Spanish omelette traditional and modernized
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Date: 2020-10-16
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Comments and reviews: 10
Ignacio
A couple of tips from an spaniard:
-Do not cut the potatoes all the same size, this combined with the next tip will make a nice textural contrast on the tortilla.
-Let the potaoes and the onions get a LOT of caramelization.
-Let the potatoes cool before putting them into the eggs, they dont have to be room temperature but neither straight form the pan.
-Tis the most important one ABSOLUTLY DO NOT cook the tortilla all the way thrugh pls i have been eating runnyin the middle tortillas since i was a kid and i have never had salmonela.
-Cook the tortilla on a smaller and taller pan so you can let the interior be runny.
Try the tortilla this way and u will have an amazing dish.
reply
A couple of tips from an spaniard:
-Do not cut the potatoes all the same size, this combined with the next tip will make a nice textural contrast on the tortilla.
-Let the potaoes and the onions get a LOT of caramelization.
-Let the potatoes cool before putting them into the eggs, they dont have to be room temperature but neither straight form the pan.
-Tis the most important one ABSOLUTLY DO NOT cook the tortilla all the way thrugh pls i have been eating runnyin the middle tortillas since i was a kid and i have never had salmonela.
-Cook the tortilla on a smaller and taller pan so you can let the interior be runny.
Try the tortilla this way and u will have an amazing dish.
reply
Julian
Okay Adam, I'm not sure this practice is done in Spain too, but in Argentina a common practice is to put the pan on high heat when you add the egg mixture so when the eggs touch the surface of the pan they immediately start cooking. Then, after about 10-20s you turn the heat to the lowest setting and cover the pan with a lid so now both the bottom and top of the tortilla are getting heat. Because of the lid, when you get to the plate flip you don't get any drip and you just gently slide it back onto the pan without covering it at the same heat or a bit higher to get it done earlier. The plate you used before is basically clean so you can use it to serve the tortilla (less cleaning, too. Good video!
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Okay Adam, I'm not sure this practice is done in Spain too, but in Argentina a common practice is to put the pan on high heat when you add the egg mixture so when the eggs touch the surface of the pan they immediately start cooking. Then, after about 10-20s you turn the heat to the lowest setting and cover the pan with a lid so now both the bottom and top of the tortilla are getting heat. Because of the lid, when you get to the plate flip you don't get any drip and you just gently slide it back onto the pan without covering it at the same heat or a bit higher to get it done earlier. The plate you used before is basically clean so you can use it to serve the tortilla (less cleaning, too. Good video!
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Prof.
The reason for that thickness is that in Spain some of us like the tortilla to be a little bit creamy when we eat it, it doesn't have to be raw, just cooked enough to feel creamy, that texture in Spain is quite likable for a lot of people, but there's not just one kind of tortilla, because depending where you're going in Spain you can have tortilla made by different ways, some more creamy, some more thick, some more thin, etc.
And one advice for the fliping: use a soup plate, that way you won't have those leaking problems, if you don't have a soup plate that big, you have the possibility of using a smaller pan to make the tortilla.
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The reason for that thickness is that in Spain some of us like the tortilla to be a little bit creamy when we eat it, it doesn't have to be raw, just cooked enough to feel creamy, that texture in Spain is quite likable for a lot of people, but there's not just one kind of tortilla, because depending where you're going in Spain you can have tortilla made by different ways, some more creamy, some more thick, some more thin, etc.
And one advice for the fliping: use a soup plate, that way you won't have those leaking problems, if you don't have a soup plate that big, you have the possibility of using a smaller pan to make the tortilla.
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Xabier
I don't think I've ever written a comment in any of your videos (I watch them all and some of them multiple times though, but I'm from the Basque Country and we love tortilla de patatas. Around here, I think most of us like the tortilla a little underdone, not liquid but definitely a bit runny, I think you overdid it a little but honestly that's how they do it on the South of Spain, so it's a matter of taste! You did a great job researching the subject and even brought up the onion controversy we have here (us onion lovers despise onionless tortillas, congratulations for this amazing video and greetings from Spain!
