Spanish omelette - traditional and modernized
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- Опубликовано: 14 окт 2020
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**BASIC RECIPE, SERVES FOUR PEOPLE**
1 lb (454g) waxy potatoes
1 large onion, or two smaller ones (should weigh about 10 oz / 285g), white or yellow varieties
6-8 eggs depending on their size
olive oil (about two cups / 473mL if you're doing the traditional frying method)
1 teaspoon kosher salt
Peel the potatoes (if you want to - I don't), cut halve or quarter them if they're very large, then cut them into thin but not paper-thin slices. Peel the onion and slice it thin (I do quarter moons). Crack the eggs into a large mixing bowl and beat them smooth.
If you want to use the traditional method, get the onions frying gently in more than enough olive oil to submerge them - about medium heat. After five minutes, drop in the potatoes and continue to fry until the potatoes are just starting to fall apart and you're getting some slight browning around the edges. Strain the vegetables out of the oil and stir them hot into the eggs.
If you want to use the non-traditional method, cook the onions in just a thin coating of olive oil over medium heat for five minutes, stirring near-constantly. Then put in the potatoes, and continue stirring until the potatoes are just starting to fall apart and you're getting some slight browning around the edges. If it seems like the onions are going to get too brown before the potatoes are finished cooking, stir in a little water. When everything is done, stir the hot vegetables into the eggs.
(Cooking the vegetables with either method should take about 20 minutes.)
Keep stirring the hot vegetables and eggs for a couple minutes, to help the eggs start cooking. Stir in the salt. Pour the mixture in a pre-heated omelette pan over medium heat - I use an 8-inch Teflon pan that I also use to cook the vegetables. I find this dish virtually impossible to make in anything other than a nonstick pan.
Soon after you've poured the mixture in the pan, reduce the heat to low and cook until the omelette seems to be 2/3-3/4 of the way cooked though - you can tell by shaking the pan and watching how the omelette jiggles.
Get a plate that's wider than your pan, and place it over your pan. Flip the whole assembly around and let the omelette fall out onto the plate. Return the pan to the heat, and slide the omelette back in, raw-side-down. Turn the heat back up to medium and cook until the bottom is as brown as you want it.
Get a clean plate or cutting board and turn out the omelette as before. I like to let cool down a lot before eating it. 
Хобби
Hello! I see some Spanish-speaking folks taking issue with my saying that "tortilla just means little cake." As far as I can see, that absolutely is the etymology of the word. Here's what the OED says (not free): www.oed.com/view/Entry/203676?redirectedFrom=tortilla#eid Here's what the Royal Spanish Academy says (not English): dle.rae.es/tortilla And here's what Wiktionary has to say: en.wiktionary.org/wiki/tortilla#Spanish If you're thrown by "cake," note that the English word "cake" is generally used these days to describe a sweet baked good, but its broader (and historical) meaning is basically any mass that's cooked into a solid form.
I see some other folks advising me to cook the interior less. Indeed, I'd love it to be runnier, but I've obviously gotta work on my flipping game before I can pull that off! I also see lots of comments saying "In Spain, we always do it this way," and then I see lots of comments saying, "In Spain, we always do [the exact opposite of what the first guy said]." I find this amusing! But legit, thanks for the tips, especially on flipping techniques.
Vale manin bájale 2 que no es para tanto jajaja
Where I'm from (Argentina) little cake would be "tortita". Tortilla has nothing to do with cake. It's a completely different dish with different flavour. I know it can be confusing if you don't speak native spanish. We all make mistakes and it wasn't that bad. People need to chill.
Thank you for making tortilla. Everyone should try it!
@@MiauMichigan I appreciate that, but it's not a mistake. That is the etymology of the word. That's where it comes from. Diminutive form of cake. The contemporary meaning has evolved in many directions across the Spanish-speaking world, but this is where the word comes from, according to these scholarly sources.
Never trust Spaniards to agree on anything regarding tortilla!
@@MiauMichigan the suffix -ita, instead of -illa is just a regional variation. For example, here in Colombia we say "tortica" to refer to a little cake. Adam is absolutely correct in this case.
Spaniard here, you have to flip the tortilla without fear, they can smell it
Yeah, even I could smell Adam's fear, which is why his tortilla dripped all over the place
Rule #1 of tortilla making "Always flip with confidence and pride" (also using a double pan helps a lot)
tienes razón. cuando yo ago tortilla le pido a mi mama que me la voltee. a mi me da mucho miedo
@@newlunarrepublic8741 You mean using two pans? Never thought of that
Y nadie dice nada de la patata con piel? Y que está más seca que el ojo de un tuerto? Obviamente eso no es tortilla
Me: "I'll give this a shot, looks good"
Me after botching the flip: "Onion and potato scrambled eggs it is."
🤣🤣🤣 !! That would be me, botching the flip... or maybe, If I botched it
BADLY, "enjoy your dinner, Fido, I'll mop the floor when you're done." 😁😁
Hey, still sounds like a great meal.
Ey! Keep trying, maybe after 10 potato scrambled eggs youll get it right 😂
That's me everytime I try to cook French omelette. The key to flipping the Spanish tortilla is to hold the pan with your stronger hand while pressing the plate down with the other hand, and actually move the whole thing in space towards the other hand. So, for instance, I'm left handed, so I'd go right while flipping, because this way the movement is more natural and thus you can keep pressing the plate against the pan with less effort.
Oh, yeah, and I forgot the speed. The movement needs to be quick in order to not give time to the runny egg to fall off of the side.
A little TIP that a lot of people consider wrong, but a lot of people do: when you put the potatoes in the eggs, don't just mix, get a fork and break a few potatoes, like making smashed potatoes (only a few are needed), this will thicken the mix, and will make it easier to flip the tortilla, because the eggs will not be as runny. This is done with those huge tortillas, because that amount of eggs would be un-flippable without causing a huge mess and spilling egg everywhere. If you do this, cook the tortilla less, and the center will be slightly "liquid".I've made lots of tortillas this way, and I never spill egg in my counter. :)
or just cover it while cooking
@@kangbanah3823 covering it will steam the top and that's not what we're going for, we wanna fry it
Just put it in the fucking oven,it will taste the same i
@@AnimanuiVasile that completely defeats the purpose, as adam very clearly said. Do a fritatta then.
