RECIPES: SPANISH TORTILLA 1 cup extra-virgin olive oil 4 medium red potatoes, thinly sliced 1 large yellow onion, halved, thinly sliced 2 teaspoons kosher salt, divided 1 1/2 teaspoons black pepper, divided 8 eggs 2 tablespoons coarsely chopped parsley 12 slices prosciutto 1. In a nonstick skillet on medium heat, add oil, potatoes, onions, 1 teaspoon salt and 1/2 teaspoon pepper. Cook potatoes just until tender, do not let them break. 2. In a large bowl, whisk eggs, parsley, remaining salt and pepper. Remove potatoes from skillet into egg mixture and gently toss. Pour mixture back into skillet. 3. With a rubber spatula pull the eggs away from the sides of the pan, moving the egg mixture around. Let cook for 5 to 7 minutes on medium heat, then flip tortilla over to cook underside. Push sides of tortilla into itself, this will lift the tortilla slightly. Cook for another 5 minutes on low heat. 4. Slide onto cutting board. Top with prosciutto. Cut into 6 pieces. Serve immediately. POTATO & LEEK SOUP WITH BACON 1/2 pound bacon, cut into 1/2-inch strips 4 large leeks, white and light green parts only, fine diced and soaked in water 3 cloves garlic, minced 1 1/2 pounds Yukon Gold potatoes, peeled and cut into 1/2-inch pieces 3 sprigs fresh thyme 1 teaspoon kosher salt 1/4 teaspoon ground black pepper 1 cup water 6 cups chicken stock Crispy toast: 1/2 baguette 4 packets (4 tablespoons) butter 1/4 cup shredded Parmesan cheese Pepper 1. In a stock pot on medium heat, saute bacon until crispy. Remove with a slotted spoon to a towel-lined plate. 2. To the bacon fat, add the leeks. Saute until soft and wilted, about 8 to 10 minutes. Stir in garlic and saute for 30 seconds. Add the potatoes, thyme, salt, pepper, water and stock. Bring to a boil. Reduce heat to low. Cover and simmer for 10 to 15 minutes, until the potatoes are soft. 3. Preheat the oven to 425 degrees. 4. Thinly slice baguette. Lay bread in a single layer on sheet tray. Drizzle with melted butter. Sprinkle with cheese and pepper. Toast in oven for 3 to 5 minutes, until crispy. Remove and let cool. 5. To serve soup, ladle into a bowl. Top with crispy bacon, black pepper and toast. POTATO PANCAKES WITH APPLE ONION COMPOTE 2 large russet potatoes (1 1/2 pounds), peeled 1 carrot 1 small yellow onion 1 large egg 2 tablespoons chopped chives 2 tablespoons all-purpose flour 2 teaspoons kosher salt 1/2 teaspoon black pepper 3 to 5 tablespoons canola oil Compote: 3 large apples, peeled, cored and cubed in 1/4-inch dice 1 small white onion, cubed in 1/4-inch dice 3 sprigs thyme 1/2 teaspoon kosher salt 1/4 teaspoon black pepper 1 teaspoon cinnamon 1/3 cup sour cream, to serve Salad: Zest and juice of 1/2 lemon 1 teaspoon Dijon mustard 2 tablespoons extra-virgin olive oil 1/2 teaspoon kosher salt 1/4 teaspoon black pepper 1 packet (1 teaspoon) honey 4 cups arugula 2 green onions, chopped 1. Grate potatoes, carrot and onion on a box grater. Place in a clean kitchen towel and squeeze any excess liquid. Add to a large bowl, along with chives, salt, pepper, eggs and flour. Stir together until fully combined. 2. In a large cast-iron skillet over medium heat, add oil. Scoop about 1/4 cup of potato mixture onto hot oil and slightly flatten. Cook for 2 to 3 minutes on each side. Keep warm in a low oven until ready to serve. 3. In another cast-iron on medium heat, add butter, onions and salt. Saute until onion are soft, about 5 minutes. Add apples, thyme, salt, pepper and cinnamon. Saute until apples are cooked, about 5 minutes. 4. In a large bowl, add the zest and juice of 1/2 lemon, Dijon, olive oil, salt, pepper and honey. Add arugula and green onion, toss until coated with dressing. 5. To serve, top potato pancakes with compote and sour cream, and serve salad on the side.
lol, i was watching this eating tortilla de patatas and it brought back memories of all the times i made a mess. whatever you do don't flip it over the stove, like he did. practice makes perfect, but edible mistakes are good too.
@@Gee-xb7rt making mistakes when preparing food is so much better than making normal mistakes because you can just eat your mistakes. Happens to my first 1-2 pancakes every time 😌🤤
Have watched all Frankie’s shows over the years. No matter what he’s teaching, he makes it accessible and presents it all with such great attitude! Love him!
