I like my Tortilla de Patata not too well done. I like mine a bit running with onions and chorizo (I substitute Longanisa since that's what is more readily available in the Philippines). But I never added cheese to it. That's sounds yummy...
Hi James, I look so young in this video. Great old memories. What an amazing recipe. Juan brought so much happiness into my belly. Still hoping to cook together Chef
This is another example of why I like James. He offers differing ideas and is quick to point out preferences, not critiques! I always pick up new tips and tricks. Thanks.
I love watching food videos like yours, Vincenzo, and Guga where you can tell how much you love and enjoy food. I also appreciate that even though you're a chef but not a snob, and you don't mind if someone does something different or adds something not traditional to a dish as long as it still looks/tastes good
The Spanish omelettes I've had have varied-I do prefer them slightly 'wet' or 'moist' inside-and golden (not burnt) on the exterior. Onions seem to add a nice sweetness to the dish. I enjoy them either way, but do prefer my omelettes con cebollas!
Good tortilla de patatas has to be a little runny inside, just a bit , yep... a dry tortilla is a sad tortilla :( Y retaré en duelo a cualquiera que se atreva a contradecirme, copón!
Hi James, I really appreciate your style of videos. I always feel like I learn something while also being entertained. I'm just a home cook, but I love your educational bits and criticisms.
Vincenzo’s Spanish omelette looks pretty good. In terms of presentation, it’s safe to say that the chef in charge has nailed it. Bless you, Chef James, for exerting all the effort and hard work into making these videos. They sure help us out a lot in the kitchen.
I usually drop the sliced potatoes into oil at 130c, the oil will dip in temperature to about 120-125c, and then start shooting back up when the free water is removed. This works well with 1/4" slices. The pre-fried potatoes will keep reasonably well, so when I am on a tight time schedule, I will sometimes fry them earlier in the day or the night before. Much longer than 16 hours in the fridge and the texture can go off. Also, a good cast iron pan works quite well, but it does need to be well seasoned, and right at the 150c mark when you add the egg to it. Hotter and it can try to burn, colder and it sticks. Best thing to do is use a second pan to turn into, as that frees the first pan for a second tortilla. Takes 5-7 minutes in the first pan, and about 2 in the second, so if you are trying to turn out a bunch of food fast, use 2 small pans and one large catcher pan. You can easily turn out enough to feed a dozen people in about 15-20 minutes (assuming you have enough pre-fried potatoes on hand). This has become my go-to dish for feeding moderate sized groups when we want something better than burgers.
There is a collab I never knew I needed… great video as always, love Vincenzo’s videos… but still like the more technical side you give… well have a great day James
Fun fact: when you say "tortilla" in Poland, most people will think of a wrap (🌯). Omelettes with potatoes are suprisingly not common in Poland. I say suprisingly because we are the potato nation. :D
I think most countries think Tortillas are wraps. I don't speak Spanish but from some research, Tortilla is a combination of the word cake (Torta) and the suffix -illa which means small or feminine and seemingly 'type of' in Catalan Spanish, so Tortilla means either 'Little Cake' or 'A kind of cake' (Spaniards correct me if I'm wrong) and admittedly, that omelette does look like some kind of cake, and in Mexico where both Corn and later Flour Tortillas were invented, their wraps look a lot like little flat Spanish Omelettes, so when the Spanish conquered the Aztecs they just named it after what they thought it looked like, or maybe the wrap was known as Tortilla before that omelette was invented, as ingredients like Potatoes come from South America and would have been discovered by Spain around the same time, and Europeans wouldn't even eat potatoes for hundreds of years because the only similar plants native to here are very poisonous
@@danielmacpherson8487 Tortilla = Small Torta = Small cake. You can have a cake out of anything, it's just a "dough", You can have "tortas de pan" and they'll be made of bread, looking a bit like more cooked Naan bread. The spaniards in Nueva España (nowadays North and Central America) made them with maize flour, yucca flour and the like, and called them small cakes. Because there was no wheat, all cakes were made out of maize (at least at first). There's nothing weird. We all know tortas can be made out of pretty much anything. This is something most people around the world think, just because USA has been the cultural hegemon in the past century and a half, and they only know some of the food from their southern states and neighbors. From the USA they heard it first, not from Spain, which had lost much relevance in the XIX and XX century except for some few honorable moments.
The tricks from my Spanish family that we do are: - we put onions and garlic - we do not use that much oil when cooking the potatoes but we cover the pan with a lid - we use a little bit of milk when you mix the potatoes with the eggs in the bowl - When you pour the bowl to the pan, stir it as Juan did but not that much, the eggs should still be a bit undercooked but the liquid form the egg should not be running (queremos la tortilla poco cuajada :D) - then flip it several times till it has the golden brown color, so you only cook the outside for a short time.
At 5:20 that is why I love Margherita Pizza. It's so simple and so delicious if you use good ingredients. I always use it to test if a new place is a good pizza place or not.
Made Spanish omelette for the first time by following this recipe step by step as well as incorporating your additional feedback. Hot damn it came out good. Going to be a Sunday brunch tradition from now on.
I used to spend 2 weeks every year in Spain because my father loved the country and this is for me the essential Spanish dish. My favorite tortilla is a bit runny one with onions and peppers.
That looks fantastic and it looks like Juan did an amazing job. I've never had a Spanish omelette before but I have all of these ingredients. I'll be making this tonight for my family! Thanks, James, for the video and tips to use when making this dish!
My girlfriend and I watch cooking videos on a regular basis. You are by far el más simpático de todos AND you give great advice. We love your channel and we will try your croquetas de setas next. We tried a lot of different croquetas in Galicia and loved them. Maybe we have found a winner with your recipe. =) And btw, you have far, far to few views for the high quality content you create! Keep going though, I hope you get the recognition you deserve very soon!
Well done Chef! I would truly enjoy watching you and Vincenzo cooking together or even reviewing a video. You two are two of my favorite chefs. You guys are very knowledgeable and down to earth. You guys make your videos enjoyable to watch. Keep up the great work and looking forward to your next video Chef!
I would love to try making one of these soon. Also you're getting better at doing reaction videos since I started watching you last month or two. loved that part at 3:54
I watch a channel called "Spain on a Plate" he is awesome as well. I am so glad that there are so many people sharing their cuisine and culture here on TH-cam. Y'all bring so much positivity and happiness to a world that can seem so dark and chaotic at times.
Once I poured the potatoes and onions straight away from the hot oil on the mixed eggs and tryed one with the eggs coatting, like almost poached runny egg, it tasted that amazing thta I ended eating all one by one before I could even focus on put all in the pan for finishing the omelette.