Yes! Thank you
My native tongue is Spanish, and the thought that "Tortilla" means "little cake" NEVER cross my mind.
(Torta = Cake / "illa" = suffix that means small) probably the same happens with "windshield" (a shield that protects you from wind..) super obvious for me though
This perspective was super cool as someone learning Spanish and a big fan of languages in general. Gracias por la lección!
@@MadameTeqi Gracias por la lección*
I'm from Mexico, so I always associated "tortilla" with what I eat everyday: corn tortillas. Here we don't use the word "torta" to describe cake, we use "pastel". It was funny to realize what he pointed out. 😂
The English word that I had a similar experience with was "breakfast" literally breaking the fast
I face palmed so hard when I read Windshield
As someone from Spain who has made this recipe countless times:
1-. Purists won't really say that a Tortilla shouldn't have onion, it's just a matter of preference. In my opinion the onion is essential, and it's probably more popular. The whole onion or not debate is a national thing that has been going on for centuries lol.
2-. First time I ever see a Tortilla cooked without peeling the potatoes.
3-. The reason we make the Tortillas so thick, is because we tend to like the center of the Tortilla to remain slightly raw. We mix the onions/potatoes with the egg when they're still hot in order to slightly cook the egg (as you said). By doing this, you then don't have to cook the Tortilla all the way through. If you Google Image 'Tortilla Española poco hecha' (Spanish Omelette slightly undercooked) you will see what I mean. The one Adam made in this video would be considered extremely overcooked in most restaurants or households here. That being said, it's also a matter of preference, so to each their own.
4-. Great video Adam, thanks a lot for making this delicious dish more popular!
Si sobretodo me ha sorprendido la patata sin pelar jajaja y la forma en la que la ha cortado pero tampoco tenia tan mala pinta, demasiado finita pero no està mal para un giri
A mi me sorprendió mas que las patatas las cortara en rodajas y no en taquitos
40 years ago I was working in Spain and fell in love with the tortilla Espanol, con queso.
Ostia vi la patata y casi me da un paro cardíaco xd
Nunca vi la patata no pelada😂
Another Spaniard here and I agree 100% with all 4 points.
I like how the spanish comments here are more friendly than the italians whenever adam make italian food.
To be honest, he almost nailed it (it was kinda overcooked) + it's nice to see foreigners interested on our cuisine, just leave alone Valencian people alone with their paella, they can get really annoying about it.
I think if he wanted to make Spaniards act like Italians, he would've done what Anglos usually do to Italian food which is get half the ingredients wrong, screw up fundamental methods, and very confidently claim it as authentic.
Eg. add cream to the eggs, add garlic to recipes that don't call for it & leave the core in, drain the pasta & toss with oil before adding to a sauce that's supposed to emulsify, cooking pesto .etc
Nothing is less authentic than the concept of a unified Italian nation.
We appreciate that someone from abroad is interested in Spanish cuisine and that they do so with respect to the traditional recipe (even if they make a mistake in some little thing and then try to modify it). For us (I include italians and the portugueses) it is arrogant to want to "improve" a recipe that our grandmothers and mothers cooked and that are centuries old. But as the traditional recipe shows at the beginning, we take innovation with respect.
The funny thing is Adam is technically Italian himself haha
"and sometimes onions"
(starts making popcorn to read the comments)
My grandmother makes a Filipino version she calls "Torta" which is everything here but with ground beef mixed into the eggs and it's frickin amazing
I mean the country used to be a Spanish colony
ye:)
My dad used to add chopped ham
all the filipino cuisine is stolen from other countries
Sounds delicious. I might take an inspiration from this and use the beef, eggs, onions, potatoes and some spices.
I would love to see a episode about how soy sauce is made.
Yeah the traditional method is crazy but unfortunately there are very few people left doing it.
"WTF is soy sauce?"
There is this channel called Maangchi and she has a video making it over a looong period.
@@blumythefool777 thank you that seems really interesting I'll go check that out.
Angel soy sauce
Can we just appreciate that Adam sacrificed a half of the omelette portion just to show us why frying on the cast iron is ineffective?
It’s also quite surprising. I make a Spanish omelette like every other week in a cast iron and sticking isn’t really a problem. I do make mine a lot thicker and smaller tho by using a 9 inch for a 6 egg omelette so there’s less surface area for stickage. I also heat a fair bit of olive oil (like a couple tablespoons even) before adding the egg so that the surface is extremely saturated with oil.
I only cook this in my cast iron and I've never had any issues with it. From the little clips I've seen here, I'd recommend Adam add a hefty amount of oil before the eggs go in. Or just keep using the teflon pan because it's working for him.
Yes, let's all appreciate the fact he purposely waste food just to prove something we all probably already knew anyway and would have taken him at his word for.
I've always used cast iron, but another issue not mentioned here is that it is much heavier so you need strong wrists.
A small price to pay for
Cast iron
Hey Adam! I would like to add another tip that I haven't seen in the comments:
If you put a thin coating of olive oil in the pan (almost any pan) and wait until it's about to start burning (maybe see a subtle smoke), when you pour the tortilla its crust will form inmediatly and it won't stick. Also, you will be able to flip it without waiting that much, thus achieving a nice "undercooked" interior. Just remember to lower the burner after you pour the tortilla.
Here goes another one actually: When I do tortillas (and I do them really often) in a pan that I can't trust, I will move the pan back and forth just when the crust is forming (with its nice coat of hot olive oil, ofc), so the tortilla moves around a little bit and doesn't have the oportunity to stick.
Anyway, nice video as always. Very brave of you to try luck with such a controversial dish. A lot of people have been killed in Spain due to arguments over how to cook it.
I am Spanish and I can say that this is the best tortilla video on RUclips made by a non-Spaniard (Omar is Spanish if you're wondering). Great job Ragusea!!!
