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.”
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.
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!
@@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!
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
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.
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.
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!
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"
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.
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!
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!
I love how you're focused on the product (your cooking) and not on how tidy or well kept the kitchen has to be while you cook... I'd rather clean after... Kodus! Looking forward to trying your recipes
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
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!
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!
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.
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!
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
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!
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.
I don't know if someone else already pointed this out, but if you let the mixture sit in the bowl for at least half hour before dumping onto the pan you'll make the potatoes absorb some of the egg (as well as partially cook it), getting a better final texture and managing to not have to cook it for so long in order for the interior not to be liquidy. You'll achieve a creamier texture in less time on the pan.
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
@@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
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!
Kenji ur proly the chillest most relatable chef on YT i've learned alot from ur vids....those keyboard warriors that wanna criticize don't deserve an explaination like u said ur house ur rules.....making this 2maro w/ chorizo......Happy Holidays
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!
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!
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
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."
As a Spaniard, and (self-appointed) tortilla critic, a couple things: - If you like your tortilla the next day at room temperature, don't cook it for so long. The runny egg will continue to cook whilst it's out of the pan, and eventually congeal when it's left to cool at room temperature. Your tortilla the next morning looked a bit dry and without that same 'custardy egg' that you had when cooked the night before. - The optimal instrument to help with flipping the tortilla, is a plate that fits just inside the walls of the pan. The problem with using a lid (or anything else) that's wider than the pan is that it can slide very easily whilst flipping the tortilla. With the right lid/pan combination, and with practice, it can definitely be done consistently. But for people who might make this every now and again, having a plate that fits just inside the pan is more reliable. Would love to see videos of any other Iberian dishes, great content! From Cordoba, Spain.
Just one thing, from a Spaniard. Its not too much egg, just leave the mixture rest for 15-30 mins. You will see it ends thickening up, and you no longer have that runny mixture. And in Spain we use to top the tortillas with all sorts of things. You can try, tuna-mayo, jam and cheese, we event have a BLT sandwich version with tortilla instead of bread.
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.
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
Amazing Kenji! Spanish food doesn’t get much love aside from tapas. If you want to make it lighter on your stomach drain the oil from potatoes and onions before adding it to the egg mixture (then use a bit of that oil to coat the pan). Another thing is that you can make it with sweet potatoes or add zucchini.
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...
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!
Guess what I am going to cook today! Thanks fot the inspiration. My mom lived in Spain for three years and this dish has been a family staple forever. She found the traditional taste too boring and we always added garlic. The dish is not well known among Germans and our family version with garlic was the center of attention at parties quite often. Try it with garlic, put in some spinach or half dried tomatoes and bell peppers - just make it!
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.
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
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
Just made this dish for the extended family, Amazing. Threw in some chopped asparagus (in season in UK) with the onions. Get that lid on early if you want to flip. I didn't and had to use grill to warm the top as it was too slimy for flipping, and the base was getting too browned to wait for it to get where I needed it. As a result, It lost the gooey middle but still excellent. My next plan is to add parmesan for some salty cheese zing...maybe more pepper. Room temp is perfect for this dish, as Kenji stated.
Hello, greetings from Spain: I see two thing we don't usually do, but you know, every man does tortilla on his own way so, I recommend you to fry the onion as the time of potatoes so the oils gets the onion flavour and also the onion would get softer. Also I see you go with high heat, I don't recommend that because, actually, you want to confit the potatoe, not getting to brown. When you drop the mixture into the eggs you mush use some kind of strainer, you drop so much oil on that, and too much olive oil can be unpleasant for the flavour. Sorry about my English hope you understand it anyways and nice video!
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 :)
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 🤣
love the little trash can haha, and all the cooking tips thrown in as you move forward through all your videos. Don't listen to the haters bruh, they don't know much. It's their insecurity showing. Thank you for all you do! Informative and relaxing just watching you do what you do. Don't let the negativity affect your zen brudduh. Rock on
Haven’t made this in 6 months. Unfortunately, we moved and my special Pan is packed in storage and I can’t get to it. Your lid trick may be the answer. We have it for dinner and the rest for lunch the next day. So good!
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
That “tortilla española” looks amazing, good job. My personal preference is onionless, a smaller potatoe cut and of course a little “jamon iberico” cooked with the potatoes. In Spain we are about 47 million people. I am sure that each single one of them has their own tortilla recepie.
4 года назад
And none of us cooks jamón iberico under any circunstances, you animal. And if its onionless is not a Spanish tortilla. Its a fritatta or whatever you want to call it. Tortilla has 4 ingredients: potato, AOVE, onion and eggs.
Flipping tortillas requires strength and agility. Kenji makes it look easy but many people struggle with that. Still, it's worth trying to make a tortilla because they are good and there are few ingredients and ones that are relatively easy to find.
