Kenji's Cooking Show | Spanish Tortilla
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- เผยแพร่เมื่อ 30 เม.ย. 2020
- Spanish tortilla is an olive oil-packed potato and onion omelet that is one of those dishes everyone should have in their back pocket. It's fast, inexpensive, infinitely variable, and is great served immediately or at room temperature later on. Make one at night and you've got zero-work breakfast the next morning, as well as something to pick at and snack on all day long.
Actually, I'm going to go have the last bite right now.
PLEASE READ!
The coronavirus has hit many folks hard, including first responders and hospital workers, individuals and families who were already food insecure, and service industry employees who are, for the large part, currently out of a job.
My goal is to help fix both these problems in the best way I know how to contribute: organizing people, and cooking food.
If you would like to donate to our free meal fund, head to www.toasttab.com/wursthall/ where you can buy a boxed meal for someone in need. These boxes go directly to the frontline workers and food insecure families who have been hit hardest by the coronavirus pandemic. They also allow me to hire back my kitchen team to cook and pack these meals (in a safe, clean way). So far we have served nearly 500 meals, and the number goes up every week.
If you would like to make a monthly recurring donation of any size, head to my Patreon account at / kenjilopezalt . 100% of the proceeds go directly to the free meal fund. You can also help by buying my books at bookshop.org/shop/kenjilopezalt where 100% of my sales commission goes to the free meal fund, and an additional 10% goes to independent book stores around the country.
Finally, stay safe. Here is my guide to food safety and the coronavirus, written with the consultation of virologists, food safety experts, and infectious disease specialists, and kept up to date as new research emerges: www.seriouseats.com/2020/03/f... - แนวปฏิบัติและการใช้ชีวิต
The kid may be a bit disappointed once she reaches serious dating age... “What do you mean not all men bring home made, made to perfection Spanish Tortilla for breakfast in bed? Even my dorky dad could do that.”
😂
I feel like my 5 year oldson might have the same problem when he reaches dating age.
What will likely happen is your kid will be an excellent cook and impress all their friends. I started getting my son to help in the kitchen and during the teen years he became an excellent cook. He was very grateful for the knowledge in his 20’s.
@@ytreece "friends"
Think it's actually okay to teach your daughters that, even in 2021. But maybe not sons.
"who are you to tell me how clean my kitchen is? I don't even know how clean my kitchen is" too real
also Kenji: "I know exactly how clean my sinks are"
I came for the food, i stayed for the Kenji marriage tips.
Couples that tortilla together... will be-a together?
Yup, that’s all I’ve got.
jamewakk conflict will happen in most relationships eventually, if you position it as you two vs the problem instead of vs each other you’ll probably be fine
Justin Myers well uh? Counseling?
This man knows what’s ups... listen.
The age old saying: 'Happy wife, happy life.' Make it happen.
Kenji: *chopping onions slower than usual to be considerate of his sleeping family*
Also Kenji: *calling the cows home @**13:39*
🐄🐄🐄🐮: WE HERE
Give us the Tortilla.
😂😂😂
haha great catch
(Proceeds to eat the entire Spanish tortilla with Shabu before his wife and daughter wake up)
We know he took one last bite after the camera stopped rolling lmao
xD
At the beginning of watching this channel I was sure that he has none and when he said it's just three of us or shit I thought he talks about himself, the dog and the dish he prepared.
"Salt and vinegar are what I use while I'm eating potato chips"
A man of class
As a spaniard, this is the best Tortilla video i've seen in english. Congrats Kenji! No complaints from me other than a slight remark about the potato cut which I completely understand. That's the type of cut restaurants usually use because it's faster. Most people would only cook it like that if they were in a rush, but usually what we do is cut them in thin wedges, kind of like what you did with the carrots the other day where you cut a small wedge/slice and turn it 45º before cutting again. Usually done by moms or grandmas with a pairing knife by repeatedly turning the potato on their hand as they cut!
Ah - I’ve only ever had it in restaurants. That’s good to know!
