How I Make My “Famous” Tortilla Española
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- เผยแพร่เมื่อ 11 ก.ย. 2024
- Can I cook? I don't know! But I do love to make tortilla! ❤️ In this video I make my "famous" (or was it infamous?) tortilla española (aka Spanish omelette) with help from Yoly. Venga, let’s go! 🥝
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* This video is vertical because I originally shot it for Instagram TV. But given lots of people only watch my videos on TH-cam, I decided to upload it here as well. Don't worry, it's not a trend :)
WHO ARE WE? 🥝
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Hola, Spain lovers! We're James and Yoly. James is a New Zealander, and Yoly is from Spain. And we both live in Madrid. This channel is all about giving you a local insight into life in Spain, and helping you experience this country like a local when you come to visit (or live!). If that sounds like your kind of thing, bienvenido!
*This description contains affiliate links which means we may earn a commission if you use them 🙏🏻
Your interaction with each other is a truly delightful addition to this video.
Thank you! More to come!
Completely agree, lovely couple
I’m a going to send the link to this video to my 100+ Spanish students who are also home in quarantine (we’re in Massachusetts, in the US). We have talked about tortilla española in class but now I’ll suggest they try out their cooking skills as a way to keep in contact with Spain while we are out of school. I’ll have them send me a picture if they make it, and give them extra credit (if I’m allowed to). Thanks for the inspiration!
Love it!
Great idea!
This is exactly the way I got to know this amazing dish. 9 years ago my Spanish teacher talked about the spanish tortilla in the class. I got excited and decided to do it at home. It was something new that I was eating and I totally loved it. To this day I cook spanish tortilla from time to time 😁
James: "Is that enough oil?"
Yoli: "QUE SÍIIIIIIIIIIIII".
And that right there is the most Spanish moment you'll ever have.
No, thats like a 9.5/10 in the spanish scale. For the 10/10, you need something like... ¡QUE SÍ COÑO! Remenber, if it isnt rude, it isnt spanish enough.
Source: Im spanish.
Sicily here, if you like to try a suggestion from cousins, add some mint leaf to the eggs ❤️🖐️👍🇮🇹Stay safe and strong
How to reduce onion irritation of eyes.
Hi James, unfortunately I have not seen it earlier. I just watched your video of making Tortillas while on lock-down. I wish I could have seen it earlier and learn how to make Tortillas. After I’ve watched the video, I made a Tortilla like you made it and I loved it! Thank you! And I think I might be able to help you reducing your eyes irritation that cutting onions often causes (unless someone have showed it to you already since you’ve released this video!). My grandmother had given me this trick some time ago, and it’s helping me since. First, after you remove onion’s outer hard layer (or skin), keep all onions in cold water (doesn’t have to be ice cold!) until actually cutting them. Also, rinse your cutting board and a knife in cold water before cutting onions. You can also rinse at least one hand (the one you’ll be holding an onion with) in cold water as well. This is a very simple trick but it does the job!
Esto abre una nueva vía for Spain Revealed...el cocinero neozelandés y su inefable esposa...Me encanta la idea...😎
Disfruto con vosotros como un enano
eso es!!!
I enjoyed your tortilla patatas lesson. I find cooking is therapeutic when spending so much time at home. I, as usual, enjoyed your interactions and humor. Thanks for the smiles, both yours and mine.
⭐️⭐️⭐️⭐️⭐️ Great video, it took my colleagues & me away from all the stress that we encounter working in our hospital. Therefore, thank you for posting the video, stay safe & healthy... Abrazos
Resist, medical personal is doing the best all over de world...you and your mates got all our support. Thanks you all.
Siempre pongo un colador grande en un bol y y hecho las patatas y la cebolla en el colador. El aceite limpia va al bol y las patatas y la cebolla escurridas se quedan en el colador, además de esta forma se enfrían más rápidamente.
!Gracias! !M encantan vuestros videos, sois la bomba!
I walked the Camino in northern Spain a few years ago ....This fuelled he on my journey I ate it every day ...absolutely delish...love love love it !