Up in the North (Cantabria/Basque country), besides people liking it quite runny there’s a strong trend of flavored tortillas. The thing is that the "stuffing" is not added during the cooking, but spread on the top once the tortilla is fully cooked. Then a thinner 1 egg omelette is set on top of everything to close it. IMHO these are the best tortillas you can taste. Madrid has a lot of places like this as well.
Chef James, I've been going to Barcelona since the mid 80's when I lived in Southern France. I lived on the border between Galicia and Asturias for 2 years for work and my Spanish friends there, were understandably passionate about their local foods and cuisine. We'd meet between 5 and 7 for beers/wine and tapas, then go to someone's house, garage, barn, allotment and we'd all cook for the next several hours, Chorizo al a sidra, tortillas, main courses, paella, fideua, anything that came to mind. My ancestry is French, my mother was a very fine French cook, La Cuisine du Soleil or the cuisine of the sun, Provencal cuisine is the stuff of my childhood and my roots but there's something about Spain and Spanish cuisine from coast to coast and the mountains to the sea that not only enthralls me but is in my mind one of the most varied if not the most varied cuisines in Europe and the world save China. Bacalao in the Picos de Europa on the Atlantic North coast (Galicia y Asturias) only half an hour from the coast where the cuisine is completely different. The cuisine in the majority of Spain has varied influences of North African and Middle Eastern due to the Muslin influences for generations, however along that Northern coastline the Muslims never crossed the Picos de Europa and there's one reason perhaps the cuisine can be said to be a little different.
We just called it Potato and Eggs, my mom would make it into a pie. I just make my potatoes crispy and add plenty of grated Romano cheese to the eggs before mixing the eggs with the potatoes. I don't make it into a pie, just pile it on some good Italian bread with a little ketchup and salt. My wife never had it before she met me and loves it.
I hardly watch any youtube lately James, yours is one of a very few channels that I still watch. This video was so good mate. Hopefully Vincenzo will get in touch, you deserve that
I moved to Spain in 2019 and making a proper tortilla along with a paella valenciana was one of the first things I taught myself. I like my tortilla with onion, also caramelised before the potatoes go in and bit on the runny side.
Hi James! Excellent video, as usual. Here in Italy the tortilla or the frittata were my "to go" foods to prepare even in my college dorm. But I always make it covered with a lid on the pan, so while the bottom is cooking the top starts to be more solid thanks to the heat of the steam. Doing it this way you achieve an even consistency of all the tortilla, and it's easier to flip It on the other side. It's excellent if you add red and yellow peppers into it, that gives a lot more flavour. Or if you doesn't have the potatoes you can make a pasta frittata the same way, using leftover pasta with the eggs. Great cheap and tasteful rcipe anyway. I appreciate your tips and hints. Thank you
I grew up in Spain in my infancy and my early teens. I like my tortilla well done. And I liked to put it in a bread roll, or as it's called "bocadillo" with a bit of olive oil. That was my merienda of choice.
@@ChefJamesMakinson Same here: our father was from Granada (born in Motril), and he liked both potato and onion to have color; and also the egg. He also liked his sunny side up to have crispy whites but a runny yolk. It was tricky but it can be done! He and I would also make gazpacho together. He would peel the tomato (he could do it raw), and I'd prep the rest: cucumber, green bell pepper, onion, garlic. Toss it all in the blender with olive oil and water. We added vinegar or lemon juice separately, at table. The same ingredients were used to make pipirrana, which my grandfather excelled at.
Herejia! Now seriously, I hate the white of eggs when it's uncooked... or snotty, to be precise :)... but still, tortilla has to be a little moist inside. De verdad que la tortilla cuando está seca del todo por dentro es como que pierde la gracia... aunque como dice el video, para gustos los colores...
When I was younger I used to make something like this! I would cut a couple potatoes pretty much the same, just thicker, and boil in a skillet with just enough water to cover and like half a seasoning packet from a ramen (usually chicken or soy sauce flavor from Top Ramen pack). I'd let the potatoes simmer until pretty much all the water was gone then I'd put sliced mushrooms in the pan with some butter and cook them down until brown and not much moisture left, then I'd add eggs and mix the crap out of it and let it cook on low/med-low with a lid until it was cooked through, springy but not overcooked and no running egg on the surface. My potatoes didn't keep their shape like in this and I didn't flip mine..... but.. SO GOOD! I had no idea the thing I thought I invented as a kid was so close to a wildly poplar dish!
It is literally from Vincenzo and the Pasta Queen that I learned how to love pasta again. I love that he is featured on this channel. Thank you so much for this video. For some reason watching your educational videos is reigniting a passion that was long lost. I may try to go back to chef school for next year, and I may try my path again. Thank you! 🇨🇦
Keep your dreams alive Alice, well done! I'll recommend you to check what I think is the best Italian cooking channel, I'm sure you'll find a lot of inspiration in their videos: th-cam.com/users/italiasquisita
I lived in Ibiza in the early '70s...before all the development and over-tourism. Still some local places doing this dish. I ate almost daily..but no onions.
I like cheese and a little bacon lol. Mind you this is the best I've seen making a Spanish "Omelette" explained. Will be revising my method as haven't made one for literally years! Thankyou 😋
Hi James, recent subscripter from Argentina here! I discovered your videos a couple of days ago and I've been enjoying the content so far. For me, la tortilla TIENE QUE ESTAR "babé"... making it "well done" is same as a steak ... a capital sin XD
How I would like my Spanish omelet. I've never eaten one but know exactly how I would like it. 1. Golden to Dark Brown. 2. Well to well-done in the middle. 3. Some Cheese also...which will also Brown a little bit on the outside providing texture and flavor. It's like a Spanish Denver Omelet exchanging the ham with lots of potatoes. Yummy.
The one from Mantequerias Pirenaicas, but the one they make at the bar itself, not home delivery... with truffle, THAT is the one @Chef James . Lovely video!!
I've watched Juan Carlos' tortilla video after watching yours and I loved them both. As you pointed out there isn't just one way to cook the tortilla so I'll probably give Omar Allibhoy's "Tortilla de patata sin freir" a try. The only thing that surprised me with Juan Carlos was the colander: my father always uses a skimmer to take the potatoes out of the pan and lets the oil cool down before pouring it into a "grasera".
20 years ago, the Spanish chef at a tapas bar owned by friends of mine stopped coming to work. So I stepped in and worked there for two years. Juan's tortilla is just perfect. I always added onions and didn't caramelise them either. Sometimes I also added halved olives and strips of lightly pre-fried fresh bell- peppers. Some guests ordered some aioli to go with it. Nobody had ever asked for ketchup. It would have been pointless as I didn't have any ketchup in stock because I never used it.