@@JKenjiLopezAlt Omar Allibhoy shows the technique Just Tamy is talking about, in his Chorizo and Potato Stew video. He also has a Tortilla Española video but he doesn't cut it like that on it.
you can also use the peeler to cut the potato very thinly, so it yields a bigger tortilla and they fry faster, although i guess the time you cut on frying is time you spend on peeling
@@wolfing unless you have a good mandoline. That really cuts down on my prep time for certain ingredients. I really like this swiss mar one that americas test kitchen recommends
www.amazon.com/dp/B0000632QE/ref=cm_sw_r_apa_i_ADoWEb1TAPJWT
I consider I do a quite good tortilla, but the height of this one is a merit in itself! Your tortilla skills are impressive! On the topic of potato cutting, every little master has his little book of tricks. I mix tiny cubes with bigger chunks that were half cut half torn, just to give different textures, and make more potato go into one pan. Probably the videorecipe you , Kenji, could learn the most from would be gipsy chef’s tortilla, just because the procedure he follows is very different, and quite fast at solving the issue of tortilla.
Kudos! Keep sharing your impressive skills!
"Gotta get rid of that green bit cause it's poisonous"
Me: *blinks*
Stuff like this makes me question how I'm still alive.
yep, this green stuff on potato is not good for you. It will probably not do anything wrong to you in this amount but in bigger amounts, it can make some health problems.
@@iain.sm.c I know right? Sometimes I feel like if I lived in the 20's I would have been one of those people who smoked cigarettes because "they're good for you"
The green stuff isn't poisonous. Its chlorophyll. However it can be an indicator of toxins building up in the potato.
@@Mojo4927 when its green its an indication of high levels of solanine which is poisonous
i love how good a dad kenji seems.
"this way my daughter gets a choice between triangles and squares"
Well, a choice between many squares and one lone remaining triangle.
Triangles always taste better!
Fortunately you can cut a square into 2 triangles should the situation require it.
6:05 "... I used to complain and I've learned not to..." 😂😂👌
god damn it Kenji. Now I can't decide if I want to have wet nachos or spanish tortilla for breakfast.
Alperen Erol or menemen
@@arnoldnguyen7630 I''m Turkish so I eat menemen almost everyday :D
(holding swollen stomach in discomfort)
Why not both?
Alperen Erol u r so lucky :/
The thing I find the most interesting with your videos is your emphasis that it does not always need to be perfect! Makes the average cook feel like we have the ability to create these great dishes.
You know, late night low-voice Kenji has a bit of a Bob Ross vibe and I'm all here for it.
Happy little cheese
He does olive oil painting.
Imagine how adam feels knowing kenji watches his videos
Adam is probably yelling at this video saying that he did mention about not wanting the taste of olive oil as a reason for not using it.
@@pnourani At least Kenji was more respectful about it than internet shaquille lol
@@niallsulcer600 what did internet shaqille do?
Remember folks - you're the mix-in diva, of your Spanish Tortilla
Now I'm imagining Chef John from Food Wishes dot com narrating this video.
Chef John ❤️
To help loosen your tortilla from the pan, give it the ollllllll’ tappa-tappa.
Notice that if you tappa more than once, now you’ve made tapas.
Can we get a video with just you showing us tips and tricks about cleaning and such in the kitchen from all your years of experience? :)
YES PLEASE
This is actually great. KENJI PLEASEEEEE
YES!!
I second that motion!
A cleaning video seems lame but is actually a brilliant idea because all the years Ive watched professional chefs cook always in the back of my mind im thinking how messy theyre being/how many dishes theyre using etc. When I cook it seems like half my mental energy is spent trying to do as much I can while getting as little dirty as I can lol. So id love to know how they maintain their own personal kitchens cooking the way they do!
"I used to complain. and then I learned not to" . classic
*whispers to avoid waking up the family*
CHOP CHOP CHOP CHOP CHOP CHOP CHOP CHOP CHOP
3:00 highlight of the whole show so far!
Luc van Casand that made me so happy
Plot development
Now he's got to fix that bottom cabinet...
I miss the wooden spatula holding it in place tbh. Gotten used to it.
Kenji is the most relatable chef on YT - works with what he has, never too fancy (even though you know he could), explains everything and the food is the kind we all love to eat!
I'm the youngest child in my family, and my mom likes to call my siblings and I her "little eggs". When Kenji said that thing about always regretting the last egg, I damn near started crying while laughing.
You absolutely rock Kenji! My goodness it’s great to have a real person cooking real food without pretension, thank you from the bottom of my heart! The world needs more ‘real’ streamers & content creators and you’re the best of them.
JKLA: "I don't even know where Spoony went."