One tip: when you're cooking the omelette on the first side, put a lid on! The top layer of egg will solidify thanks to the steam and you won't have any dripping. Then flip and proceed without lid to crisp out both sides
Yup. This also allows you to cook at a lower temperature, which is helpful if you prefer to keep browning to a minimum.
This is important. It is way easier to flip when it is not totally runny on the top.
Is that Gunpoint :) haven't seen the game in years
@@tomnguyen9453 it is :)
Exactly! A lid makes cooking anything that starts out liquid and needs to be flipped so much easier.
Me: Oh I’m gonna leave my opinion as a Spaniard, there probably aren’t that many watching this...
Every comment on this video: *As a Spaniard...*
This video rly brought out all the Spaniards huh (I myself am one lol)
Hola
Lol same
What other way there are gonna know they have being taught by spanish experts?
there are dozens of us!!
I'm spanish. Some people doesn't like onions in the Tortilla but as you said, I think that the onions make the Tortilla. It adds so much flavour. I usually cut potatos into squares, it makes the cooking of the potatoes easier.
existen dos tipos de personas los que comen la tortilla con cebolla, y los psicópatas que comen sin cebolla.
@igual respeto mas a los que les gusta sin cebolla que a los... especiales que les gusta medio hecha; lo siento, si quiero sopa hago una sopa.
Little trick to avoid your tortilla to stick: When you're about to put the egg / potato mix back into the pan, heat up the pan TO HELL AND BACK. Put the mix into the pan again and then move it in circles strongly. Right after, lower the heat to whatever you consider better.
This creates a cooked layer almost immediatly and this won't stick so easily to the pan.
I prepare tortillas every friday night. I've learned a trick or two XD
YAY! SPANISH RECIPE! Few notations as a fellow Spaniard to comment on this amazing dish and add to the wonderful explanations by Adam:
1- The tortilla is usually not cooked all the way through. The eggy interior should be kind of custardy still in texture, that's why you usually see Spanish tortillas much thicker than those cooked by Adam. When you use a smaller pan the tortilla is higher and therefore the interior remains moist and creamy while the exterior cooks and grants the structural integrity necessary to flip it. In my opinion, the creamy texture is half the pleasure! In some parts of Spain, like Galicia (in Northern Spain) it's very traditional that the interior even drips and flows through the plate as the tortilla gets cut, but I get that that much raw egg may get some people uncomfortable, so I just usually aim for a middle ground.
2- The movement while you flip the Tortilla is key! The pan SMELLS FEAR! You have to be confident and flip it as fast as possible with a quick wrist flip. That way you'll get the least "dripage" and deformation as possible. Be confident and everything will be just fine (as much as it doesn't stick to the bottom of the pan, in that case I wish you the best of luck).
3- I would generally cut the potatoes just a little bit smaller in size. While the width of the potatoes was fine, with potato chunks as large as those there are usually blocks with no egg at all in the tortilla that end up drier than desirable. But again, I know that Adam loves his heterogeneity in food so I guess that goes with personal preference.
4- If you wanna go full non-traditional (which is fine!) I recommend trying stuffed tortillas! Half of the egg-potato-onion mixture on the pan, a layer of whatever comes to mind (ibérico ham and Manchego cheese would be an amazing fully Spanish combination, for example) and half of the eggy mixture on top. Cook as usual, and there you go, amazing stuff.
Thank you for spreading our cuisine Adam, I love it! I hope you keep the Spanish hype train going and upload more recipes from my country!
"ibérico ham"
Para darte una ostia
@@migueliyominecraftero7778 y como cojones lo dirías tu en inglés máquina
@@nyuk6 no se traduce fenómeno
@@migueliyominecraftero7778 Tampoco hay que ser tan exquisito hombre. Así le entienden mejor.
@@migueliyominecraftero7778 vale migueliyominecraftero777
5:58 nice hiss.
wow tf2 youtuber very cool
I thought that too.
let's put everything in the tray
nice!
wtf i did not expect to see you here
beat me to it! XD
Oh hey! This is actually a really good tortilla! The second method is pretty much how we do it at home. Except the onions (though I'm OK with them personally, as long as they're well caramelized). Also we cut the potatoes a little smaller where I live. BTW some people put bell pepper and/or chorizo in it, I love it too, but IMO nothing beats the original!
I have being cooking this for a while now and I have come up with a couple of more elaborate versions than the original. The best one is to add sausage, a bit of green peppers, some ground ginger, ground garlic and quite a bit of cayenne pepper (as much as you like, but don't be afraid of it), while, of course, onion, potato and eggs are the base. That means, my tortillas are quite fat. So, since many of you are having trouble with it, some TIPS ON FLIPPING:
1) USE FEWER EGGS: Definitely not 1 to 1 with the fillings. You want the egg to be the adhesive and the coating here, not really a big part of the filling. Experiment with it, but use fewer.
2) MOST IMPORTANT: after you have mixed the fillings with the eggs well, LET IT SIT for about 15 minutes. The mixture will shrink and it will become less runny (easier to cook and flip).
3) Put the mixture in the pan, high heat for 1-2 minutes (brown the exterior), low heat for 2-4 minutes (depending on tortilla thickness and your liking) to cook it inside. Then, grab the pan with your dominant hand and your widest plate with the other. You have to have a strong and steady hold of the pan here. Focus, take a breath, tighten your pan grip and flip it in a quick but controlled motion. The faster the plate gets horizontal to the floor, the harder it is for anything to pour out. The hard part is over. Now just repeat the exact some high-low heat cooking procedure.
Once done, let it sit again for 10-20 minutes (you want it warm, not hot). This food tastes absolutely amazing even if you choose to have it cold.
The slightly spicy version I describibe above is my absolute favorite. The time to add the ground spices and the green peppers is when you mix the fillings with the eggs and then let sit. I fry the sausage separately (I like to fry the sausage, take it out, and then fry in the same pan the onions and potatos as described in the video). USE OLIVE OIL !!!
Hope this helps! Please try this one out!
