The translation has a small mistake, the name of the beach where the restaurant is located is "La Concha" not "La Concia". It would also be nice if the IA has a real spanish accent since the location is Spain, instead of a south american one...
@@battenburgthrilled What a stupid statement. I guess you are just one spanish more, like @jazzman_10 and me. But you are one of those who like to tell others how stupid they are. Pointing out the mistakes is a thanked gesture, and YES it would be nice to use an accent from Spain as this is an AI and it's about Spain. As a spanish it's very tiring to be confused or treated as a mexican or other hispanic-american countries. Anyways the best option is to hear the original audio with a fine spanish subtitle, made by a person and not by an automatic translator or a bot. They are destroying the culture and making us really useless.
@@battenburgthrilled You are one of those who like to tell others how stupid they are. He's not complaining. He's pointing out a mistake and that is a thanked gesture. And YES, it would be nice to use an accent from Spain as this is an AI and it's about Spain. As a spanish it's very tiring to be confused or treated as a mexican or other hispanic-american countries. Anyways the best option is to hear the original audio with a fine spanish subtitle, made by a person and not by an automatic translator or a bot. They are destroying the culture and making us really useless.
He made 2 very alternative versions of tortilla de patatas. The "traditional" recipe is made with regular onions (the kind with reddish skin and a bit spicy), broken potato chunks (never cut with a knife into regular chunks, let alone using a cutting machine), both fried instead of caramelised, no bell green pepper and no ground pepper. When it is done, you can see the irregular pieces of potato and also the onion. Every bite is different from the others.
My dear friends the Italians like to complain when they play south of Italy music as ambiance for the north...and here you play flamenco music to the north of Spain 🙃I still love you!
L'agosto scorso sono passato su quel lungo mare mentre percorrevo il Cammino del Nord e se non ricordo male presi anche un caffè al bar la Concha...tra gli sguardi sbigottiti degli avventori chic nel vedere me stanco e sudato dopo quasi 30km a piedi 😅 Ho camminato per più di un mese fino a raggiungere Muxia e Finisterre attraversando Paesi Baschi, Cantabria, Asturie, Galizia e la tortilla de pata mi ha accompagnato per più di 900 km ma le più buone in assoluto sono state quelle mangiate nei primi km nei Paesi Baschi dove davvero si percepisce la passione e una cultura culinaria difficili da ritrovare altrove.
Come spagnolo devo dire che la tortilla de patatas è come la carbonara in Italia, c'è una vera guerra che non solo ci divide fra nord, centro e sud, ma anche fra ogni casa. Personalmente non commenterò la seconda preparazione, è un'innovazione moderna ed è libero di interpretare come vuole; nonostante, la prima versione non è dall tutto "tradizionale" per quanto riguarda la tecnica ed il risultato: 1) si fanno di proporzioni più grandi, con più uova (è un piatto da centro tavolo, di contadini, per condividere); 2) La patata si taglia con il coltello in mano contro il dito, alla contadina, senza tagliere "cascando" i pezzi di forma irregolare per farne uscire l'amido più facilmente; 3) si fa in una sola pentola, non c'è bisogna di tanti apparati; 4) Il risultato dipende delle regioni, generalmente: Galizia più liquido, Madrid più solido, Paesi Baschi (zona detta dell'origine del piatto tralaltro), una via di mezzo; Io, personalmente trovo quel primo risultato del video come troppo cotto, invece deve colare un pochettino di più l'uovo. Raccomando andare a qualche chilometri all'entroterra di San Sebastian, a Lesaka, dove fanno una bellissima tortilla, al Casinò di Lesaka, per la chef Josefina Sagardia. Comunque, saluti ad Italia Squisita, speriamo fatte più video dalla Spagna (già solo negli Paesi Baschi ne avete tanti piatti interessanti!!)
@@juliomalmsteen7151 ez, por desgracia no sé euskera más allá de chapurreos de bar, pero tengo familia y cuadrilla por esas partes y conozco bien el norte de Navarra ajaja un abrazo
@@peckinpah6209 aupa makina, bonita tierra el norte d navarra la verdad y ojalá saber italiano porque entiendo 4 palabras y poco más pero me gustaría hablarlo
Este señor ha interpretado nuestra tortilla de patata y cebolla a su gusto. Nunca se le echa pimienta a la tortilla, y la cebolla no se carameliza, se frie lentamente pero no necesita que coja el color oscuro. Un punto importante que no ha dicho, es que se debe mezclar los huevos, las patatas y la cebolla y dejarlos unos 5 o 10 minutos en el bol para que los sabores se mezclen, solo entonces se puede hacer la tortilla en la sartén.
Pero usa la patata y cebolla correctas. No se llega a caramelizar la cebolla, sólo hasta que esté transparente (blanda). Supongo que lo han cogido para el canal porque habla italiano. Pero lo justo hubiese sido poner un chef español que muestre varios tipos de tortilla (tenemos más tipos, no se hacen en bares y restaurantes, en casa excepcionalmente) y traducirlo al italiano.
Cómo dices que te lo ha enseñado tu abuela, oscureciendo la cebolla o sin, hay que dejar reposar la mezcla, como han dicho en un comentario? Estoy buscando como hacer una buena tortilla 😊
Hay varios "tips" para hacer una tortilla, el básico es el corte irregular que hace que unas partes esten fritas y otras cocidas, otro es no batir los huevos, si no mezclarlos para que quede melosa, otro muy importante es echar la patata (+cebolla o no) recien frita sobre los huevos sin batir y mezclar para que la temperatura los medio cuaje, dejarlos reposar durante 10' y terminar vuelta y vuelta a la sarten
@@TheAlalil gracias por hacerme buscar. Argentino con ascendencia italiana, del cual se dice se formó con cocineros renombrados y en famosos restaurantes con estrellas Michelin. Pues otro Gipsy Chef de los que hacen salmorejo con pan de picos y tomates cherry...
@@oskarobit Esto muestra que el mundillo de las estrellas michelín puede ser corrupto. Un argentino de los muy italianos, eso de usar una máquina de cortar lonchas es muy del norte de italia. Allí es normal tener una máquina de esas en casa. Este tío no tiene ni idea de cómo se cocina en una cocina española y ni se ha molestado en averiguarlo. Los europeos no españoles no entienden lo de los cortes irregulares.
Me informan desde el hospital de Donostia que al girar la tortilla sufrió un grave esguince en la muñeca. También sufrió quemaduras de tercer grado por el aceite que salpico, no obstante esta estable y no se teme por su vida.
I went to Spain once... The butcher at this store was a beautiful woman. I asked her for 200g of iberico... you got it exactly 200g was what i saw when it hit the scale... cant wait to go back and try more of the food.... Spaniards seem low key and more humble chill than most people on this crazy globe
Ok, yo me hago esta tortilla casi todos los dias. Yo corto las patatas en cuadritos, y los frio a que esten entre amarillo y brown para que no se hagan ese pure que el hizo ahi. la cebolla se puede poner cruda o cocinada. Yo la prefiero bien finita y cruda, per si la cocinas, la haces a tu gusto. Yo tambien le echo cebollin verde, y si lo haces con la cebolla escalonia "Madre mia" es sabe riquisimo. Echale sal. Mezclalo todo, dejalo unos poquitos minutos y luego ponlo a fuego lento a freir y si quieres que se cocine toda tapala, o que le quede un poquito acuoso el huevo. A tu gusto! Tambien a veces le echo jamon.
