How to make tortilla de patatas San Sebastián Style - Culinairbnb

Travelling to foodie destinations + cooking local recipes with local ingredients = Culinairbnb. This tortilla de patatas is inspired by one of the most delicious tortillas I've ever had. Check out my full San Sebastián video to see which one it is: • Surprising San Sebasti...
#culinairbnb #shorts #tortilladepatatas #foodieformula #travel

[@1650million]

Excellent first result, much better than I had back in the day. Still a couple of things I would like to clarify, as a Spaniard.
- Tortilla rarely has green peppers in it, that´s a just a very special variety. It´s usually solely made with potatoes and onions (some people even prefer without onions, God knows why).
- Caramelizing onions on a frying pan is a long and painstaking method, so I just use a much faster method, which will give you 90% of the final result, with 10% of the hassle: slice one big onion, then add a spoon of brown sugar, a spoon of salt, and put it in the microwave for 5min at max power. Then add a spoon of olive oil, and mix it well, you don´t want the onion to burn. Add another 4-5 min to the microwave, and rectify as needed until the onion gets caramelized, not burnt.
- The mix of eggs, potatoes and onions should rest for at least 10-15 minutes, since it will make the potatoe juicier and tastier. It´s the time to rectify with salt. I personally like to add a very slight touch of crushed black pepper, although most people don´t do this.
- About the frying pan, it´s not that great of an idea to mix it up too much, since you want your tortilla golden brown on the outside, and moderately runny on the inside. But if you get the "center" of the tortilla in direct contact with the frying pan, you´re going to overcook the inside, and therefore get a thicker, less creamy tortilla, as it can be seen in your image.
Anyway, tortilla is a very simple and very rewarding dish, but it takes a long time to learn how to cook it to perfection.
If you ever try these steps, let me know how it goes.
Best!

[@TheFoodieFormula]

Wow! Thanks for all of the advice. This was an attempt to recreate one of the tortillas that I tried in San Sebastián that definitely uses a few unconventional techniques. I think that’s one of the beautiful things about tortillas is that there’s a million ways to make them! I’ll definitely let you know how it goes if I end up trying your method. Thanks for watching!

[@isabelherrero8059]

@@TheFoodieFormula Me permito hacer unas puntualizaciones:
- Nunca pimienta en la tortilla de patatas.
- Puedes caramelizar las cebollas con antelación y guardarlas en un tupper en el frigorífico.
- Nunca añadir azúcar para caramelizar la cebolla de una tortilla de patatas. AOVE (aceite de oliva virgen extra), cebolla, un poco de sal, fuego lento y paciencia.
- Muy bie el consejo que te ha dado el comentario anterior, añadir la patata pochada en caliente y la cebolla caramelizada a los huevos batidos y dejar reposar unos 5 ó 7 minutos antes de cuajar la tortilla en la sartén.
- El pimiento es opcional. Es otra variedad de tortilla de patatas muy rica también.
Tu primera tortilla tiene muy buena pinta y seguro que estaba deliciosa.
Enhorabuena!

[@veronikamancha4507]

Goodd job making use of the limited kitchen gear in airbnbs 😂 this looks delicious!

[@TheFoodieFormula]

Thank you! It was tricky, but rewarding in the end!

[@vmcooking7345]

Is this recipe inspired by the Antonio Bar pinxos?

[@TheFoodieFormula]

It sure is! I’ve still gotta fine tune my recipe if I want to reach that level of perfection!