Siiiii hombre si, y un jamon con chorreras. Pero porque teneis que jorobarnos a los españoles la tortilla. La tortilla española no lleva mas que patata y huevo chimpun y algunos como a mi nos gusta con cebolla, pero nada maaassssss. Nada de aditivos, si los añades, llamale como quieras, pero no sera tortilla de patata española
@@mesejoalvarez646 Un poco de pimiento no le va mal, pero todo lo otro que le pone es una porqueria. Y dice el chaval que le pone gengibre. A donde vamos a acabar...
I think Adam accidentally found a nation to rival Italy when it comes to getting angry over food: Spain
Lmaoo yess we take our food very personally😂 but tbh Adam did a great job (apart from not pealing the potatoes)
@@sataca2553 that's just preference
@@OmniversalInsect did you see what they said
Nah the Spanish are being a lot more forgiving!
@@OmniversalInsect Not if you want it authentic.
Honestly I’ve never taken the time to learn what a Spanish omelette was.. but I’m not disappointed.
oh theyre SO tasty!!! they're an excellent meal to make for a lot of people before a long day!! i personally heat up a bit of leftover chicken or breakfast sausage to go along with it, and make sure to have some fruit on the side too!! such a filling, good breakfast
Should check out Spanish omelette on jamie Oliver's channel by Omar, sadly adams forgotten some steps
@@lvateinn9189 Sorry, what steps? I think I did virtually the same way Omar did it.
@@aragusea Its very inconvenient but I think using a smaller pan for the omelette is better. The centre of the omelette is the best part and smaller pan creates thicker centre, also when flipping the omelette its easier since smaller surface area. Also letting the hot potato and onion soak up the egg mixture for abit under tinfoil is better for taste and eggs won't be runny. It's all abit tedious but i think its worth it. You recipe is definitely modernised just like the title 😅 but only a couple more steps could make it bomb
@@lvateinn9189 all those come to personal preference. If I'm making tortilla for 1, ofc I'll make it in a small pan, but if I'm cooking for my whole family I'm not gonna do 3-4 tortillas instead of a big one. Same goes for the tinfoil, some people like tortilla runnier! (actually, some like it too runny, watch some "tortilla de Betanzos" for example). I think it was spot on.
Hi Adam, this might not be the traditional flipping method, but I put a plate as a lid on my pan until the upper side of the tortilla is basically steamed through and halfway solid, the lower sidecis fully cooked and browned by this point. Then I go around the edges with a spatula like you did, jiggle the pan around for a little and slide the tortilla onto the plate with the cooked side down. Put the pan over the whole affair and then turn both around, put back on the stove and give the former upside a little more cooking and browning.
For this your tortilla must be solid enough to glide out of the pan without breaking, but mine usually are at this point.
I used to go to my Spanish friend's house every other day or every day. Part of the reason was because I loved Spanish omelette so much. I still make sure to have it when I go to visit him in Spain every summer
That's a good one. But in my opinion you overcooked the "tortilla". Maybe you should try medium/high heat on the pan, it gives you brown on the outside, and a creamy inside. Another tip, for me, it works better to flip the "tortilla" with a fast move. This way the egg doesn't spill off by the side of the plate. I really enjoyed this video. Greetings from Spain
Yep, most people I know prefer the egg to be a little bit runny on the inside. Quite an authentic tortilla nonetheless!
And on the flipping tips, use a lid instead of a plate if you can, that way you can hold the lid by it's handle thingy and it helps with turning it upside down, and if you're ok with dirtying another plate, turn it first into the plate, then slide into the lid and then put the pan over the lid almost as if you were going to cover it but upside down, then turn it over, no spillage!
Or u can act like a total pro and do it by lifting the pan up and making the tortilla flip in the air with a nice wrist technique... (not advisable for... you know, anyone, really)
When I went to Spain I fell in love with Spanish omelettes and ate them at about 10 different restaurants, and NONE of them were the least bit runny inside. They were pretty uniformly soft, sometimes browned on the outside. I'm not Spanish so I'm not gonna presume to know all the ways to cook a Spanish omelette, but it's 100% not true that authentic Spanish omelettes are always runny. I hope this doesn't come off combative at all. I just think a lot of people forget that there's rarely only one way to make something "authentically" because old recipes were not super specific or widely available online.
Exactly. He's moving way too slowly, probably because the plate is too small for the pan. One thing i can add is leeks instead of onions. They are essentially sugar suppliers for the dish and thinly sliced leeks caramelize pretty good.
Mom: "Don't touch the food, it's hot"
Adam: *Puts his entire palm on the omelet while it's still cooking on the pan*
nice seeing you
Hello
He has arrived
Hi again
I’m thinking this man created a bot that is intelligent enough to have its own mind
Came to the comments to say: “as a spaniard...” but everything has been said already. Congrats! I have been legit binge watching all your videos for the past week since RUclips keeps recommending them.
Besides politics and football, onion/no onion and overcooked/undercooked tortillas are the national debate in Spain and, of course, everybody likes it different.
Spaniard here. Your traditional tortilla was great, and so was your second version where you did not deep fry the potatoes. Kudos, it's pretty rare for some reason to see these made accurately outside Spain.
Just another spaniard here watching for the comments of other Spaniard purists going angry about this
Same😂😂
Yo creo que el tío no hace nada mal, aunque le he comentado que a la mayoría nos mola menos hecha :-D Coincides? Un abrazo!
Yo acabo de dejar un comentario opinando sobre ciertos aspectos del vídeo, no estoy enfadada para nada, la verdad, siempre me ha gustado ver como interpretan nuestra gastronomía en otros países
@@marksaus como la tortilla e Betanzos no hay ninguna
@@marksaus A mi me pareció igual, enfadada no estoy pero seguro que hay muchos que estamos traumados por la paella de Jamie Oliver JAJAJAJAJJA
Taking in account each home in Spain has their own way to cook a tortilla, even each region in Spain has their own way, and that some people prefer it more runny, some prefer it more done, some say onion NEVER goes on tortilla, but some say onion gives extra-flavour to it, etc. Taking in account all that, you captured the very essence of how to do a Spanish Tortilla. From here is just getting creative and trying new flavors. I like mine a bit runny with chorizo or with Sobrasada! Saludos desde España.