Spoony: "My work here is done."
Christopher Tate He should find spoony and auction him off for his meal program
:(
This is definitely a classic case of “I must go, my people need me.”
I love how nonstick Kenji's cast iron pans looks. Very satisfying.
That’s what happens when you add a quart of oil to simmer some potatoes. 😆
@@readyplayer2 thats the way its done
Since the beginng of the corona stay-at-home measure Kenji's channel has grown over 20K subscriptions. Rock on Kenji! Not sure you even really care much about those numbers though. BTW I love your Colombia series. I didn't know we have much a creative way of cooking eggs!
Juan Pablo Amorocho D. He’s also helped me gain 20 lbs
Juan Pablo Amorocho D. yep new favorite
Thank you so much for these videos Kenji. I've been a long time fan of your work, but seeing you cook in this fashion is just so heartwarming and relaxing. I've had a lot of cooking anxiety over the years but seeing you do it by hand just like I would makes it feel so much more approachable. You're absolutely the kind of chef and Dad role model the world needs right now!
Just saw this pop up and I guess I'm the first viewer! I wanted to say thanks for all your awesome videos. They have been a huge source of inspiration during this quarantine time. I've been a huge fan of yours since I obtained my first copy of Food Lab, and I have grown to appreciate you even more through these videos. Thanks for all you do!
In Spain, we strain the oil from the potatoes/onions before putting it into the egg mixture. This strained oil is then kept, and used again when cooking the next tortilla (which is usually the next day). The flavour from the tortilla fillings (potatoes/onions/peppers/whatever..) stays in the oil and amplifies the overall flavour.
23:54 I cracked up when he carefully slices it to disguise the fact that he’s been snacking on it ahead of time.
The snarkier you get on these videos, the better. Loved your book. Thanks for making these!
My daughter gets a choice of triangles or squares
Proceeds to eat all but one of the triangles
As a Spanish who has eaten Tortilla last day, I will say you did a pretty good job, my favourite way to do it is cooking chopped onion with the potatoes, also, I like the egg to be a little runny, you can also split it in half and put ham and cheese or carrot and lettuce with mayo, which is an awesome summer food, great vid Kenji!
I don't know how I haven't found your channel sooner. But I have literally watched all your videos recently. You have become my favorite channel! Keep em coming!
As a spaniard who has cooked and eaten a whole lot of tortillas, this is exactly how we usually do it. I think no one usually uses the oven to finish the tortilla over here.
Also, spaniards often argue wether the tortilla should contain onion or not
lSogel igualmente la tortilla se come caliente no se porque hace eso
@@MrBlackzxx Como se nota que vas poco al campo... De toa la vida se come la tortilla de patatas y los filetes empanaos fríos xD
Aunque ciertamente, en casa apetece más recién hecha
lSogel siendo argentino me parece un sacrilegio comer una de mis comidas favoritas fría , enfriándola a propósito. Hizo todo bien menos no comerla a tiempo.
Pd a mi me gusta con cebolla
@@MrBlackzxx A mi también!
La tortilla de patatas al día siguiente o horas después siempre sabe mejor. Se potencian los sabores.
Kenji's grumbling about his wife's good cooking that results in his kitchen flow getting hinky is me all day thinking about my wife in our kitchen. Love them, love their food, learned a long time ago to just let her have her process. LOL
Love the daily dose of Kenji cooking!
Kenji is a massive center of culinary information
This recipe made me feel nostalgic. Spanish tortilla is the first meal I had when I met my host family while studying abroad in Spain during college. I had never had Spanish food before that and I remember simply dipping it in mayo. A simple, but delicious dish. Thank you for the recipe, Kenji!
IT"S late, I should be sleeping....But it's such a calming pleasure spending this time with you in your kitchen with your handy cheats and hacks. More power to you. It;s your kitchen and it's you and your family that eat and share. Well said you, it is a honour and a gift you give us, if people don't see, understand home kitchen not a commercial kitchen they should watch with pleasure or bugger off (as we say in Oz) without comment. Thank you Kenji for your book and the real life practice of those techniques thank you. Wow, that's the longest comment I have ever written... sorry
You are the best Kenji. You make our day so much better. Stay safe and well.
I’m bingen on you Kenji! I absolutely adore you!!! To the max!