Love this channel and recipe. I'm visiting Bilbao and San Sebastian in a month so will be cool to see these. One thing though, You could probably get those potatoes sliced with a mandolin, I feel the meat slicer sponsorship was kind of shoehorned in
We actually use a knife and cut it in hand. Not that thin slices. That's important. While those meat slicers are common in many italian homes (northern Italia maybe), that is not used on spanish homes.
Gracias por compartir los saludamos desde Uruguay, me encantaría aprender tortilla española que lleva chorizos un veterano de farol me convidó una vez y nunca más he podido comer una tortilla tan rica como esa.
Yep, because everyone has Caviar and The World's Most Expensive Ham readily available in their local grocery store and or Pantry... Hahahahahahahaha 😂!!!
Tortilla Espanola is much older than the chef says. The original version was invented by the medieval Moors. Their Medieval tortilla used eggplants instead of potatoes (which didn't exist in Europe yet). This Moorish tortilla called "Isfiriya" in Arabic was actually their twist on an old Greek dish called "Sphaira" which basically just means "a sphere" because it was round. The eggplant was however a Moorish addition, brought from India. Eggplant tortilla still exists in Spain in some places but it's much more rare than the potato one. In the former Spanish colony of the Philippines there exist a famous sort of eggplant tortilla (Tortang talong), which descends directly from this original Moorish / Spanish recipe but uses the smaller Asian eggplant instead so it's cooked a bit differently. The first recipe for something similar to a potato tortilla is from 1605 in the Prince-bishopric of Liege (present day Belgium). Even though it's a 'Belgian' recipe it was probably developed by the Spanish as the Spanish were the first to eat potatoes in Europe and this recipe is among the first potato recipes in Europe. Most of Belgium was also a Spanish possession back then so the Spanish had a huge cultural influence in the area.
@@dustdreamer673 Spain is older than Moorish stay in Iberian Peninsula. Otherwise the Reconquista wouldn't have be called that way. Was not the Spanish Crown made with Catholic Kings but Hispania name was a roman one.
Per la prima volta un cuoco stellato fa un piatto che tutti possono cucinare, senza il sale delle ande...l'erba sacra del k2...o prosciutto di dodo essiccato 56 giorni al sole dell'uganda! GRAZIE...mi cimenterò nel farla!
Who knew such a simple dish could be faked this level... This recipe is a falacy and an insult to spanish people. This man is not from Spain. That wouldn't be a problem if he was honest and had done his job. But he has no idea. That's a disaster, not a tortilla. And also adding some jamón ibérico over a whole perfect, balanced and complete dish doesn't make a thing. $$
Ma che capolavoro, é un piatto nato dal popolo, semplicissimo , 4 ingredienti. Qualunque nonna te lo fá, e magari anche piú buona! Sto furbone ti fa pagare probabilmente 35 € per una frittata.
@@markogaudiosi5243 il capolavoro è fatto da riuscire a creare la perfezione su ingredienti semplici,paradossalmente è molto più facile creare un piatto buono con ingredienti di pregio che con ingredienti così estremamente banali e popolari…i 35 euro come dici tu sono un esageratezza ma pensa a tutto il lavoro che c’è dietro a una struttura così importante😉
@@stefanoperini795 Ciao Stefano, ho lavorato come cuoco di linea in un ristorante con una stella Micheline, nei Paesi Bassi, per due anni, lo Strand Lodge, sotto lo chef Mike Vridag, so benissimo come si prepara un menú " Fine Dining". Gl'ingredienti sono tutti di stagione, nel nostro mondo non esiste un ingrediente banale o meno nobile degl'altri, trattiamo tutto con lo stesso rispetto, dai funghi shampignon, al tartufo bianco. La "tortilla española" é un piatto del volgo, lo trovi per €2 in qualunque tasca della penisola Iberica, non m'importa se usa cipolle di Tropea e uova organiche della Scandinavia, sempre una frittata é, ed una presa per il culo é farla pagare €35 .
Ho avuto il piacere di assaggiarlo nella zona di Alicante..molto buona ma alla fine è una forma di "frittata con patate e cipolla".. In ogni caso Chapeau
I’m Spanish and one basic thing when making tortilla de patatas is beating the eggs just lightly, so the yolk and white won’t totally mix. Because of the color and texture in this video, it seems like the chef overworked it 🧐😉
This is like a car mechanic in a rural garage somewhere criticizing the lead makers of ferrari, I'm sure he has better technique than you man cmon now.
@@user61920 actually no, I’m sure this tastes amazing, but it doesn’t look like what you get if you go to a local restaurant or cafe, or even supermarket.
Tiene su gracia, pero también hay que entender que su tortilla es alta cocina al lado de las que hacemos el resto, este hombre por lo que cuenta habrá probado la tortilla con muchos tipos de patatas, tipos de cebollas... habrá probado muchos cortes diferentes para ver como queda una mezcla mas homogénea pero que siga apreciando cada ingrediente por separado... hay mucha investigación y trabajo detrás de sus tortillas, se aprecia en como lo explica.
Estimado Chef, siento decirle que el origen de la tortilla de patatas fue en EXTREMADURA, en concreto en Villanueva de la Serena en 1798, hay mucha bibliografía al respecto.
You are not watching a real spanish tortilla. Of course you can try this but it is not the spanish tortilla, and the real one doesn't need toppings. Expensive toppings... for the tourists. We usually make it with chorizo or whatever inside. We can add what we want. That''s what the spanish tortilla is about. Zucchini, chorizo, mushrooms, ham... We also make tortilla pinchos. If you are at the Basque Country or Navarra you can try good tortilla pinchos/pintxos in the bars, which may have other things along with it. But that's a pintxo. Tortilla itself does not need toppings.
Don't try to follow this recipe as a spanish dish. This is just an insult. This is not the way. We don't want caramelized onion. Try searching other tutorials.
@@suavementeize Hi, there are many advices from many users in the comments, including mine. On the first place those slices of potato are too thin. It should be 0,5-0,75 cm irregular slices cut with a knife. Some people prefer cubes. You fry them in olive oil (this means a good amount of oil). Next to pouring the potatoes on the pan you pour the onion slices and you fry them all together. It will just be fried. When potatoes and onion are cooked, you take them out of the oil. Be careful they don't take much oil with them. It's just onion slices fried along with the potatoes.
it's hard to eat a bad tortilla de patata in San Sebastian, but this guy achieved a dry over done tortilla that looks terrible, filmed it and placed caviar on it.
Totally with your comments. I'm a British Chef, who used to live/work in Andalucia and those tortillas were janky AF. I make better tortillas at home when I'm drunk than this guys does sober. The video was, without question, the worst output on this channel. Shame
@@BadYossa It looks like Italia Squisita searched a guy that could speak italian. They should search again and find someone who cooks a true tortilla... this is clownish. I'm surprised that that guy is called a "chef" and earns money.
