooking, some people cannot handle runny/liquid eggs and will overcook it, that's jus the way it is...
I'm half Cuban (Cuban mum and Swedish dad), but my absolute favorite dish from Cuba is black beans Cuban style with rice, yuca and plantain chips. With the yuca, just pair it with some mojo (that's regular cooking oil with garlic and some lemon juice) and the meat is just some ground beef/pork with cumin, garlic, salt and some other spice that I can't remember. Absolutely delicious and I wouldn't be able to survive without it :)
I didn’t know that this food is called “Tortilla de Patatas”. My dad has been cooking it for us since I was 4. It is my childhood/comfort food. He said that his mom (my grandma) had cooked it for him too. My grandma is half Spanish. It all makes sense now 🥹
I think it's not always the Spanish version and just coincidentally potatoes + egg It's just, potato omelette But probably your case IS from Spain so that's great
As a citizen of Spain, thanks for making tortilla de patatas. Now to the details: potatos and onions with color are so much better, they have to be really really soft and maybe with some crunchy bites. Then, after you add the potatos to the egg mixture you have to let it rest covered for thirty minutes. This way the potatos absorb some of the egg mixture and the tortilla becomes more cohesive. Then, season VERY generously your tortilla: potatos are really bland but after adding lots of salt they become incredibly delicious. Finally, don’t overcook the omelette. The eggs don’t have to be fully cooked, this way the omelette is so much tastier and juicy.
As a foreigner living in Spain, I can tell you that, like any simple dish, you can follow exactly the same steps to make tortilla and get a completely different result. In Spain you can buy a disgusting industrial tortilla in a supermarket that still looks 1 million times better than your homemade one (and even less dry)… so I’m not surprised you didn’t love it, but in this case I think it’s the chef the one to blame, not the dish 😃
1st rinse the potato once it is cut 2nd keep the mixture potato+eggs around 5 minutes 3rd Cook the mixture around 1 minute per side. This will make It much better, tastefull and juicy, otherwise cooking It 15 minutes makes it like a dry sponge.
I am spanish, and I want to add that the tortilla is a little too dry, we like it with the eggs slightly undercooked, it is the best bite you will ever have 😍 and also, we ARE looking for some colour with the potatos and the onion; the potatos have to be a little fried (not to much) and the onion almost close to caramelised. If you want your mind to be blown, try it again keeping in mind this stuff. Love your videos!!!
Ok so there's a few tricks to this if you wanna try again, you should cook the potatoes longer, you want them soft but a little bit browned. Then when they are still a liiiitle bit warm you let them soak up the egg for a while. I'd cook it way less, it gets dry when you cook it too much and the runny egg in the middle is sooooo good. And if you wanna go the extra mile caramelize the onion a little, it will make you cry 😂
I really like this with chunkier taters and paprika powder. Might be a castillan variation, but I really liked it that way! (Ofc you boil the taters first!)
I've had this several times including trying to make it at home myself and usually have the reaction you did. But I had it once in a spanish speaking country and was blown away by how good it was. Like I can still remember it 15 years later. It was just amazing how much flavor came from so few ingredients
@@DrinkWater713 I'm Mexican so my version it's not the original Spanish version but we use: garlic salt,pepper,sometimes a little rosemary and some aromatics. Even though the onions do the heavy lifting season them properly and they will carry your tortilla.
As a spaniard here, id recommend caramelising the onions on another pan, it brings the flavour to another level! Also, cant cook it too much, need to have it a bit undone on the inside for the best results 😊
La hizo re mal a la tortilla, le quedo seca, dudo que la papa haya quedado cocida, y la cebolla se la mando ahi nomas, como quien le pone queso al espagueti 🤣. La tortilla española es uno de los platos mas simples y ricos del mundo
@@cutebabyroachsnif6235se nota que no sabes cocinar con ese comentario, la ha cocinado bien pero como ha dicho el nada del otro mundo, le deberia haber pueso espinacas o algo asi para que tuviera mas sabor y la cebolla caramelizada le faltaba
@@sofamagenta3141 j ah jajajaja espinaca, guat? No, no se cocinar, pero la tortilla española tradicional no lleva espinaca, a lo sumo cebolla caramelizada. La tortilla que el hizo no se hace asi, gordina ramsina.🤣 Es una porquería la tortilla que hizo, seguramente vos la hagas así, más seca que galletita malteada, no te gusto lo que dije y te indignaste.
I put the onions and potatoes in right away with only 1/3 of a cup of olive oil. High heat. Let it sit for 5 minutes to brown up the bottom, then stir, turn the heat down slightly, wait another 5 minutes, then stir and turn down the heat a little bit and wait 5 more minutes. It’s important to have your eggs ready to go when you take the potatoes off the heat. The hot potatoes will cook the eggs slightly. Let the eggs and potatoes sit for 5 mins before finishing in the pan. And of course salt at each step.
Quick tip! And probably the most important one. You should already have the eggs mixed when the potatoes and onions are done so you put them in hot with the egg. It makes the eggs creamier and easier to flip when its undercooked so you get the creamy heaven in the middle.
I've had this made in Spain. It was made in deeper pan -- abt 3 inches -- and wasn't cooked so much that it dried out. It was truly one of the most divine things I've ever eaten -- I still think about it -- and I don't even particularly like eggs!
@@coryyoung7544 NOPE -- not at all. It's FAR better than the sum of its parts (and its parts are already excellent to begin with). It's all in the cooking. Not everyone, or just anyone, can do it. It's an art. But I understand the doubt...you have to taste it to believe it.