I really liked how you kind of channeled Bob Ross when you were talking about how clean your kitchen is. Keep up this series, K! Love it. Cheers from the Netherlands.
kenji flexing on us with his breaking an egg with just one hand skills go off king
i like how Kenji exchanged one broken cabinet door for another
I've made this twice now following your guidance and it has been excellent both times, thank you! You are my go to youtuber for cooking inspiration :)
The no more spoon bit with the soft touch doors closing was supersatisfying
Kenji in quarantine is great... we should always keep him locked up
I love watching this beautiful person because he is just the epitome of "Yes there are rules, some need to be followed, the rest? We're just gonna make them guidelines."
"Kenji with too many eggs"
Juan Pablo Amorocho D. This is the series I want to see.
"Dont wanna cut too fast because I'll wake everybody up" humble brag. Love it
love how you manage your kitchen... it's yours
Kenji in the morning is like cartoons- can’t have my coffee without sitting back and browsing this channel!
I thoroughly enjoy watching your POV cooking! It seems like I am watching myself cook in my own kitchen (even the spoon in the sink! I have no complaints about the small small stuff!
Made it for my daughter, she loved it! Thank you Chef!
This is the first recipe that I watch from a non-spanish cook that is not all messed up. Kudos to you from a Spaniard if that has any value!
yes! I have been looking for your take on this recipe. Thank you!!
OMG!!! Just made this for the first time. I have made Kenji's Beef and broccoli, sweet and sour chicken, and his Kung Pow chicken all to rave reviews but his one takes the cake!!! So simple (some skills required) so cost effective (Costco olive oil works great!) and gets better when it is room temp! I cannot thank you enough Kenji!!
I've never seen anyone add the onions this late to a tortilla. We either add them along with the potatoes or even before to get a bit of browning. Either way it looks really good!
In Kevin Malones voice: "The trick is to undercook the onions. Everybody is going to get to know each other in the pot. I'm serious about this stuff."
I thought the same.. you get the sweetness from the onion that way which is huge part of tortilla de patatas in my opinion. But that was a delicious looking omelette either way!
I've only just found this channel not long ago but this guy seems brilliant! Really seems to know a lot
@@suredec1 Kenji is one of the most knowledgeable people working in food media today. He's amazing
hey man, your videos are really making Quarantine bearable. We love your content and please keep it coming! huge fan, always try to mimic your creations and even though i only get about 50% as pretty, they're still delicious!
Kenji i appreciate you always showing us how many dam dishes need to be done with a good meal.
There is a very funny movie in Spanish called “un gallo con mucho huevos” and you reminded me of it. “Kenji con mucho huevos” 😂
I love how Kenji will mess up and will just keep going and keep his cool, that's an issue I have in the kitchen I got all stressed out about the small things
thank u for this video kenji! i have made itt twice now and my boyfriend and i love it. you are the best!!!!
Re: using potato chips. I bet dill pickle chips would be amazing in this. They're basically salt and vinegar chips except with a lot of dill flavor too.
Clezzykrunk Not saying it’s a bad idea, but here in Spain we would kill you for even suggesting that 😂😂 it’s just one of those plates that nobody changes, they are all made the same in every home in Spain. The only difference is wether to put onion on it or not, and that is already about to blow up a civil war 🤣
1st step towards greatness is growth. Love you kenji. Ive been making that chorizo grilled cheese for months now 🤭
What i LOVE is Kenji has all this exotic equipment like copper pans, hand crafted knives and even a prototype sauce pan with a cool heat sink/sucker on it and then there's a Silly Straw too :)
Congrats from Spain!! You got the perfect texture 👌🏻 most people like it overcooked and it just makes it so tough...
"Kenji with Too Many Eggs" 100% would watch
I prefer these night videos that start off in a whisper...it feels like a secret cooking adventure!
Hey Kenji you should do a video covering your kitchen supplies and what you reccomend for cooks to have!
6:12
Shabu: not my time yet
24:10
Shabu: we're getting close
Jonathan DeCubellis omg lol
Wow, I just made this and it's so good!
I wasn't expecting it to be so flavorful considering the only 3 main ingredients, 4 if you include olive oil lol. It had a really great texture any it had a little sweetness to it. I'll be making this again.