I believe the secret is to fry the poatoes at a temperature that also allows them to boil and get stuck toghether, that is when you know they are ready to mix with the eggs, but if the temperature is to low you miss the burned crunchiness that makes it delicious and they will be dumped with oil wihich is how the first omelete looks, boiled. Another issue is that you do not use any garlic when frying them and that´s a major miss in flavor. The way it is done traditionally is that the poatoes boil/fry altoghether with the onions and some garlic, that way the oil infuses with all those flavours that get inside the potatoes. And my last word, use a soup dish a bit bigger than the frying pan to flip it over, it´s easier and less messy than using another pan the same size. I get adding ham and/or caviar for the saltiness, It might do it, but Creme Fraiche? Really? Anybody here would go for the mayonaisse instead...
You fry the potatoes and take them to the point you like. There is no secret about that. One person prefers them some way, one person prefers them other way. Thickness, form, amount of oil, how much cooked are them, etc. All variables at taste. Essentially you just need them cooked, not raw, and fried, not boiled. They are tender because they are cooked. You don't want them to be too oily when it's time to mix them with the eggs because then the tortilla will result too fatty and not digestive. The garlic is your addition but it's not the traditional tortilla. The universal standard tortilla is just potatoes with or without onion. We don't use a soup plate (plato hondo) but a dinner plate (plato llano). Using two pans is just childish and not spanish. It's ridiculous. I think, depending on the diameter of the pan, any plate will work.
Hmm not really: caviar tastes great on its own or butter, but a thick tortilla with caramelized onion in it..?.nah But who is gonna buy caviar to prove him wrong ? Tortilla it's a dish of the people, for the people by the people, caviar ain't.
For the average family- sauté some frozen hash browns, and then add the egg. This is fine dining but you can create a delicious breakfast using more basic methods. Use good eggs and EVOO and your family will love it. This is Michelin star stuff. Personally, I’d rather go to Spain (which I have and loved it), see the sites and have a good simple Spanish dinner. The Asada (at least in Barcelona) is amazing as are the pinchos which are everywhere and so good. And Iberico ham is the best cured ham on the planet. It is amazing by itself or with good bread. Again, this is Michelin star food.
Tendrá dos michelines pero es tortilla española de patatas. No es difícil decirlo pero importante . La tortilla de patata española es ùnica con o sin cebolla . Forma parte de nuestra gastronomía popular. Gracias por su elaboraciòn de la tortilla española
Do it! They are amazing!!!... Many different techniques, so try a few. The caviar and creme fraiche with a basic Tortilla sounds awesome. Not so sure about the patta negra in the omelette too though.
@@JO1E1 hey thanks for asking. I tried it a couple of times, and it was ok. It tasted good, but it's hard to get the consistency of the middle right without overcooking the outside. Just takes practice I guess.
Sort of fried tortilla. Less Extra Virgin Olive Oil for the end stage in the saucepan would be fine. The final raw quality picture should be appreciated a bit better as well, which is not in the video. Anyway, in the end you have a clear far away idea of what may be a Tortilla española - Spanish omelette. Forget about the Iberian ham, of course. I'd recommend, if you allow me to, any random local village in Navarre, Basque Country just in case you wish to taste a real Tortilla Española - Spanish Omelette. Michelin Star people: avoid alcoholic spirits before a survey, next time. Love the video. Congrats.
Acabo de estar en Donosti y para mi la mejor tortilla la de “La Jarana”. Poco hecha, como a mí me gusta. No he probado la de Villa Favorita. La próxima vez, me pasaré por ahí.
Theres no "michelin" way to do a tortilla de patatas, its just potatoes, onion and eggs. So dont get biased, thats a regular one. And i would say, it would be better a little bit juicier, and without destroying the potatoes when mixing everything.
It is necessary to understand that his tortilla is haute cuisine compared to the ones the rest of us make. According to what he says, this man has probably tried the tortilla with many types of potatoes, types of onions... he has probably tried many different cuts to see how a more homogeneous mixture turns out, but one that still appreciates each ingredient separately... There is a lot of research and work behind his tortillas, and it shows in how he explains it.
Exactly. I'm from Portugal and my mum used to make a potato omelette variation called "Pastelão" with large sliced potatoes whole cooked with the egg and then fried in olive oil... A different recipe I know, but no question would be preferable to the way the potatoes got destroyed in this. How "liquid" or loose you want the egg to be is down to preference.
@@SrEngorilado Is it? That's a a basic tortilla/ potato omelette that he made with some added ingredients on top. There's literally nothing revolutionary or even creative about what he did. Putting a bit of caviar on top of an omelette doesn't make it "haute cuisine". I imagine you're possibl/ probably from an English speaking country so cooking is probably quite alien and amazing to you, but in Latin countries this type of stuff is very basic.
@@ivobatista4018 lmao Im spanish from Madrid, I have practically eaten potato omelettes once a week since I was born 30 years ago. What I'm saying is that you know how to make the omelette, but you may not have any idea about the importance of the different types of potatoes. This man has done a lot of research, and even if you took away the black potato he uses, he would still know which is the best variety among the options he has. In other words, he has a lot of knowledge that you don't have, and he is trying to teach something to those who are listening. It's funny to me that a Portuguese person is telling me that I have no idea about potato omelettes and that I must be English, just because I said that the chef knows what he's talking about. It's ridiculous, hahaha.
@@SrEngorilado I've eaten plenty of potato omelettes in my life and they are a very basic dish whatever way you slice it. Yes some might be made better or the ingredients might be better but that doesn't make it some elevated form of food in of itself. Your first comment you were saying he "probably" done this, "probably" researched the ingredients etc. Aside from the fact he's a professional chef so you would expect him to know the ingredients, alot better than someone who isn't, there's still no evidence of what you're saying... But more importantly there's still nothing really revolutionary in the preparation, which is what cooking really is about... The techniques and combinations that chefs and people make. Anyone can use the best potatoes or whatever ingredient and make the best omelette.
@@chadsanders8393 I think also because is one of the simplest recipes and as soon chefs start to add fancy technics and own inventions become overdesigned, artificial, pretentious and loose the natural feel and taste.
@@chadsanders8393 Besides of that, which is absolutely true, this dude has no idea. This is just insulting spanish tradition. That is not a spanish tortilla. And a spanish tortilla doesn't need toppings.
05:38 Solo una pequeña corrección. Si bien es cierto, la papa (patata) tienen su origen en sudamérica, es en el altiplano de Perú y Bolivia donde se localiza el origen, junto con la zona de Monte Verde (extremo sur de Chile). Y es en estas zonas donde existe una gran variedad de papas, en las cantidades que se mencionan. Es decir, en los Andes del Pacífico. Todo lo anterior no quita lo deliciosa que es la tortilla de patatas.
Traditional Spanish Omelette: - no pepper - the potato must be "broken" in small pieces. With a small knife start a cut in the potato and then leverage to get a piece. - the onion should be the yellow kind, those that makes you cry, because its flavour. You better keep in mind this word: sugar. Sugars in the onion, sugars in the potatoes = sweet cake. - When you smash too much the onion or the potato you get puree not an omelette. - "Juicy" doesn't mean literally "liquid". Raw egg is the first step to be retching the breakfast in millions of Spaniards. Conclusion: 2 Michelin stars to make a video with 2 VARIANTS of a traditional Spanish dish. According to this video, let's get things straight: you need a Spanish cook to make the perfect carbonara. With milk cream...?