Dios, con sobrasada, mmmmmmmm.
My dad does it with ham and cheese in the middle like a sandwich. It's delicious
I'm Spaniard. I'll put here some family tricks that will help you on making a perfect tortilla de patatas:
1) You can use the spoon/spatula to make sure it doesn't get stuck and by the time you can dig and take little samples to check if it's cooked well enough.
2) Before flipping, do a 1-2 minutes high-fire cooking after you've checked it's not stuck on the borders. You gonna get a little burnt looking on the surface by the time you keep the inside already nice.
3) And the most important thing about flipping: MAKE IT WITH DECISSION AND IN ONE MOVE. DON'T HESITATE. NEVER.
Nice work Adam. Looks delicious. I hope my tricks can help you ❤️
Hello, although a lot of spanish people have comented down here i just wanted to tell you that: it is really cool to see a foreigner trying making a Tortilla de patata, thickness is something you look for when making Tortilla, in Spain you can find Pinchos de tortilla everyday in bars but when it comes to home cooking it is something that people dont cook so often i would say, at least no more than one time a week, and at last that there isnt just a uniqe way to prepare tortilla everyone have their own way to do it. Cool video :)
Im spanish and this is definetly a good "Tortilla de Patatas", even the "spilling half your beaten eggs over your kitchen while fliping" part is on point, just as it would be made here
Dale la vuelta más rápido, pro tip la sartén huele el miedo
Será que en tu casa no saben hacer tortilla...
@@kopito19 na, es que en el piso en el que estiy el plato mas grande es mas pequeño que la sarten buena y pasa lo que pasa
@@kopito19 hasta al hacedor mas experto se le ha escapado alguna vez algo de huevo jajaja
"even the "spilling half your beaten eggs over your kitchen while fliping" part is on point, just as it would be made here"
LOL... gotta follow tradition!
I'll keep this in mind next time I make one. I'm sure it adds to the authentic flavor of the dish :)
You can tell Spaniards are passionate about this dish.
Literally ALL of them are here to critique, advise, and even sometimes compliment Adam.
Being someone able to cook tortilla de patatas is a good marriage candidate, I tell you.
As a Spaniard, this comment represents me. Yes I do have a strong opinion on what Adam did well or not so well. The only reason I'm not sharing it is that there are too many already. Oh, fuck it, I'll comment anyway.
It's a top tier dish for the total cooking time, and it's delicious even cold (but only if not undercooked), so it's great if you want to eat outside.
It is cheap, easy, quick, practical and very tasty, what's not to love?
Unlike the Paella, than is a Valencian dish, tough enjoyed be most, the Tortilla de patatas is made be everywhere.
Indeed
I live in Mexico., and I want to thank you for underlining how easy it is to customize traditional foods. The tortilla especially lends itself to that technique. And Mexico offers an almost endless list of issible ingredients to make each tortilla unique. Chayote and chilies is a perfect example. You have inspired me to warm up my sauté pan.
Taught by a Spaniard, I took over after a while. Yes, best to keep reusing the oil at least once a week. You need a wooden lid to do the flipping, it’ll eliminate the spillage. Any ingredients beyond the minimum and it always goes nutty brown. Weirdly. My fave upgrade is to add Irish rashers (lardons elsewhere), or chopped and fried chorizo. Yummy, great take.
Finally, now it's my turn to judge Adam's cooking
okay it's good
Lol are you Spanish?
ARRIBA ESPAÑA
@@hoguhq ARRIBA ESPAÑA C*RAJO
VIVA LA GUARDIA CIVIL
That was a good recipe with there! As a spaniard, this is one of my favorite plates and I love to prepare it for my american friends. Personally, I like it a bit more creamy in the interior, but it is a matter of tastes (just 2/3 min per side) By the way, the trick to flip it is doing it as violently as possible (the quicker, the better!)
Honorary Spaniard who makes a lot of tortilla here. Recommend that you use a plastic board rather than a plate. This is lighter so easier to flip and avoids the drippage issue you seem to have here.
For first timers: Letting a little bit of egg leak to sides and solidify makes flipping 10x easier. It makes the sides a little bit worse looking, but not something you would care for the first time anyway
I do exactly that. Similar process when I make a one-egg omelette in a blini pan. Pour in the beaten egg, add sautéed prawns and sliced mushrooms, then lift the edge in various places around the circumference to allow runny egg to flow underneath.
I swear this guy has the smoothest sponsor transitions
I was thinking about the same while watching the video.
Haha. Very true. The way you put it is perfect. Seems you already use Gramarl*, which happens to be the sponsor of this video. To tell you more about G... 😂
Hey Adam, I'm a grown man who never learned to cook - I really disliked cooking until recently actually. I'm trying to learn to enjoy it. Your vegetarian recipe videos inspire me to get into the kitchen. Please keep them coming!
For the ones who find extra virgin olive oil too intense (or expensive). You can substitute it with soft olive oil (looks yellow) or even sunflower oil. That's how we do in Spain
Yeah, most people would not even think of using extra virgin olive oil for frying at all.
Yes, I use sunflower oil.
@@LuisAldamiz Especially not practically the entire olive production of a Spanish village!
I'm from the Philippines and My grandfather used to make this type of omelette. We call it torta. But instead of using white onion, he uses shallots or red onion, since that is widely available here. We used to have it every Sunday since he usually makes our breakfast during that day. Sadly he passed away 10 years ago. We sometimes make it as a tribute for him. Food does make memories come alive.
Hey Adam, just some tips to avoid leakage when flipping!
Use a plate that's smaller than your pan, but larger than your omelette. It may seem counter intuitive, but if you fit the plate perfectly within the pan, you avoid it sliping when you turn everything upside down. The pan and the plate act as a single unit, instead of two independent ones, the omelette remains contained inside the borders of the plate because of the walls of the pan, and there's no leak because the plate naturally traps all the egg inside it.
