Tortilla de Patatas - Spanish Potato Omelet - Food Wishes
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Date: 2024-05-01
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Comments and reviews: 20
foodwishes
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.
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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.
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willythepainter
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!
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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!
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simonreano1567
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
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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
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Elbombisima
My opinion as a spaniard.
Positives:
1. Overall nice recipe
2. Good choice adding the onions. Some heretics don't put onions
3. Nice browning of potatoes and onions
Neutral:
1. Nice no deep fry method. This is also how I do it even though it's not the classic way
2. The proportion seems potato-heavy compared to the eggs, but it's up to personal opinion
Negative (personal taste):
1. I like it way less cooked (not as much as other people. Feels much better to me in both taste and texture. I invite anyone to try it
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My opinion as a spaniard.
Positives:
1. Overall nice recipe
2. Good choice adding the onions. Some heretics don't put onions
3. Nice browning of potatoes and onions
Neutral:
1. Nice no deep fry method. This is also how I do it even though it's not the classic way
2. The proportion seems potato-heavy compared to the eggs, but it's up to personal opinion
Negative (personal taste):
1. I like it way less cooked (not as much as other people. Feels much better to me in both taste and texture. I invite anyone to try it
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michapurzynski8509
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
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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
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Ranzord95
I'm surprised this hasn't become a more international dish because all ingredients are very basic and avaliable, has a gentle and palatable taste, plus once you get the technique it's very versatile since you can mix in many other ingredients - don't let authenticity stop you, we also experiment with different ingredients in spain
mind you, it's tipically less browned, leaning towards golden
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I'm surprised this hasn't become a more international dish because all ingredients are very basic and avaliable, has a gentle and palatable taste, plus once you get the technique it's very versatile since you can mix in many other ingredients - don't let authenticity stop you, we also experiment with different ingredients in spain
mind you, it's tipically less browned, leaning towards golden
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SomePotato
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.
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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.
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Bergensape
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
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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
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chaddnewman2699
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.
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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.
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macabelik
That tortilla looks good, but it must taste really different to what we're used to. It's supposed to be only a tiny bit toasty on the outside, and soft and slightly undercooked on the inside. It's a party in the mouth. You should try it that way, dear Chef John. You won't regret it.
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That tortilla looks good, but it must taste really different to what we're used to. It's supposed to be only a tiny bit toasty on the outside, and soft and slightly undercooked on the inside. It's a party in the mouth. You should try it that way, dear Chef John. You won't regret it.
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benjaminharris7091
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 isa downloadable audio file of him singing/saying, And, as alwaysenjoy.
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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 isa downloadable audio file of him singing/saying, And, as alwaysenjoy.
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ramonpascual155
No pepper and cayene, please. And. Five eggs are NOT enought for that amount of potatoes. 8-9 eggs would be ok. Dont let the mix of eggs and potatoes rest so much. It IS dangerous (salmonela) instead of that, stirr It constantly until It becomes creamy texture.
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No pepper and cayene, please. And. Five eggs are NOT enought for that amount of potatoes. 8-9 eggs would be ok. Dont let the mix of eggs and potatoes rest so much. It IS dangerous (salmonela) instead of that, stirr It constantly until It becomes creamy texture.
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donallmc
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!
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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!
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ushere5791
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.
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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.
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pamw8102
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.
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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.
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MrMojitoguru
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.
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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.
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javiTests
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.
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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.
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gemfyre855
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.
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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.
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jaungiga
That looks like it has browned a little bit too much, at least to my taste. I think a good Spanish tortilla should be lightly browned, not totally pale like a French omelette but not this browned either
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That looks like it has browned a little bit too much, at least to my taste. I think a good Spanish tortilla should be lightly browned, not totally pale like a French omelette but not this browned either
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tompagano9015
Does cutting the onion against onion grain breaks up onion so it releases juices and produce tears more Recipe looks good but omelet looks too brown The Helen Reddy reference went over my head.
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Does cutting the onion against onion grain breaks up onion so it releases juices and produce tears more Recipe looks good but omelet looks too brown The Helen Reddy reference went over my head.
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