How To Make Spanish Omelette | Recipe - video Dailymotion

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Here's how to make Spanish omelette by the head chef at The Salt Yard restaurant. Quick, easy and delicious!

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00:00Hi my name is Joe, I'm the head chef at Salt Yard Restaurant and today I'm going to show

00:03you how to make a traditional Spanish tortilla.

00:09Traditional tortillas are made up of three ingredients, onions, potatoes and eggs.

00:15The very first step we're going to do is we're going to caramelise the onions

00:19and that's done by really thinly slicing them

00:23and cooking them over a medium heat until they're nice and golden brown and caramelised.

00:36The really important thing to remember when you're caramelising anything, especially onions,

00:40is they have a very high sugar content and you need to counteract that by adding

00:47and cooking salt at the beginning.

00:56The next step is to slice the potatoes, obviously these are already peeled, I'm using

01:01jacket potatoes but you can use any kind of potato, you can use maris piper,

01:05king edwards, whatever is around at the time. I'm going to use a mandolin just for speed but

01:10you know you can easily use a knife at home, just try to cut them about two millimetres in thickness

01:15and that's what you need to do.

01:22Once you slice your potatoes it's really important to then soak them in water.

01:25What this does is it washes off all the starchy,

01:28floury feeling you can feel around the potatoes and it leads to a nicer flavour at the end.

01:35So the first step is going to be caramelising the onions and this is the longest process.

01:40So what we're going to do is we're going to start off by adding the oil to the pan

01:46and then we're going to add the onions and cook them

01:50for about 15 to 20 minutes, like I said with salt.

01:57That is going to be cooked until they're golden brown and caramelised.

02:01So once your onions get to this stage, nice and caramelised and brown,

02:05they're ready to come off the heat and we're going to put them on the side

02:10and let them cool down while we get on with frying our potatoes.

02:16So the next step is cooking our potatoes.

02:18We're going to deep fry them on the stove.

02:21It's really important that you drain the excess water off

02:25as any excess water in the oil will spit and it will burn you.

02:29So drain them off on towel, heat the oil in advance to 160 degrees

02:35and once that's ready then you put the potatoes in carefully

02:39carefully

02:42and cook them until they're golden brown and crispy.

02:55Okay so once your potatoes get to this stage here, golden brown and crispy,

02:59then we're ready to go.

03:01Take them out nice and carefully

03:04and drain off the oil and let them cool down.

03:08The whole reason we deep fry the potatoes is to remove the moisture from them

03:13so that when we add the eggs they soak up more of the egg.

03:16That adds to the flavour of the tortilla.

03:18Once we get to this stage and you've got your cooled fried potatoes, caramelised onions,

03:24eggs, salt and pepper, we just need to mix it all together.

03:27So what I'm going to do first is I'm going to add the caramelised onions to the potatoes

03:30and I'm going to crack 10 eggs in.

03:44Ideally what you would want to do after you've added the eggs and mixed everything together

03:49is allow it to sit overnight and what that does is allows the potato to soak up the eggs

03:54and make the tortilla crispier.

03:56Allows the potato to soak up the eggs and make the tortilla consistency a lot firmer.

04:02So we're going to season with salt and pepper

04:07and then get ready.

04:11I want to break the potatoes and crush them up so that again,

04:14once again they absorb the eggs and make sure it's evenly combined and incorporated.

04:19So we've left this to rest for 15 minutes or so and you can already see

04:23it's starting to firm up and some of that egg has already started to absorb into the potato.

04:28What we need to do is heat your pan and add a little oil to the base, ensure it doesn't stick.

04:34This recipe in a big pan like this would do I reckon two tortillas

04:40but each one would serve two people so this would be four people.

04:43If you were going to do them in little bellini pans you'd probably get

04:46more along the lines of six portions I would say.

04:49So we're going to add the mix in

04:52and you can see the idea behind it is to not give it too much of an aggressive heat

05:06because otherwise you'll put too much colour around the outside of the tortilla

05:10while the inside will still be completely raw.

05:13You want a gentle heat.

05:22Okay the tortilla has been cooking for a few minutes

05:25on one side it's now ready to turn this could be fun.

05:37On this side we're going to cook it a little bit longer but this side will need a lot less time

05:42than the first one. In a couple of minutes this is going to be ready.

05:48Tortilla is ready it's had a little rest in the pan for a couple of minutes just to

05:53allow it to warm through completely.

05:56Now it's ready to serve I'm just going to flip it out on top of the board.

06:02I'm just going to garnish it with a little bit of oil and rub that in.

06:07We have traditional Spanish tortilla.

How To Make Spanish Omelette | Recipe

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