Tortilla de Patatas | Spanish Potato Omelet | Food Wishes
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- เผยแพร่เมื่อ 29 เม.ย. 2024
- This amazing Tortilla de Patatas, also know as Tortilla de Español, is often referred to as a “Spanish-style potato omelet,” which is misleading, since the texture and cooking method are much closer to an Italian frittata. That aside, this classic egg and potato dish is world famous for a reason, and should be on everyone’s breakfast or brunch recipe bucket list. Enjoy!
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As a Spanish chef, i respect the fact that you like the tortilla well done, still, i would try to cook the tortilla the same time on both sides instead of that much time on one side and a little on the other, i belive you will get a prettier golden colour with it still being well done.
On the other side, i would say that the potato to egg ratio is a little heavy on the potato side when comparing it to the traditional recipe.
Anyway it looked great, and, as a 9+ year follower that has become a chef in those years, it made me really Happy to see you cook a tortilla.
Enjoy!
I honestly can't believe he was happy with that omelette, especially to use as an example one. Slightly burnt and too cooked inside, which makes it dry. Still love this channel, though
si , demasiado hecha , y demasiadas patatas, peor bueno , al menos le a metido cebolla :D . personalmente prefiere pochar la cebolla aparte.
4:10, 4:30, 7:14
@@georgezee5173 Higher heat can produce a crust without drying out the center. Someone who doesn't know that should not be criticizing professionals.
@@Leto_0 I can see the inside of that tortilla myself, thanks. I've seen HUNDREDS of tortillas de patatas throughout my entire life, and that one looks too cooked inside, which is dry for a tortilla de patatas standard. It's still edible, I'm not saying otherwise, but it's not properly cooked by any means. It's mediocre at best.
Spainiard here; this is a really good recipe! It's exactly how I do it in my home as well. Frying the potatoes and onions is actually how the tortilla tastes best, but it is way too messy for an everyday recipe.
There may be some of us who'll say "onion doesn't belong in spanish omelet" but just ignore them. I'll actually tell you to add whatever you have in the fridge. Peppers are awesome in spanish omelet, and if you go to any tapas restaurant lots of them have spinach spanish omelet on the menu, so don't be afraid to try everything!
And hey, if using 2 plates helps you to lose the fear to flipping the tortilla, go ahead and do it as well! This recipe is first and foremost home cooking, so make it yours! And no one does it well the first try, don't feel discouraged if you end up doing scrambled eggs.
Anyway, thank you so much for showing how great and easy spanish omelet can be! ~¡Qué aproveche! 😜😜
Compare this comment to any comments from Italians on any Italian recipe. Breath of fresh air.
Tu también la pasas y quemas la tortilla??? Como chef John? Su tortilla es una falta de respeto
Another Spaniard here!! and Also a Chef, I have to admit that as much as I trust you Chef John, I kind of expected some dissapointment ... but there wasn´t any, since i think its your first Tortilla ( my first tortilla, and almost everyones was F***ng mess...) I´m also form the "always with Onion" Team too, I mean, The True and Only, and also agree that you should experiment and mess around with this recipe as much as you want, I love it with minced meat, (you prep the meat as for a Bolognese sauce, just without tomato sauce and if you can put your hands in it, a good amount of Parpika form La Vera... just add this preparation at the same time you add the potatos and onions to your eggs, and finish it like you did your Tortilla Freaking delicious!!! Best Regards
Absolutely love this comment. Thank you for keeping food about tasting good!
@@gkhan05 or, compare it to the top voted comment on this video! Just wild how devoted to gatekeeping many people are.
@@iermanicus No, yo no paso tanto la tortilla, pero ni yo soy crítico gastronómico ni tú un chef de estrellas Michelín. Si supieras un mínimo de lo que hablas sabrías que el chef Jhon no sólo hace la receta y cocina, también está moviendo la cámara y haciendo tomas así que si se le quema la tortilla tampoco pasa nada.
La única falta de respeto aquí es tu comentario de mierda, amigo.
I love the mutual respect between Helen Rennie and you, two of my favorites. So very refreshing to see. 😊
Oh - Rennie... I was wondering what singer Helen Reddy was doing getting a mention in a cooking video!
I love this healthier version!!!!!!
@malthuswasright glad to know I'm not the only one who heard Helen Reddy and I was trying to figure out which song fit the recipe. 😂
Great that you cited Helen Rennie! She's fabulous at explainikng why things work as they do, and she uses metric measurements!
Oh yes. I’ve given up pleading with CJ’s overlords for metric !!!