I liked the spoon. The last earthquake where I live, the cabinet doors opened and many very precious things got shaken out and broken. My cabinets do have the magnet door catches, but they did not stand up to the earthquake and migrating dishes. I'm buying enough extra spoons (and other stuff to keep it interesting) to keep at least my side-by-side cabinets closed next time.
Wonderful video, Kenji, thank you. My mother slices the potatoes very thin and cooks the potatoes and onions slowly in plenty of olive oil until they are both translucent. The result is a very delicate texture that is admittedly not the most traditional but of course I prefer it :-) And definitely you want some moisture inside even after it cools down. Big thumbs up to your version though, it looks very authentic.
My Father in law makes the best tortilla in the house. Few tips is we deep dry in vegetable oil not olive. And we will deep fry the potatoes and eggs together and strain the oil with a pasta strainer and then save the oil because its delicious to fry french frys with. I've never seen people eat tortilla with ali oli. I usually just buy the premade tortilla for 2euro at the store
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
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!
![Seungmin "그렇게, 천천히, 우리(As we are)" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/kAzmhLHePqU/mqdefault.jpg)
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.
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!
"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
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.
(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
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.
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.
6:05 "... I used to complain and I've learned not to..." 😂😂👌
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!
"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
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 :/
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.
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
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.
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 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
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?
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
I love how you're focused on the product (your cooking) and not on how tidy or well kept the kitchen has to be while you cook... I'd rather clean after... Kodus! Looking forward to trying your recipes
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.
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
The snarkier you get on these videos, the better. Loved your book. Thanks for making these!
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!
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!
Kenji is a massive center of culinary information
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.
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!
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.”
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
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!
kenji flexing on us with his breaking an egg with just one hand skills go off king
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.
He didn't use nearly enough oil to begin with.
I don't know if someone else already pointed this out, but if you let the mixture sit in the bowl for at least half hour before dumping onto the pan you'll make the potatoes absorb some of the egg (as well as partially cook it), getting a better final texture and managing to not have to cook it for so long in order for the interior not to be liquidy. You'll achieve a creamier texture in less time on the pan.
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 in the morning is like cartoons- can’t have my coffee without sitting back and browsing this channel!
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!
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!
Kenji ur proly the chillest most relatable chef on YT i've learned alot from ur vids....those keyboard warriors that wanna criticize don't deserve an explaination like u said ur house ur rules.....making this 2maro w/ chorizo......Happy Holidays
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!
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!!
The no more spoon bit with the soft touch doors closing was supersatisfying
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
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."
As a Spaniard, and (self-appointed) tortilla critic, a couple things:
- If you like your tortilla the next day at room temperature, don't cook it for so long. The runny egg will continue to cook whilst it's out of the pan, and eventually congeal when it's left to cool at room temperature. Your tortilla the next morning looked a bit dry and without that same 'custardy egg' that you had when cooked the night before.
- The optimal instrument to help with flipping the tortilla, is a plate that fits just inside the walls of the pan. The problem with using a lid (or anything else) that's wider than the pan is that it can slide very easily whilst flipping the tortilla. With the right lid/pan combination, and with practice, it can definitely be done consistently. But for people who might make this every now and again, having a plate that fits just inside the pan is more reliable.
Would love to see videos of any other Iberian dishes, great content! From Cordoba, Spain.
Just one thing, from a Spaniard. Its not too much egg, just leave the mixture rest for 15-30 mins. You will see it ends thickening up, and you no longer have that runny mixture. And in Spain we use to top the tortillas with all sorts of things. You can try, tuna-mayo, jam and cheese, we event have a BLT sandwich version with tortilla instead of bread.
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.
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
"Dont wanna cut too fast because I'll wake everybody up" humble brag. Love it
Amazing Kenji! Spanish food doesn’t get much love aside from tapas.
If you want to make it lighter on your stomach drain the oil from potatoes and onions before adding it to the egg mixture (then use a bit of that oil to coat the pan). Another thing is that you can make it with sweet potatoes or add zucchini.
Spanish food is as wide that you could est a different dish every day during a year and younwould still have manu dishes missed.
I prefer these night videos that start off in a whisper...it feels like a secret cooking adventure!
You are the best Kenji. You make our day so much better. Stay safe and well.
23:54 I cracked up when he carefully slices it to disguise the fact that he’s been snacking on it ahead of time.
Kenji in quarantine is great... we should always keep him locked up
Love the daily dose of Kenji cooking!
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!
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!
Guess what I am going to cook today! Thanks fot the inspiration.
My mom lived in Spain for three years and this dish has been a family staple forever. She found the traditional taste too boring and we always added garlic. The dish is not well known among Germans and our family version with garlic was the center of attention at parties quite often. Try it with garlic, put in some spinach or half dried tomatoes and bell peppers - just make it!
I m Spanish and my step mother always use a lit it but of garlic and it's delicious.