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I don't think I've ever written a comment in any of your videos (I watch them all and some of them multiple times though, but I'm from the Basque Country and we love tortilla de patatas. Around here, I think most of us like the tortilla a little underdone, not liquid but definitely a bit runny, I think you overdid it a little but honestly that's how they do it on the South of Spain, so it's a matter of taste! You did a great job researching the subject and even brought up the onion controversy we have here (us onion lovers despise onionless tortillas, congratulations for this amazing video and greetings from Spain!
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Moirs961
As a Spaniard you honestly got it down to a t. In my experience however we dont use as much oil? Might vary across families and region but in my family we tend to just sautee with a little more than usual oil.
The plate flip game needs some forethought but it is hard either way, so set a couple paper towels! If you dont want to mess an extra bowl feel free to pour the eggs right in (assuming as said above, it is more a sautee and not shallow fry.
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As a Spaniard you honestly got it down to a t. In my experience however we dont use as much oil? Might vary across families and region but in my family we tend to just sautee with a little more than usual oil.
The plate flip game needs some forethought but it is hard either way, so set a couple paper towels! If you dont want to mess an extra bowl feel free to pour the eggs right in (assuming as said above, it is more a sautee and not shallow fry.
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ZQMBGN
Tortilla was overcooked. Flip it faster, so you don't loose so much filling. And make it in a smaller but taller pan. Tortilla is best when it's babosa, meaning that it's drooling. Overcooked like that, or even worse, a thick overcooked tortilla it's called ladrillo (brick, and everybody knows you can use them for building. Nvm the southerners, they lover their bricks. But they are fools, you hear me Adam? Fools!
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Tortilla was overcooked. Flip it faster, so you don't loose so much filling. And make it in a smaller but taller pan. Tortilla is best when it's babosa, meaning that it's drooling. Overcooked like that, or even worse, a thick overcooked tortilla it's called ladrillo (brick, and everybody knows you can use them for building. Nvm the southerners, they lover their bricks. But they are fools, you hear me Adam? Fools!
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Alberto
As a spaniard I can confirm we have little civil wars over how to cook tortilla. Personally I think it's better to have onions in it and for the egg to be pretty runny inside. Not completely liquid though.
I recently found that you can use the lid of a bigger frying pan to flip the tortilla. It's much easier to hold thanks to the handle, and the bigger size makes it much cleaner.
Greetings from Valencia
reply
As a spaniard I can confirm we have little civil wars over how to cook tortilla. Personally I think it's better to have onions in it and for the egg to be pretty runny inside. Not completely liquid though.
I recently found that you can use the lid of a bigger frying pan to flip the tortilla. It's much easier to hold thanks to the handle, and the bigger size makes it much cleaner.
Greetings from Valencia
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TheDedFlowers
I would go with a few more eggs for that size of pan. The tortilla should be a lot taller and have rounded edges, not so flat. One you flip it use a spatula to tuck the edges back underneath. You can also flip it multiple times back and forth once its set to get the proper form. Also, it should be a bit runny inside. but I suppose it's all about what you like.
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I would go with a few more eggs for that size of pan. The tortilla should be a lot taller and have rounded edges, not so flat. One you flip it use a spatula to tuck the edges back underneath. You can also flip it multiple times back and forth once its set to get the proper form. Also, it should be a bit runny inside. but I suppose it's all about what you like.
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marrieta024
Very good that you popularize this fantastic dish! but a couple of things I think you can do better: tortillas don't have to be cooked for so long, mayority of people do the egg undercooked (rare, and some of them medium. Also the potato is always without peel and more like a 2 to 1 or 3 to 1 ratio with the onion. Very nice job anyway!
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Very good that you popularize this fantastic dish! but a couple of things I think you can do better: tortillas don't have to be cooked for so long, mayority of people do the egg undercooked (rare, and some of them medium. Also the potato is always without peel and more like a 2 to 1 or 3 to 1 ratio with the onion. Very nice job anyway!
reply
Inaban
My mum grew up in Spain so this was a classic weeknight and breakfast meal growing up. We typically made it with sausage and potatoes, but sometimes you can skip the potatoes and use something else like rice which makes it really good. It is really just a vessel for other things, use whatever you have and it will turn out great.
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My mum grew up in Spain so this was a classic weeknight and breakfast meal growing up. We typically made it with sausage and potatoes, but sometimes you can skip the potatoes and use something else like rice which makes it really good. It is really just a vessel for other things, use whatever you have and it will turn out great.
reply
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