Making a Spanish omelette is easy, making a GOOD Spanish omelette is hard, because most of the time the simplest things are the hardest ones to make them real good (beyond that, you should've caramelized the onions so the omelette becomes sweet)
As a Spanish native, your tortilla de patata it's not juicy enough, you have to make it thicker, cook it enough to get a crispy surface but with a juicy core.
+1 That's one of the dryest spanish omelettes I've ever seen... even a Mercadona one is juicier than that. The best spanish omelette is the one that is almost barely cooked, with a lot of juices in it. Also, taking off all the excess oil from the potatoes and onion was not a good idea either in my opinion...
all seasoning needed is just salt. you could add some black pepper to give it an extra kick, but it's not needed nor is it part of the traditional dish. @@ReidParham0
I went to Spain for a school trip, and oh my gosh, those Tortillas de patatas were SO GOOD. I’ve had some before in America, but those legit HIT DIFFERENT. Any time a hotel had them or we went to a restaurant that had them, it was my first choice.
I'm from Eritrea and I really recommend tsabhee with boiled eggs, salad, rice, and injara. Brings a great variety of flavors and is really pleasant to eat.
I searched for that a bit and I think it’s tsebhi? It looks amazing! I think I found a restaurant near me that serves it, too, it says “spicy meat stew” but it’s got those whole eggs in it. 😳❤️
Try jablečný štrůdl (It should be apple pie but it is not actually pie... It's more like a sweet roll) just without raisins... Just take puff pastry, roll it to be flate... Now grate some apples and then mix with cinnamon and crystal sugar, put it inside the puff pastry and roll it, then take some egg yolk and slitly rub it on the role... Bake till it's golden brown and then sprinkle with icing sugar... Them cut it into cirkles and it's done! Trust me it is delicious!❤😊
Ukraine: Potato dumplings But you need to chop onion into small pieces and fry with 2-3 spoons of sunflower oil. Add this oil with onions to your dumplings and mix. On top add sour cream. THE BEST
There is an extremely unique dish called irani pola or something, my roommate who is from Kerle India made it and it was pretty tasty maybe try that it was comforting
I am from India and I have had this 20 years back. One of our European friends made this. It tasted so well but I did not know what it was exactly except that I saw potatoes and onions it. Thank you for bringing back my memories.
When my Spanish exchange student arrived, she taught us how to make the Spanish omelet. It is now my favorite dish to eat and now that she is gone, I still make it to this day.
Making a tortilla is the first thing you try to make to feel fully independent when you leave your parents house in Spain 😄 and everyone have their own way of making it
If you like a bit of spice and want something creamy, You should make Malai Chaap from India with Rumali roti. Chaap is made from soy beans and malai is just cream. And Rumali roti is a roti which is a type of Indian bread which is thin as a Rumal (Rumali is a handkerchief).
As a Spaniard, for me eating that tortilla and a chunk of coal is the same, you overcooked it too much. Cooling down the potatoes to mix it with the eggs was a massive mistake
Pastel de Nata from Portugal, basically, it's a custard tart, and it's very nice.Not for a meal but for a desert. Also, for a meal, you could make Bacalhau absolutely amazing it's a dried salted cod. You should try it 😊.
Ok I had a Spanish exchange student once and we made this!! It was so good except we cut the potatoes into circles and didn’t add any onions it was basically just all the same but with potato and oil and eggs IT WAS AMAZINGGGG
In Sociology we had to present on and cook a food of a certain culture, and my classmate, a foreign exchange student from Spain chose to make a tortilla de patatas and it was *excellent*
Please show this video to your grandma. Trust me she will tell you that’s his way of making tortilla basically defiles the dish. You use Charlotte‘s as onions. And you put the onions in first, that prevents them from becoming soggy from the potatoes and gives them more sweetness. You should already have your eggs ready and after you drain the oil from the potatoes and onions. Don’t let them cool off! Put them into already mixed up eggs mediately! Then you put a lid over that and let it rest fore 5 to 10 minutes. You need to use a nonstick pan and cooke it for 2 to 3 minutes on every side. Ps: When you push your finger in to the middle of the tortilla it should still be a little bit squishy. Otherwise your tortilla will be dry. And from seeing the video that’s exactly what happened here. I am Sad and my day has been Ruined😢
Tip from a Spaniard: the last step, where you cook the tortilla, definitely does not need that much oil. You just need a tiny bit, and use a non-sticky pan
“Slice it into slices” is the spiritual successor to “Cook it until it’s cooked”
guys why are you replying with meal requests I’m not Kwook
Ik right
Brain isn't braining
No, its "mix until mixed".
India Aalu ka samosa
So nooo tortilla
"And onion that I sliced into slices"
- Kwoowk 2023
Bros stuck in 2020
@@Quinners08 💀
@@idkwhattoputhere3623 nice chiaki pfp
well, cook them till they're cooked
@@jadelemonade ty
“Enough oil to warrant a US military operation” 😂😂😂😂
WHAT THE F🦅CK IS A KILOMETRE !?!
MY PRONOUNS ARE U.S OF A
@@SouffleDude_256you forgot the heavy constant machine gun fire
Something I've noticed as a Spaniard is that foreigners don't usually like tortilla de patatas so much when they first make it if they haven't tried it before but love it if it is made by a Spaniard with some experience. My personal theory is that you have to know how a perfect tortilla tastes like to be able to try and imitate that flavour.