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.
i like how Kenji exchanged one broken cabinet door for another
love how you manage your kitchen... it's yours
I’m bingen on you Kenji! I absolutely adore you!!! To the max!
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
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
Just made this dish for the extended family, Amazing. Threw in some chopped asparagus (in season in UK) with the onions. Get that lid on early if you want to flip. I didn't and had to use grill to warm the top as it was too slimy for flipping, and the base was getting too browned to wait for it to get where I needed it. As a result, It lost the gooey middle but still excellent. My next plan is to add parmesan for some salty cheese zing...maybe more pepper. Room temp is perfect for this dish, as Kenji stated.
Hello, greetings from Spain: I see two thing we don't usually do, but you know, every man does tortilla on his own way so, I recommend you to fry the onion as the time of potatoes so the oils gets the onion flavour and also the onion would get softer. Also I see you go with high heat, I don't recommend that because, actually, you want to confit the potatoe, not getting to brown. When you drop the mixture into the eggs you mush use some kind of strainer, you drop so much oil on that, and too much olive oil can be unpleasant for the flavour. Sorry about my English hope you understand it anyways and nice video!
This is the best cooking show on the planet easily
So that’s a good point, we don’t know how you maintain your kitchen. A Kenji cleaning show would be awesome!
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 :)
Hi Kenji! At home, here in Valencia (Spain) we cook tortilla with artichokes, eggplant, potato/Onion/zuchinni, Green beans,... try!
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 🤣
love the little trash can haha, and all the cooking tips thrown in as you move forward through all your videos. Don't listen to the haters bruh, they don't know much. It's their insecurity showing. Thank you for all you do! Informative and relaxing just watching you do what you do. Don't let the negativity affect your zen brudduh. Rock on
This is the cleanest I've ever seen your kitchen.
Haven’t made this in 6 months. Unfortunately, we moved and my special Pan is packed in storage and I can’t get to it. Your lid trick may be the answer. We have it for dinner and the rest for lunch the next day. So good!
1st step towards greatness is growth. Love you kenji. Ive been making that chorizo grilled cheese for months now 🤭
"Kenji with too many eggs"
Juan Pablo Amorocho D. This is the series I want to see.
Very fun tour and always great to check in on the Knorrigs!
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
Hey Kenji you should do a video covering your kitchen supplies and what you reccomend for cooks to have!
late nite with j. kenji is the best late show out there
My daughter gets a choice of triangles or squares
Proceeds to eat all but one of the triangles
Kenji i appreciate you always showing us how many dam dishes need to be done with a good meal.
Oxo is a great company. One of the few that still listens to their ID department.
-"hey dad where is my spanish omelette"
I bet he ate all of it before his family woke up haha
Rest in peace Spoon. We shall remember you dearly for always standing by us.
thank u for this video kenji! i have made itt twice now and my boyfriend and i love it. you are the best!!!!
That “tortilla española” looks amazing, good job. My personal preference is onionless, a smaller potatoe cut and of course a little “jamon iberico” cooked with the potatoes. In Spain we are about 47 million people. I am sure that each single one of them has their own tortilla recepie.
And none of us cooks jamón iberico under any circunstances, you animal.
And if its onionless is not a Spanish tortilla. Its a fritatta or whatever you want to call it. Tortilla has 4 ingredients: potato, AOVE, onion and eggs.
Flipping tortillas requires strength and agility. Kenji makes it look easy but many people struggle with that. Still, it's worth trying to make a tortilla because they are good and there are few ingredients and ones that are relatively easy to find.
I liked the spoon. The last earthquake where I live, the cabinet doors opened and many very precious things got shaken out and broken. My cabinets do have the magnet door catches, but they did not stand up to the earthquake and migrating dishes. I'm buying enough extra spoons (and other stuff to keep it interesting) to keep at least my side-by-side cabinets closed next time.
Made it for my daughter, she loved it! Thank you Chef!
Wonderful video, Kenji, thank you. My mother slices the potatoes very thin and cooks the potatoes and onions slowly in plenty of olive oil until they are both translucent. The result is a very delicate texture that is admittedly not the most traditional but of course I prefer it :-) And definitely you want some moisture inside even after it cools down. Big thumbs up to your version though, it looks very authentic.
My Father in law makes the best tortilla in the house. Few tips is we deep dry in vegetable oil not olive. And we will deep fry the potatoes and eggs together and strain the oil with a pasta strainer and then save the oil because its delicious to fry french frys with. I've never seen people eat tortilla with ali oli. I usually just buy the premade tortilla for 2euro at the store
You’re the Richard Nixon, of your Spanish tortilla fixin’s!
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
Congrats from Spain!! You got the perfect texture 👌🏻 most people like it overcooked and it just makes it so tough...
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!
an absolutely perfect tortilla is one of the world’s most delicious dishes