As a Spaniard, this is the only recipe made by a non-spanish person that i have seen its accurate. I approve of everything she has said, from the onions, to the egg to potato ratio, to the letting it rest part. I do it exactly as she says, following no recipe, just family traditions, but she nailed it!
She did a Pozole recipe several months ago and like many Mexicans watching a non-native make a recipe, I slightly cringed UNTIL i watched the video and was very impressed by her recipe. This woman is NOT Rachel Ray. She did not b*stardize the recipe. It was very good. I love Alison Roman.
Thank you Alison! I have tried and failed so many times to do what I saw my Spanish mom do in the kitchen. I appreciate how you never forget those details like “tuck in the edges” “give it a shake so it doesn’t stick to the pan” and most importantly “with confidence!” ❤
The Spanish Tortilla used to be a staple on our counter for Sunday drop-bys. Along with Olives, Tinned Seafood, and loads of white wine. I usually did at least two every weekend for the people who would inevitably stop in for a nosh.
I’ve looked at a lot of these tortilla de patatas recipes and this one is great. Whether you like your potatoes/onions caramelized or blond, wet inside or dry, there is a cool tip I got from the proprietor of Tapas Revolution in London. Let your poached potatoes and onions sit in the raw eggs for a while (15 minutes). The eggy mixture will thicken and start to set. Makes it easier to cook through and much easier to flip without a mess.
I’ve never seen an American making let alone knowing what tortilla is! I love it. It’s one of my favorite meals ever. And it’s so simple that it can be difficult to pull off sometimes. The best tips I’ve learned is to make sure you season with lots of salt (no pepper!) and that you don’t cook the potatoes on high heat like she said. In Spain we eat these in bread like a sub or sandwich. So simple and so good 🥹
Mmmm. A Spanish tortilla, my favorite thing in the whole world. I was taught how to make them by a Basque cook and he just sautéed the potatoes and onions in the skillet.
I hear you, olive and avacado oil, my 2 faves, are like 4 times as expensive as conventional vegetable oil, which isn't vegetable at all but seed oil, usually canola, sunflower, safflower, corn and the dreaded palm kernel. Depending on how these are processed, the latter 5 mentioned are all inflammatory. FYI.
Hi from Spain! Been following u for a long time and I gotta admit I was a little afraid of what an American would make of a tortilla but this was PERFECT! You just can't stop being the best chef online! If u ever come to Spain just ask for recommendations ❤
Ummm… a few thoughts! A. Where is David!?!? B. I LOVED the hard taco episode!! C. I need more Home Movies. Thank you. Alison, you’re the best. I love the movies. All of them!! Watched em multiple times. Don’t stop, won’t stop! 😊
This looks great, I prefer a more gooey tortilla myself but I still love a more well set tortilla with a nice glass of Rueda Verdejo on a hot day. Visiting Madrid in a few weeks and looking forward to having lots of both kinds.
I just got back from Spain and have been wanting to make this!! It was one of my favorite things we ate on the trip. Can't wait to try this at home! Thanks Alison!
So funny that you mentioned your matzo brei video was least popular to date. That is my FAVORITE video specifically, and the matzo brei you showed me how to make has been in my rotation ever since. LOVELY!
I just tried the dawn power wash recently and I like it a lot, TBH I am more excited about how well it cleans my cooktop even more than how well it cleans dishes
You can also do the two plate flip (I learned this from Gaby Melian when she worked at Bon Appetit): you shuffle it onto one plate so that the uncooked side still faces up, then put another plate on top and flip it that way. This removes the hot pan out of the flipping process, and it's worth dirtying another plate in my book
My wife used to make the Olive Garden soup with potatoes and Italian sausage - the potatoes did exactly what you said when hoisting a spoonful to my mouth. Always peel potatoes for these types of dishes.
In Nova Scotia (where I live), EVERYONE composts (city and rural) and so I completely relate to feeling a deep sense of guilt and frankly, discomfort, if I’m back in Ontario where no one composts. Composting is good for the soul (and conscience)!!
Wow. I don’t know who you know or met in Ontario, but please don’t throw unfounded shade. Everyone I know in Ontario composts city or otherwise and has been religious about it since the early 90s at the latest. So much so, that when I moved to the UK in the late 2010s I had a guilt induced meltdown down in front of my British husband because there was no way to compost in the town we lived in. They didn’t have bins for it and there was no one to pick it up. Even worse-they have way more packaging on all their food, and they make it super hard to recycle. Restaurants there have no recycling!!!