As simple as this dish may seem, doing it isn't easy at all. It is very difficult to get the hang of it, and you will probably need to do a lot of tortillas just to discover what you like.
First there is the dichotomy about the onion. Spain is actually split in two whether or not onion belongs into the tortilla. I must say I'm biased towards the no-onion variant, as that's how I like my tortilla, but I would have recommended to begin trying the smooth taste of a tortilla with no onion and then seeing if you like the spice onion adds into it, but you definitely have to try both variants to know which one you prefer. You can also play with the amounts to find the perfect equilibrium, or maybe try to cut the onion thiner so that the texture blends better.
Secondly, the cooking time. This is another strong division in Spain, as some people like the inside raw and gooey while others prefer it almost completely dry. That's something that you also have to try yourself to know what you like (personally I like it somewhere in the middle, juicy but not liquid), but I'm sorry to tell you what you made was definitely overcooked and closer to the pre-cooked dishes you may find in a supermarket.
Lastly, some tips I've learned making tortillas myself and watching other people with more experience than me:
-When you are frying the potatos and they start getting soft, break them apart a little bit. When you mix it with the egg they will blend and create the perfect texture.
-Salt the potatoes as you fry them so you can taste them. Specially if you add onion if you don't add enough salt your tortilla will be sweet.
-Get a Spanish grandma and ask her to teach you her ways.
To sum up, making tortilla de patatas should be considered a form of art and you will have to make a lot of them to discover what your ideal tortilla is. Then you can try adding other ingredients, like cheese, zucchini, spinach... I'm personally a fan of plain old tortilla, but it's always good to experiment in the kitchen.
Thanks if you have read my whole essay. I know I'm late as hell and this will go unnoticed between the 60K comments, but it would make me really happy if I introduce someone to the huge world of tortilla de patatas.
I always keep a Spanish grandma in my back pocket for situations like this
Thank you for this information ... I am from Pakistan and I am absolutely in love with this dish and also shakshuka and tips like these let you know how you can improve it further.
Cheers
As a fellow Spaniard I'd agree it's better to start off with the non-onion variant
I agree with everything you said. When I lived in Spain, my Spanish roommate told me about the same, and I have been experimenting since. Thanks for your input. 😊
I am also from Spain, and that is a factoouu
I'm from Spain and I have been improving my tortilla de patata over the years. First thing I like to do is to break down the potatoes once they start getting soft. This way when you mix them with the eggs you get a thick and creamy consistency instead of chunks of potato swimming in egg. Another very important thing is to try to leave the center of the tortilla undercooked, because if you cook the egg as much as you did, the tortilla becomes dry and unappealing. For this it is specially important to pay attention to the previous step, because if not you will get runny raw egg flowing out of the tortilla when you cut it instead of a creamy core. With these suggestions you should be able to improve the tortilla a lot.
Edit: also I think it's not necessary to use so much oil, just enough so that the potatoes can become soft and cook properly without burning and getting dry.
Yes, I agree with you
The moment i sae he wasn't breaking the potatoes i knew that poor tortilla was doomed 😅😂
@@suan333 yea
Thank you Ivan very cool 👍
Yup, 100% agree. I would also add to your comment to cut the potatoes as small dices rather than slices.
I am a chef in Spain and I can give you a couple of tips. The first is that it is better to cut the potato into cubes, not too large, and let them rest once fried with the beaten egg and salt for about 10 minutes. The second and most important thing is that you don't use so much oil to make the tortilla, a few drops is enough, if you use a lot it stays very dry. I hope you try it as the difference is very noticeable when doing it like this.
Yeah, I don't know who told him to use so much olive oil. What a waste
i dejarlo liquido adentro jejejej
As a Spanish tortilla enjoyer I have to say. Gracias, porque este hombre esta loco!! But any who.
Poor olive oil😢
Portuguese neighbour here, bacon bits are also great, with some cheese it makes it divine. One of my favourite work meals where i need to eat fast
I think brazil, Belém’s maniçoba will make you cry of happines
I ate this in Donostia, so simple yet so good. Also very affordable, as a Belgian egg lover I approve!
Fun fact, in Spain there is a controversy with this dish. There is people who like it a little bit undercook and people who like it completely cook. Also the ones who want onion and the ones who hate it. Also som prefer it cold and others hot. So there is a lot of variability. And also the size of the potatoes depends on who prepare it, you can slice them thicker if you want. I recommend you try it with the potatoes a little thicker, onion and less cooked so the egg is more juicy. Thanks for doing this recipe! ❤
The debate is not that, it is if it should go with onion or not
@@Danold123THKit’s both
@@Danold123THK true, that's the main one. But my point is that everyone prepares it a little bit different, so he can try different ways.
@@Danold123THK Mi biggest debate is not the onion (almost everyone I know likes it better with onion) but the cooking time (I HATE it when the egg is not fully cooked, feels like I will get sick)
I'm against onions and pro fully cooking it
Runny tortillas make me gag
The best tortilla is still creamy in the middle. You cut it and it spills into your plate. I'll never forget the tortilla I ate at Uno de Delicias in Seville. Absolutely delicious!
mmm salmonella
@@DarkDomain0001 why?
@@spirte10 it's spam report and ignore
@@TheRCSoldier alr thanks bro
Creamy, yes, but it shouldn't spill into your plate, that's gross
As an spanish im happy that you liked the food
But he didn’t. He said it wasn’t special.