Alternatively, you can still achieve zero leakage if you adapt your movement. Instead of just flipping the pan/plate combo at the same height, use more upward, then downward, movement, drawing an arc and flipping the pan/plate on top of said arc. The vertical movement uses force between the pan and the plate (and maybe centrifugal force? Idk, I'm not a physicist) to stick them together and, again, avoid the slipping. But do it in a single, fluid, motion, otherwise it will not work. It's like bread dough, it smells your fear and hesitation. Good luck!
Or just lowering the heat so when it reaches the desired consistency, it's not runny on the upper side because it's already curdling
@@isolated.J he’s already on low heat lol. Did you watch the video?
Thanks for the tip!
This is it. You do not want to flip the pan in a motion that mimics a pouring gesture because that will certainly produce leakage; instead you need to perform a motion that will create some centrifugal force (yeah I know it does not exists but you get the idea) while you flip the tortilla, so it'll stay stuck to the pan until it gets upside down, then it'll fall on the plate. Definitely needs some practice.
Adam you've got my Spanish seal of approval :P
Just a few suggestions for the next one
1. Put more potatoes or less onions.
2. Cut the potatoes thinner (this depends on what you prefer but cutting them thinner means a softer tortilla).
3. Use a smaller pan, the onion, potato and egg mixture needs to fill 3/4 of the pan, tortillas need to be thicker in order to appreciate the texture.
4. Peal the potatoes! lol
And yes, it's supposed to feel sweet so YOU NAILED IT!
I'm definitely gonna try your versions of the tortilla too.
And use a spatula after the flip to get the common round edges.
Yeah 3 Especially. Those omelettes were kind of very dry
@@alejandroojeda1572 i like them dry tho ive never tried the runnier tipes.
Your suggestions sound perfect, thank you!
Por dios cuando he visto que echaba las patatas sin pelar casi me da un chungo😂😂
This channel has got to be my favorite food channel. Every time I wanted to try something new, i check out his video on it.
Here is a pro trick. In Spain we make tortillas in crappy pans a lot of time. So the fool proof method is: clean the pan, put some oil in, turn the heat to max and wait for oil to go smoke point. Then pour the mix. Slide the mix in the pan, turn heat to min. This way you get an instant crust then it cooks slow. As Spanish I feel very related to this video. Props to you. Nice execution and results. I could give you a lot of small variants.
As a Spaniard who is not an asshole, this is actually not bad.
In fact, I’m happy that Spanish cuisine is finally getting the recognition it deserves.
This video has made me much more interested in the cuisine! Are there particular dishes you would recommend newbies to try?
@@Becky0494 From Spain specifically?
@@Becky0494 You might know by now but paella is held up with high esteem by certain Spaniards.
@@Becky0494 Gazpacho soup 👍😊
@@Becky0494 croquetas is a good one !
You can lower the heat and cover the pan yet let steam come out, thus cooks WAY faster.
Then when you flip, you will have just a little of surface raw egg, not that much dripping.
When you flip, tuck the circumference inwards, this keeps a nice round shape.
Also doing cube like potato cuts makes easy to use an estatula strainer, the onions can be done very quickly. And yes, reusing the oil is cool, because will have that onion smell.
People also add other veggies and chorizo or meats. But the basic is potatoes and onions(sweet).
Looks absolutely delicious!
Everyone been talking about Adam Ragusea breathes, but if you pay close attention it happens in every video between lines.
I just figured that out. Thanks
Woaah
My man really out here breathing
10:07 he didn’t boom
Well the other way is to breathe when you come across a comma or other punctuation
Brit here... but I made many of these during my decade as a vegetarian. Pro-tip - I don't flip them out on to a plate - I *slide* them out of the frying pan onto a plate, cooked side down, then I invert the pan over the plate and THEN I flip. I never get any spillage with this method, most probably because I am flipping into the deeper vessel with sides. Also, you can serve the tortilla on the same plate as it has only ever touched cooked egg ;)
This is genius, will be using this from now on!!!
Agree,thats how I do it. I I always called mine a frittata, not sure of the difference.
@@alsaunders7805
I think the frittatas are baked instead of fried, not sure though
@@alsaunders7805 frittatas usually have more ingredients and are different in texture, more creamy like
Yeah
....we eat the tortilla half raw. You just overcook It.
I love how you toss on the rosemary flowers. I've met ppl who barely know what rosemary plant looks like. You can get so many bonuses from growing your own herbs.
This is the kind of cooking video I like. Very quick through all the steps, no pausing for this or that. Great!
I'm Spanish, I've made a lot of tortillas de patatas and still learnt from this video. Great job! Also, now it's becoming popular to cook them a bit runny (northern influence), in case you wanna try! Btw, I (and a lot of people) have the same problem with the drowning in oil technique, so I do the exact same thing as you do.
Hombre, ni una ni otra😂 cuajada, pero sin que sea de goma
tiene que correr el huevo un poco eso esta claro, para mi las de Adam están super secas
@@Waityoudontknowme Bueno, bueno, ahora lo moderno es hacerlas como las de Betanzos, que es pasarse.
@@cafe5237 es pasarse, sí 😂
Muchos dirán que eso no es una tortilla, es un ladrillo.
Edit: I'm going to explain myself. In Spain there is controversy when it comes to making Spanish omelette. Some people like it rare, that the egg is liquid inside. Others like the omelette to be solid. Personally, I don't care, I like it both ways. Adam's omelette is a good representation of the Spanish omelette.
Siempre que veo recetas de tortilla en youtube, me parece que los españoles ven las recetas tan controversial como política. ¿Por qué?
Jajajaja tienes razón, mi abuela me hubiera cocido a golpes si hago una así de mal
Ya vess, una buena tortilla de patata tiene que tener los bordes bien redonditos y ser uniforme
Spittin
@@emiliosuarez2232 Los españoles? Todo el mundo.
Thanks for this video and the oil advice.
I really love this channel! Thank you!