Fantastic tortilla. You've inspired me to cook one up. I season my potatoes at pretty much every stage of the cooking and cut them slightly thicker than yours but that's the beauty of the tortilla, it's so simple but everyone has their own!
Home cooking is always the best and watching folks cook at home is very entertaining. In the professional world, we do things a bit different (we'd pour the potatoes and oil into a strainer over a bowl and then spread the drained potatoes on paper towels on a baking sheet to cool faster) but this is certainly in the ballpark and will yield a delicious result. Totally agree on the waiting period after mixing the egg and the potatoes. After the mixture goes into the pan it is like making an Italian frittata. The flip James did was really quite good and the second flip was clunky but he made it happen and deserves kudos. The end result looked really solid. I would eat that in a heartbeat. Lovely video. Thank you.
Thank you so much for posting your videos and this one in particular is so authentic. You didn't try to be an expert, just a person who enjoys making your Tortilla de Patata. Stay safe as this whole thing will eventually pass. The Spanish people will come back stronger than ever, and you will too.
Exactly - I am certainly not an expert, but I love to cook!
Thanks for this video! I made this about once a week for my housemates living in Carabanchel. It’s a great dish cold. You can make this dish and leave it for the day for people to munch on. I rest the potato for a few after chopping on paper towels to absorb a little water then fry them in a little less oil in sections so they have a little bite and fry with cracked pepper. Also, push down the sides a little bit after flips to get that round tapas like disk. Please do one on morcilla! I cook mine in cider and sliced apples and spices then cut them into rounds and fried them so you get that crispiness. living back in the USA I miss Carrefour. Awesome videos guys!
I've seen more professional cooking shows, but none more entertaining. But James, you really should do as you're told 😊. Thanks for another fun vid and stay cheerful in your quarantine. xx
Cheers mate!!
My husband and I have been watching your videos since early January in preparation for a trip we had planned to take in June. It looks like we might not be doing that, but we plan to come sometime and we want you to know how much we have enjoyed your videos! We keep watching and are glad to see you well and cooking! We want to buy the cookbook. Let us know when it comes out. Stay safe.
Hi, just wanted to say I made your tortilla tonight and it was really tasty! After watching your video I typed up the recipe and followed it to the letter. My father (who I am self isolating with) also enjoyed it. Thank you!
Greetings from South Korea!
I am happy to see both of you in good health and spirit.
We are leading normal life here in Korea, except wearing masks whenever going out and washing hands so often with sanitizer.
Most shops and public transportation offer free sanitizer.
We can buy two masks per week at drug stores, and can purchase more if we’re willing to pay more than government set price of about 1.2 euros.
We are free to move around without any restrictions, however we do our best to avoid any meetings and gatherings.
But this puts heavy burden on eateries, small shops, tour companies and airlines.
I wish everyone, including both of you, go through this hard time without much damage.
Wish you only the best!
Good to hear!
You guys are doing great in Korea with this crisis. I wish our government did just half as good as you
I love your Cat.
This made my day in isolation. Love from Australia❤️
Please do more drunken cooking, James. You are great!
Will do!
@@spainrevealed If you do more drunken cooking videos (and please do), you should use Yoly's knife - the blunt one! Don't ask me how I know 😨😆
Nice colour on the tortilla ! I used to put onion in my tortilla - I'm now a 'you can't put onion in it requires only patatas, huevos and olive oil' but I might try onion and not be so purist ;-) I did one put aubergine in too - was good also.
I hope all is well with Devours Tours and I hope you stay healthy.
Gracias
Tony
This is the most uplifting video I've watched in weeks. This is classic kiwi behaviour, with a Spanish lens
haha thank you!
Successfully made your famous tortilla while social distancing in Canton, Michigan, USA. Thank you for the video! ☺️
Hello James, it is good to see you in good spirit in spite of the present lockdown in Spain 👍👏. Whether you are a good cook or not is somewhat irrelevant under these circumstances. The important thing is that you are encouraging others to do something fun at home in order to keep life as pleasant as possible. My best wishes to you and to the people of Spain 🧡💛🧡🙏. 🇺🇸
*Post Scriptum:* I hope that you will attempt some of the classic dishes of Spain: es.wikipedia.org/wiki/Gastronom%C3%ADa_de_Espa%C3%B1a
Thank you!
thanks Alan i think you got the point!
beside this always the home made tortilla tastes like victory!!