Love u kenji
I’m so proud of you - branching out into wood work! Renaissance man. Nothing wrong with the spoon trick though. Home improvement is a pandemic staple. Thanks for the video
Excellent Kenji, I was wondering when you'd get around to fixing those cabinet doors! 👍
This is the cleanest I've ever seen your kitchen.
Very fun tour and always great to check in on the Knorrigs!
here at home (my grandparents are from spain and owned a mildly recognized restaurant for years) we also add red bell pepper and sometimes just a tiny bit of spanish chorizo colorado (it's really invasive, so if you add too much you may end up screwing the whole thing up) when feeling fAnCy . People usually eat it as a side dish, usually to go with meat, but here at home we have it as the main dish, and salad on the side.
if you happen to have any question about spanish quisine, dont think twice about asking me.
Edit: grammar
Made this today. It was fantastic, thanks for the recipe.
You did justice to the tortilla de patata. There's a heated debate in Spain about onion or no onion, but I'm definitely team onion. Personally, I like my potatos and onion to go a bit softer, I cut them thinner so it's easier for that, and I prefer hot and not room temp (it's also really difficult to not eat it right away...). Good job Kenji!
Sooo soothing Spanish whispering staple meal...
I love that you know about Adam Ragusea. He's doing a lot of great stuff by really bringing science and home cooking techniques together in a way that I rarely see among food-tubers. What I really like is that (no offense) he came from an academic background rather than a restaurant background, which allows him to really focus on what things a home cook should and should not learn, relative to the way many food-tubers (excluding yourself) insist you should do things the way restaurants do things.
what I really like about Adam is that he just makes cooking so easy to pick up for total beginners and explains it in a way which anyone can comprehend. in fact his videos actually got me to start learning how to cook
Agreed! Ragusea's the best!
on one hand i like that someone from an academic background is bringing cooking to people in a new light but sometimes adam is totally full of himself and it's real annoying
Hes a bit annoying and i dont really like watching his stuff and feel it's not very accessible, but he is very knowledgeable
Kenji graduated from MIT though..
This is the best cooking show on the planet easily
I have no idea where it came from but as soon as you said you were trying to come up with a mix in pun my brain went, “Richard Mixin - I am not a cook.”
Grew up eating these, great idea with the pan lid!
Kenji, do a video of how you clean your kitchen!
Loving the torilla ! A nice twist on something i know already. I´m from nothern Germany and we do it a similar way, just not as much oil, but we add bacon cubes. It´s called "Bauernfrühstück" which roughly translates to farmers Breakfast.
You’re the Richard Nixon, of your Spanish tortilla fixin’s!
late nite with j. kenji is the best late show out there
First time I see a non-spanish dude do a "tortilla de patatas" without butchering it. Congrats man, there is no perfect recipe cz every family does it differently but this looks pretty decent
Kenji's getting cocky and I love it
dapjpshha I imagine more tired than cocky... providing all this wonderful free content on YT and working very hard to support the restaurant community and local people with no access to funds for good food, and meanwhile getting criticized about cleanliness...
@@esalenchik yeah but yep love it. Love his sass. And if he's not monetized his YT he should. We wouldn't mind a few ads if it helps you Kenji ♥️
dapjpshha totally agree with that!
So that’s a good point, we don’t know how you maintain your kitchen. A Kenji cleaning show would be awesome!
I love your tips and everything you say is interresting enough for us to want you to keep up this good work ! Love from France. And thank you for thinking about overseas when talking about conversion and Usa-exclusive products. :) (hope you understood)
damn thats a nice knife kenji, we used to do this dish a lot back when the restaurant i work at was under construction so we could prep them in the morning, finish them a good bit before service started and then serve them warm-ish with some salads and bread
When I was growing up my family made a modified version of this. we'd dice up the potatoes and fry them in a similar manner, then toss in the onions when they were pretty much good to go, then add in the eggs but we'd scramble it up.
My mom always thought I was weird when I said I thought it tasted better when it was cooled down.
Functional cupboard doors AND a dish mat? I'm so proud of you.
You did great!!! I really like to do It with the center part half cooked, its creamier and more flavourfull that way!
Rest in peace Spoon. We shall remember you dearly for always standing by us.
Thank you for this video.
-"hey dad where is my spanish omelette"
I bet he ate all of it before his family woke up haha
Hi Kenji! At home, here in Valencia (Spain) we cook tortilla with artichokes, eggplant, potato/Onion/zuchinni, Green beans,... try!