Hate to say it Frankie~but ditch any future plans to do other things~you MUST do these until you're old and gray or I'm dead (I'm 63,so it's no threat really.) Whichever comes first! I cook every dish and only one or two have needed a "bit" of enrichment to suit our tastes. Do you know how unusual that is? Out of dozens of recipes we've Loved. Them. All! The curry dishes? O. M. G! To lie down and die for! So yes~you simply are not allowed not to do these Struggle Meals. Thank you. From a fifty year really good cook (I'm not shy. I'm a great cook. My mum was a "professional cook". She refused to be called Chef but she really, really was. I learned at her elbow from the age of 4) Still miss her cooking. Jenn 💖 in Canada 🍁
Frankie is a total package. A man who can cook and make you laugh at the same time? That's a catch right there, his wife is truly lucky. I am pretty jealous 😂😂😂
❤ the condiment packet drawer!! Got a collection for lunch bag-salad dressings, jelly, bbq sauce, mayo, mustard, ketchup, salt, pepper, mrs dash, etc. And very entertaining!!
I flip the Tortilla by sliding it onto the plate then flipping it into the pan... that way, you can use the plate to eat on. Until this video, I totally thought I was cheating. Also, totally delicious. Everyone should try it.
At first I thought you were going to make a galette, but when there was no cheese I knew you were thinking tortilla! I loved how in Spain they had tortilla shops like pizza joints with your choice of add ons like chorizo or Manchego cheese. I liked it best with just the onion. We would go to class with a slab of it inside a baguette 🥖 as a sandwich. So simple and dreamy!
When I was a little boy we had about a year before my Fathers's construction company took off and good times returned to Our Family. Twice a week we ate potato sandwiches. Easy meal cutting Potato's into slightly thick chips and frying. Salt and pepper and placed between 2 slices of bread. I am in my 50's will eat this 2 times a month as a reminder of my childhood. My grand Children love potato sandwiches as did my Children.
1:02 -- FUN FACT: This myth was spread by the Brits during WWII to hide their advancement in radar. This myth was used to explain why their pilots and artillery was so good at attacking the German planes at night.
This is partially true. The beta-carotene that makes carrots/squash etc orange, helps you to absorb Vit A which is essential for vision. Whether that was a fact discovered after WWII, or was intentional during WWII I'm not sure. Here's the link. yoursightmatters.com/carrots-really-improve-eyesight/
This might have been more about the general public in Britain. After all it's not like Germany had good access to british media at the time - and whatever they had access to they'd assume to be doctored to support the british war effort. During the war carrots were one of the foods that was so plentyful they never had to be rationed. Making it fashionable to eat them by turning them into a hero's food would have helped with morale because the more people fill their stomach with carrots, the less obvious shortages with the supply of other foods would appear.
@@MrAranton (apologies in advance for length) Thank you for this. I'm old enough that my father was a WWII vet. Husband's father too. One in the Royal Navy, (my dad), his dad was in the Royal Air Force in England. Neither talked much of what they went through, but both were haunted. My dad became an alcoholic. As did my mum's 5 brothers, my uncles, who served. We are simply incapable of understanding what the world went through during that war. I believe it was the last "principled" war we had. There was a definite "evil" they were trying to vanquish. My mother in law travelled to England to be with my FIL. In 1943, pretty much the height of the war, she and my SIL, who was an infant, crossed the Atlantic to be with him because she was sure without her there~he'd be killed. One of the ships in that convoy was sunk by a torpedo. Imagine! She spoke of the rationing, literally 1K (or less) of meat/week and it was usually offal (innard meat from cows, sheep etc) for a family of 6 adults. The bread they knew had sawdust in it, the veggies (if they could get them) that were next to useless. If you were caught with even a small chicken that wasn't part of your ration, you could be jailed. ALL of the best food went to the soldiers. My FIL was a firefighter on the base outside of London (can't remember the name)~he got to peel the dead from their planes. My dad was on the corvette escort boats that were the "armed guards" for supply convoys. His boat was destroyed once~they survived only because they were picked up immediately. This was close to the N. Atlantic Sea. It was a time we cannot fathom, especially given it started during the last throws of the depression! This is what we should not forget. It's the innocent who suffer most during war.
@@rhijulbec1 WW2 rationing in Britain needs to be put in perspective. Don't get me wrong: I'm glad I don't have to put up with it, but it should be acknowledged: The British goverment did actually a quite decent job at keeping the population fed. They put a lot of effort into designing a ration system that would get people as healthy and fit as possible - and they succeeded; there were few periods during which the people in Britain had as healthy diets or were as physically fit as during WW2. The problem was not that there wasn't enough food to go around. People weren't starving, they just hated the food they had. Which - compared to actually being unable to get calories they need - is a mere inconvenience and does not qualify as suffering. The issue was that the rationing took away choice and forced people out of their comfort zones. Just like today the most healthy option is usually also the most unpopular one. And people tend to say nasty things about foods they hate. But those aren't necessarily true. That the National loaf contained sawdust is an example of that - at least as long as the individual loaf in question was made according to government regulations. But it was a dense, wholemeal bread forced on a population in love with fluffy white bread. The flour for modern wholemeal bread is milled several times to break the bran down to the same size as the rest of the flour; but during WW2 that wasn't done and the bran - being harder than the other parts of the grain - remained larger and could be felt as gritty bits in the bread. If people who are not used to wholemeal bread and hate it on principle are told those gritty bits are sawdust the government put there to skimp on wheat, they'd believe that - even if it's not true.