We love watching your videos. We just got back four weeks ago from Seville, Cordoba, Granada. Thanks to you and your team we had amazing spots to check out and took one of your tours in Seville. Looking forward to giving this recipe a try and we would love to be notified when your digital recipe book is available. Whatever we can do to help before were able to come back and take more tours with you guys. Stay healthy and happy quarantine Cheers
Thank you very much, Yoli and James, for your recipe and your excellent videos. We have just made a Spanish omelette, not as gorgeous as yours, but very appetizing. Y muchas gracias por hablar tan bien de España y de los españoles, que tenemos el vicio de no creemos las virtudes de nuestro propio país. Un abrazo desde una Pamplona calurosa y primaveral, todavía atrapados por eL confinamiento.
Ok, I have a secret to avoid the onion tears. I place my big cutting board over the stove (hob) and turn on vent! No tears! I quarter the potatoes and then slice a bit thicker, but same result. Also I add extra eggs and pour in pan leaving some reserve egg in bowel (as I don’t weigh the potatoes). You cut ur onions same way I do, which is not to say they’re nice and uniform. I’m keeping my silence about how long it took me to perfect the process (I started making them way before TH-cam existed). Nice job.
I love this video, the communication between you and Yoli is really lovely, you complement each other so well! At 2:17 James: “I’m colour blind” Yoli: “Awww, darling” So sweet! Please keep making videos , love the omelette btw 😍
Recipes from spain. I love that idea. I’d like to see patatas bravas, pan con tomato, and there’s something I had in Seville, don’t know the name but is was fried eggplant in a light crispy batter served with honey.
They are called "berenjenas fritas con miel de caña". As a spaniard I love that dish too!
Berenjenas a la cordobesa, creo
omgg yesss patatas bravas!
@@victoriamartinez4486 eso es, berejenas con miel de caña
I lived in Spain 40 years ago and would love to be able to make the food.
What a beautiful natural series of techniques you use to make this tortilla. So fun to watch your teamwork cooking and now you have made us ravenous!!!!
Wow, I’m going to make this for my husband tonight. He lived in Spain for 4 years. I think he will enjoy it very much. Thank you!
Ok, 24:50 was actually hilarious hahaha. Also 25:19 that's exactly right, it shouldn't be raw on the inside, but as any good Spaniard will know, there's nothing worse than an overcooked tortilla. Poco hecha is the key! Plenty of time to practice now... #yomequedoencasa
There are two Spains. The one who likes the tortilla "en su punto" and the other one who takes tortilla with a "pajita".
You're funniest video EVER James and Yoli Alioli.........More cooking, please!
Cheers Glenn!
I love your videos y me encanta Espana! My mom taught me to peel the onion and then slice into it evenly about 10 times (but not all the way through) and then turn it and slice into it again perpendicular (again only half-way through about 10 more times) then turn onion on it's side and slice through making perfect diced pieces. Running cold water over an onion after peeling can help to keep eyes from burning. Your tortilla looks delicious! Stay safe and healthy! Besos to you both from New Jersey!
Thanks for those tips!
I have a pie pan that fits perfectly into my 10 inch pan. No need to be nervous on the flip.
really love cooking while drinking red wine too... just makes me feel more inspired to be Creative
Ja, !qué pájaro! ¿Y a quién no?
Great job! I struggled at the flipping part and I have to say that your technique with the lid is ingenious. I boiled my potatoes at my first attemp at a Spanish tortilla... heresy. James is right about not adding salt in the frying process. Salt is not soluble in oil so most of it would probably get discarded at the draining step. Thank you for the video, I'll nail the next one, Promise!
Omg! My first time making it. I only had 3 potatoes so used 4 eggs. Delicious!!! Thank you both!
Thank you to the both of you for inviting all of us into your home.
Great recipe, guys!! Anyway, some people prefer the eggs more cooked, even if it isn't so juicy, then my advice is to mix the eggs with the fried potatoes & onions while they are still hot. Hay tortillas de patatas para todos los gustos!