For anyone wondering, I upped the eggs to 8 and made this in my 8” well seasoned (from a decade of use) lodge cast iron pan. I opted to broil at 550 for 8 minutes to finish the cook in the middle, and then flipped it out at the end of that. It flipped perfectly cleanly out! So here’s an anecdotal post confirming it is definitely possible to do in a cast iron pan - though it will be considerably heavier so may require two people to execute.
Beautiful. Like many “simple” things, a great Spanish tortilla is much more difficult than it looks. Question: did you use a 10” or 12” for the 1-1/2 pound of potatoes?
The very first time I made tortilla I absolutely nailed it. Every subsequent attempt has been a total disaster 😫. This is enough motivation to try again, though.
I love your matzo brei recipe! I had never heard of it - not a Scottish thing but it is now in my household 💁🏻♀️ Everyone needs to go and watch that video!
Me too. I had no idea that the lovely tortillas I had eaten in Spain were cooked this way. I’ve often wanted to duplicate them at home and thought I could just boil the potatoes before assembly.
Las patatas no hay que bañarlas en aceite en frío. Simplemente en una sartén con abundante aceite caliente se introducen y se fríen. Sí pueden tener zonas algo más tostadas, no es un problema. De hecho, a mí me gusta algunas patatas más doradas.. Depende de los gustos familiares. Al igual que la cebolla , que es opcional y se puede hacer con y sin ella. Las patatas se suelen cortar en trozos más pequeños no esas rodajas tan grandes y gruesas. No está mal para alguien no español pero no es la forma habitual de hacer una tortilla. Puede comerse como snack un sábado o domingo a media mañana o también es una buena cena junto a una ensalada.❤
The whisker in the stainless bowl was like finger nails on a chalk board to me. But that’s ok. Can’t stand a fork scraped, tongs down across a plate. That’s just my little quirk. Love watching you.
KIRKLAND....Costco Extra Vitgin Olive oil. Yes its a months rent but I am a careful price checking shopper. Also if you are a Yankee the price is pretty good. Love Alison
If anyone scrolls all the way down to this comment, and yet cannot bring themselves to set aside 45 minutes to cook potatoes in $15 of olive oil, I need you to know that you can get 70% of the way there by just using potato chips and soaking them in the egg for a bit. A really good potato chip will create a different texture, but also so so good.
how does it feel to be blessed? when I make a mistake ordering I wind up with 9 copies of the same book, shoes that are a child's size and not adult sized - I have never wound up with a five pound block of cheddar. 😢 If only!
6:40 since browning or frying isn't the objective, I used WAY less olive oil, added about 1/2 cup water (or just enough to cover the bottom of the pan and up the sides a little bit) + heavy drizzle of olive oil + turned heat to low + lid, to basically steam potatoes for 1 hour. I added more water when it got too low. Roman would say, "fine, you do you! Just don't call it my recipe." But it did turned out excellent!
In Spain it truly is an ongoing ‘war’ of no onion vs onion in the tortilla. And all I’ve got to say is, if you have your tortilla sin cebolla y seca, you’re not invited to my house for dinner😅 Also, tortilla is a supreme food to take with you for a day at the beach🏖️
no no, we absolutely use extra virgin olive oil for this, this doesn't mean it would be wrong to use any other, each house uses what's available to them, even sunflower oil is okay if that's what you have
I always wanted to make this. Thanks for the head start on starting. 😂 Ps. Loved the hard shell taco video. Grew up eating them and it reminded me to bring them back to dinner time. 🙌🏼✌🏼
I love this and will make tomorrow, as I have the ingredients. I have a question though. I completely understand your logic re' being able to re-use the olive oil, but climate change has made it super expensive. Could you do a vid explaining when it's okay to use olive oil, vs EVOO? I have re-used the olive oil based on your recipes (salmon, tuna, etc.) and it's delish, but the initial purchase is kinda crazy now, so, just asking.