Metric and imperial translate nicely, but volume and mass don't (always)! I do kinda wish cj would give masses when appropriate (which isn't always), but I also appreciate his dedication to his original goal of helping newer home cooks find joy in cooking at home. This includes not getting bogged down in too many details, and maybe more importantly, too much gear. There are so many of us who learned from CJ and then "progressed" to more nitty gritty aspects of cooking, and so many TH-cam cooks who "progressed" to adjust their presentation to match popular demand and/or maximize views (I'm thinking of a certain someone who radically deviated from what made them popular and started adding too many camera switches to their videos in the past couple months...), that I am honestly impressed and immensely proud of Chef John for staying true to his vision. There's a reason he's the goat. It's always been about the food and helping people make it, nothing more and nothing less.
Hello fellow Helen fan!
@@cdub42 You response is very good. Thanks!
I started cooking this when I moved out of my parents house, it's soooo good, but then I started experimenting and let me tell you, the best idea I got was to mix potatoes and sweet potatoes, and adding chorizo to the mix, truly amazing combination. Also, I added cheese at some point, also amazing
Now I've got to try the sweet potato combo. Totally agree with the chorizo and cheese, a mix advised to me by a Spanish professional chef.
I've added bacon to this and green or red pepper. Just delicious however you choose to make this::)
I see some people saying that they would add bacon to this recipe and that sounds great. Now, there's a variant of this tortilla in which you start by slicing and cooking some chorizo using just a bit of oil. When the chorizo is cooked, you take it out of the pan and then cook the onions and potatoes in the chorizo-infused oil. Then you add the sliced chorizo back again when you add the eggs and the rest of the recipe is the same.
Tortilla de patatas is great, but when you add chorizo to the mixture, it goes to a whole different level!
Thank you for the vid, chef John
Yes, I've tried with chorizo, and I like it quite a lot with green pepper as well. You can do it, but then it's not a Spanish omelette, it's egg with things 😄
I would likely pair it with jamon serrano over bacon and not cook it in. A few slices that you can either either put on top, or eat alongside. Get that salty, piggy flavor from something more traditionally Spanish! :)
You can also add cheese, anchovies, tomato paste, and culiflower. Please...
The most delicious thing he's made this year? That one statement alone from Chef John himself proves this recipe is an absolute must try!! 😍
I love Helen Rennie. She matches Chef John for common sense and practicality.
I love his hypnotic voice - the sudden peaks in height and the slow, almost whispering stressing of the last letters of every sentence. Brill.
Yeah, I love his style, he has a radio star voice and makes his videos pretty special. Not many people can do it like this and be successful.
So amazing you gave Helen a shout out, she’s such a fan of yours Chef John, and she’s a great teacher like you!!!
I love the mutual respect that you and Helen have for each other. You are both fantastic instructors.
That is a lot of browning 😂. It would be rare to see a tortilla that well-done in Spain. But the thing about tortilla is that it's one of those recipes where everyone makes it slightly differently.
Looks delicious and I'd love to see more Spanish cuisine videos!
He burnt it. And it must be dry inside. What a pity.
I'm seeing a lot of people say this. But I think what you are seeing more of is the deep browning of the potatoes and onions showing through. Yes, the eggs are a bit browned, but they are not burned, and the bites at the end show it's not dry. If you guys don't like it, you should probably amass 4.5 million people to your TH-cam channel and tell them all about it.
@@cdub42 My man, if it's so properly done, how come after eating HUNDREDS of tortillas de patata in my life I've never had a properly cooked one that looked this dark brown? You can bring up the "argument of authority" to cover Chef John as much as you want to defend this badly cooked dish, but the I'll bring my own "argument of authority" since I'm the one, not John, who's eaten this dish all his life. And I like Chef John, especially his personallity, but here took the lazy way and instead of discarding this first failed attempt and trying a second time, he just felt okay with that mediocrity. What's the point of recording a video tutorial if you pick up a badly done attempt as the example for everyone to follow??
Agree. Dry and overcooked.
Well, some people in Spain do like it completely dry. I'm on the opposite end and love it very runny; google "tortilla de betanzos" to see a popular style of tortilla that is almost liquid inside (very delicious, especially accompanied with a good bread to mop it all up!)
It doesn't matter what Chef John does. I feel better just watching his videos. If you knew how amazing it is to laugh when your life is in constant peril. He is priceless
I used to put his playlist on so I could take a nap 😂
That Gabby flipping method is AMAZING... I worrry every time if flip it with a plate on top of my skillet... Worth the price of admission... Thank you
I have tried several of Chef John’s recipes over the years and look forward to trying even more soon. I always love his dishes! The one thing I am waiting for from Chef John; the thing I want most is…a downloadable audio file of him singing/saying, “And, as always…enjoy.” ❤
Can’t go wrong with eggs,potatoes and onions so delish
You make the tortilla exactly how my Spanish mother makes it, except that she flips it properly with the pan! I’ve had lots of tortillas, and this style is by far the most flavorful imo.