I always make my tortilla with onions and a bit runny (I like to caramelize the onions as well), and if we are a bunch of people, I'll take a tallest pan and make it bigger. There's not a problem to make thicker tortilla if you have control of time and heat to cook it perfectly. The tricky and risky part will be to flip it because the added weight will make it more difficult.
@@ChefJamesMakinson The real disaster, as you mention, is if the sartén is old and no non-stick anymore I have experienced that a couple times, and if you are lucky, only the tortilla gets ruined, turned into some kind of bad looking scrambled eggs-with-potato... if not, the kitchen turns into an horrid mess, ah the memories... Afortunadamente fue hace años la última vez que me pasó jaja
I love your comments. Always a good source of information and inspiration. And I do like them golden brown with onion, garlic, paprika, and maybe I add some read bell pepper and sometimes chili flakes as well.
It's funny that you mention the hot oil. I was removing a sheet pan of bacon from the oven and I didn't realize I had missed the towel with my thumb. When I picked up the pan, I burnt my left thumb and instinctively let go. Hot bacon grease poured all over my left arm and now I have a permanent reminder of what hot oil will do to my body. I'm EXTRA careful around hot oil now.
I'm sorry to hear that, I had a few colleagues that did the same thing. one was cooking some coquetas and had too much oil and the pot tipped over and he got third-degree burns on his arms
Hi James, good video, great tortilla, looks amazing. I prefer it poco hecha (runny egg) and golden. You forgot to mention that actually we normally consider the best tortilla to be our mum’s or grandma one, jeje. Keep going, great content 👍👍
This is exactly how I make my Spanish tortilla, with the poached potatoes, onion, etc... I like it a bit runny rather than more to the dry side. I even pat the sides to have them round. Delicious!
Hola chef James, this is one Spaniard talking here, imo he did a great job on the tortilla. At my place we make it as Juan Carlos but, we do also like caramelizing the onions a bit, aside of adding to the final mix salt pepper and garlic powder. In other households I've seen friends adding red peppers or even ham (not jamón) Love your channel, your experience and your work! ¡Mucho amor desde Salamanca!
Great video… side comment not about the food. I love when two different cultures are able to communicate and connect with a shared 2nd language. Spanish is not my primary language but I lived in Argentina for a while and made a friend who was from France and their primary language was as not Spanish as well. Learning a 2nd language is hard and it was special to me that I was able to connect with this person, that I shouldn’t be able to connect with, because of both of our hard work learning a 2nd language of Spanish.
As always excellent analysis. Also totally agree about caramelizing the onions, if you are going to take the time to make this dish, take the time to do that. I also thought "I bet this guy also has a Patatas Bravas video"..... Oh look, he does! Watching that next. Barcelona is a wonderful city. I hope i run into you by accident there.
Muchísimas gracias, Juan Carlo & Vicenzo! Y tu, James! Golden brown, not runny, with onions. A must: garlic aioli & sourdough bread. Those piquillos with goat cheese & carmelized onions. Vinto tinto.
ok - I like my potato thin so I use the potato peeler to slice it, I don't use much oil and just cook them until they look a bit opaque and start to color at the edges, I add shallots just at the end of the potato cooking, I add a few peas and chopped tomato just for the colour. I season throughout the process. My husband likes his dark but I don't so we compromise and have one side dark and one light. I serve it dark side up and smother mine in ketchup!. I have a plate that fits perfectly into the pan so the omelette doesn't have to drop too far when flipping. I have a dedicated pan for omelette and pan fried fish which is kept wrapped when not in use so it doesn't get scratched and nobody is allowed to wash it up except me.
American living in Madrid, here - I like them thick, slightly runny, but golden brown. Basically what you get from most places here in Madrid. When I make them at home, I typically go for about 1" / 2.5cm thickness and firmer (basically identical to the video), but I do prefer the really thick ones that are too much of a PITA to do at home. Flipping those big ones is too hard! There was this bar down the street from our old place in Arguelles that did a PERFECT tortilla - about 6cm, golden golden brown, but with a bit of run in the middle. I haven't found a place near our new house in Oporto that is quite as good, but I also haven't looked that hard. And to those who don't like onions - it is ok to be wrong.
As a Filipino with some Spanish blood running through my veins, I am glad I subscribed to your channel. I am looking forward to the day you will do your Pote Gallego video and it will be the the 1st one on YoiTube in English for as far as I know they are all in Spanish. Sadly I do not speak Spanish for I was never taught the language.
I've only been to Madrid but even the simple hotel breakfast blew me away. Now I want to go to Barcelona and try some amazing omelettes and other dishes.
In Indonesia, we have something which is somewhat similar to this, "perkedel". The difference is we mash the potato, mix it with egg, onion, pepper, salt. We make small pieces and fry them.
@@ChefJamesMakinson Thanks for replying. Also, perkedel actually was adapted from Dutch colonialists "frikadeller" or "frikadel". My theory is that Spanish and Dutch have history (Dutch was once part of Spain Empire), so the Dutch made their own version of tortilla and then that version was modified by Indonesian. It's just my theory, though 😅
Las tapas espanolas son mis favoritas! a great place to live! I go to Spain at least once a year. I may have been in Barcelona three times. Quimet & Quimet made me realize canned seafood can be good too, LOL. get ready to move there in a few.
My grandmother and mother taught me how to make tortilla de papas ( I'm Argentinian-Spanish) They cut the potatoes in tiny cubes and the onions in small pieces as well. They fried them separated until half way done and then they let it cool down just a bit. Then they mixed with the eggs and make the tortilla. I found it easier that way. Also we never used olive oil ( too expensive and we never liked the taste. Also recently I found out I'm allergic to it)
@@ChefJamesMakinson yeah, it irritates my throat to the point I can't talk or taste anything for days. I live in Greece, Greek, Spanish and Italian food all use Olive oil ( I even helped make it here) so I have to replace it with Sunflower oil ( or Sesame oil if I feel fancy) the purest it is the stronger the effects. Even Sunflower oil is getting ridiculous expensive here. Soon there will be no options to use.
Bacon is a really good option... one of my fav bocadillos ever is one consisting of a slab of tortilla de patata topped with 2-4 slices of crispy bacon, on a crusty bread like a bagguete or the like. Outstanding indeed, crunchiness heaven, chef's kiss
I got my library card (finally!) when I was 7; my first book was a cookery book; my first recipe was Spanish omelette. Until I went to visit a friend in Madrid, I had always thought that it was a British recipe pretending to be Spanish. So,my first meal in Spain was … Spanish omelette and it was delicious.