I am chilean, when i tried tortilla de papas, i was MIND BLOWN, the taste of the eggs, potatoes, onions, chorizo, yeah, i added onions and chorizo español to it. I fell in love.
Madrid, seven years ago. I am a chef, but there I was just a tourist. As a chef I've had a privilege to try and taste almost every type of food you can think of, and still to this day, the tortilla de patatas that I had in that small local restaurant in Madrid was one of the best things I have ever eaten in my life. I still remember that flavour, unbelievable.
The tip to something so simple on its surface is really the quality of your ingridients, how many techniques you use and how well you use them.
I think there's a pasta dish from Italy that is basically pasta, parmesan and pepper. Super simple, but people love it. All the chefs do is master the steps and techniques used to make and create a wonderful dish.
Edit: they use pecorino romano cheese.
@@britishgamer666it's called "cacio e pepe", it uses pecorino romano and not parmigiano, but yes, that's the ingredients
@@britishgamer666 another secret is to not cook it for 15 minutes on each side. It is not such the ingredients but it is the art of mastering the patata
Con o sin cebolla? 🤨
Went there a year ago, and had them at a place called pez tortilla, and damn that was special
As a Spaniard I'd say you did it very nicely for your first tortilla, but maybe it was a little bit overcooked (though many spanish people like it that way) so it wasn't mindblowing. Imo, a runny tortilla is a different whole league, texture and flavorwise, exactly the kind of food that makes me proud of my culture. (Another tip: brown the potatoes a bit more and caramelize the onions for an even better result)
agreed, my mother taught me to never use unions but thats just on my part of spain ig, but runny tortillas are the best thing in the world, on some slightly toasted bread or just any baguette ig youd call it, so so good, so good..
Wouldn't make much of a difference still a pretty bland boring forgettable dish
definitely, overcooked tortillas are soo bad and dry, the undercooked slightly runny ones are wayyy better
@@Luis-iq8mu when you make a dish with 3 ingredients and an easy cooking process you need to have quality ingredients and perfect every step of the process, as you won't have tons of spices and sauces to mask your mistakes. Mediocre tortillas are very bland and boring, but great tortillas made with free-range eggs, good potatoes, caramelized onion, etc, can put tears of joy in your eyes.
Yo también soy española y estoy de acuerdo
In Asia, we call this, ✨️omelette✨️
it’s different to an omelette, omelettes are made with different ingredients and techniques, while this simple version of a tortilla de patatas is different
In Spain the Omelette is called Tortilla francesa, but they are from Spain@@balerdy4010
@@probsgonnachangethis Are you from Asia?
@@jujutrini8412 no, east Europe, but I’ve visited Spain (it was very nice) and I can tell the difference from a *French* omelette and a Spanish tortilla de patatas, patatas means potato, not egg
@@probsgonnachangethis People in Asia can call something “an omelette” even though it may be called something else elsewhere. That actually happens a lot all over the world. Seeing as you are not from Asia I doubt that you can correct the commenter as to what something is called in his own region of the world!
YEEEESSSSS FINALLY Tortilla de patatas!!
Im Spanish and its the most classic dish
Here’s a tip: gently fry everything until the onions start getting slightly caramelised, slow gentle heat for longer and stirring every now and then. When you flip the tortilla leave it a bit undercooked inside so it’s not as dry. Also, potatoes need a lot of salt so make sure to season accordingly 👍🏽
Esque se ha echo una tortilla de mierda el notas jajajaj 😂😢
Great pointer! Makes sense, before reading your comment I thought that without caramelization there’s a huge lack of flavor. I’d also add cheese on top after removing from heat.
Yeah man did not season at all 😐
@@ShadaeMastersAstrology Try adding half of the egg, potato and onions batter into the pan, then add as much cheese as you like and then add the rest of the batter. You will have an omelet with cheese inside that’s gonna melt when you cut it.
@@querryberry Actually we have a place in Madrid, the capital of Spain, that makes awesome filled tortillas with a lot of stuff like boletus and goat cheese. And I think that's the way they do it. They have 2 establishments in front and they are called "El buo" and "La búha" if I'm not mistaken.
My favorite tip to elevate tortilla de patatas is that you have to break the potatoes before mixing them with the eggs, not as much as to end up with a mash but enough to break their shape. This guarantees that, instead of finding two different textures from the egg and the potatoes is a lot more of a combined texture and it's specially good if it's a bit undercooked on the inside, enough to collapse a bit when you cut it. This is very particular because every person has its recipe of tortilla, but I do recommend trying it at least once.
Id give it a try just because, but I mean, it's potatoes, eggs, salt n pepper, as bland as it gets.
@@carocozinha9545 The ingredients are simple but the process is not as much. Depending on what you do you end up with a very different dish.
@@carocozinha9545 It is güat it is but 10/10 each and everyday
@@carocozinha9545 You're from a country which considers fried bacon a delicatessen, so don't talk too much
@@dannyjorde2677 Tell me you are american without telling me you are american.
That tortilla de patatas is mega-overcoocked
A sausage sandwich/sausage on bread
A sausage (not German one or a hotdog) and put it on a bbq and cook it. Put it on one slice of bread with tomato/bbq sauce and have a cooled drink with it like cokeacola.
It's something literally every Australian has eaten.
The tortilla is a little too cooked, in Spain we tend to not cook it as much so the flavours combine better and the texture improves too, but for a first time it looks really nice
Yesss yk when the egg is basically leaking
@@emmasophpi no.