Hey Adam, as a Spaniard, I can safely tell you that when cooking the whole thing you can crank up the heat to maybe medium or even medium-high. It will leave the center slightly raw which is amazingly good. The one you made looks great but would be considered extremely overcooked here in spain.
cheers
Hey, Spanish cook over here, just a couple of details:
First, Tortilla doesn't mean "little cake" in Spain Spanish, that translation applies more in South America, here, although Tortilla sounds like it is the diminutive of Torta, that would rather be a "Tortita".
Second, no, we don't cook that much Tortillas de Patatas, maybe once a week and sometimes not even that, we also eat omelette with other things on it.
And third, you can reuse that oil a lot of times, in our house we have a separate container where we keep that used oil for the next time, the problem is in most of the world people only use extra virgin or virgin olive oil, DON'T use that for frying with that many oil, it's expensive, oxidizes pretty quickly and is less reusable, instead search for olive oil suited for deep frying.
Oh yeah I would reuse oil to make maduros. I see no problem with reusing oil as long as its clean
@@lowqualityentertainment4886 exactly, we strain it to make sure it doesn't have any bits and then store it.
olive oil is one of the best suited for deep frying but the most expensive as well
I disagree on the olive oil comment. Olive oil works very well for deep frying and no, it doesn't oxidize more quickly than other oils.
@@0xXKARLOSXx0 yeah, but not the Extra Virgin oil, as that one is the one with the highest content in easily-degradable compounds, that's why it's stored in opaque or dark containers, because even sunlight degrades some of it's chemicals
Outstanding video tutorial. Thank you Adam. I feel your videos provides a variety and understanding of foods, cuisines, and techniques to encourage people to not fear cooking from scratch. As a retired chef, your videos are better than some of the culinary arts training I had. Old dogs enjoy learning new tricks of the trade! ;-)
Good video man. This video was more informative and helpful than I even realized by the end. Def picked up a few more life long tricks and techniques for this style of cooking
As a Spaniard I must point out some issues:
I use much less onion around a quarter for that much egg. Speaking of onions we use white ones because they are sweeter and we cut them a lot more than that, you just want to taste the sweetness, not the crunch.
We use more egg in order to get a much creamier tortilla, that is what makes it thicc as you say
We also peel potatoes and dice them. The potato variety does not matter but in Spain we have a special kind for frying, which is the one I use.
Your omelette is dry like really dry so you want to cook it at least 3/4s of what you did.
I loved the other versions. I’ll try them. One that I love is a tuna and zucchini.
Psssst Adam, little cake does not mean tortilla, tortilla means omelette.
A mi me gusta con mucha cebolla y la corto muy fina pero no en pedacitos, sino en rodajas como Adam. Cuando las fríes así no quedan crujientes, quedan bastante bien. El sabor de las cebollas casi caramelizadas le da un toque muy especial y creo que debe ser como las hacen en muchos restaurantes.
"Keep it traditional, or don't" LMAO
Hi adam, I'm here with the cast iron flipping report you asked for. Turns out that the key factor for me was, after having mixed the veggies with the eggs, to scrub the pan under water until it comes out pretty much clean. After that, a little bit of oil goes back in, reheat the pan well on the stove, and continue as usual. Perfect flip, not stickage. Maybe the caramelization of the onion leaves sticky sugary compounds behind that stick on the cast iron.
In my house we always used the leftover boiled potatoes from last day's potato and egg salad, we (as in my family) don't boil the potatoes to the point where they get all crumbly and stuff and cut them in slightly big chunks so when you throw them on the pan the next day or evening they keep the shape but still have a slightly softer core and the bigger size of the pieces helps to make it taller without making such a mess or overcooking it
OH MY YES! I had one of these in Madrid years ago, like LEGIT tapas bar. I remember how taaaasty it was, but when I tried making one at home, it...wasn't nearly the same. and of course onions!
All the dripage you're experiencing is due to the lack of confidence while flipping the tortilla, some "pros" even flip it without the plate, using only the pan, but with a plate the trick is to just commit and have no fear, at least that way I stopped having this problem
Listen to this man! Don't hesitate when flipping.
The tortilla can smell your fear, and just fear is enough. Fear could destroy your tortilla. I want you to lift that pan and egg slap that Tortilla INTO THE PLATE.
Interesting, same business as flipping American pancakes 🥞
my mum used to know an albanian guy from the cafeteria at her work. he'd flip these cartwheel sized tortillas without using a plate. when asked about his job, he'd just say "i flip tortillas"
No, not really. His plate was too small. It wouldn't have mattered how confidently he flipped it, the runny yoke is still subject to gravity and will overflow a small plate.
This is how you present a newer version of a traditional plate without angering people: First you show that you actually have some idea about what you are talking, and then you make your version.
Good job.
Brilliant! The rosemarin flowers are indeed a must: use it myself, as long as I got some. Congrats from crazy Brasil!
Hey Adam! Can you do a video on your take on making sugar cookies?
Good idea
I wish adam did more dessert videos.
ooooh
I feel like Adam wouldn't enjoy the most cardboard-tasting of desserts. I'm not trying to get y'all mad or anything, it's just that he always makes variations on his foods and hates homogeneity, so I'm assuming this is the wrong youtuber to watch for that specific food
Me: *waiting for the Spanish people to start arguing about onions in tortilla*
Here I am. Onion in or we riot
They don't belong in tortilla
@@haresmahmood And it begins...
Needs garlic
@@haresmahmood please refrain from such blasphemies in the future thank you
Making the mother of all omelettes, Jack! Can't fret over every egg!
You did a really good job! Honestly, details are down to personal preference, in the grand scheme of things you nailed it. I usually use a bit more oil than you, but not as much as the deep frying method. I also like to peel and cut my potatoes thinner.
On another note, I use a utensil specifically to turn the omelette, it's way harder to make a mess using one!
From a Spaniard, great job!
I just want to say over the last few weeks I've been super inspired by your videos Adam. We move house soon and though the kitchen isn't huge, it will be tidy and well organised. I have learned tons of super useful tips from you. Flipping steak, lightly frying tomato paste. So grateful for your channel and it's great to see it growing.