Bellissimo tributo all’unico piatto, insieme al bollito (cocido, puchero, olla), che unisce veramente tutti gli spagnoli. Però mentre nel caso del bollito le differenze tra regione e regione sono sostanziali in quanto cambiano le carni, i tagli e altri ingredienti (nella versione delle canarie è prevista la pannocchia di granturco, per dire), nel casodella tortilla de patatas le varianti sono minime e si riducono, sostanzialmente, all’eterna diatriba cipolla sì/cipolla no. Grave errore sponsorizzare tanto la paella, in quanto è il piatto tradizionale solo di una parte, e neanche tanto grande, della Spagna. Col risultato che spesso e volentieri i turisti proveranno una paella, che so, a madrid e rimarranno giustamente delusi. Quella spagnola, così come quella italiana, è una gastronomia fortemente regionale, ma la tortilla unisce tutti!
Proprio nei paesi baschi negli anni 80 la mangiavo tutti i giorni in un ristorante popolare non mi ricordo se ci fosse o meno la cipolla ma la signora mi chiedeva sempre se la volevo piccante e quindi mi metteva dei peperoncini interi messi via da loro una via di mezzo tra i friggitelli e i classici peperoncini lunghi, mmmm sto salivando nei ricordi
cos'è il bollito? E a proposito, io sono delle Canarie e non ho mai visto una tortilla con mais dentro. Si alguien me sirviera una tortilla con millo dentro le saco el machete, fo!
Le cucine spagnola e italiana sono fortemente regionali, perché Spagna e Italia sono state due creazioni amministrative fatte dall'alto, non sono realtà naturali.
I really think the tortilla should be thicker and way more raw, exactly as they do in the town where his restaurant is located. And also when the eggs are cooked that brown, the taste is not the best to be honest.
Growing up in an Italian household, we made this all the time and called it a frittata. The best part is that it can be eaten at any temperature, so we would take a slice to school in our lunch box.
@@vizzini2510 not at all, the frittata is flat large and low, the tortilla is quite thick, normally we don't put potatoes in the frittata unlike the Spanish tortilla, the cooking time is longer for the tortilla because it's thickness, for this reason you use a smaller pan comparing the frittata, also the frittata is finished in the oven and for this reason is much drier than a tortilla...the only thing in common are the eggs and the onions
*Probando el doblaje con IA en este video, puedes cambiar al idioma original más subtítulos en las opciones de RUclips*
The translation has a small mistake, the name of the beach where the restaurant is located is "La Concha" not "La Concia". It would also be nice if the IA has a real spanish accent since the location is Spain, instead of a south american one...
@@jazzman_10 lol classic average spaniard guy.. always complaining about everything..
Spanish audio is amazing, thanks for improving your videos!
@@battenburgthrilled What a stupid statement. I guess you are just one spanish more, like @jazzman_10 and me. But you are one of those who like to tell others how stupid they are.
Pointing out the mistakes is a thanked gesture, and YES it would be nice to use an accent from Spain as this is an AI and it's about Spain. As a spanish it's very tiring to be confused or treated as a mexican or other hispanic-american countries.
Anyways the best option is to hear the original audio with a fine spanish subtitle, made by a person and not by an automatic translator or a bot. They are destroying the culture and making us really useless.
@@battenburgthrilled You are one of those who like to tell others how stupid they are.
He's not complaining. He's pointing out a mistake and that is a thanked gesture.
And YES, it would be nice to use an accent from Spain as this is an AI and it's about Spain. As a spanish it's very tiring to be confused or treated as a mexican or other hispanic-american countries.
Anyways the best option is to hear the original audio with a fine spanish subtitle, made by a person and not by an automatic translator or a bot. They are destroying the culture and making us really useless.
Thanks Ron Pearlman for teaching to make this interesting riff on potato/eggs
😂😂😂😂😂😂😂🎉
I love that they always show 1st the traditional recipe then the upgraded version, nice one
He made 2 very alternative versions of tortilla de patatas. The "traditional" recipe is made with regular onions (the kind with reddish skin and a bit spicy), broken potato chunks (never cut with a knife into regular chunks, let alone using a cutting machine), both fried instead of caramelised, no bell green pepper and no ground pepper. When it is done, you can see the irregular pieces of potato and also the onion. Every bite is different from the others.
¿Mejorada? Jajajaja
That isn't an upgrade. It's a different dish.
Aquí se demuestra cómo de sobre valorados están los restaurantes de lujo.
Tal cuál. Cuánta impostura, cuánta tontería.
Psra q al final... Queme la tortilla..
mejor esta la tortilla del bar de a lado
mal... me parece una saturación de aceite innecesaria
My dear friends the Italians like to complain when they play south of Italy music as ambiance for the north...and here you play flamenco music to the north of Spain 🙃I still love you!
quién te dice que este plato es del norte?
El plato es discutible de donde es, el restaurante y la bahía de la Concha no @@westeggrecords810
Semplicemente fantastico, piatto apparentemente semplice ma dai sapori decisi e con molteplici consistenze.
No es tan simple. Es bastante elaborado. A mi me toma mínimo 1 hora para preparar la tortilla, siempre con cebolla.
L'agosto scorso sono passato su quel lungo mare mentre percorrevo il Cammino del Nord e se non ricordo male presi anche un caffè al bar la Concha...tra gli sguardi sbigottiti degli avventori chic nel vedere me stanco e sudato dopo quasi 30km a piedi 😅
Ho camminato per più di un mese fino a raggiungere Muxia e Finisterre attraversando Paesi Baschi, Cantabria, Asturie, Galizia e la tortilla de pata mi ha accompagnato per più di 900 km ma le più buone in assoluto sono state quelle mangiate nei primi km nei Paesi Baschi dove davvero si percepisce la passione e una cultura culinaria difficili da ritrovare altrove.
2015 Ultreya
@@nicholascotardo3795 y Suseya!
Come spagnolo devo dire che la tortilla de patatas è come la carbonara in Italia, c'è una vera guerra che non solo ci divide fra nord, centro e sud, ma anche fra ogni casa. Personalmente non commenterò la seconda preparazione, è un'innovazione moderna ed è libero di interpretare come vuole; nonostante, la prima versione non è dall tutto "tradizionale" per quanto riguarda la tecnica ed il risultato: 1) si fanno di proporzioni più grandi, con più uova (è un piatto da centro tavolo, di contadini, per condividere); 2) La patata si taglia con il coltello in mano contro il dito, alla contadina, senza tagliere "cascando" i pezzi di forma irregolare per farne uscire l'amido più facilmente; 3) si fa in una sola pentola, non c'è bisogna di tanti apparati; 4) Il risultato dipende delle regioni, generalmente: Galizia più liquido, Madrid più solido, Paesi Baschi (zona detta dell'origine del piatto tralaltro), una via di mezzo; Io, personalmente trovo quel primo risultato del video come troppo cotto, invece deve colare un pochettino di più l'uovo. Raccomando andare a qualche chilometri all'entroterra di San Sebastian, a Lesaka, dove fanno una bellissima tortilla, al Casinò di Lesaka, per la chef Josefina Sagardia. Comunque, saluti ad Italia Squisita, speriamo fatte più video dalla Spagna (già solo negli Paesi Baschi ne avete tanti piatti interessanti!!)