@@MrAranton Wonderful perspective. A couple things I'd like to point out though. My MIL-FIL did, of course, qualify that they were not hungry per say~but caloric intake was a set thing and that's all you got. Infants/children/tenns/adults were all given a caloric number. So, if you were a five foot tall/thin man or a six foot two/heavier man~you still got the same rations as a male adult. Because my FIL was a big man 6'2, very muscular and fit, he said there were a lot of times he was still going hungry because of what was his ration. As did many. It was a survival diet. Now~as for the bread. I'm sorry but I have to disagree. My FIL was a cockney, raised in "not the best area in London", his words. He certainly didn't grow up eating "fluffy white bread". He was born in the mid-teens of the 20th cent. He didn't have an easy life. At all. And he said, very frequently, he went hungry as a child. What they ate then, was years apart from the WWII era rations. And fluffy white bread, at that time, was a luxury food, not available to the vast majority of citizens. Now to explain the "sawdust". One of the ingredients in wartime bread was "cellulose". Now cellulose was and still is actually, from trees and it's used in hundreds of foods today. Although not sawdust exactly, they still interpreted it as such due to its origins. In theory, you're correct. There was no shortage of food. But rationing was, in no way, a "good" diet. People who didn't cheat/buy black market goods did find it hard to feed everyone in the family with allowed rations and, yes, people did go hungry, though perhaps not totally nutritionally comprimised. Jenn
O.m.f.g. these recipes sound SO FRIGGIN GOOD!!😍😍 I CANT WAIT til I finally get money to go to the grocery store so I can make these goodies for my hubby and kiddos! They'll LOVE it!
I never thought I'd be watching a cooking video and laugh at the same time.😂 The recipes are great. I love the potato pancake! Crispy then with apple sauce and salad nom nom nom😋
The Robin Williams of cooking! (No disrespect meant). You are funny and bring laughter and hope! Thank you for your channel. You really are a blessing. Do you have a cookbook yet?
I'm grateful for your ideas. Food is expensive, and I'm doing my best to continue to share food with those living on the streets. I hope mind come out well. Thanks again.
Which looks best? Well, for me it would be the potato pancakes. Not like i grew up eating, but the browned bits on these are calling to me. Well done again. Your Struggle Meals are serving a need in today's world!!
Hi there. I just found you while searching for cheap meals. I'm neither a chef nor a novice cook. I loved your recipes here and infectious sense of humor (you're a great performer and I bet you've got a ton of friends!). My only criticism is that some of the recipes have ingredients that aren't terribly cheap (thyme, prosciutto) and this would've been stronger if you would've organized the meals in fashion to show how all the potato recipes could use up the same ingredients (apples, thyme, baguette, sour cream, proscuitto). Lots of people might have these around or on hand, but if they're on a shoestring budget, it would help to show how to use them all up without the chance of any waste if one were about to embark on the potato diet (and I know I am) and shell out the clams for the pricier items. Most importantly, thank you -- I'm a new subscriber and looking forward to seeing more of your videos. Cheers!
P.S. Leek and potato soup is one of the easiest, cheapest meals with high payoff for what you get -- thank you for featuring it (it's one of my faves).
Love this series! Could you consider using cloth towels instead of paper ones? More environmentally friendly AND cheaper... :) PS I *love* it when you speak Italian. More please!
Seriously going to make those potato 🥔 pancakes! Also you can wrap some aluminum foil around the handle of that pan and stick it in the oven as long as the heat isn’t too high! 😃 Have done it lots of times with no problems or handle melting.
These all look tasty! I made Frankie's struggle ceaser dressing last week, and it's amazing!!! I love it and was so surprised it emulated the actual dressing so well!
I have a fridge drawer kind of like your kitchen drawer but I like to keep butter and other items cold. I'm afraid the items might spoil or melt. Honey doesn't need to be in the fridge but I just keep everything in separate plastic bags in a neat fashion in the bottom drawer. I always get extra of some things even things I don't use that often when I get fast foods. That way I don't have to buy a huge bottle of something I rarely use.
“You can see the middle is still raw, and this is where the Italians with their famous frittata stick the whole thing in the oven.” That’s SO NOT TRUE: we flip the frittata in the exact same way you showed here! No oven. Recipes are fun and helpful, but half of the times, the comments on Italian style of cooking and habits are very wrong, I’m sorry
You are a great chef...and funny!! Add good looking.... . What more could you ask for?? From New subscriber Debbie and Dexter-Dog her rescued chihuahua in S. California!!👩🐾😁👍
The first dish is very common in Germany its called "Reibekuchen (reiben = grate; kuchen= cake) mit Apfelmus (Applesauce)" You can get it on fairs and markets as FastFood
If you include mashed potato from the previous day, some buttermilk, and baking soda, but take out the other vegetables (because awkward historical reasons), you essentially have what we call 'boxty' here in Ireland. The mash acts as a binding agent. It's delicious! Oh, and you want to go with a floury potato for boxty, not a waxy one.