I’m very interested in a cookbook, it’s a great idea!! 🥔🥚🧅🇪🇸
Hola from Malaga. I'm cooking and drinking vino tinto also! But my Tortilla Española is vegan without eggs ;) Hope you stay safe and enjoy cooking!
Viola Riste
¡Hola desde LA!
Please share your vegan recipe (at least the ingredients 😋). 🇪🇸
@@KiKiQuiQuiKiKi harina de garbanzos en lugar de huevos. Garbanzos en ingles no me acuerdo ahora!
Tximeleta ¡Es la misma palabra o “chickpea.”👍🏻
Little onions cutting tip that a chef taught me. That solid bit at the base of the onion that all the rings attach to... avoid that with your knife. Once you have cut the onion in half and flipped the halves, only cut down to just before the solid bit. Not only will it keep your onion "together" for the rest of the chopping but it will reduce your eyes burning by 90%. Toss the solid bit with the skins and your eyes will be much better.
James, you scared me with this big knife! :) Great video! Thank you! Will try to cook myself. Red wine is essential! All the best during quarantine time! Cheers from Russia!
Look forward to hearing how you go?
Glad you both are in great spirits. A tip for your kitchen: Change the direction that the doors open on your FRIGORIFICO.
George Cowdery then they wouldn’t be able to open it
Huh. You started with broad beans, asparagus and jamon. Then you are counting eggs and potatoes. Awww! I am very interested in the broad bean and asparagus and jamon. If I could offer a few suggestions?
1-never wipe your nose while cooking with your dominant hand. Keep an old fashioned fabric handkerchief in your pocket 😁
2- keep an onion in the fridge. If you take one out, put another in,. Cooling the onion will limit the distance the gases spread. Keep your eyes from reacting by reducing the exposure. Works like a charm.
3- I forgot. Oh yeah! If you hold your asparagus on the white tip and hold the other hand about an inch above where it turns green and snap the end off. It will break at the point where it changes from wood to veg. Yum!
Thank for those!
You two explain very well. We made the tortilla and the Basque cake. Both worked the first time. Thank you.
That looked great James, I just wanted to try it. I make Spanish Tortilla, shown to me by a Spanish chef, but he didn't use onion, so I don't use onion. I will try putting onion in it and cook it tonight. Thank you, loved the interaction between yourself and Yoly.
I am really enjoying your interactions with each other; very kind and supportive. And the slomo replays--excellent!
A fantastic video, James. At the risk of sounding clichéd....... Flipping marvelous. Excelcior!!
haha
Brilliant video. Everyone in my family has a slightly different way of making Tortilla Española but none of us can ever make one as good as my mother’s was! 😊
I love how you both get along so well together... I love to cook, but only cook when I can have people over, to share it with... I glad you're still doing videos while in quarantine... Wishing you all the best... love and hugs, Jimi
Greeting from St.Louis, Devour Tours is a great company, I took your Triana tapas tour and had the best time with your guide. So absolutely yes, I will buy your book and this video was so much fun to watch. I heard this song the other day written especially for what we are experiencing now and it was absolutely the best song to listen to. Hugs and kisses will return but for now “Codo con Codo by Jorge Drexler. Stay safe
Will check it out! And I'll share the book link with you when it's out!
Love you guys! Keep it up! All good wishes and support from Valencia! (Kary and Jimmy)
i was born in Madrid and live in the U.S., my mother Spanish and my father American. Your videos are spot on and make me wish I lived in Madrid. Perfect...thank you.
James and Yoly, as much as I wanted to come to Spain it seems it is not meant to be the cruise line has now cancelled our cruise. I am beyond disappointed I was so looking forward to experiencing the food, culture and history. I will plan to get back there at another time when things are better. Please stay safe and healthy.
Con cebolla for the win!
Looks Amazing! My wife insists on "feathered" onions in her tortilla española...in other words, tiny tiny little onion pieces. She's also experimented putting turnips instead of potatoes. Healthier version maybe? I think potato is definitely better!