I have regularly watched home movies since they were filmed in your tiny NYC apartment with one or two cameramen. The new ones with the handheld video are nauseating- they do not capture the cook and her food in a charming, simple way as the old ones do. I have tried watching each new one, but have to turn them off after 30 seconds. My advice: some things shouldn't change, more doesn't necessarily equal better- kick out the extra people and cameras and take back your kitchen (and your show). Good luck!
Seriously... As a Spaniard myself I cannot approve this recipe, specially since making Spanish omelette is SO easy. You would never put those (so thick slices of) potatoes in cold olive oil, not ever. Sorry... It you're interested, I will give you the recipe. I don't get why this dish is so difficult for foreigners when is the easiest of the Spanish cuisine.
Hey! As a Spaniard my self, shut up. She didn't make the perfect recipe, but I'd be happy to eat it and I will enjoy it. Perfection is the enemy of trying, and no one is interested in your approval
I always like to have a few things made and in the fridge in the summer when we have frequent guests, something anyone or everyone can grab-n-go on the way to the beach, or maybe a mid afternoon bite before a late dinner out, or just whenever. A Spanish Tortilla is always in that lineup.
Even the spanish butchered name for alioli (since the original catalan name is all i oli which literally translates to garlic and oil) is alioli and not aioli but I still love u Alison. Been following your content for a while so it's very cool seeing you cooking one of my country's national dishes😁 and u being on the tortilla with onion team like me... queen.
Skip the potatoes and onions (or you can keep the onions and saute them a bit) and use potato chips! Mash the chips up a bit to small pieces and add them to the eggs. Great flavor!
As a Spaniard, this is the only recipe made by a non-spanish person that i have seen its accurate. I approve of everything she has said, from the onions, to the egg to potato ratio, to the letting it rest part.
I do it exactly as she says, following no recipe, just family traditions, but she nailed it!
Never seen potatoes soaked in olive oil like that !! been making tortillas all my life!
I feel VALIDATED thank you 🙏🙏🙏
She did a Pozole recipe several months ago and like many Mexicans watching a non-native make a recipe, I slightly cringed UNTIL i watched the video and was very impressed by her recipe. This woman is NOT Rachel Ray. She did not b*stardize the recipe. It was very good. I love Alison Roman.
i’m so here for the fact that you would bring a Spanish Tortilla on a hike
As a Spanish person, it is so difficult to see a non-Spanish person trying to cook a Spanish tortilla, this was so well done! Almost perfect😊
Alison you are my favorite chef! Love your team too! 😋
Alison makes Tuesday's better
Ooh, the color gradient of those stacked eggshells was so pleasing to mine eyes🥚
Thank you Alison! I have tried and failed so many times to do what I saw my Spanish mom do in the kitchen. I appreciate how you never forget those details like “tuck in the edges” “give it a shake so it doesn’t stick to the pan” and most importantly “with confidence!” ❤
The Spanish Tortilla used to be a staple on our counter for Sunday drop-bys. Along with Olives, Tinned Seafood, and loads of white wine. I usually did at least two every weekend for the people who would inevitably stop in for a nosh.
party at yours sounds great!!!
bless you on your composting journey alison
I’ve looked at a lot of these tortilla de patatas recipes and this one is great. Whether you like your potatoes/onions caramelized or blond, wet inside or dry, there is a cool tip I got from the proprietor of Tapas Revolution in London. Let your poached potatoes and onions sit in the raw eggs for a while (15 minutes). The eggy mixture will thicken and start to set. Makes it easier to cook through and much easier to flip without a mess.
I’ve never seen an American making let alone knowing what tortilla is! I love it. It’s one of my favorite meals ever. And it’s so simple that it can be difficult to pull off sometimes. The best tips I’ve learned is to make sure you season with lots of salt (no pepper!) and that you don’t cook the potatoes on high heat like she said.
In Spain we eat these in bread like a sub or sandwich. So simple and so good 🥹
On top of the obvious, Alison Roman is so funny, witty & smart ❤❤❤ (The delicious cooking is the cherry on top)
Mmmm. A Spanish tortilla, my favorite thing in the whole world. I was taught how to make them by a Basque cook and he just sautéed the potatoes and onions in the skillet.
3 cups olive oil? 😭 thats a whole months rent
You can reuse it in other dishs so it not a waste.
Where do you live where three cups of oil cover your rent? That won't even fill my gas tank for a week.
