Damn Pete, that's a really good tortilla. I'm Spanish, and I'm also a cook, I don't know why TH-cam recommended this video to me, but when I clicked it, for some reason, I was expecting to get angry at another horrible take on Spanish cuisine by a foreigner, but you absolutely aced it. Mi propia madre podría haber hecho esa tortilla. Te felicito amigo, se nota que sabes perfectamente lo que haces. ¡Un abrazo desde Alicante!
I love your selection of recipes and the outdoor cocina lends to the viewer actually cooking along side with you. I lived in Spain in the mid-80's and it wasn't until years later I remember how much I miss Espana, the people, the wines, the food and the sights. Watching your travels reminds me I need visit again. Thank you for sharing your passion with us!
Thanks for that, Pete! I’m glad to see that you don’t go for the excessively runny tortillas which seem to be popular in Madrid. I understand that customers in one restaurant got food poising because the eggs weren’t properly cooked! For many years I have made my tortillas like you here, although mine are thicker-more eggs too. However, a couple of years ago some young Spanish friends from Burgos introduced me to the “Bra” pan. It is made specifically for tortillas and consists of two small frying pans which connect. The upshot of this is that you don’t need a plate to turn it over and you get a really good result. I also use onion and garlic, and have even been known to include a bit of pepper too. But I’m an “inglesito” so not authentic.
Life is too short for Bad Food! Make that your channel moto (and mine). Thanks much again. Daughter and her family in your turf this week enjoying the great provender.
You are a brave man, Pete - I remember when there was a to-do about the onion in the Spanish national press a few years ago... and then you add garlic! 😲 I can hear the tutting of my suegra from here. Great video as always - many thanks.
I would never think of Tortilla Espanola as an OMELETTE. I just learned how the potatoes are basically "poached" of deep fried in the oil. Our old Mallorquin housekeeper, Fina, used so much oil we could not believe it. I did not realize that she poured off all the oil before adding the eggs. She never used onion, pepper, or anything but potatoes and eggs. It was PERFECT. It is really more of a potato cake with eggs. Lots of tapas bars make it into a loaf so it is easy to slice but a round pan shape is most common.
I flip between adding onions and not adding them. I'm in a 'cebolla' mood at them moment. So pleased you've chosen to do this recipe. I've made it for friends before and they've commented on how great the flavour was. So simple but so good. Gracias
Nice. I add the onions later though. As Spanish people taught me on the bell pepper preparation I combine red bell peppers and aubergines. No need to put them back on the heat with the garlic - raw garlic combined with the soft vegies and a lot of oil and salt is delicious.
I am never sure whether to enjoy the hell out of the scenery or the cooking first. However, as I conscientiously follow your instructions about the cook having a local beverage on hand (not always for the dish)...I usually have to watch the videos a couple of times. Now: is a recipe book in the writing at all???? Thanks Pete...great as always. Melbourne, Australia
Fabulous looking interpretation of a classic Spanish staple...and your version probably to die for!...Maravilloso!..Pete never fails to deliver and always impresses!
This is an epic channel - thank you. What cook book are you using? I must buy it, hablo la lengua y he hecho la transpirenaica así que esto me viene como anillo al dedo.
Thanks Pete for this video, I enjoyed it. May I suggest if you haven’t already, a version of your videos with a Spanish overdub or captions in Spanish to help us that are learning Spanish. Otra vez, gracias.
Careful! Yes, perhaps I should have brought this up in the video. My belief is that whether a tortilla de patatas should be gooey in the center depends on personal preference. Both styles are authentic and delicious in their own right. It also varies from region to region - In Madrid they do like it runny... I went for fully cooked, in line with the style the workers would have taken to the fields (wouldn't want raw eggs in that case!) There'd always gonna be controversy with such a preparation, but that's half the fun :) Many thanks for tuning in and commenting!
Damn Pete, that's a really good tortilla. I'm Spanish, and I'm also a cook, I don't know why TH-cam recommended this video to me, but when I clicked it, for some reason, I was expecting to get angry at another horrible take on Spanish cuisine by a foreigner, but you absolutely aced it. Mi propia madre podría haber hecho esa tortilla. Te felicito amigo, se nota que sabes perfectamente lo que haces. ¡Un abrazo desde Alicante!
Con tus bendiciones, Bergoglio, seguro que don Pedro duerme mejor esta noche.
For some reason, from my Ryzen, eating my seasoning rice.
It is quite shocking that your channel does not have more subscribers. Thank your for the effort, the content you provode here is exquisite.
Good food eaten amongst stunning scenery.
Brilliant !!!
I love your selection of recipes and the outdoor cocina lends to the viewer actually cooking along side with you. I lived in Spain in the mid-80's and it wasn't until years later I remember how much I miss Espana, the people, the wines, the food and the sights. Watching your travels reminds me I need visit again. Thank you for sharing your passion with us!
Wonderful - thank you Pete 😊
As always, a great way to start the morning.
Lovely and timely. I wonder where your allegiances lie with the football this evening!
Better keep my head down tonight!
Absolutely first class Pete 🎉
Thanks Peter for another great video!