Como si eso cambiara mucho 😂
I've also found that it tastes a lot better the day after.
And also I love mine with chorizo for extra flavour
When I ate this in Spain, it was absolutely the best dish I ever ate. Never have been able to replicate at home :(
Exactly, I’m from Spain and I can tell you that that tortilla is not as it should be
Most people like the egg in their tortilla de patata to be slightly runny. It's a good start if you haven't tried.
When the interior is almost completely dry, like in the video, it doesn't really hit the same.
Skill issue
Perhaps the fault was the oil. If you use extra virgin olive oil from the province of Córdoba in the south of Spain for frying the potatoes and cooking the omelette, the flavour will be more intense and rich.
I live in Spain for 8 years😊
I know something from west bengal that will blow your mind is rice, dal and lemon squeezed on the rice and dal
As a person from Spain , oh my esa tortilla is looking good , esta increible
I am Spanish. For anyone trying to make it, please do not leave it for 15 on each side to cook, less than a minute or two depending on how runny you want it will do. In the north of Spain we have very runny tortillas and you would usually flip it after a few seconds, although this is just preference, just like whether you add onions or not. But please do not leave it for 15 minutes to cook.
Normally 30 seconds is enough
+ razón que un santo
@@jimhawkns ademas le quedo muy plana, suele ser algo mas gorda (bueno, asi es como la hago y como la he visto en muchos lugares)
yes please, there is a saying: you have to eat tortilla with a spoon.
This! I am a french neighbour that had a lot of spanish friends over the years and I must say it is much better when cooked runny, I always make it this way.
It's just like meat cooking, not cooking it too much will preserve a lot of flavours and maintain a pleasant texture, cooking it too much will give opposite results. But yeah, just as meat cooking, some people cannot handle runny/liquid eggs and will overcook it, that's jus the way it is...
I'm half Cuban (Cuban mum and Swedish dad), but my absolute favorite dish from Cuba is black beans Cuban style with rice, yuca and plantain chips. With the yuca, just pair it with some mojo (that's regular cooking oil with garlic and some lemon juice) and the meat is just some ground beef/pork with cumin, garlic, salt and some other spice that I can't remember. Absolutely delicious and I wouldn't be able to survive without it :)
my parents are both cuban and my favorite is ropa vieja with white rice and plantain chips i also love congris
I missss plantain chips so much
vaca frita, ropa vieja, and masitas de puerco are all the best fucking dishes ever. especially w congris
Its nice to see another swedish/spanish talking mix person
do you have a link to a decent mojo recipe, and example uses for it? never heard of it, sounds cool
Biryani and chhole bhature will surely secure a gold star 🌟
I am from Spain and go there in the summer and I love tortillas
I didn’t know that this food is called “Tortilla de Patatas”. My dad has been cooking it for us since I was 4. It is my childhood/comfort food. He said that his mom (my grandma) had cooked it for him too. My grandma is half Spanish. It all makes sense now 🥹
Nel loro paese si chiama così...
viva españa y viva tu abuela :))
@@Vila29 ????? questo è quello che hanno detto
I think it's not always the Spanish version and just coincidentally potatoes + egg
It's just, potato omelette
But probably your case IS from Spain so that's great
My dad was from Spain and he called it "tortilla de papas". It all depends on where you're from.
As an spanish person i literally started crying when you said "3 ingredients"
good for you then stop crying
hello spain person
As a Moroccan as well lol
Yeah when he said 3 ingredients Lol bruh even as a madeiran, I also cried on the inside 😅😂
@@kevpedx sausage on tortilla is sooo good
As someone who walked the Camino clearly you aren’t hungry enough because this thing with fresh bread and a beer SLAPS HARD
Try ragda pattice one of my favorite street food in india
As a citizen of Spain, thanks for making tortilla de patatas. Now to the details: potatos and onions with color are so much better, they have to be really really soft and maybe with some crunchy bites. Then, after you add the potatos to the egg mixture you have to let it rest covered for thirty minutes. This way the potatos absorb some of the egg mixture and the tortilla becomes more cohesive. Then, season VERY generously your tortilla: potatos are really bland but after adding lots of salt they become incredibly delicious. Finally, don’t overcook the omelette. The eggs don’t have to be fully cooked, this way the omelette is so much tastier and juicy.
But still not something special.
@@Gk-ug6gu Nah u didnt had a good tortilla de papatas man, its awesome
@@Gk-ug6gu Cap
This guy tortillas
@@Gk-ug6gu you just had an unlucky tortilla de patatas bro
As a foreigner living in Spain, I can tell you that, like any simple dish, you can follow exactly the same steps to make tortilla and get a completely different result. In Spain you can buy a disgusting industrial tortilla in a supermarket that still looks 1 million times better than your homemade one (and even less dry)… so I’m not surprised you didn’t love it, but in this case I think it’s the chef the one to blame, not the dish 😃
Yeah his looked overcooked lile crazy
Try Mercadona tortillas.
Hyderbadi Chicken Dum Biryani is legitimately the most liked food on Earth like a straight 10/10 like the GOAT of indian dishes.
1st rinse the potato once it is cut
2nd keep the mixture potato+eggs around 5 minutes
3rd Cook the mixture around 1 minute per side.
This will make It much better, tastefull and juicy, otherwise cooking It 15 minutes makes it like a dry sponge.