I hear you, olive and avacado oil, my 2 faves, are like 4 times as expensive as conventional vegetable oil, which isn't vegetable at all but seed oil, usually canola, sunflower, safflower, corn and the dreaded palm kernel. Depending on how these are processed, the latter 5 mentioned are all inflammatory. FYI.
Don't use extra virgin olive oil- use pure olive oil or half olive oil, half avocado oil.
Luckily as she stated a few times you can reuse said oil in any dish where you’d normally use olive oil
Hi from Spain! Been following u for a long time and I gotta admit I was a little afraid of what an American would make of a tortilla but this was PERFECT! You just can't stop being the best chef online! If u ever come to Spain just ask for recommendations ❤
ok but charcuterie boards are literally spanish dinner so this is on point!
I love that you begin by saying this is your version, and not the only one, and people have to come say "don't do this, don't use that".
Welcome to RUclips baby
Ummm… a few thoughts!
A. Where is David!?!?
B. I LOVED the hard taco episode!!
C. I need more Home Movies.
Thank you. Alison, you’re the best. I love the movies. All of them!! Watched em multiple times. Don’t stop, won’t stop! 😊
missing David. but hard shell tacos was a phone-in episode imo
Yes, the whisking is soothing to watch…😊
This looks great, I prefer a more gooey tortilla myself but I still love a more well set tortilla with a nice glass of Rueda Verdejo on a hot day. Visiting Madrid in a few weeks and looking forward to having lots of both kinds.
It’s like I was waiting for it and then she said anchovies and I was like YUP THERE THEY ARE
WONNNDERRRFULLL...WILL BE PREPARING THIS TODAY!!! THNX, ALISON!!!
I just got back from Spain and have been wanting to make this!! It was one of my favorite things we ate on the trip. Can't wait to try this at home! Thanks Alison!
It is soothing to watch!😊
As a vegetarian, I love that I can make modifications for most of your dishes!!
We love you Alison!!
You’re spot on with the matzah brei connection and I’m here for it!
I watched that episode and thoroughly enjoyed it.
Oh, this turned out great. First time making tortilla AND aioli. Thank you!
So funny that you mentioned your matzo brei video was least popular to date. That is my FAVORITE video specifically, and the matzo brei you showed me how to make has been in my rotation ever since. LOVELY!
Right?? I loved that video, and I love matzo brei ❤
I rewatch the matzoh brei vid. Comforting! I love it and I love that now I have matzoh brei in my life
For the record I loved the hard shell taco episode sm
Always look forward to your Tuesday cooking posts! 😋😋😋
Just to say I LOVE your Matzo Brei! It’s probably the recipe of yours that I make most. I make it for my parents whenever they visit :)
I was a pastry chef a zillion years ago. I still stack my eggshells. 🥚♥
I just tried the dawn power wash recently and I like it a lot, TBH I am more excited about how well it cleans my cooktop even more than how well it cleans dishes
I like these friends!
You can also do the two plate flip (I learned this from Gaby Melian when she worked at Bon Appetit): you shuffle it onto one plate so that the uncooked side still faces up, then put another plate on top and flip it that way. This removes the hot pan out of the flipping process, and it's worth dirtying another plate in my book
I might put my first attempt in the 450 oven and then flip it onto a serving plate. Excited to try this!
Wanted to give a shout out to the hard shell taco video! It inspired me to add hard shells to taco night and it was so fun and nostalgic :)
My wife used to make the Olive Garden soup with potatoes and Italian sausage - the potatoes did exactly what you said when hoisting a spoonful to my mouth. Always peel potatoes for these types of dishes.
It's iconic and it is the moment; Spanish Tortilla
I will go to great lengths to not throw away food scraps. I'd rather toss them out the kitchen window! Alison is very cool.
In Nova Scotia (where I live), EVERYONE composts (city and rural) and so I completely relate to feeling a deep sense of guilt and frankly, discomfort, if I’m back in Ontario where no one composts. Composting is good for the soul (and conscience)!!
Wow. I don’t know who you know or met in Ontario, but please don’t throw unfounded shade. Everyone I know in Ontario composts city or otherwise and has been religious about it since the early 90s at the latest. So much so, that when I moved to the UK in the late 2010s I had a guilt induced meltdown down in front of my British husband because there was no way to compost in the town we lived in. They didn’t have bins for it and there was no one to pick it up. Even worse-they have way more packaging on all their food, and they make it super hard to recycle. Restaurants there have no recycling!!!