I would be so stoked to see you and vincenzo do a video. May i suggest if you do, that each of you cook one of your favorite dishes for each other? Sort of a 2 parter maybe?
Life is too stressful for me to cook much these days, but in more relaxed times I was making one of these every weekend. With onion. Golden brown. Medium firm. My biggest issue was that my "non-stick" pan wasn't so reliably non-stick, so the flip didn't always go well. Hopefully I can get back to my happier habits soon.
Here in Argentina we use a (I assume French) word for a runny tortilla: "babé" (I might have written it wrongly, sorry). Onions are not very often in a tortilla here, but I have tasted one with morcilla -not bad at all! My mother used to add pieces of beef leftovers, and she used to call this "ropa vieja" (old clothes), don't ask me why. Great video as always Chef!
One of the best variants, imho, is adding a bit of fried chorizo (microwaved is also perfectly ok, as it's so fatty that it basically fries in 1 minute inside the micro...and way faster) in very small dices Chorizo español, digo... el que es más bien seco y con cantidades de pimentón... el vuestro que es mucho más fresco no creo que quedara igual de bien, aunque quien sabe... :)
I grew up in south Texas and potato and egg tacos are amazing down there. When people try to make them at home, the potatoes are always underwhelming because they don't cook them like he does in this video. Slow and in a lot of oil!!! My mouth is watering from this video. I'm going to try this absolutely. I'm used to Mexican Spanish. Some words you pronounce differently than I'm used to. For example, the way you pronounce the C in Valencia. I think this was in your Josh paella video though. I forget. I'm burning through all your reaction videos :)
Ive never seen this “tortilla” in Ecuador! I’m making this now!! Wow! We have 30-50 different kinds of potatoes in Ecuador! I like onion, so I’ll do that! I might like cheese too…😊 can’t afford to live in Spain…but it looks like a lot of fun!!
I never imagined it, but after seeing your photo of the olive oil producer and watching Gordon Ramsay's Uncharted when he visited Morocco, I realized they actually make pretty good olive oil. Especially near the Atlas Mountains
Juan Carlos made a beautiful tortilla. For me its just perfect because I prefer my omellete golden brown on the outside but fluffy and moist on the inside just like how he made it here. It would be nice to see you and Vincenzo do a collaboration in the future. That's something to look forward to. 🥰
Here in Argentina since we are most spanish or italian descendants, we have A LOT of spanish and italian dishes as well, and tortilla is one of them, also overly made across the whole country, most of the times we cut the potatoes in 1x1 cms squares or so, onion is kinda a must as well, also lemon at the end. Also we use the tortilla as a re-use of potatoes leftovers, like french fried potatoes, at home ofc, when we aren't that picky about food, because a lot of our grandmas came after the 2nd WW and they have this kind of war economy restriction so they had to do a lot with what was in their hands, and also 3rd world country...
I had this at a good Spanish restaurant in London and it was heavenly. The egg in the middle was so perfectly creamy, but I was never able to recreate it.
I wouldn't say that I have a favorite version of the Spanish tortilla since there are so many variations of it that I love, but I would prefer mine to be a little runny on the inside
I like all types of spanish tortilla, by i have one rule: if its cold, i like it without onion and not too cooked, if it's hot i prefer it with onion and well cooked. If im the one cooking i usually add onion or chorizo since i always serve it hot.
Second video of the week! Enjoy! 🤩 Become a Patreon: www.patreon.com/chefjamesmakinson
Bravo!
How dare you pronounce Aluminum wrong.
Tu sabes Espanol? Salut dalla California!
You forgot to mention portuguese olive oil. You should apologise because it"s the best. 🙂
I like my Tortilla de Patata not too well done. I like mine a bit running with onions and chorizo (I substitute Longanisa since that's what is more readily available in the Philippines). But I never added cheese to it. That's sounds yummy...
Hi James, I look so young in this video. Great old memories. What an amazing recipe. Juan brought so much happiness into my belly. Still hoping to cook together Chef
Hey Vincenzo! Time does go by fast, Juan Carlos did an excellent job! I would love that! Stay safe and have a great week. 😉
We need this collab ASAP
@@joeface03 haha agreed! :)
@@ChefJamesMakinson I agree with Vincenzo! You two would make a very high quality video I think!
This kind of collab will be a yes-yes !
This is another example of why I like James. He offers differing ideas and is quick to point out preferences, not critiques! I always pick up new tips and tricks. Thanks.
Between Vincenzo and his passion for food, his various guests, and your reaction to his videos, I think we are truly blessed.
ahh thank you! 😉
Starting to become one of my favorite TH-camrs! It would be awesome if you did a video explaining your story as a chef. We’ll done chef James!
Maybe one day!
Agreed! 😊
I love watching food videos like yours, Vincenzo, and Guga where you can tell how much you love and enjoy food. I also appreciate that even though you're a chef but not a snob, and you don't mind if someone does something different or adds something not traditional to a dish as long as it still looks/tastes good
thank you! :)
Who is guga?
@@MarcosLopez-ky5yg Brazilian guy who specializes in the "churrasco" style of barbecue
The Spanish omelettes I've had have varied-I do prefer them slightly 'wet' or 'moist' inside-and golden (not burnt) on the exterior. Onions seem to add a nice sweetness to the dish. I enjoy them either way, but do prefer my omelettes con cebollas!
me too! I love mine with caramelized onions!
Good tortilla de patatas has to be a little runny inside, just a bit , yep... a dry tortilla is a sad tortilla :(
Y retaré en duelo a cualquiera que se atreva a contradecirme, copón!
Moist its called babette
Hi James, I really appreciate your style of videos. I always feel like I learn something while also being entertained. I'm just a home cook, but I love your educational bits and criticisms.
Vincenzo’s Spanish omelette looks pretty good. In terms of presentation, it’s safe to say that the chef in charge has nailed it. Bless you, Chef James, for exerting all the effort and hard work into making these videos. They sure help us out a lot in the kitchen.
thank you very much! my poor computer is not liking all of this editing, it's so slow! haha 😂
I usually drop the sliced potatoes into oil at 130c, the oil will dip in temperature to about 120-125c, and then start shooting back up when the free water is removed. This works well with 1/4" slices. The pre-fried potatoes will keep reasonably well, so when I am on a tight time schedule, I will sometimes fry them earlier in the day or the night before. Much longer than 16 hours in the fridge and the texture can go off.