Thanks for that, Pete! I’m glad to see that you don’t go for the excessively runny tortillas which seem to be popular in Madrid. I understand that customers in one restaurant got food poising because the eggs weren’t properly cooked! For many years I have made my tortillas like you here, although mine are thicker-more eggs too. However, a couple of years ago some young Spanish friends from Burgos introduced me to the “Bra” pan. It is made specifically for tortillas and consists of two small frying pans which connect. The upshot of this is that you don’t need a plate to turn it over and you get a really good result.
I also use onion and garlic, and have even been known to include a bit of pepper too. But I’m an “inglesito” so not authentic.
Sound as always. Keep them coming please. Joe
Life is too short for Bad Food! Make that your channel moto (and mine). Thanks much again. Daughter and her family in your turf this week enjoying the great provender.
Just love this show, thanks pete👍🇳🇿
One of my favorites I love it where some nice buttered, fresh sourdough loaf or baguette
You are a brave man, Pete - I remember when there was a to-do about the onion in the Spanish national press a few years ago... and then you add garlic! 😲 I can hear the tutting of my suegra from here. Great video as always - many thanks.
I would never think of Tortilla Espanola as an OMELETTE. I just learned how the potatoes are basically "poached" of deep fried in the oil. Our old Mallorquin housekeeper, Fina, used so much oil we could not believe it. I did not realize that she poured off all the oil before adding the eggs. She never used onion, pepper, or anything but potatoes and eggs. It was PERFECT. It is really more of a potato cake with eggs. Lots of tapas bars make it into a loaf so it is easy to slice but a round pan shape is most common.
I flip between adding onions and not adding them. I'm in a 'cebolla' mood at them moment. So pleased you've chosen to do this recipe. I've made it for friends before and they've commented on how great the flavour was. So simple but so good.
Gracias
Been awaiting this recipe a while!
Also, how the heck are you not in a full sweat in that Spanish summer heat!
This looks so yummy! I have to try those cracked potato shapes for rustic work... Happy cooking, Pete!
Yeah! The older generations cut everything up in the air, in their hands.
@@Petespans sure, fewer dirtied work surfaces to clean! But of course, the fun of possibly slicing a digit off as well- win, win
lovely dish ! thank you!
Nice. I add the onions later though. As Spanish people taught me on the bell pepper preparation I combine red bell peppers and aubergines. No need to put them back on the heat with the garlic - raw garlic combined with the soft vegies and a lot of oil and salt is delicious.
Amazing
I am never sure whether to enjoy the hell out of the scenery or the cooking first. However, as I conscientiously follow your instructions about the cook having a local beverage on hand (not always for the dish)...I usually have to watch the videos a couple of times. Now: is a recipe book in the writing at all???? Thanks Pete...great as always. Melbourne, Australia
Fabulous looking interpretation of a classic Spanish staple...and your version probably to die for!...Maravilloso!..Pete never fails to deliver and always impresses!
It looks very delicious and it looks very tasty
There’s only one infallible recipe. That’s your own! So true of many foods.
Excellent video!
I love your videos❤ Thanks
This is an epic channel - thank you. What cook book are you using? I must buy it, hablo la lengua y he hecho la transpirenaica así que esto me viene como anillo al dedo.
Thanks Pete for this video, I enjoyed it. May I suggest if you haven’t already, a version of your videos with a Spanish overdub or captions in Spanish to help us that are learning Spanish. Otra vez, gracias.
Muy bueno Pete
I’ll add that to the list of things you must make for me jejeje
That potato snapping technique was new to me. Cool af, great content
The garlic peppers will satisfy me.
Definitely subscribed
..by the way, Pete, when is your book coming out? Just got to get it!
Pete, any Spaniard will tell you that the tortilla should be gooey in the middle. But great video as usual.
Careful! Yes, perhaps I should have brought this up in the video. My belief is that whether a tortilla de patatas should be gooey in the center depends on personal preference. Both styles are authentic and delicious in their own right. It also varies from region to region - In Madrid they do like it runny... I went for fully cooked, in line with the style the workers would have taken to the fields (wouldn't want raw eggs in that case!)
There'd always gonna be controversy with such a preparation, but that's half the fun :)
Many thanks for tuning in and commenting!
@@Petespans I love the idea of eating the foods that the workers would have eaten....very regional and dependent on seasonal foods. Terrific
Went the pilgrimage earlier this year. It's a good omelette but I've had enough for one lifetime
I'd survive if I was never to have another one too :)
I would like to suggest that you leave the south, turn north-west, end up in la Bretagne and open a restaurant somewhere near Paimpol.
Sod it. Fry some lardons and garlic. Use the bacon fat to fry the potatoes:) Always room for improvement. Herbs too!
My brother. This looks like an apple pie…
Tortillas did originate in Mexico
A bold statement :) Any evidence?
*lifes too short for bad food* yay!
Is this Dan Warrall (th-cam.com/users/DanWorrall) when he's not doing plugins
Those are comically large red peppers.
try cooking it a little bit less if i may say....
for you, ok!