In Spain cake is “tarta”, torta means cake in various parts of Latin America. Sometimes it even means sandwich. A tortilla in Spain just means omelet.
I'm French, and when he said "Tortilla is spanish for small cake", I was like There is no way he's right ! He should just stop trying to translate stuff ...
I'm on not an expert in spanish but as far as I understand Torta is a kind of sandwich, tortilla is the flatbread and regular bread is just pan
he isnt talking about the meaning but the etymology of the word. there are a plethora of example where a words meaning is different from what it was when it formed and this just happens to be one such example
@@tahamohammad1741 that's in mexico not in spain
@@tahamohammad1741 tortilla isn't flatbread
Traditional Spanish Omelette:
1. No peel
2. Thinner slices
3. Slow cooking (which could allow for thicker slices too)
4. Avoid breaking or stirring the potatoes too much, you dont want small bits and starch all over, no need to precook eggs
Those in bars, which are very tall omelettes, are usually made in tall pans or ovens, and taste different than homemade ones.
Any omelette that has vegetables (aside from onions), have a different name (like tortilla campesina, or peasant omelette, still being a tortilla).
Modern cooks have made many variations, included using crisps, which works surprisingly well.
Interesting video and as always the basics are solid. Good luck!
I spent 6 weeks in Spain 3 or 4 years ago and I still dream of the lentil stew I had there a couple times. The tortilla was pretty good along with some other tapas and Spanish wine... mmmm
Lentejas 😋😋
Lentejaas!! A national treasure :)
I've started making these since Kenji made a video on them. So glad to see you do a video on the spanish tortillas. It's become a staple in my house.
Oh it's my turn for the "as a spaniaaaard" comment: I actually think you did a good job with this, that looked pretty tasty. Now for suggestionst: here are other ingredients we typically use (purists, go home, nothing to read here) if you want to experiment: red or green pepper, spinach, artichokes (you gotta boil them first though) and even green asparagus. Just don't put anything with too strong a flavour in it because it'd overpower everything else. ¡
Buen provecho!
These comments are always so cringe. Not sure why people feel this incessant need to add something to a video when they’re really not adding anything useful or insightful
@@swimfan752 Sorry you don't like asparagus, I guess?
Nice. Will try.
Inspirational - I had them tonight - Great, fun to prepare & tasty as as heck. Thank you.
T'was smooth - like how you got from the kitchen and straight to the bedroom...
Ok, i understand SPANISH DO COOK REALLY GOOD
American meat and grilled stuff is better, traditional recipes are much better in spain, at least thats the way i think being spanish
@@blasdelezo4win522 como le digas tal cosa a un asador vasco no lo cuentas. XD
Compared to other countries, especially USA, it's true that in Spain many more people enjoy cooking, so it's only natural that there are more people who can cook quite well.
Absolute AMAZING recipe. Staple food I eat every week. Thank you for this!!!!
Not a Spaniard, but I usually cook the tortilla as long as I dare on one side, then bake it for a few minutes to do the top. I always get good results. I like to even serve the tortilla cold. It's one of my favorite hot weather dishes for campout or midday snacks because everyone loves it even cold and I can do a few even days in advance
Cold tortilla is so damn good! (Also not a Spaniard).
You might like to try a tortilla sandwich, very useful to eat outside maybe a little bit dry. Keep a drink nearby jajaja!
(only downside is that bread usually gets a little wet, i dont mind it but some people prefer to do the sandwich on the spot)
Adam looks like he is legitimately having fun with the mattress he got from his sponsor 🤣
That transition into the sponsor was so smooth... I really feel like he builds his video ideas off of his sponsors.
Hey recommendation, peal the potatoes and cut them in a wedge type shape. Also when you do it in the pan olive oil is a key part of why it doesn't stick. Finally the more thick the less dry it will be, but also easier to burn if you don't do it in low heat.
Adam your transitions into your sponsorships are genuinely mindblowing. I never see them coming until it starts
The process itself is fine, but it's way too overcooked/dry.
Thats on preference, Im spanish and I like it that way, but I know some people prefere the eggs to be runnier
Yeah, agree on that
Uruguayan here, I eat it with a lot of sugar sprinkled over, taste great! I have an aunt that goes a step more and coats it with marmalade. Note, this is not traditional, just our weird family custom
As an Argentino I'm disgusted and curious at the same time lmfao.
I really love your resipies
I love both ways. And know it tastes amazing..
As a Spaniard myself this is surprisingly very acurrate for a foreign
You'd almost think you could look up on the internet how Spanish people do it before attempting it yourself :,)
@@AurallWow Yeah this recipe is good, but it's not perfect, the tortilla is really thin and we don't eat 3 tortillas a week (you'd probably double your size faster than a pizza dough) and basically the liquid leak means the tortilla is not done.
Yeah this is petty good but if you're looking a tortilla with the same flavour you bought on your trip to our beaches you will probably need to ask some Spanish grandmas before.
@@flareon9371 Well yeah, I have no doubt that someone who's made a thousand of these is better at it than someone just trying it out for fun. It's cool that someone like you says he's done well, though. Makes me want to try it out for myself and experience something new! :D
"Kitchen scales tend to be super inaccurate when it comes to differences of just a few grams."
No joke, get a drug scale. It's so nice for keeping seasoning consistent (my s/o likes it when I meticulously record my recipes).
Yes!!! I use one for baking where 0.5 grams may be a lot. It makes everything so much easy.
My family is from Spain and I have made Spanish tortillas for more than half a century. I used to make them like you do in this video, but my Spanish friends have a short cut. They peel and cut the potatoes into small cubes or rounds, put them in a dish and drizzle with olive oil. Nuke them in the microwave until soft. Pierce them with a knife or toothpic. I sautee the chopped onion in some olive oil in a non stick fry pan. Then I mix together the beaten eggs, salt, potatoes and onions in a large bowl and them pour the mixture into the fry pan. I do not flip a large tortilla in the pan, but I can flip a smaller one without it falling on the floor!
i love how smooth you start the sponsort part