On my way to the store for gold potatoes and an onion. Making this today.
Who doesn't see a giant potato latke.... 🥔 🤤
an important detail that has been forgot or overlooked in this recipe , when you finish cooking the potatoes and onions you let them cool down a bit before adding to the eggs to avoid them starting to "cook" while mixing .
John you always bring a smile to my face. I love how you teach, how you say what many will be asking, it's the best. Thanks for the recipe!
❤️👍
Chef Jean Pierre yesterday with Pomme Anna, and here you are today with another similar cook. Looks wonderful!
Jean Pierre and chef John are just the best when it comes to cooking potatoes
Never seen one browned that much and will definitely try that. But I’m sticking with a softer centre. For which adding a couple of extra yolks really helps it be rich and silky.
it's a great method to avoid using the insane amount of oil the traditional receipe requires. Sure you can use the oil (strained, please) for other things like ehm another tortilla but if you don't cook them all he time, that oil just goes to waste. So a huge prop to the Chef John here. As always.
BTW we don't put any condiments on top of it in Madrid. We just put it between two pieces of bread to make a sandwich. if the tortilla is most enough it doesn't need anything
Well executed, if you start working with the onion alone and when it is poached you add the potatoes it is easier. It turned out very golden, you don't need that much. It looks delicious. A greeting from Spain.
What a happy memory from highschool.....where I learned to make this.
So delicious!!
Finally, a simplified Spanish tortilla patatas recipe. I thought you were saying "Helen Reddy" the singer. 😂
When I make this, I PAR COOK the potato in the MICROWAVE for 5 minutes and finish it under the BROILER until brown. No flipping ✌️
No risks with the broiler method. Which is good.
@@renrutmat Yes, and I generally use Cast Iron, so it's no problem.
Chef it really amazes me how you can scarf down all that food and talk at the same time ?? You are the culinary conquerer of my food wishes 🙏
thanks for being awesome chef john!! love your work!! bless ye from nz ❤
Thank you! I don’t like the waste of oil in the recipe I followed in the past, this makes it so much easier
this was my italian mom's favorite and was in her weekly rotation. alas, i was never a scrambled egg or omelet person, so i haven't had one in many years. she was a master of the fearless frying pan flip, but she'd have loved this video just the same.
I don't get why so many people are so scared of flipping the pan haha It's just a question of A) using a flat plate that is much larger than the pan and B) before doing the flipping, check that first side of the tortilla is properly cooked so it's already consistent and won't crumble.
@@georgezee5173 exactly! you must've been watching my mom! ;)
Bauernfrühstück 😋Rather than being made from scratch I also believe TdP often is made up from leftovers, so potatoes are not fried from scratch, but from leftovers already cooked
I used to make this every weekend, as I did a study abroad in Spain and ate this often! Happy to see how you do it chef!!
I add some roasted in the stove red peppers and avocado with a side of tomato/ garlic sauce and it is heavenly!!
I thought you were talking about Helen Reddy! I was thinking I didn’t know she was a cook. Lol
Me too!
Me three! Duh 😂
I'm glad that Im not the only one.
Yup!
Yup!
Chopped pimento olives along with the aioli or just sour cream also make excellent toppings. Lovely Spanish Tortilla, Chef John!
In Spain we don't have sour cream in our cuisine. You may also suggest to add wasabi...
@@georgezee5173 Huh. Had it in Toledo. YMMV. Peace.
@@JeffStone0 And you might also find a weird restaurant in Spain where they add Mexican tabasco sauce to their paella if you look hard enough for it (why not?)... That doesn't mean it's normal at all. Again, we don't have sour cream in Spanish cuisine. I had never seen nor heard of sour cream until I moved to the UK. If you type "crema agria" and "España" in Google most articles will be titled "what is sour cream??" (only in Spanish) since the average Spaniard doesn't even know what that is. Besides, we don't put "toppings" to tortilla de patatas.
@@georgezee5173 Cool
Oh yes i like that
There are almost as many tortillas as Spanish homes. So, really nothing to argue about here. But, in my home, that is a burnt and dry tortilla.
Tip: instead of black pepper and cayenne, try nutmeg. It's like a tortilla with croqueta flavour.