Also, a good cast iron pan works quite well, but it does need to be well seasoned, and right at the 150c mark when you add the egg to it. Hotter and it can try to burn, colder and it sticks. Best thing to do is use a second pan to turn into, as that frees the first pan for a second tortilla. Takes 5-7 minutes in the first pan, and about 2 in the second, so if you are trying to turn out a bunch of food fast, use 2 small pans and one large catcher pan. You can easily turn out enough to feed a dozen people in about 15-20 minutes (assuming you have enough pre-fried potatoes on hand). This has become my go-to dish for feeding moderate sized groups when we want something better than burgers.
There is a collab I never knew I needed… great video as always, love Vincenzo’s videos… but still like the more technical side you give… well have a great day James
Thank you Mark! They are simple but the bigger ones take a little bit of technique haha
@@ChefJamesMakinson cooking is all technique, and allot of practice…
Fun fact: when you say "tortilla" in Poland, most people will think of a wrap (🌯). Omelettes with potatoes are suprisingly not common in Poland. I say suprisingly because we are the potato nation. :D
to prawda pozdrawiam
I think most countries think Tortillas are wraps. I don't speak Spanish but from some research, Tortilla is a combination of the word cake (Torta) and the suffix -illa which means small or feminine and seemingly 'type of' in Catalan Spanish, so Tortilla means either 'Little Cake' or 'A kind of cake' (Spaniards correct me if I'm wrong) and admittedly, that omelette does look like some kind of cake, and in Mexico where both Corn and later Flour Tortillas were invented, their wraps look a lot like little flat Spanish Omelettes, so when the Spanish conquered the Aztecs they just named it after what they thought it looked like, or maybe the wrap was known as Tortilla before that omelette was invented, as ingredients like Potatoes come from South America and would have been discovered by Spain around the same time, and Europeans wouldn't even eat potatoes for hundreds of years because the only similar plants native to here are very poisonous
@@danielmacpherson8487 Tortilla = Small Torta = Small cake. You can have a cake out of anything, it's just a "dough", You can have "tortas de pan" and they'll be made of bread, looking a bit like more cooked Naan bread. The spaniards in Nueva España (nowadays North and Central America) made them with maize flour, yucca flour and the like, and called them small cakes. Because there was no wheat, all cakes were made out of maize (at least at first). There's nothing weird. We all know tortas can be made out of pretty much anything. This is something most people around the world think, just because USA has been the cultural hegemon in the past century and a half, and they only know some of the food from their southern states and neighbors. From the USA they heard it first, not from Spain, which had lost much relevance in the XIX and XX century except for some few honorable moments.
I can confirm, but you say "tortila" xD
The tricks from my Spanish family that we do are:
- we put onions and garlic
- we do not use that much oil when cooking the potatoes but we cover the pan with a lid
- we use a little bit of milk when you mix the potatoes with the eggs in the bowl
- When you pour the bowl to the pan, stir it as Juan did but not that much, the eggs should still be a bit undercooked but the liquid form the egg should not be running (queremos la tortilla poco cuajada :D)
- then flip it several times till it has the golden brown color, so you only cook the outside for a short time.
Thanks so much for this reaction. I suggested it a while back and I’m so glad you liked it.
At 5:20 that is why I love Margherita Pizza. It's so simple and so delicious if you use good ingredients. I always use it to test if a new place is a good pizza place or not.
Made Spanish omelette for the first time by following this recipe step by step as well as incorporating your additional feedback. Hot damn it came out good. Going to be a Sunday brunch tradition from now on.
I used to spend 2 weeks every year in Spain because my father loved the country and this is for me the essential Spanish dish. My favorite tortilla is a bit runny one with onions and peppers.
That looks fantastic and it looks like Juan did an amazing job. I've never had a Spanish omelette before but I have all of these ingredients. I'll be making this tonight for my family! Thanks, James, for the video and tips to use when making this dish!
I hope you enjoy it!
This was awesome. I am going to try this! That looked amazing !! James you are a wonderful teacher 🤗 I’m adopting you as my brother 🤗
haha thank you Jerry ellen! :)
My girlfriend and I watch cooking videos on a regular basis. You are by far el más simpático de todos AND you give great advice. We love your channel and we will try your croquetas de setas next. We tried a lot of different croquetas in Galicia and loved them. Maybe we have found a winner with your recipe. =)
And btw, you have far, far to few views for the high quality content you create! Keep going though, I hope you get the recognition you deserve very soon!
thank you very much! that means a lot! :)
Well done Chef! I would truly enjoy watching you and Vincenzo cooking together or even reviewing a video. You two are two of my favorite chefs. You guys are very knowledgeable and down to earth. You guys make your videos enjoyable to watch. Keep up the great work and looking forward to your next video Chef!
Thank you very much Jeff! I look forward to doing the video with Vincenzo as well! :)
I would love to try making one of these soon.
Also you're getting better at doing reaction videos since I started watching you last month or two.
loved that part at 3:54
thank you! I am trying to improve! :)
@@ChefJamesMakinson dang, how are you so self aware?! Are you basically perfect? 🙂
I watch a channel called "Spain on a Plate" he is awesome as well. I am so glad that there are so many people sharing their cuisine and culture here on TH-cam. Y'all bring so much positivity and happiness to a world that can seem so dark and chaotic at times.
Once I poured the potatoes and onions straight away from the hot oil on the mixed eggs and tryed one with the eggs coatting, like almost poached runny egg, it tasted that amazing thta I ended eating all one by one before I could even focus on put all in the pan for finishing the omelette.
Up in the North (Cantabria/Basque country), besides people liking it quite runny there’s a strong trend of flavored tortillas. The thing is that the "stuffing" is not added during the cooking, but spread on the top once the tortilla is fully cooked. Then a thinner 1 egg omelette is set on top of everything to close it.
IMHO these are the best tortillas you can taste. Madrid has a lot of places like this as well.
Chef James, I've been going to Barcelona since the mid 80's when I lived in Southern France. I lived on the border between Galicia and Asturias for 2 years for work and my Spanish friends there, were understandably passionate about their local foods and cuisine. We'd meet between 5 and 7 for beers/wine and tapas, then go to someone's house, garage, barn, allotment and we'd all cook for the next several hours, Chorizo al a sidra, tortillas, main courses, paella, fideua, anything that came to mind. My ancestry is French, my mother was a very fine French cook, La Cuisine du Soleil or the cuisine of the sun, Provencal cuisine is the stuff of my childhood and my roots but there's something about Spain and Spanish cuisine from coast to coast and the mountains to the sea that not only enthralls me but is in my mind one of the most varied if not the most varied cuisines in Europe and the world save China. Bacalao in the Picos de Europa on the Atlantic North coast (Galicia y Asturias) only half an hour from the coast where the cuisine is completely different. The cuisine in the majority of Spain has varied influences of North African and Middle Eastern due to the Muslin influences for generations, however along that Northern coastline the Muslims never crossed the Picos de Europa and there's one reason perhaps the cuisine can be said to be a little different.