"Enough olive oil to warrant a US military operation" Man speaking facts
Frfr
True 😅
Definitely didn't take me over 10 mins to reach a comment talking about this also yes funny usa take oil
@@EngieignE Rip lmao
@@EngieignE Lol, americans pretend they didn't hear that.
I am spanish, and I want to add that the tortilla is a little too dry, we like it with the eggs slightly undercooked, it is the best bite you will ever have 😍 and also, we ARE looking for some colour with the potatos and the onion; the potatos have to be a little fried (not to much) and the onion almost close to caramelised. If you want your mind to be blown, try it again keeping in mind this stuff. Love your videos!!!
I am from Spain too and the tortilla is indeed a little bit overcooked. I usually prefer when it's less cooked on the inside
tan seco😢
Here in Spain, we argue with others to see if tortilla should have onion or not, you could try to cook it without onion and tell us.
Eso es un conflicto histórico.
You gotta caramelize the onions in the oven with lots of oil, in the oven first, then your tortilla will taste amazing
"Oh, and a whole lot of oil, enough to warrant a US military operation."
😂😂😂
Oil with a side of potatoes
I shouldn't scroll this far to find this comment 😂😂
@@MisbahuA I know right?! That was my exact reaction too!
Ok so there's a few tricks to this if you wanna try again, you should cook the potatoes longer, you want them soft but a little bit browned. Then when they are still a liiiitle bit warm you let them soak up the egg for a while. I'd cook it way less, it gets dry when you cook it too much and the runny egg in the middle is sooooo good. And if you wanna go the extra mile caramelize the onion a little, it will make you cry 😂
Fresh parsley is also a good touch and if you wonna make it mare creamy put some zucchini on it
Oh these tips are awesome I have a load of potatoes and eggs I am making this!
Also cook the egg and potatoes misture with less oil and maybe on a smaller pan so the tortilla is thicker and not so overcooked
I really like this with chunkier taters and paprika powder. Might be a castillan variation, but I really liked it that way! (Ofc you boil the taters first!)
Yes!! Thats what my mother and my grandmother used to do when they were doing the tortilla, it is soo much better.
Switzerland: Fondue or Raclette but Alpemagrone (Alpine Mac and Cheese) is mindblowing
Carbonara from Italy ♥️🇮🇹
I've had this several times including trying to make it at home myself and usually have the reaction you did.
But I had it once in a spanish speaking country and was blown away by how good it was. Like I can still remember it 15 years later. It was just amazing how much flavor came from so few ingredients
The spices man, it's the spices
@@juancarlos-uv4lh such as?
@@DrinkWater713 all of the spices
@@elias.eclipse I actually tried that once. It tastes super bitter and it's all around horrible. Smells amazing though
@@DrinkWater713 I'm Mexican so my version it's not the original Spanish version but we use: garlic salt,pepper,sometimes a little rosemary and some aromatics. Even though the onions do the heavy lifting season them properly and they will carry your tortilla.
As a spaniard here, id recommend caramelising the onions on another pan, it brings the flavour to another level! Also, cant cook it too much, need to have it a bit undone on the inside for the best results 😊
Es verdad amigo.
@@Its_Shawny de que es tu foto de perfil?
La hizo re mal a la tortilla, le quedo seca, dudo que la papa haya quedado cocida, y la cebolla se la mando ahi nomas, como quien le pone queso al espagueti 🤣. La tortilla española es uno de los platos mas simples y ricos del mundo
@@cutebabyroachsnif6235se nota que no sabes cocinar con ese comentario, la ha cocinado bien pero como ha dicho el nada del otro mundo, le deberia haber pueso espinacas o algo asi para que tuviera mas sabor y la cebolla caramelizada le faltaba
@@sofamagenta3141 j ah jajajaja espinaca, guat? No, no se cocinar, pero la tortilla española tradicional no lleva espinaca, a lo sumo cebolla caramelizada. La tortilla que el hizo no se hace asi, gordina ramsina.🤣 Es una porquería la tortilla que hizo, seguramente vos la hagas así, más seca que galletita malteada, no te gusto lo que dije y te indignaste.
I put the onions and potatoes in right away with only 1/3 of a cup of olive oil. High heat. Let it sit for 5 minutes to brown up the bottom, then stir, turn the heat down slightly, wait another 5 minutes, then stir and turn down the heat a little bit and wait 5 more minutes. It’s important to have your eggs ready to go when you take the potatoes off the heat. The hot potatoes will cook the eggs slightly. Let the eggs and potatoes sit for 5 mins before finishing in the pan. And of course salt at each step.
If you haven’t made one for Canada yet I would recommend butter tarts, Nanaimo bars, or poutine. Pick your choice!
Quick tip! And probably the most important one.
You should already have the eggs mixed when the potatoes and onions are done so you put them in hot with the egg. It makes the eggs creamier and easier to flip when its undercooked so you get the creamy heaven in the middle.
This guy knows a lot 🤝
I've had this made in Spain. It was made in deeper pan -- abt 3 inches -- and wasn't cooked so much that it dried out. It was truly one of the most divine things I've ever eaten -- I still think about it -- and I don't even particularly like eggs!
Yes, most people would do it taller, and it shouldn't be fully dried if you're going to eat it alone.
Literally just an omelet with hashbrowns and onions inside.
@@coryyoung7544 NOPE -- not at all. It's FAR better than the sum of its parts (and its parts are already excellent to begin with). It's all in the cooking. Not everyone, or just anyone, can do it. It's an art. But I understand the doubt...you have to taste it to believe it.
