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Spanish omelette — traditional and modernized
Estadísticas de aprendizaje
Nivel MCER
Dificultad
Subtítulos (387 segmentos)
spanish omelette known as tortilla in
spain or maybe tortilla de patatas
tortilla espanola
tortilla just means little cake
traditionally it's just eggs and
potatoes and
maybe onions what's particular about it
is the way that you put them together
it's not as tricky as a french omelet
but it's a little tricky some things can
go wrong
i'm going to show you what i understand
to be the traditional way of making this
then i'll show you what you could call a
slightly modernized method of making it
then we'll go crazy and get creative
with the flavors while still using the
basic spanish omelette method
start with the veggies one big onion or
a couple of smaller ones purists might
not even use the onion but i think the
onion makes it
cut them thin in whatever shape i do
quarter moons then about a pound of waxy
potatoes 450 grams or so
peel them if you want to i think the
skins of waxy varieties taste good and
they're nutritious
with big potatoes you might cut them
into quarters before slicing them but
with little potatoes like these i'll
just slice them into whole rounds
thin but not paper thin if they're too
thin they'll break apart before they
even get into the omelet
that might seem like a huge amount of
stuff for an omelette but the potatoes
are going to shrink in half the onions
will shrink to almost nothing
and the filling to egg ratio with the
spanish omelet is about one to one
traditional way of doing this is to
pre-fry the fillings in olive oil fully
submerged in oil
shallow deep frying i see no reason to
drop the onions into hot oil you could
splash yourself the onions are gonna
cook slowly so we can bring the heat in
after we put them in safely medium heat
on my stove but every stove is different
you might need it higher on a gas stove
we're trying to gently fry these until
they go sweet the goal is to caramelize
the onion so you don't want to see
anything browning yet
once i've given the onions a five minute
head start i'll put in the potatoes and
these i will gently lift in with a spoon
a few at a time
number one so that i don't splash
boiling oil on myself
number two so that i don't overflow my
pan via displacement
you can see none other than marco pierre
white doing just that while making a
spanish omelette in one of his nor stock
cube videos
some people do this frying step in an
entirely different vessel in a tall pot
i don't think it's necessary to get
another thing dirty as long as we're
more cautious about it than marco
once the potatoes are in it'll take
another 10 or 15 minutes of gentle
frying depending on how thin you cut
your potatoes
stir it every now and then to make sure
things are cooking evenly
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