Well what a beauty, and you two are making us all crazy with your enthusiastic eating of that beautiful tortilla. Thank you Juan Carlo.
We just called it Potato and Eggs, my mom would make it into a pie. I just make my potatoes crispy and add plenty of grated Romano cheese to the eggs before mixing the eggs with the potatoes. I don't make it into a pie, just pile it on some good Italian bread with a little ketchup and salt. My wife never had it before she met me and loves it.
Muchas gracias Juan Carlos. Beautiful instruction. I love the omelette
Congratulations on the tips you gave... they are 100% spot on.
I hardly watch any youtube lately James, yours is one of a very few channels that I still watch. This video was so good mate. Hopefully Vincenzo will get in touch, you deserve that
Thank you Matt! He has a few times, I hope that he visits! I also hope you are well. :)
I moved to Spain in 2019 and making a proper tortilla along with a paella valenciana was one of the first things I taught myself. I like my tortilla with onion, also caramelised before the potatoes go in and bit on the runny side.
The same way how I like mine! :)
Chef James is the most professional Ive ever watch in my entire life. Keep up the nice videos sir.
Thank you, I will! :)
Hi James! Excellent video, as usual. Here in Italy the tortilla or the frittata were my "to go" foods to prepare even in my college dorm. But I always make it covered with a lid on the pan, so while the bottom is cooking the top starts to be more solid thanks to the heat of the steam. Doing it this way you achieve an even consistency of all the tortilla, and it's easier to flip It on the other side. It's excellent if you add red and yellow peppers into it, that gives a lot more flavour. Or if you doesn't have the potatoes you can make a pasta frittata the same way, using leftover pasta with the eggs. Great cheap and tasteful rcipe anyway. I appreciate your tips and hints. Thank you
Thank you! My friend from Napoli, his mother uses left over pasta to make her frittata!
I grew up in Spain in my infancy and my early teens. I like my tortilla well done. And I liked to put it in a bread roll, or as it's called "bocadillo" with a bit of olive oil. That was my merienda of choice.
Yes it is very common.
@@ChefJamesMakinson Same here: our father was from Granada (born in Motril), and he liked both potato and onion to have color; and also the egg. He also liked his sunny side up to have crispy whites but a runny yolk. It was tricky but it can be done! He and I would also make gazpacho together. He would peel the tomato (he could do it raw), and I'd prep the rest: cucumber, green bell pepper, onion, garlic. Toss it all in the blender with olive oil and water. We added vinegar or lemon juice separately, at table. The same ingredients were used to make pipirrana, which my grandfather excelled at.
I'm spanish and we eat this pretty much once a week at home. I like mine a bit overcooked on the inside, but not burnt outside.
Herejia!
Now seriously, I hate the white of eggs when it's uncooked... or snotty, to be precise :)... but still, tortilla has to be a little moist inside.
De verdad que la tortilla cuando está seca del todo por dentro es como que pierde la gracia... aunque como dice el video, para gustos los colores...
I really enjoy this video with your commentary, Chef. Looking forward to your collabs. Cheers!
Much appreciated!
When I was younger I used to make something like this! I would cut a couple potatoes pretty much the same, just thicker, and boil in a skillet with just enough water to cover and like half a seasoning packet from a ramen (usually chicken or soy sauce flavor from Top Ramen pack). I'd let the potatoes simmer until pretty much all the water was gone then I'd put sliced mushrooms in the pan with some butter and cook them down until brown and not much moisture left, then I'd add eggs and mix the crap out of it and let it cook on low/med-low with a lid until it was cooked through, springy but not overcooked and no running egg on the surface. My potatoes didn't keep their shape like in this and I didn't flip mine..... but.. SO GOOD! I had no idea the thing I thought I invented as a kid was so close to a wildly poplar dish!
It is literally from Vincenzo and the Pasta Queen that I learned how to love pasta again. I love that he is featured on this channel. Thank you so much for this video. For some reason watching your educational videos is reigniting a passion that was long lost. I may try to go back to chef school for next year, and I may try my path again. Thank you! 🇨🇦
really?! that means a lot to hear! thank you! :)
@@ChefJamesMakinson It is my complete pleasure. ☺️
Keep your dreams alive Alice, well done! I'll recommend you to check what I think is the best Italian cooking channel, I'm sure you'll find a lot of inspiration in their videos: th-cam.com/users/italiasquisita
Loved the video it was a good original one and you did great giving all the background info they didn’t touch on. Super
Thanks so much!
Hey James
Just wanted to say Thank You so much for making these kinda videos. I do learn a lot from all of your videos. I appreciate you James 🙂
I appreciate that!
@@ChefJamesMakinson If I'm not mistaken, I think it's the 500K and that's when we get to see you do the 'Egg Fried Rice' version. Can't wait : )
I lived in Ibiza in the early '70s...before all the development and over-tourism. Still some local places doing this dish. I ate almost daily..but no onions.
I like cheese and a little bacon lol. Mind you this is the best I've seen making a Spanish "Omelette" explained. Will be revising my method as haven't made one for literally years! Thankyou 😋
I absolutely love, I mean LOVE the spanish omelette! Enjoyed watching this! Thank you.
Reaction videos are the best way to learning cooking! This will definitely improve my tortillas...
I love making tortilla. It's so great when you turn the plate.
Bravo Juan Carlos! Hace muy muy bien!
Hi James, recent subscripter from Argentina here! I discovered your videos a couple of days ago and I've been enjoying the content so far.
For me, la tortilla TIENE QUE ESTAR "babé"... making it "well done" is same as a steak ... a capital sin XD
haha 😂
How I would like my Spanish omelet. I've never eaten one but know exactly how I would like it.
1. Golden to Dark Brown.
2. Well to well-done in the middle.
3. Some Cheese also...which will also Brown a little bit on the outside providing texture and flavor.
It's like a Spanish Denver Omelet exchanging the ham with lots of potatoes.
Yummy.
The one from Mantequerias Pirenaicas, but the one they make at the bar itself, not home delivery... with truffle, THAT is the one @Chef James . Lovely video!!
Another wonderful video. I am a terrible cook but I do enjoy watching people make good food.