Why am I reading so many comments written by fellow Spaniards sugarcoating the simple fact that Chef John screwed up on this one? It's burnt and dry. There's no room for debate on that.
Wowowow! Churning out pure gold recipes lately!! ❤❤❤😋😋😋
That looks stunningly delicious!
I also prefer frying my potatoes like you do. I won’t even fry chips…can’t be bothered with wasting all that oil! I love this omelette.
Oh my, I made this for breakfast today. It was fantastic! Thank you, Chef John!
I would pay money to see Chef John lose it.
Ha, ha! Me too.
Samesies
You are after all, the Buddy Rich of throwing fits.
I'm Spanish and I'd remove the black and cayenne pepper (first time I've seen it) and cook it at a lower heat level, since I think it's too brown, but I like the method using much less oil, that is what I do normally.
Chef John does it again--brilliant!
I like making potato chip tortillas, quick n easy and tasty
Kudos Chef John for cooking what is my favorite food! Nicely done! Is true that in Spain we prefer the center to be moist, and the outside with less browning, maintaining a yellow color with bits of brown, but to each his own, and I'm very happy that you shared with the world this amazing and simple Spanish dish.
This is definitely a recipe I'll be making on some weekend morning in the future.
Shout out to genius culinary instructor Helen Rennie 🥰
Instead of onions, I've come to prefer thinly sliced leeks (white part only). Deeper flavor and more interesting texture when cooked. Make it often, not quite so browned, though.
I definitely watch too much FoodTube because I know exactly who you’re talking about.
I watch my share of foodtube, but apparently not enough! Got a link?
Home cook top tip use an oven safe fry pan and cook the top on under the grill/boriler (no fliping required). To have your eggs breakdown well when beating - add a pinch of salt - it denatures the whites and makes them easier to beat smooth
This is such a versatile dish. We’ve had it for a quick, weeknight dinner, as part of a tapas brunch or as something to throw in the lunch box on the way to work. So simple, yet so tasty. Add some chorizo, Manchego cheese, olives and good bread and you’ve got yourself a feast.
Kenji posted a video of a great trick, using salt and vinegar kettle chips for the potatoes. It saves so much time and is still delicious, it's how I'll always make a Spanish tortilla now.
I make mine almost exactly the same, but usually a bit smaller. The secret to perfect tortillas is a perfect non-stick pan. If you get any stickage, you'll just end up with (still tasty) fried potatoes with scrambled eggs. I like to add a bit of nutmeg to the egg mix as well, no idea how traditional that is.
Looks delicious
Channel the chef who channels you! Your patata is the patata that will pierce the heavens!!! JUST WHO THE HELL DO YOU THINK I AM?! GIGA PATATA BREEEEEEEEEEAAAAAAK!!!
Spaniard here. I honestly find interesting this take, specially when you avoid deep-frying the potatoes and onion which is indeed messy, although that oil is perfectly usable for other things. At the same time, that flipping method is great. However, my thoughts as a Spanish ambassador would be that, aside from your own preference about the runny egg inside the omelette and the heavy browning of the potatoes (which I totally support), I think that you've given too much color on the egg which translates to a bitter flavor that isn't usually desirable around here. But the recipe is wonderful, just like the rest of your videos, that I've been watching for a long time. Happy cooking! (and by the way, we never EVER put allioli or any type of mayo on top of our omelettes...).
"we never EVER..."
Wow! Hey everyone, we've found that one Spaniard who speaks for all Spaniards
I put alioli in mine...... and Ketchup 😂 (Spaniard too here)
@@AnitaNiniel Jail
Yes, I like very dark potatoes, I do not transfer the potatoes in the eggs. I cook the potatoes dark, flip them by this plate method, let the other side darken some more. Then I pour the eggs on the potatoes and cook it on a lower heat until they firm. I do not care for very well cooked eggs, they lose the delicious egg yolk taste.
Me never at home. But many restaurants do put mayo next to the tortilla.
Not the true traditional way of deep frying the ingredients but I honestly do prefer it like this, great tip Chef John!
great recipe. nice shout-out to Helen!
Good day to all.
Since this doesn't involve deep frying, I may give this a try.
I've never seen one that well done, but looks good. 👍
Delicious!
That looks delicious, Much better than some I’ve had in Spain
My mouth is watering. I love Tortilla de Patatas.
This brings back so many memories from walking the camino de santiago. 😅
Love this stuff!
So much so I gave it a go today.
Really happy with the results. It's lighter than Chef John's.
Couple of things I'd change. I need a smaller pan. It's not tall enough.
I think it needs some time in the oven. By the time it needed to come out, it was still a little loose on top. Flipping wasn't easy.