Impecable. No te sobra ni una coma.
Muy buen comentario, a mí por ejemplo me gusta poco hecha vuelta y vuelta como la txuleta.
Eudkalduna zara?
@@juliomalmsteen7151 ez, por desgracia no sé euskera más allá de chapurreos de bar, pero tengo familia y cuadrilla por esas partes y conozco bien el norte de Navarra ajaja un abrazo
Josefina Sagardia falleció 😭
@@peckinpah6209 aupa makina, bonita tierra el norte d navarra la verdad y ojalá saber italiano porque entiendo 4 palabras y poco más pero me gustaría hablarlo
Looks incredibly delicious! The food in Spain is is just phenomenal & first class.
Great recipes! Looks delicious and beautiful! Thank you very much for sharing! 👍👍👍
Che splendida cucina e chef molto simpatico e piacevole da seguire. Oltre a essere sicuramente bravissimo.
Por vídeos como este me sigue maravillando el ser humano...
Grande chef un onore aver lavorato con te 🤟
Este señor ha interpretado nuestra tortilla de patata y cebolla a su gusto. Nunca se le echa pimienta a la tortilla, y la cebolla no se carameliza, se frie lentamente pero no necesita que coja el color oscuro.
Un punto importante que no ha dicho, es que se debe mezclar los huevos, las patatas y la cebolla y dejarlos unos 5 o 10 minutos en el bol para que los sabores se mezclen, solo entonces se puede hacer la tortilla en la sartén.
pues así es como me lo ha enseñado mi suegra que más española no puedes ser XD, y queda genial
bem lembrado. ficou muito bom mesmo.
Pero usa la patata y cebolla correctas. No se llega a caramelizar la cebolla, sólo hasta que esté transparente (blanda). Supongo que lo han cogido para el canal porque habla italiano. Pero lo justo hubiese sido poner un chef español que muestre varios tipos de tortilla (tenemos más tipos, no se hacen en bares y restaurantes, en casa excepcionalmente) y traducirlo al italiano.
Cómo dices que te lo ha enseñado tu abuela, oscureciendo la cebolla o sin, hay que dejar reposar la mezcla, como han dicho en un comentario? Estoy buscando como hacer una buena tortilla 😊
Totalmente de acuerdo. Pimienta???? En mi vida lo he escuchado....
I am Spanish and this guy made 2 burnt tortillas hahahaha specially the second.
The best part was watching him flip the tortillas. You know a couple of those hit the floor. :)) The tortilla can sense your fear
They were golden brown, certainly not burnt. I love my potatoes well done & crispy.
@@tooniemama6959 Nah they were burnt, fam.
@@earth2saka Nah they were perfect.
@@ChrisM541 Not really. The tortilla was pretty much dried already, and he said local people like it more "liquid"...
Hay varios "tips" para hacer una tortilla, el básico es el corte irregular que hace que unas partes esten fritas y otras cocidas, otro es no batir los huevos, si no mezclarlos para que quede melosa, otro muy importante es echar la patata (+cebolla o no) recien frita sobre los huevos sin batir y mezclar para que la temperatura los medio cuaje, dejarlos reposar durante 10' y terminar vuelta y vuelta a la sarten
no te metas en camisas de 11 varas como yo. Necesitan un cocinero con 2 estrellas e italiano para hacer MEDIO MAL un plato tradicional español.
Muy "italiano" no es, parece más bien argentino. ...
@@TheAlalil gracias por hacerme buscar. Argentino con ascendencia italiana, del cual se dice se formó con cocineros renombrados y en famosos restaurantes con estrellas Michelin. Pues otro Gipsy Chef de los que hacen salmorejo con pan de picos y tomates cherry...
es un mierdon de tortilla, ahora que me linchen...@@oskarobit
@@oskarobit Esto muestra que el mundillo de las estrellas michelín puede ser corrupto. Un argentino de los muy italianos, eso de usar una máquina de cortar lonchas es muy del norte de italia. Allí es normal tener una máquina de esas en casa. Este tío no tiene ni idea de cómo se cocina en una cocina española y ni se ha molestado en averiguarlo.
Los europeos no españoles no entienden lo de los cortes irregulares.
Me informan desde el hospital de Donostia que al girar la tortilla sufrió un grave esguince en la muñeca. También sufrió quemaduras de tercer grado por el aceite que salpico, no obstante esta estable y no se teme por su vida.
Jajajajaj
El mejor comentario de todos
I went to Spain once... The butcher at this store was a beautiful woman. I asked her for 200g of iberico... you got it exactly 200g was what i saw when it hit the scale... cant wait to go back and try more of the food.... Spaniards seem low key and more humble chill than most people on this crazy globe
La regina della Tortiila de patatas e quella di Betanzos...non ci sono paragoni possibili con nessun'altra🤤🥔🥚🍽
I love myself some good tortilla de patatas, glad you made a video on this!
Perfecta...😂 Un saludo a los hermanos Italianos, buen provecho
I will try at home. Thanks for video.👨🍳👨🍳
Fantastic options presented by super and friendly chef Paulo Airaudo. I will make this omelette, which I love! Thanks !
Ok, yo me hago esta tortilla casi todos los dias. Yo corto las patatas en cuadritos, y los frio a que esten entre amarillo y brown para que no se hagan ese pure que el hizo ahi. la cebolla se puede poner cruda o cocinada. Yo la prefiero bien finita y cruda, per si la cocinas, la haces a tu gusto. Yo tambien le echo cebollin verde, y si lo haces con la cebolla escalonia "Madre mia" es sabe riquisimo. Echale sal. Mezclalo todo, dejalo unos poquitos minutos y luego ponlo a fuego lento a freir y si quieres que se cocine toda tapala, o que le quede un poquito acuoso el huevo. A tu gusto! Tambien a veces le echo jamon.
Love this channel and recipe. I'm visiting Bilbao and San Sebastian in a month so will be cool to see these.
One thing though, You could probably get those potatoes sliced with a mandolin, I feel the meat slicer sponsorship was kind of shoehorned in
The meat slicer was kinda overkill...
We actually use a knife and cut it in hand. Not that thin slices. That's important.
While those meat slicers are common in many italian homes (northern Italia maybe), that is not used on spanish homes.
Gracias por compartir los saludamos desde Uruguay, me encantaría aprender tortilla española que lleva chorizos un veterano de farol me convidó una vez y nunca más he podido comer una tortilla tan rica como esa.
I was thinking about making a Spanish omelette tonight so this is perfect timing
I love this channel
@@juniorchavesopicassodeyahu988 me too, so glad I found it
I think you need to start preparing now. Don't forget to buy some caviar on the way home!!
Yep, because everyone has Caviar and The World's Most Expensive Ham readily available in their local grocery store and or Pantry... Hahahahahahahaha 😂!!!
Tortilla Espanola is much older than the chef says. The original version was invented by the medieval Moors. Their Medieval tortilla used eggplants instead of potatoes (which didn't exist in Europe yet). This Moorish tortilla called "Isfiriya" in Arabic was actually their twist on an old Greek dish called "Sphaira" which basically just means "a sphere" because it was round. The eggplant was however a Moorish addition, brought from India.
Eggplant tortilla still exists in Spain in some places but it's much more rare than the potato one.