I've watched Juan Carlos' tortilla video after watching yours and I loved them both. As you pointed out there isn't just one way to cook the tortilla so I'll probably give Omar Allibhoy's "Tortilla de patata sin freir" a try. The only thing that surprised me with Juan Carlos was the colander: my father always uses a skimmer to take the potatoes out of the pan and lets the oil cool down before pouring it into a "grasera".
Yes there are many ways to make one! I should watch Omar's! :)
20 years ago, the Spanish chef at a tapas bar owned by friends of mine stopped coming to work.
So I stepped in and worked there for two years.
Juan's tortilla is just perfect. I always added onions and didn't caramelise them either.
Sometimes I also added halved olives and strips of lightly pre-fried fresh bell- peppers.
Some guests ordered some aioli to go with it.
Nobody had ever asked for ketchup. It would have been pointless as I didn't have any ketchup in stock because I never used it.
I always make my tortilla with onions and a bit runny (I like to caramelize the onions as well), and if we are a bunch of people, I'll take a tallest pan and make it bigger. There's not a problem to make thicker tortilla if you have control of time and heat to cook it perfectly. The tricky and risky part will be to flip it because the added weight will make it more difficult.
You have to be confident when flipping the tortilla!
@@ChefJamesMakinson The real disaster, as you mention, is if the sartén is old and no non-stick anymore
I have experienced that a couple times, and if you are lucky, only the tortilla gets ruined, turned into some kind of bad looking scrambled eggs-with-potato... if not, the kitchen turns into an horrid mess, ah the memories...
Afortunadamente fue hace años la última vez que me pasó jaja
I love your comments. Always a good source of information and inspiration.
And I do like them golden brown with onion, garlic, paprika, and maybe I add some read bell pepper and sometimes chili flakes as well.
Thank you!
It's funny that you mention the hot oil. I was removing a sheet pan of bacon from the oven and I didn't realize I had missed the towel with my thumb. When I picked up the pan, I burnt my left thumb and instinctively let go. Hot bacon grease poured all over my left arm and now I have a permanent reminder of what hot oil will do to my body. I'm EXTRA careful around hot oil now.
I'm sorry to hear that, I had a few colleagues that did the same thing. one was cooking some coquetas and had too much oil and the pot tipped over and he got third-degree burns on his arms
onions are are a most and I like mine just a little running but still able to hold its shape. That looks yummy! Very well done.
Hi James, good video, great tortilla, looks amazing. I prefer it poco hecha (runny egg) and golden. You forgot to mention that actually we normally consider the best tortilla to be our mum’s or grandma one, jeje. Keep going, great content 👍👍
haha yeah I did 😂 Muchas Gracias!
Thank you! Can’t wait to try this!
Hope you like it!
I love it when you do a reaction to an already delightful video.
😊 thank you
This is exactly how I make my Spanish tortilla, with the poached potatoes, onion, etc... I like it a bit runny rather than more to the dry side. I even pat the sides to have them round. Delicious!
Hola chef James, this is one Spaniard talking here, imo he did a great job on the tortilla. At my place we make it as Juan Carlos but, we do also like caramelizing the onions a bit, aside of adding to the final mix salt pepper and garlic powder.
In other households I've seen friends adding red peppers or even ham (not jamón)
Love your channel, your experience and your work! ¡Mucho amor desde Salamanca!
Hey! Muchas Gracias! I love my onions caramelized!
Great video… side comment not about the food. I love when two different cultures are able to communicate and connect with a shared 2nd language. Spanish is not my primary language but I lived in Argentina for a while and made a friend who was from France and their primary language was as not Spanish as well. Learning a 2nd language is hard and it was special to me that I was able to connect with this person, that I shouldn’t be able to connect with, because of both of our hard work learning a 2nd language of Spanish.
Hi James I found your channel today, and have been binge watching your reaction videos
Awesome! Thank you!
Very enjoyable reaction video, James. Really enjoying your channel.
Thank you kindly!
This actually seems very easy to make at home. I'm pretty excited to try this one.
As always excellent analysis. Also totally agree about caramelizing the onions, if you are going to take the time to make this dish, take the time to do that.
I also thought "I bet this guy also has a Patatas Bravas video"..... Oh look, he does! Watching that next.
Barcelona is a wonderful city. I hope i run into you by accident there.
thank you! haha I want to make more recipe videos but people seem to like the reaction videos more. 🤔 Maybe! 😉
Muchísimas gracias, Juan Carlo & Vicenzo! Y tu, James!
Golden brown, not runny, with onions.
A must: garlic aioli & sourdough bread.
Those piquillos with goat cheese & carmelized onions.
Vinto tinto.
You are welcome!
ok - I like my potato thin so I use the potato peeler to slice it, I don't use much oil and just cook them until they look a bit opaque and start to color at the edges, I add shallots just at the end of the potato cooking, I add a few peas and chopped tomato just for the colour. I season throughout the process. My husband likes his dark but I don't so we compromise and have one side dark and one light. I serve it dark side up and smother mine in ketchup!. I have a plate that fits perfectly into the pan so the omelette doesn't have to drop too far when flipping. I have a dedicated pan for omelette and pan fried fish which is kept wrapped when not in use so it doesn't get scratched and nobody is allowed to wash it up except me.
American living in Madrid, here - I like them thick, slightly runny, but golden brown. Basically what you get from most places here in Madrid. When I make them at home, I typically go for about 1" / 2.5cm thickness and firmer (basically identical to the video), but I do prefer the really thick ones that are too much of a PITA to do at home. Flipping those big ones is too hard!
There was this bar down the street from our old place in Arguelles that did a PERFECT tortilla - about 6cm, golden golden brown, but with a bit of run in the middle. I haven't found a place near our new house in Oporto that is quite as good, but I also haven't looked that hard.
And to those who don't like onions - it is ok to be wrong.
Magnificent looking Tortilla and great commentary as always Chef!!!
Glad you enjoyed it!
As a Filipino with some Spanish blood running through my veins, I am glad I subscribed to your channel. I am looking forward to the day you will do your Pote Gallego video and it will be the the 1st one on YoiTube in English for as far as I know they are all in Spanish. Sadly I do not speak Spanish for I was never taught the language.
I'm part Spanish myself! now I understand why I moved here! haha 😂
This is also delicious cold even from the fridge, 10/10 dish all around
I've only been to Madrid but even the simple hotel breakfast blew me away. Now I want to go to Barcelona and try some amazing omelettes and other dishes.
You should! :)
In Indonesia, we have something which is somewhat similar to this, "perkedel". The difference is we mash the potato, mix it with egg, onion, pepper, salt. We make small pieces and fry them.