@@coryyoung7544 HASH BROWNS???????? BANNED FROM SPAIN
I tried it for the first time in Madrid.
My taste buds were greatful
I personally enjoy cawl and Welsh rabbit when it comes to my home country. I am not sure where it would rank but i recommend both
15 minutes in the first side? HAHAHAHAHA thats insane
Making a Spanish omelette is easy, making a GOOD Spanish omelette is hard, because most of the time the simplest things are the hardest ones to make them real good (beyond that, you should've caramelized the onions so the omelette becomes sweet)
La tortilla de patatas con cebolla es terrorismo porque sabe dulce. Y encima si la pochas pa que sea MAS dulce es todavía más terrorismo.
Yes yes yes!!
So true. If you cook this right it’s amazing
Also seasonings 🙄
@@klimtkahlo wat no
idk if you just disappeared or TH-cam stopped recommending this channel but i missed these videos I love watching people cook it's so satisfying
Same. I love his channel but it just disappeared for me. I’m glad to see it again!
Same here
It will be 10/10
As a Spanish I can say that this is Spanish approved 👍
"A whole lot olive oil, enough to warrant a US military operation." I felt that bro 😅.
So did the US 💀💀💀💀💀
In spain we really add a lot
@@danielfernandezdelgado2964as an American, I’ll warn you to not say that again…
As a Spanish native, your tortilla de patata it's not juicy enough, you have to make it thicker, cook it enough to get a crispy surface but with a juicy core.
As another Spanish I couldn't agree more
+1 That's one of the dryest spanish omelettes I've ever seen... even a Mercadona one is juicier than that. The best spanish omelette is the one that is almost barely cooked, with a lot of juices in it. Also, taking off all the excess oil from the potatoes and onion was not a good idea either in my opinion...
To dry
Do you use seasoning?
all seasoning needed is just salt. you could add some black pepper to give it an extra kick, but it's not needed nor is it part of the traditional dish. @@ReidParham0
It took five ingredients and those ingredients were sliced potatoes, sliced onions,eggs,salt and olive oil.
This one is from India and it is a dessert idk if u already made it, but it is called Gulab Jamun
I went to Spain for a school trip, and oh my gosh, those Tortillas de patatas were SO GOOD. I’ve had some before in America, but those legit HIT DIFFERENT. Any time a hotel had them or we went to a restaurant that had them, it was my first choice.
In Spain they hit different, and im a spanish Guy confirming this
These bros need to try Nihari.
As a morroco citizen, I can confirm that thus are fr be hitting different
Oh my gosh same 😂 I went to Spain too for a school trip😂😂😅
What school do you go to?
I'm from Eritrea and I really recommend tsabhee with boiled eggs, salad, rice, and injara. Brings a great variety of flavors and is really pleasant to eat.
I searched for that a bit and I think it’s tsebhi? It looks amazing! I think I found a restaurant near me that serves it, too, it says “spicy meat stew” but it’s got those whole eggs in it. 😳❤️
I love that my bff is from eltris
That sounds so nice!
Ehhh another Eritrean bro!
Try jablečný štrůdl (It should be apple pie but it is not actually pie... It's more like a sweet roll) just without raisins... Just take puff pastry, roll it to be flate... Now grate some apples and then mix with cinnamon and crystal sugar, put it inside the puff pastry and roll it, then take some egg yolk and slitly rub it on the role... Bake till it's golden brown and then sprinkle with icing sugar... Them cut it into cirkles and it's done! Trust me it is delicious!❤😊
Ukraine:
Potato dumplings
But you need to chop onion into small pieces and fry with 2-3 spoons of sunflower oil. Add this oil with onions to your dumplings and mix. On top add sour cream.
THE BEST
Tortilla de patatas is the one dish that unites all Spanish cultures and ethnic groups ✨
You guys don't season it?
As in cultures specifically in Spain cause most of Latin America does not make this 😭
@@DrinkWater713 It is unnecesary, the onion and potato already gives such a flavour that can vary depending on the cooking style alone
@@wapson2176 Sadly true, I'd recommend anyone to do this recipe tho, it's really worth it 👍
@@prolmandabeast6192 Seasoning is never NECESSARY, merely enjoyable
I recently learned how to make this with my grandmother. This is such a comfort food, and can be eaten hot or cold
I never had this b4...but that amount of oil will give me acidity 😫
@@casper8849 you can just fry the potatoes, add them to the eggs and add the onion raw
tortilla de patatas is the best thing Spain has ever made. That alongside iberian ham.
There is an extremely unique dish called irani pola or something, my roommate who is from Kerle India made it and it was pretty tasty maybe try that it was comforting
For Spain you should have done a paella. They're absolutely amazing, especially when you get a proper one
Nah, tortilla is both more tipical and better. Paella is OK but nothing crazy
as a spanish person paella was the move ngl
Tocaba paella pero nadie va ha hablar de q le ha echado cebolla como si nada??
ohh trust me, this is way better
@@jorgekazuha8781 también es verdad q coño hace
As a Nigerian, I am very proud of our gold star 😌
aswr
its actually pk now
@@Unusually_Despicablewhat? What is PK?
pakistan
it didnt say Nigeria it said Nihari which is a pakistani dish, hence the pakistani flag
“Only has three ingredients”
*Proceeds to list four ingredients*
Do an Icelandic lamb-soup/stew, would love to see you try that one
I am from India and I have had this 20 years back. One of our European friends made this. It tasted so well but I did not know what it was exactly except that I saw potatoes and onions it. Thank you for bringing back my memories.
don't let the potatoes cool off and cook the whole thing for around 3-4 minutes per side.