In the former Spanish colony of the Philippines there exist a famous sort of eggplant tortilla (Tortang talong), which descends directly from this original Moorish / Spanish recipe but uses the smaller Asian eggplant instead so it's cooked a bit differently.
The first recipe for something similar to a potato tortilla is from 1605 in the Prince-bishopric of Liege (present day Belgium). Even though it's a 'Belgian' recipe it was probably developed by the Spanish as the Spanish were the first to eat potatoes in Europe and this recipe is among the first potato recipes in Europe. Most of Belgium was also a Spanish possession back then so the Spanish had a huge cultural influence in the area.
That was genuinely facinating thank you.
So the "Spanish" tortilla existed before "Spain". Do you realize how stupid this sounds right?
hey this is an interesting theory. Do you have any sources or further reading that you could link me? I would love to look into this further. Thanks
Tal como la describes no es una tortilla sino un plato diferente.
@@dustdreamer673 Spain is older than Moorish stay in Iberian Peninsula. Otherwise the Reconquista wouldn't have be called that way. Was not the Spanish Crown made with Catholic Kings but Hispania name was a roman one.
Amazing chef, amazing channel
I like the way chef beats the eggs in time with the music. He could play the cajón!
Per la prima volta un cuoco stellato fa un piatto che tutti possono cucinare, senza il sale delle ande...l'erba sacra del k2...o prosciutto di dodo essiccato 56 giorni al sole dell'uganda! GRAZIE...mi cimenterò nel farla!
LLEVO CUATRO AÑOS SIGUIENDO A ITALIA SQUISITA Y POR FIN VIENEN A ESPAÑA Y ADEMAS A MI TIERRA
sono già andati in spagna, cerca la paella di paolo casagrande su questo canale
Y entonces vienen aquí y la cagan...
Grazie per la ricetta... Saluti dal Venezuela
who knew such a simple dish could be elevated to this level
Oh I could have elevated it too if I could Afford Ham that costs At least a 100$ a Pound. Hahahahahahahaha 😂!!!
Who knew such a simple dish could be faked this level... This recipe is a falacy and an insult to spanish people. This man is not from Spain. That wouldn't be a problem if he was honest and had done his job. But he has no idea. That's a disaster, not a tortilla. And also adding some jamón ibérico over a whole perfect, balanced and complete dish doesn't make a thing. $$
@@paloma_aWhat are you even saying? Hater!
when it’s perfect it’s about the best simple food in the world
4:48 yo también limpio así, con la mano🤦🤦🤦🤦🤦🤦Por cierto, eso no es una tortilla, eso es un bloque de hormigón. Con eso hacen los rascacielos en Dubái.
Un poco guarros los italianos estos
È incredibile come con ingredienti cosi semplici un grande chef crea il capolavoro😍❤️
Mah
Ma che capolavoro, é un piatto nato dal popolo, semplicissimo , 4 ingredienti.
Qualunque nonna te lo fá, e magari anche piú buona! Sto furbone ti fa pagare probabilmente 35 € per una frittata.
@@markogaudiosi5243 il capolavoro è fatto da riuscire a creare la perfezione su ingredienti semplici,paradossalmente è molto più facile creare un piatto buono con ingredienti di pregio che con ingredienti così estremamente banali e popolari…i 35 euro come dici tu sono un esageratezza ma pensa a tutto il lavoro che c’è dietro a una struttura così importante😉
@@stefanoperini795 Ciao Stefano, ho lavorato come cuoco di linea in un ristorante con una stella Micheline, nei Paesi Bassi, per due anni, lo Strand Lodge, sotto lo chef Mike Vridag, so benissimo come si prepara un menú " Fine Dining". Gl'ingredienti sono tutti di stagione, nel nostro mondo non esiste un ingrediente banale o meno nobile degl'altri, trattiamo tutto con lo stesso rispetto, dai funghi shampignon, al tartufo bianco.
La "tortilla española" é un piatto del volgo, lo trovi per €2 in qualunque tasca della penisola Iberica, non m'importa se usa cipolle di Tropea e uova organiche della Scandinavia, sempre una frittata é, ed una presa per il culo é farla pagare €35 .
@@markogaudiosi5243 rispetto la tua opinione 🙂
Ho avuto il piacere di assaggiarlo nella zona di Alicante..molto buona ma alla fine è una forma di "frittata con patate e cipolla"..
In ogni caso Chapeau
Stupenda ricetta 👌
I’m Spanish and one basic thing when making tortilla de patatas is beating the eggs just lightly, so the yolk and white won’t totally mix. Because of the color and texture in this video, it seems like the chef overworked it 🧐😉
I beat the hell out of the eggs to make them less dense. But I won’t put caviar on top I promise 😂
This is like a car mechanic in a rural garage somewhere criticizing the lead makers of ferrari, I'm sure he has better technique than you man cmon now.
@@user61920 actually no, I’m sure this tastes amazing, but it doesn’t look like what you get if you go to a local restaurant or cafe, or even supermarket.
I Love it!!!!❤❤❤❤❤
Es muy gracioso ver un chef de estrella michelin hacer una tortilla como si estuviera haciendo un plato de alta gastronomía, la verdad😂
Tiene su gracia, pero también hay que entender que su tortilla es alta cocina al lado de las que hacemos el resto, este hombre por lo que cuenta habrá probado la tortilla con muchos tipos de patatas, tipos de cebollas... habrá probado muchos cortes diferentes para ver como queda una mezcla mas homogénea pero que siga apreciando cada ingrediente por separado... hay mucha investigación y trabajo detrás de sus tortillas, se aprecia en como lo explica.
@@SrEngorilado Pues le sobra la pimienta negra
Porque la tortilla ES alta cocina por sí misma 😀
@@patriciobecerra2236 Se dice "salpimentar al gusto" por algo
@@egbcop pero no es necesario salpimentarlo todo. También puedes decir salar al gusto
Estimado Chef, siento decirle que el origen de la tortilla de patatas fue en EXTREMADURA, en concreto en Villanueva de la Serena en 1798, hay mucha bibliografía al respecto.
Thank you it was really really good
This looks amazing, I'm gonna have to try that
Second version is real one.. I fill that in any Spanish house every housewife make better than this master”Maradona”chef 😂
fantastic!! what a nice person he seems
The sound of the flamenco guitar does not fit very well with San Sebastián. 😂
It's like putting a Neapolitan tarantella on a video about Trento🤣
But it does fit well with a tortilla, regardless.
@@ronaldprat no way
Pues yo creo que las 2 tortillas que ha hecho tienen que estar buenísimas, con un buen vinito, alioli y pan, como en el cielo👌👌👌
Beautiful. I am all about the Iberico ham version w/ slices, but I would also really like the one w/ caviar.
I actually would have loved a version with truffles, I think the flavour of the ibérico ham will be lost in the tortilla (the one inside)
You are not watching a real spanish tortilla. Of course you can try this but it is not the spanish tortilla, and the real one doesn't need toppings. Expensive toppings... for the tourists.
We usually make it with chorizo or whatever inside. We can add what we want. That''s what the spanish tortilla is about. Zucchini, chorizo, mushrooms, ham...
We also make tortilla pinchos. If you are at the Basque Country or Navarra you can try good tortilla pinchos/pintxos in the bars, which may have other things along with it. But that's a pintxo.