Very interesting!
@@ChefJamesMakinson Thanks for replying. Also, perkedel actually was adapted from Dutch colonialists "frikadeller" or "frikadel". My theory is that Spanish and Dutch have history (Dutch was once part of Spain Empire), so the Dutch made their own version of tortilla and then that version was modified by Indonesian.
It's just my theory, though 😅
Las tapas espanolas son mis favoritas! a great place to live! I go to Spain at least once a year. I may have been in Barcelona three times. Quimet & Quimet made me realize canned seafood can be good too, LOL. get ready to move there in a few.
My grandmother and mother taught me how to make tortilla de papas ( I'm Argentinian-Spanish) They cut the potatoes in tiny cubes and the onions in small pieces as well. They fried them separated until half way done and then they let it cool down just a bit. Then they mixed with the eggs and make the tortilla. I found it easier that way. Also we never used olive oil ( too expensive and we never liked the taste. Also recently I found out I'm allergic to it)
You're allergic to Olive Oil?! I'm so sorry that's not good at all. That's all they use here and yes, it is getting even more expensive.
@@ChefJamesMakinson yeah, it irritates my throat to the point I can't talk or taste anything for days. I live in Greece, Greek, Spanish and Italian food all use Olive oil ( I even helped make it here) so I have to replace it with Sunflower oil ( or Sesame oil if I feel fancy) the purest it is the stronger the effects. Even Sunflower oil is getting ridiculous expensive here. Soon there will be no options to use.
Funny note, in some parts of the hispanic world a flexible silicone spatula is called a "miserable" because it wipes every bit of food from the bowl
I do a version of this dad did often when I was a child. Has onion and bacon through it as well, is such a great meal.
Bacon is a really good option... one of my fav bocadillos ever is one consisting of a slab of tortilla de patata topped with 2-4 slices of crispy bacon, on a crusty bread like a bagguete or the like. Outstanding indeed, crunchiness heaven, chef's kiss
Oh and congrats on 50k Subs 😀👏👏👏!!!!
Thank you so much Patrick!!! 😀
I got my library card (finally!) when I was 7; my first book was a cookery book; my first recipe was Spanish omelette. Until I went to visit a friend in Madrid, I had always thought that it was a British recipe pretending to be Spanish. So,my first meal in Spain was … Spanish omelette and it was delicious.
I would be so stoked to see you and vincenzo do a video. May i suggest if you do, that each of you cook one of your favorite dishes for each other? Sort of a 2 parter maybe?
You said Aluminium properly. That deserves a like. Well done!!!
Thank you! Cheers!
Life is too stressful for me to cook much these days, but in more relaxed times I was making one of these every weekend. With onion. Golden brown. Medium firm. My biggest issue was that my "non-stick" pan wasn't so reliably non-stick, so the flip didn't always go well.
Hopefully I can get back to my happier habits soon.
Just got back from Camino de Santiago (francés) and tortilla de patatas was my fuel in the morning
what a great-looking Tortilla Española! keep these videos coming chef!
Thank you! Will do!
Here in Argentina we use a (I assume French) word for a runny tortilla: "babé" (I might have written it wrongly, sorry). Onions are not very often in a tortilla here, but I have tasted one with morcilla -not bad at all! My mother used to add pieces of beef leftovers, and she used to call this "ropa vieja" (old clothes), don't ask me why. Great video as always Chef!
One of the best variants, imho, is adding a bit of fried chorizo (microwaved is also perfectly ok, as it's so fatty that it basically fries in 1 minute inside the micro...and way faster) in very small dices
Chorizo español, digo... el que es más bien seco y con cantidades de pimentón... el vuestro que es mucho más fresco no creo que quedara igual de bien, aunque quien sabe... :)
I grew up in south Texas and potato and egg tacos are amazing down there. When people try to make them at home, the potatoes are always underwhelming because they don't cook them like he does in this video. Slow and in a lot of oil!!! My mouth is watering from this video. I'm going to try this absolutely.
I'm used to Mexican Spanish. Some words you pronounce differently than I'm used to. For example, the way you pronounce the C in Valencia. I think this was in your Josh paella video though. I forget. I'm burning through all your reaction videos :)
I miss the southwest! used to live in AZ, and NM! My mom is from Texas. :)
Ive never seen this “tortilla” in Ecuador! I’m making this now!! Wow! We have 30-50 different kinds of potatoes in Ecuador! I like onion, so I’ll do that! I might like cheese too…😊 can’t afford to live in Spain…but it looks like a lot of fun!!
I never imagined it, but after seeing your photo of the olive oil producer and watching Gordon Ramsay's Uncharted when he visited Morocco, I realized they actually make pretty good olive oil.
Especially near the Atlas Mountains
Juan Carlos made a beautiful tortilla. For me its just perfect because I prefer my omellete golden brown on the outside but fluffy and moist on the inside just like how he made it here. It would be nice to see you and Vincenzo do a collaboration in the future. That's something to look forward to. 🥰
Yes it would! we need to petition Vincenzo to visit Barcelona!! :)
Marvelous, Thank You!
I like it with fresh basil. Also have made it with shallots when I had them and no onions. It was very good.
yes shallots would be!
Just got back from 8 weeks in Spain -- it was fun to go to different cafes and order tortilla every morning!
Hope you enjoyed it! :)
Here in Argentina since we are most spanish or italian descendants, we have A LOT of spanish and italian dishes as well, and tortilla is one of them, also overly made across the whole country, most of the times we cut the potatoes in 1x1 cms squares or so, onion is kinda a must as well, also lemon at the end. Also we use the tortilla as a re-use of potatoes leftovers, like french fried potatoes, at home ofc, when we aren't that picky about food, because a lot of our grandmas came after the 2nd WW and they have this kind of war economy restriction so they had to do a lot with what was in their hands, and also 3rd world country...
at home we use to cut them a bit thicker than that (just a bit) and smaller pieces (instead of quarters, eights)
I had this at a good Spanish restaurant in London and it was heavenly. The egg in the middle was so perfectly creamy, but I was never able to recreate it.
I wouldn't say that I have a favorite version of the Spanish tortilla since there are so many variations of it that I love, but I would prefer mine to be a little runny on the inside
I like all types of spanish tortilla, by i have one rule: if its cold, i like it without onion and not too cooked, if it's hot i prefer it with onion and well cooked. If im the one cooking i usually add onion or chorizo since i always serve it hot.
Onion, more on the runny side. onion fried first so it gets caramelized as you said. i like turning the fire up so the potato gets golden brown too.