When my Spanish exchange student arrived, she taught us how to make the Spanish omelet. It is now my favorite dish to eat and now that she is gone, I still make it to this day.
Chicken adobo is popular in the Philippines AND very delicious 😋
Im nowhere close to fluent in Spanish but im pretty darn sure that just means “tortilla of patatoes” 💀
Making a tortilla is the first thing you try to make to feel fully independent when you leave your parents house in Spain 😄 and everyone have their own way of making it
When I left my parents house in Czech more then 20 years ago first thing I cooked was a goulash. ;-)
@@CookingwithYarda oh bless
Tortilla was the only thing i ate as a kid, this brought back so many memories
I know its a tortilla and beef and open om top so good
This meal is solid nostalgia
Like the critic from Ratatouille
U ate that much egg per day sorry per meal?
@@zeusbolt58 he means regular tortilla
If you like a bit of spice and want something creamy,
You should make Malai Chaap from India with Rumali roti.
Chaap is made from soy beans and malai is just cream. And Rumali roti is a roti which is a type of Indian bread which is thin as a Rumal (Rumali is a handkerchief).
Tandori chicken will make your day 10/10
As a Spaniard, for me eating that tortilla and a chunk of coal is the same, you overcooked it too much. Cooling down the potatoes to mix it with the eggs was a massive mistake
agreed. that may be the dryiest spanish omelette I've ever seen; and I've seen a lot considering I'm also a spaniard.
"Enough oil to warrant a US military operation" 😂
WE GOT THE GREENLIGHT, KICK HIS DOOR IN GO GO GO
@@_GenericAmericanPUT DOWN THE COOKING KNIFE
It's warn I think
Khinkali from Georgia will blow ur mind of the roof
Spice bag with McDonald’s curry sauce ( not the fast food place ) from Ireland 🇮🇪
You made one of the best comfort food of my country. Thank you.
Read my name-
Las torrijas son canelita en rama pero una buena tortilla siempre está bien
@@WiseMysticalTree4 still doing this?
@@CapybaraLord75 Sí, pibe! Espera, ¿tú también eres fan de Deltarune? ÉPICO!
@@Poqweeto It's a scam, isn't it?
My step mother made something like this for me and I never knew what it was but I loved it- so happy I found something similar
Aw that's great! Glad you found this
I am eating nihari right now, just saw nihari with a gold star on your fridge😊
Chips cheese and gravy fron the Isle of Man is SO good
As a general advice, it tastes way better when the eggs are still a bit leaky and not fully cooked, it really elevates the dish:)
You have to cook it In a shallow small pan so that it can get a good crust and stay leaky in the middle ❤
Also scrabbling it a little helps too.
@@Sebir5y are u from spain?
@@ANewHandTouchesTheBeacon no,but I cook it occasionally:)
Pastel de Nata from Portugal, basically, it's a custard tart, and it's very nice.Not for a meal but for a desert.
Also, for a meal, you could make Bacalhau absolutely amazing it's a dried salted cod. You should try it 😊.
Bem bom
O melhor de Portugal
🇵🇹
Portugal 🇵🇹
francesinha tb é uma boa
"why am I hearing an a-10's main gu-"
Feijoada from Brazil 10/10
Ok I had a Spanish exchange student once and we made this!! It was so good except we cut the potatoes into circles and didn’t add any onions it was basically just all the same but with potato and oil and eggs IT WAS AMAZINGGGG
Don’t worry about the onion it’s been something that everyone fights for, if with onion or not
In Sociology we had to present on and cook a food of a certain culture, and my classmate, a foreign exchange student from Spain chose to make a tortilla de patatas and it was *excellent*
Thanks mate that means a lot to my country💕
@martafuentes1532 it looks really good 👍
Needs cheese….and bacon. American here 🙋♀️
Cool but everyone knows that the winner is going to be Sweden! THOSE MEATBALLS BE BUSSIN!
Cornish pasties, poutine, blood pudding, or Barmbrack (Báirin Breac)
This is one of my favourite meals, my grandma often do it for me :D
Please show this video to your grandma. Trust me she will tell you that’s his way of making tortilla basically defiles the dish. You use Charlotte‘s as onions. And you put the onions in first, that prevents them from becoming soggy from the potatoes and gives them more sweetness. You should already have your eggs ready and after you drain the oil from the potatoes and onions. Don’t let them cool off! Put them into already mixed up eggs mediately! Then you put a lid over that and let it rest fore 5 to 10 minutes. You need to use a nonstick pan and cooke it for 2 to 3 minutes on every side. Ps: When you push your finger in to the middle of the tortilla it should still be a little bit squishy. Otherwise your tortilla will be dry. And from seeing the video that’s exactly what happened here. I am Sad and my day has been Ruined😢
Q grande
@@wadabid6165 siiii re piola mi abuela
@@noahmeyer4904 well tank you for that information, really, now i know how to do it, :D
Lucky for u my grandma is disabled for 21 years she passed away 10 years ago
Tip from a Spaniard: the last step, where you cook the tortilla, definitely does not need that much oil. You just need a tiny bit, and use a non-sticky pan
a spaniard only using a tiny bit of olive oil? wth?
@@poptart1380yes and we don’t all sleep siesta
In Germany, its Döner 🥙. You have to try it. Doener ist Liebe ❤️
Its great with a garlic aioli