Yo cocino aparte la cebolla para "caramelizarlo" más. Además, por cada 3 huevos utilizo una yema para que sepa más a huevo.
Hijo, que nivel 😁
Perfect, juicy, home style. Congrats as yours looks better than most of the ones you can find anywhere in Spain (except the one from my mom, of course!)
I grew up eating Spanish tortilla often each week. My mother made a sandwich with it, for us to take to school for lunch. One can add other ingredients to it too. My mother used Spanish chorizo, which gave it great color and fabulous taste. Her flip was with a large plate. The tortilla is also great to take along on picnics and eat cold.
I returned to Australia from Osuna Spain yesterday. We had to cut our fabulous holiday and time with family short. We love Spain and the food too. We would love your recipe book.
Will let you know when it's out Di. Via a link here in the comments. Thank you for your support!
Sorry for your cutted hollidays...we hope you can retuirn whenever you can in the future when all this shit finnished. Be safe at home.
I put a strainer on the smaller pan the omelette will go into after you mix it with the eggs let it cool for three minutes and then put the potatoes and onions in with the egg mixture and that way you use the flavored oil in the final omelette.
A perfect point for the spanish omelette, not as dry as you can find in a lot of places. But Yoli, put a "picadillo de tomate" with garlic and olive oil, that's a far way better company for the tortilla :)
Greetings James and Yoli. Checked in with my wife to watch this, as we so enjoy the loving dynamic you two have and the joy you find in simple things like food. Admire what you you did here too and will of course be happy to support you (you might even get me to finally do something in the kitchen). Connecting safely with others and small acts of kindness will help us all get through this. We shall certainly be checking in regularly. Stay safe. Warmest wishes, Jim and Hayley
Thank you Jim. I appreciate that. I'll drop a link to it here for you when it's out. Stay safe!
I've been making tortilla for 40 years wrong😁 Thanks for showing us how to make one the right way❤
‘The starch is liberated’ is a lovely phrase.
Looks delicious. And thank God for the internet, to get us through this crazy time. Still sick here, but I've been told that most people will start to feel better after 9 days, that will be tomorrow or Monday. I hope this will be the case for me. Stay safe everyone. Your video's really help me 😀👍❤️
I hope you feel better soon!!!
@@spainrevealed thanks. 👍
Love that you guys are staying positive during the current situation! Can't wait to buy the recipe book when it's out!
I’ve been watching all your videos for a while. Went to Barcelona last summer and tried some of your good spots. I should go to San Sebastián this summer (if flights are possible and the situation allows it), will gladly buy your digital recipes book to help your team !
Thank you Francis! I'll leave a comment here when it comes out. And I have some San Sebastian videos coming out soon - so you can start planning for that upcoming trip!
I was ready to close the video, I mean with my pointer on the closing icon and my finger trembling over the mouse button, until I heard you were using onions.
Also I'm not sure I dig the "postmodern" vertical format of the video.
Well done guys!
haha don't worry - back to horizontal for the next ones.
I make a tortilla every Sunday with salad for me and my husband!! I'm taking tips from you for next Sunday! We live in Mallorca!
Just realised you have had almost 10000 views of you making an omelette Ok Espanola but one way or another an omelette but then you get me interested with the salt question. My world is changing so much.
Great fun. I feel that the potatoes and onions should cook at a lower heat...suave. not fried...just my experience...(and I know there are hundreds of ways to cook this classic Spanish staple) I totally love this video. i am going to share it on ,my facebook page for my friends so they get an idea of what I have been raving about!
Love your videos! I have tried many of you recipes and have fallen in love with spanish cuisine! I live in New Mexico (USA) but my ancestors came from Spain 500 yrs ago. We were supposed to visit Spain this past year but covid spoiled our trip. We look forward to seeing where my ancestors came from and visiting your beautiful country! Love from Nuevo Mexico!!!
The wine for onion "crying" is the best bit. I completely understand. AND the blood on the ceiling bit is very Monty Python.
Can't wait to make this and get your recipe book! We too love the interaction between you two - thank you for making our day!