For anyone wondering, I upped the eggs to 8 and made this in my 8” well seasoned (from a decade of use) lodge cast iron pan. I opted to broil at 550 for 8 minutes to finish the cook in the middle, and then flipped it out at the end of that. It flipped perfectly cleanly out! So here’s an anecdotal post confirming it is definitely possible to do in a cast iron pan - though it will be considerably heavier so may require two people to execute.
Beautiful. Like many “simple” things, a great Spanish tortilla is much more difficult than it looks. Question: did you use a 10” or 12” for the 1-1/2 pound of potatoes?
I love your inner glow in this. I know this is a cooking home movie. But I thought you should know... xoxo
😅wonderful jusr loved it 😊
The very first time I made tortilla I absolutely nailed it. Every subsequent attempt has been a total disaster 😫. This is enough motivation to try again, though.
Love the flowers 💐
The Dan Roman Matzoh Brei video is a classic.
What skillet are you using? Thanks for the video. I’m hoping to find time to try the recipe
I love your matzo brei recipe! I had never heard of it - not a Scottish thing but it is now in my household 💁🏻♀️
Everyone needs to go and watch that video!
Btw, I love your hard shell taco recipe/video. Let the haters hate 😊
so soothing!
Love this
well done! great video - as a spaniard I say bravo! have a great day
🙏🙏🙏
Love Tuesdays..............................
I love the idea of making this as a to-go food. I love making quiche for hikes and car rides, so this is another good option for me.
Dawn Powerwash is the best. I’m glad we have this in common. 😂
very good I like
I basically had a panic attack watching all of that oil pour. LOL.
Me too. I had no idea that the lovely tortillas I had eaten in Spain were cooked this way. I’ve often wanted to duplicate them at home and thought I could just boil the potatoes before assembly.
Omg! Now I need to watch the Matzoh Brei video 😊
I watched the Matzo Brie video 😊😊😊😊
Las patatas no hay que bañarlas en aceite en frío. Simplemente en una sartén con abundante aceite caliente se introducen y se fríen. Sí pueden tener zonas algo más tostadas, no es un problema. De hecho, a mí me gusta algunas patatas más doradas.. Depende de los gustos familiares. Al igual que la cebolla , que es opcional y se puede hacer con y sin ella. Las patatas se suelen cortar en trozos más pequeños no esas rodajas tan grandes y gruesas. No está mal para alguien no español pero no es la forma habitual de hacer una tortilla.
Puede comerse como snack un sábado o domingo a media mañana o también es una buena cena junto a una ensalada.❤
The whisker in the stainless bowl was like finger nails on a chalk board to me. But that’s ok. Can’t stand a fork scraped, tongs down across a plate. That’s just my little quirk. Love watching you.
people were mad about hard shell tacos?? i loved that episode
Alison and Alison fan community, I struggle with purchasing the right olive oil. Any recommendations?
KIRKLAND....Costco Extra Vitgin Olive oil. Yes its a months rent but I am a careful price checking shopper. Also if you are a Yankee the price is pretty good. Love Alison
what is your favorite skillet? that is nonstick? What are you using here?
If anyone scrolls all the way down to this comment, and yet cannot bring themselves to set aside 45 minutes to cook potatoes in $15 of olive oil, I need you to know that you can get 70% of the way there by just using potato chips and soaking them in the egg for a bit. A really good potato chip will create a different texture, but also so so good.
Bravo!!!!
Uh, are charcuterie boards considered passé or uncool now? Because I’ll gladly be lame and eat my meats and cheeses and fancy fig jams.
how does it feel to be blessed? when I make a mistake ordering I wind up with 9 copies of the same book, shoes that are a child's size and not adult sized - I have never wound up with a five pound block of cheddar. 😢 If only!
Wait I loved when you did hard shell tacos and matzah brei because they were nostalgic recipes for you!
6:40 since browning or frying isn't the objective, I used WAY less olive oil, added about 1/2 cup water (or just enough to cover the bottom of the pan and up the sides a little bit) + heavy drizzle of olive oil + turned heat to low + lid, to basically steam potatoes for 1 hour. I added more water when it got too low. Roman would say, "fine, you do you! Just don't call it my recipe." But it did turned out excellent!