Tortilla itself does not need toppings.
I love that these seem doable and not so complicated. Also like that there are smaller versions which is what I prefer.
How do you manage to get the onion so brown? Only oil and sugar?
Don't try to follow this recipe as a spanish dish. This is just an insult. This is not the way. We don't want caramelized onion. Try searching other tutorials.
@@paloma_a ok thanks for the suggestion 😂😂, how do you cook the onion? Can you give me some tips for a good tortilla please?
@@suavementeize Hi, there are many advices from many users in the comments, including mine.
On the first place those slices of potato are too thin. It should be 0,5-0,75 cm irregular slices cut with a knife. Some people prefer cubes. You fry them in olive oil (this means a good amount of oil). Next to pouring the potatoes on the pan you pour the onion slices and you fry them all together. It will just be fried. When potatoes and onion are cooked, you take them out of the oil. Be careful they don't take much oil with them. It's just onion slices fried along with the potatoes.
it's hard to eat a bad tortilla de patata in San Sebastian, but this guy achieved a dry over done tortilla that looks terrible, filmed it and placed caviar on it.
Totally with your comments. I'm a British Chef, who used to live/work in Andalucia and those tortillas were janky AF. I make better tortillas at home when I'm drunk than this guys does sober. The video was, without question, the worst output on this channel. Shame
@@BadYossa It looks like Italia Squisita searched a guy that could speak italian. They should search again and find someone who cooks a true tortilla... this is clownish. I'm surprised that that guy is called a "chef" and earns money.
I am English……my tortilla is very much better……and they should not be too uncooked as an catch simonella…….andturn using a wooden hizo or a plate
I believe the secret is to fry the poatoes at a temperature that also allows them to boil and get stuck toghether, that is when you know they are ready to mix with the eggs, but if the temperature is to low you miss the burned crunchiness that makes it delicious and they will be dumped with oil wihich is how the first omelete looks, boiled.
Another issue is that you do not use any garlic when frying them and that´s a major miss in flavor. The way it is done traditionally is that the poatoes boil/fry altoghether with the onions and some garlic, that way the oil infuses with all those flavours that get inside the potatoes.
And my last word, use a soup dish a bit bigger than the frying pan to flip it over, it´s easier and less messy than using another pan the same size. I get adding ham and/or caviar for the saltiness, It might do it, but Creme Fraiche? Really? Anybody here would go for the mayonaisse instead...
You fry the potatoes and take them to the point you like. There is no secret about that. One person prefers them some way, one person prefers them other way. Thickness, form, amount of oil, how much cooked are them, etc. All variables at taste. Essentially you just need them cooked, not raw, and fried, not boiled. They are tender because they are cooked.
You don't want them to be too oily when it's time to mix them with the eggs because then the tortilla will result too fatty and not digestive.
The garlic is your addition but it's not the traditional tortilla. The universal standard tortilla is just potatoes with or without onion.
We don't use a soup plate (plato hondo) but a dinner plate (plato llano). Using two pans is just childish and not spanish. It's ridiculous.
I think, depending on the diameter of the pan, any plate will work.
Mouthwatering...❤
Well, I'm not a big fan of adding anything to the "Tortilla"... but I'm pretty sure caviar and creme will taste great on it 😄
iberico ham is so good though
Hmm not really: caviar tastes great on its own or butter, but a thick tortilla with caramelized onion in it..?.nah But who is gonna buy caviar to prove him wrong ? Tortilla it's a dish of the people, for the people by the people, caviar ain't.
Anyone know what pan he used ?
This channel always puts out the most hilarious pretentious nonsense. It's great.
¡El doblaje en español es una pasada!
For the average family- sauté some frozen hash browns, and then add the egg. This is fine dining but you can create a delicious breakfast using more basic methods. Use good eggs and EVOO and your family will love it. This is Michelin star stuff. Personally, I’d rather go to Spain (which I have and loved it), see the sites and have a good simple Spanish dinner. The Asada (at least in Barcelona) is amazing as are the pinchos which are everywhere and so good. And Iberico ham is the best cured ham on the planet. It is amazing by itself or with good bread. Again, this is Michelin star food.
Tendrá dos michelines pero es tortilla española de patatas. No es difícil decirlo pero importante . La tortilla de patata española es ùnica con o sin cebolla . Forma parte de nuestra gastronomía popular. Gracias por su elaboraciòn de la tortilla española
Love this channel. I've never tried to make a Spanish Omelette before, but I'm going to give it a go this weekend!
Do it! They are amazing!!!... Many different techniques, so try a few. The caviar and creme fraiche with a basic Tortilla sounds awesome. Not so sure about the patta negra in the omelette too though.
how did it go?
@@JO1E1 hey thanks for asking. I tried it a couple of times, and it was ok. It tasted good, but it's hard to get the consistency of the middle right without overcooking the outside. Just takes practice I guess.
Do you cook the prosciutto first?
Sort of fried tortilla. Less Extra Virgin Olive Oil for the end stage in the saucepan would be fine. The final raw quality picture should be appreciated a bit better as well, which is not in the video. Anyway, in the end you have a clear far away idea of what may be a Tortilla española - Spanish omelette. Forget about the Iberian ham, of course. I'd recommend, if you allow me to, any random local village in Navarre, Basque Country just in case you wish to taste a real Tortilla Española - Spanish Omelette. Michelin Star people: avoid alcoholic spirits before a survey, next time. Love the video. Congrats.
The potatoes are cooked in water or oil ? If it’s olive oil it’s a lot of oil no?
Acabo de estar en Donosti y para mi la mejor tortilla la de “La Jarana”. Poco hecha, como a mí me gusta. No he probado la de Villa Favorita. La próxima vez, me pasaré por ahí.
Ma quella col prosciutto crudo in cottura non diventa troppo salata?
Maravilloso.
🔝😋👍
Grazie mille 🤗💚
En el 5:33 la tradicional dejo de ver el vídeo. Busque más información usted
Theres no "michelin" way to do a tortilla de patatas, its just potatoes, onion and eggs. So dont get biased, thats a regular one. And i would say, it would be better a little bit juicier, and without destroying the potatoes when mixing everything.
It is necessary to understand that his tortilla is haute cuisine compared to the ones the rest of us make. According to what he says, this man has probably tried the tortilla with many types of potatoes, types of onions... he has probably tried many different cuts to see how a more homogeneous mixture turns out, but one that still appreciates each ingredient separately... There is a lot of research and work behind his tortillas, and it shows in how he explains it.
Exactly. I'm from Portugal and my mum used to make a potato omelette variation called "Pastelão" with large sliced potatoes whole cooked with the egg and then fried in olive oil... A different recipe I know, but no question would be preferable to the way the potatoes got destroyed in this. How "liquid" or loose you want the egg to be is down to preference.
@@SrEngorilado Is it? That's a a basic tortilla/ potato omelette that he made with some added ingredients on top. There's literally nothing revolutionary or even creative about what he did. Putting a bit of caviar on top of an omelette doesn't make it "haute cuisine". I imagine you're possibl/ probably from an English speaking country so cooking is probably quite alien and amazing to you, but in Latin countries this type of stuff is very basic.
