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
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,
01:05King 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
01:59brown and caramelized. So once your onions get to this stage nice and caramelized and
02:04brown they're ready to come off the heat and we're going to put them on the side
02:09and let them cool down while we get on with frying our potatoes.
02:13So the next step is cooking our potatoes. We're going to deep fry them on the stove.
02:21It's really important that you drain the excess water off as any excess water in the oil will
02:28spit and 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 and cook them until
02:44they're golden brown and crispy.
02:45Okay so once your potatoes get to this stage here, golden brown and crispy, then we're ready to go.
03:00Take them out nice and carefully and drain off the oil and let them cool down.
03:09The whole reason we deep fry the potatoes is to remove the moisture from them so that when
03:16we add the eggs they soak up more of the egg. That adds to the flavor of the tortilla.
03:20Once we get to this stage and you've got your cooled fried potatoes, caramelized onions, eggs, salt and pepper,
03:27we 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.
03:36Ideally what you would want to do after you've added the eggs and mixed everything together is allow it to sit overnight.
03:55And what that does is allows the potato to soak up the eggs and make the tortilla consistency a lot firmer.
04:01So we're going to season with salt and pepper and then get them.
04:10You want to break the potatoes and crush them up so that again once again they absorb the eggs and make sure it's evenly combined and incorporated.
04:18So we've left this to rest for 15 minutes or so and you can already see it's starting to firm up and some of that egg has already started to absorb into the potato.
04:26What we need to do is heat your pan and add a little oil to the base to ensure it doesn't stick.
04:34This recipe in a big pan like this would do I reckon two tortillas but each one would serve two people so this would be four people.
04:42If you were going to do them in little bellini pans you'd probably get more along the lines of six portions I would say.
04:48So we're going to add the mix in.
04:55You can see the idea behind it is to not give it too much of an aggressive heat because otherwise you'll put too much colour around the outside of the tortilla while the inside will still be completely raw.
05:11So you want a gentle heat.
05:22Okay the tortilla has been cooking for a few minutes on one side.
05:25It's now ready to turn.
05:27This could be fun.
05:36On this side we're going to cook it a little bit longer but this side will need a lot less time than the first one.
05:43In a couple of minutes this is going to be ready.
05:46Tortillas ready.
05:48It's had a little rest in the pan for a couple of minutes just to allow it to warm through completely.
05:54Now it's ready to serve.
05:56I'm just going to flip it out on top of the board.
06:00I'm just going to garnish it with a little bit of oil.
06:05Rub that in.
06:09We have traditional Spanish tortilla.
06:12We'll do the best