In Spain it truly is an ongoing ‘war’ of no onion vs onion in the tortilla. And all I’ve got to say is, if you have your tortilla sin cebolla y seca, you’re not invited to my house for dinner😅
Also, tortilla is a supreme food to take with you for a day at the beach🏖️
I've always stacked my eggs and I'm just a home cook, but I'm also🙄 a Virgo
😂 captions say, “… like when you do a chicken comfy, or a turkey comfy… ”
Haha oh nooooo automated captions 🫣
I really miss the vibe of the old home movies, can we bring back that more playful tone? Still adore you Alison Roman!!!
What size is this staub???
"I would die for composting" merch coming soon
Remember what Chef John says: the food gods hate a coward
Ah it’s gorgeous
Yayyy 🎉🎉🎉🎉🎉
Guys, don't use extra virgin olive oil for this dish- Spaniards don't! Use pure olive oil ( second press) instead!
no no, we absolutely use extra virgin olive oil for this, this doesn't mean it would be wrong to use any other, each house uses what's available to them, even sunflower oil is okay if that's what you have
I always wanted to make this. Thanks for the head start on starting. 😂 Ps. Loved the hard shell taco video. Grew up eating them and it reminded me to bring them back to dinner time. 🙌🏼✌🏼
Shot beautifully! You have great nails and a smoky Betty Bacall vibe. If there were more women like you I might not be gay. 😂
I love this and will make tomorrow, as I have the ingredients. I have a question though. I completely understand your logic re' being able to re-use the olive oil, but climate change has made it super expensive. Could you do a vid explaining when it's okay to use olive oil, vs EVOO? I have re-used the olive oil based on your recipes (salmon, tuna, etc.) and it's delish, but the initial purchase is kinda crazy now, so, just asking.
Thank you! (but don't pretend you like it so much :)
David where are you???? Oh, and yum!!!!
I LOVE SPANISH TORTILLA - Adore this shirt you've got on too; fab recipe, fab outfit. Keep slaying Roman xoxox
I have regularly watched home movies since they were filmed in your tiny NYC apartment with one or two cameramen. The new ones with the handheld video are nauseating- they do not capture the cook and her food in a charming, simple way as the old ones do. I have tried watching each new one, but have to turn them off after 30 seconds.
My advice: some things shouldn't change, more doesn't necessarily equal better- kick out the extra people and cameras and take back your kitchen (and your show).
Good luck!
Seriously... As a Spaniard myself I cannot approve this recipe, specially since making Spanish omelette is SO easy. You would never put those (so thick slices of) potatoes in cold olive oil, not ever. Sorry... It you're interested, I will give you the recipe. I don't get why this dish is so difficult for foreigners when is the easiest of the Spanish cuisine.
Hey! As a Spaniard my self, shut up. She didn't make the perfect recipe, but I'd be happy to eat it and I will enjoy it. Perfection is the enemy of trying, and no one is interested in your approval
Save me from this boring Tuesday
I suppose an octovegetarian either eats fruit, veg, and octopus (or squid?) or maybe has a diet consisting solely of V8.
I always like to have a few things made and in the fridge in the summer when we have frequent guests, something anyone or everyone can grab-n-go on the way to the beach, or maybe a mid afternoon bite before a late dinner out, or just whenever. A Spanish Tortilla is always in that lineup.
Even the spanish butchered name for alioli (since the original catalan name is all i oli which literally translates to garlic and oil) is alioli and not aioli but I still love u Alison. Been following your content for a while so it's very cool seeing you cooking one of my country's national dishes😁 and u being on the tortilla with onion team like me... queen.
i see no compost bowl
Skip the potatoes and onions (or you can keep the onions and saute them a bit) and use potato chips! Mash the chips up a bit to small pieces and add them to the eggs. Great flavor!
I am sure it’ll never be acknowledged, but I am the first one here.
YOU DID IT 🎉🎉🎉🎉
Acknowledged ❤
Acknowledging!
👏🏼
So what?
😂❤
am also Addicted to Composting™
A safe addiction
She made the tortilla with aioli and friends? How can she do that to her friends? Cannibal!