@@ivobatista4018 lmao Im spanish from Madrid, I have practically eaten potato omelettes once a week since I was born 30 years ago. What I'm saying is that you know how to make the omelette, but you may not have any idea about the importance of the different types of potatoes. This man has done a lot of research, and even if you took away the black potato he uses, he would still know which is the best variety among the options he has. In other words, he has a lot of knowledge that you don't have, and he is trying to teach something to those who are listening. It's funny to me that a Portuguese person is telling me that I have no idea about potato omelettes and that I must be English, just because I said that the chef knows what he's talking about. It's ridiculous, hahaha.
@@SrEngorilado I've eaten plenty of potato omelettes in my life and they are a very basic dish whatever way you slice it. Yes some might be made better or the ingredients might be better but that doesn't make it some elevated form of food in of itself. Your first comment you were saying he "probably" done this, "probably" researched the ingredients etc. Aside from the fact he's a professional chef so you would expect him to know the ingredients, alot better than someone who isn't, there's still no evidence of what you're saying... But more importantly there's still nothing really revolutionary in the preparation, which is what cooking really is about... The techniques and combinations that chefs and people make. Anyone can use the best potatoes or whatever ingredient and make the best omelette.
... y la musiquita de fondo que no falte ¡Y olé!
Spanish omelette belongs to the people and the home, that’s why the best ones are from grandmas, not from fine restaurants.
one of the first things they teach you in culinary is to never compete with someone's grandmother (or their memory). This is his fatal flaw.
@@chadsanders8393 I think also because is one of the simplest recipes and as soon chefs start to add fancy technics and own inventions become overdesigned, artificial, pretentious and loose the natural feel and taste.
@@chadsanders8393 Besides of that, which is absolutely true, this dude has no idea. This is just insulting spanish tradition. That is not a spanish tortilla. And a spanish tortilla doesn't need toppings.
05:38 Solo una pequeña corrección. Si bien es cierto, la papa (patata) tienen su origen en sudamérica, es en el altiplano de Perú y Bolivia donde se localiza el origen, junto con la zona de Monte Verde (extremo sur de Chile). Y es en estas zonas donde existe una gran variedad de papas, en las cantidades que se mencionan. Es decir, en los Andes del Pacífico. Todo lo anterior no quita lo deliciosa que es la tortilla de patatas.
Perú tiene más de 4 mil variedades de papas y la más antigua fue encontrada en nuestro territorio.
So far from how this dish would originally been made. But an excellent derivation if presentation and price is important.
maravillosa receta de siempre, ya se a dónde voy a ir la próxima visita en San Sebastián!! =)
Fantastico chef👏🏼👏🏼 bien hecho 👍🏼
solo faltó abrirla para ver la textura. como sea, capolavoro!
🔝 Simpatica Ricetta 🫶 ⭐⭐⭐⭐⭐ di Gradimento Assoluto... Grazie per la Ricetta💪💪💪😁
Molto sofiscato 👍🏻❤️👌🏻
Un italiano masterizando la tortilla de patata…
Traditional Spanish Omelette:
- no pepper
- the potato must be "broken" in small pieces. With a small knife start a cut in the potato and then leverage to get a piece.
- the onion should be the yellow kind, those that makes you cry, because its flavour. You better keep in mind this word: sugar. Sugars in the onion, sugars in the potatoes = sweet cake.
- When you smash too much the onion or the potato you get puree not an omelette.
- "Juicy" doesn't mean literally "liquid". Raw egg is the first step to be retching the breakfast in millions of Spaniards.
Conclusion: 2 Michelin stars to make a video with 2 VARIANTS of a traditional Spanish dish. According to this video, let's get things straight: you need a Spanish cook to make the perfect carbonara. With milk cream...?
Bellissimo tributo all’unico piatto, insieme al bollito (cocido, puchero, olla), che unisce veramente tutti gli spagnoli. Però mentre nel caso del bollito le differenze tra regione e regione sono sostanziali in quanto cambiano le carni, i tagli e altri ingredienti (nella versione delle canarie è prevista la pannocchia di granturco, per dire), nel casodella tortilla de patatas le varianti sono minime e si riducono, sostanzialmente, all’eterna diatriba cipolla sì/cipolla no. Grave errore sponsorizzare tanto la paella, in quanto è il piatto tradizionale solo di una parte, e neanche tanto grande, della Spagna. Col risultato che spesso e volentieri i turisti proveranno una paella, che so, a madrid e rimarranno giustamente delusi. Quella spagnola, così come quella italiana, è una gastronomia fortemente regionale, ma la tortilla unisce tutti!
Proprio nei paesi baschi negli anni 80 la mangiavo tutti i giorni in un ristorante popolare non mi ricordo se ci fosse o meno la cipolla ma la signora mi chiedeva sempre se la volevo piccante e quindi mi metteva dei peperoncini interi messi via da loro una via di mezzo tra i friggitelli e i classici peperoncini lunghi, mmmm sto salivando nei ricordi
cos'è il bollito? E a proposito, io sono delle Canarie e non ho mai visto una tortilla con mais dentro. Si alguien me sirviera una tortilla con millo dentro le saco el machete, fo!
Le cucine spagnola e italiana sono fortemente regionali, perché Spagna e Italia sono state due creazioni amministrative fatte dall'alto, non sono realtà naturali.
@@joesatana hablaba del cocido, en italiano bollito o lesso
@@emanueleboido7711 En el catalán de las islas, al cocido que en Cataluña se llama "escudella," también lo llamamos "bullit."
fuaaa representando 🇦🇷❤
Belissimo!
Excelentes obras saludos desde México
Perfection. Great dish to show of your skills. So elegantly simple
we all know that we first one is overcooked
Grazie
A me ricorda molto il frico friulano, se aggiungi il formaggio😊 penso che aggiungi pancetta affumicata sono anche buone..
Hash potato, caviar, and over burning it.. very innovative, give this man the third star
La tortilla de patatas tiene su origen en Villanueva de la Serena (Badajoz) Por favor, infórmese bien. Gracias
I really think the tortilla should be thicker and way more raw, exactly as they do in the town where his restaurant is located. And also when the eggs are cooked that brown, the taste is not the best to be honest.
Fíjate si será buena la tortilla de patata (como concepto), que para mejorarla le ponen caviar
Yum yum delish 😋😋😋
Gracias
Growing up in an Italian household, we made this all the time and called it a frittata. The best part is that it can be eaten at any temperature, so we would take a slice to school in our lunch box.
Is like comparing apple and pears buddy, frittata is one thing and the tortilla de patata is another
It's not the same ;)
@@franbu73 I really don't see it. It's the exact same ingredients, same cooking technique, and the final product looks identical.
@@vizzini2510 not at all, the frittata is flat large and low, the tortilla is quite thick, normally we don't put potatoes in the frittata unlike the Spanish tortilla, the cooking time is longer for the tortilla because it's thickness, for this reason you use a smaller pan comparing the frittata, also the frittata is finished in the oven and for this reason is much drier than a tortilla...the only thing in common are the eggs and the onions
If my grandmother had wheels she would have been a bike
che misura hanno le padelle piccole per le mono porzioni?
Approved ✅
"per ultimo, vamo a fare..." un pochettino argentino il chef lol
Gran chef en otras materias pero esta tortilla quemada y hecha de puré es como hacer una carbonara con nata.