Instead of flipping the dang thing I just put the pan under the broiler and save myself the headache and extra dish to wash
It doesn't get cooked the same way by any means. Maybe you should try cooking your burgers in the oven too...
@@georgezee5173 I don't like burgers. I've done it multiple different ways and I think this works well. I am not a food snob or pedant eager to put others in their place. 🤡
@@georgezee5173 He said BROILER, not oven, and people do broil burgers, you ignorant complainer
Now, what exactly do you mean by, "It doesn't get cooked the same way by any means."?
I guess I found _another_ of your comments where you pretend to know how _heat_ works so you can argue.
Lived in Madrid for 6 months now. The tortilla needs to be runny inside, thats the best ones. Caramelised onions are olso awesome inside.
Fantastic😀
CAN'T STOP, WON'T STOP! 💪
If you serve him with the egg white visible, he's going to loose it, but not outwardly though. He'll smile, & but loose it on the inside.
Same Chef John same!! 🤣🤣
It's funny that I was just talking about making Tortilla Espanola last night!
Wow amazing and delicious recipe ❤🎉and excellent work 😋 best wishes for you 😋 👏 god bless you 😊
This Helen Rennie (she has a great TH-cam channel!) collab is fantastic!
Reminds me a great deal of a dish I used to get at a German Gasthof, which translated into English was “Farmer’s Breakfast.”
When are we going to see the best cake ever? cardamom cake! Classic here in Sweden. Delicious for when it’s time for fika. 😀
Sounds great. Love cardamom.
I've made this before using the messier method and the potatoes cut in chunks, not slices. For something with such basic ingredients it's remarkably tasty and I think I need to try this method in the next few days.
Chef John losing it over egg white made me laugh
Yum!
Good one chef !
Oh yum!
I used to make one of these a week, but my cooking habits have gone way south over the past few years, and others in the house didn't appreciate it anyway. They are indeed very, very tasty.
This looks fabulous. Thank you for sharing. What main would you serve with this?
Overcooked but we thank you the effort 🇪🇸
Wow
Oh YUN !
With Maximum Drool !
Thanks Chef !
I thought you were talking about the singer, Helen Reddy!!!😂
This recipe looks so tasty 🤤😋
The egg flip is going to come in so handy!! Thank you so much chef!❤
I'm gonna try this for a Sunday Morning Breakfast.
Maybe add alittle Jalapeño while cooking the Potatoes and Onions.
Other variations could have shedded Cheese or Slices of Chorizo. 😊
When I have all the ingredients and it’s Slimming World friendly! Just made it. It wasn’t as pretty as Chef Johns, but it was good!!!
Great recipe. I like it less browned and more juicy, but otherwise is correct
That is too brown for me but Tortilla Española is one of the best dishes of all time. I sprinkle mine with fresh parsley. Whoever said (real) chorizo is a good addition is correct. But I love the original. I learned to cook my version while living in Madrid. Happy memories.
I’ve never made a torta española. When I lived in Paris I’d buy a ready made one at MonoPrix. They had a little España imports section. It was delicious. I didn’t want to microwave it and didn’t have an oven. I would add a bit of olive oil to a nonstick Dutch oven, slide it in and cover it, low heat. I don’t remember the maker but if I could find it in Chicago I’d be so happy. That said I will attempt to make this recipe.
But it was already cooked when you bought it? I'm asking because in Spain most people actually prefer it room temperature, so if you bought it cooked, there's no need to reheat it (or just a tiny bit).
Made it this evening, super easy and delicious, this will be a go to potato dish for me. May incorporate some shredded cheese in my next version. Sharp white cheddar??
It’s like a piece of grilled pizza. I think I need to make it immediately
Looks delicious! If I was serving this to guests I would take time to remove the white stringy part of the egg, the chalaza (I looked it up 😁) You wouldn’t believe how much better scrambled eggs are with that stringy part removed.
I have a literal phobia of that part of the egg. I find it horrible. I always remove it from eggs no matter how much time it takes me to get it securely on the fork.
Hey Chef John, you did great. I'd annihilate that tortilla in one sitting. Thank you!
I learned this from my ex Spanish MIL. She poured the egg into the pan and did the plate flip. Once I added bacon to it and I was slapped from end to end. They like it cold on crusty bread.
Can I request that you make carne adobada? I had some in New Mexico and I loved it! Would love to see your take on it!
Interesting that you,Chef John, and also another great,Chef Jean Pierre, both did two different, but similar types of sliced thin single pan fried potato dishes at about the same time. Great minds think alike for real.