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!

Transcript

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

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

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

00:14eggs. The very first step we're going to do is we're going to caramelize the

00:18onions and that's done by really thinly slicing them and cooking them over a

00:26medium heat until they are nice golden brown and caramelized. The really

00:36important thing to remember when you're caramelizing anything especially onions

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

00:46adding and cooking salt at the beginning.

00:56The next step is to slice the potatoes. Obviously these are already peeled. I'm

01:01using jacket potatoes but you can use any kind of potato. You can use Mary's Piper,

01:04King Edward's, whatever is around at the time. I'm going to use a mandolin just for

01:09speed but you know if you can easily use a knife at home just try to cut them

01:13about two millimeters in thickness and that's what you need to do.

01:21Once 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, flowery feeling you can feel

01:29around the potatoes and it leads to a nicer flavor at the end.

01:34So the first step is going to be caramelizing the onions. This is the

01:38longest process. So what we're going to do is we're going to start off by adding

01:43oil to the pan and then we're going to add the onions and cook them for about 15 to 20

01:51minutes. Like I said with salt, that is going to be cooked until they're golden brown and caramelized.

02:01So once your onions get to this stage, nice and caramelized and brown, they're ready to come off

02:06the heat and we're going to put them on the side and let them cool down while we get on with frying

02:13our potatoes. So the next step is cooking our potatoes. We're going to deep fry them on the stove.

02:22It's really important that you drain the excess water off as any excess water in the oil will spit

02:28and it will burn you. So drain them off on towel. Heat the oil in advance to 160 degrees.

02:34And once that's ready, then you put the potatoes in carefully

02:43and 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. Take them out nice and carefully and drain off the oil and let them cool

03:09down. The whole reason we deep fry the potatoes is to remove the moisture from them so that when we

03:16add the eggs, they soak up more of the egg. That adds to the flavour of the tortilla. Once we get to

03:21this stage and you've got your cooled fried potatoes, caramelized onions, eggs, salt and pepper,

03:28we just need to mix it all together. So what I'm going to do first is I'm going to add the caramelized

03:32onions to the potatoes and I'm going to crack 10 eggs in.

03:48Ideally, what you would want to do after you've added the eggs and mixed everything together

03:53is allow it to sit overnight. And what that does is allows the potato to soak up the eggs and make

03:59the tortilla consistency a lot firmer. So we're going to season with salt and pepper

04:04and then get them. You want to break the potatoes and crush them up so that once again they absorb

04:15the eggs and make sure it's evenly combined and incorporated. So we've left this to rest for 15

04:21minutes or so and you can already see it's starting to firm up and some of that egg has already started

04:26to absorb into the potato. What we need to do is heat your pan and add a little oil to the base,

04:33ensure it doesn't stick. This recipe in a big pan like this would do, I reckon, two tortillas,

04:40but each each one would serve two people so this would be four people. If you were going to do them

04:44in little bellini pans you'd probably get more more along the lines of six portions I would say.

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

05:02You can see the idea behind it is to not give it too much of an aggressive heat because otherwise

05:07you'll put too much color around the outside of the tortilla while the inside will still be

05:11completely raw. So you want a gentle heat.

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

05:42the first one. In a couple of minutes this is going to be ready. Tortillas ready. It's had a little rest

05:50in the pan for a couple of minutes just to allow it to warm through completely. Now it's ready to serve.

05:57I'm just going to flip it out on top of the board. I'm just going to garnish it with a little bit of oil.

06:06Rub that in.

06:10We have traditional Spanish tortilla.

How To Make Spanish Omelette | Recipe

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