You guys are great! Lo del aceite is hilarious! Que risa! Lol the oil gets thinner the hotter it is and the papitas float when they are ready-ish. You guys make me smile non-stop THANK YOU! Que siiiiii!! Jajaja Besotes des de South Carolina♥️🥰
Para quitar el aceite, usar un colador. 😋😋😋😋👍👍👏👏👏👏
Another top method to cut potato is the cut and rip technic where you hold the potatoe in one hand and with the other hand a small sharp knife, you cut and then rip out a slice and this open the paws of the chip and gives it a nicer taste. Try it. Coms from my family de Casa Zapico.
Simplemente perfecta
I like to cook with wine. Sometimes I even put it in the food... We had Tortilla in Cordoba but not one of the touristy places and it was divine. I have tried to make it a couple of times and it was OK but it was never the same. I will give your recipe a go as we love Spanish food.
Chef José Andrés showed how to make the tortilla with potato chips. I tried it and it worked really well! You can use any kind of chips you have on hand, just soak them in the eggs first. Good for a "quickie" version.
Pocos españoles harían una tortilla como ésa. Felicitaciones
Brilliant! Informative and hilarious in one. I love that we got to see a bit of your home - and love even more that you filmed this without first emptying the washing up from the sink.... The finished product looked absolutely yummy. Although it could have done with a fifth or sixth sprinkling of salt! 😂😂😂
More quarantine cooking, please!
haha keeping it real
What a great and hearty recipe to make for my quarantined family. We were in Spain in 2013 and fell in love with the tortilla. I’m am going to make it this week. Thanks guys. Keep these food videos coming. Stay well.
James, I’ll take a couple. Let me know when available. Mom cooked hundreds of these over the years. Can’t beat ‘em.
This was Awesome! Thank you! Kindred spirits quarantined in Canada.🇨🇦
Lol! Love this off-the-cuff style video from you guys! More! ❤️❤️
Absolutely brilliant....definitely one to try! And yes...onions are always a challenge. I always put mine in the refrigerator an hour before 'cutting'. No more tears.
Thanks for the inspiration. It's about time I had another go at making a tortilla at home. Love the idea of the cookbook so yes please, keep me posted. Saludos de Mallorca! #yomequedoencasa
Loved my tour in Madrid and would love to support the cookbook!
Thank you Sharon! I'll drop a comment here for you when it's out!
Viva la tortilla de patata!!!!
I really love to watch your videos.
Sobreviviremos y de nuevo os veré en la calle.
Saludos
Hy James and Yola . A big hug and my best wishes. Se que es un tiempo dificil pero gracias por vuestros videos. Los he disfutado y ahora me he animado para felicitaros. Be care and make more videos. Ty
This is so fun to watch you two. Definitely go ahead and make more of these! I will help support if you do get that digital cookbook going. Gotta help you guys out, I know your business is suffering due to this lockdown but your good attitude will help see you through (also money from this book!)
Thanks Jenn! Will let you know when it's out via a comment here
Felicitaciones, en general bien!👏👏👏 Seguro que estaba muy rica 😋
Never have I longed for tortilla more ( we have no eggs left ) . Great vid. Finally understand why mine were always below par..... it's the frying spuds in a separate pan. A t wait for the ebook. I hope you will be cooking all the recipes.
Fantastic, James!! Keep it up! Yes, cookbook, please!!
THank you! Will let you know when it comes out!
Hay muchas variedades, la mejor es la llamada paisana, que es con pimientos, y verduras. Una delicia.
Es mejor freir la patata y la cebolla a fuego más lento, sino las patatas se ponen muy crujientes para la tortilla. Luego a fuego muy fuerte la mezcla de la patata, cebolla y huevo..
No le digas "muy fuerte" porque eso también es peligroso, se le puede quemar por fuera y quedarsele cruda por dentro! 😅😅
De acuerdo...el aceite está fuerte que te mueres...
Acabo de hacer mi tortilla española con un "twist". Soy una mexicana radicada en California. Teníamos planes de viajar a España en septiembre pero dada las circunstancias tendremos que posponer. Gracias por sus vídeos y por su optimismo en estos tiempos. Que estén bien.