Pro Chef Reacts.. To Vincenzo's PERFECT Spanish Omelette!

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We are reviewing Vincenzo's plate's Spanish Omelette which is called here a Tortilla Española o Tortilla de Patatas.
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Опубликовано:

29 сен 2024

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Комментарии : 652

@ChefJamesMakinson Год назад

Second video of the week! Enjoy! 🤩 Become a Patreon: www.patreon.com/chefjamesmakinson

@doctorteethomega Год назад

Bravo!

@desertphoenix6980 Год назад

How dare you pronounce Aluminum wrong.

@bongdonkey Год назад

Tu sabes Espanol? Salut dalla California!

@Vmurmur Год назад

You forgot to mention portuguese olive oil. You should apologise because it"s the best. 🙂

@johnflores3103 8 месяцев назад

I like my Tortilla de Patata not too well done. I like mine a bit running with onions and chorizo (I substitute Longanisa since that's what is more readily available in the Philippines). But I never added cheese to it. That's sounds yummy...

@vincenzosplate Год назад

Hi James, I look so young in this video. Great old memories. What an amazing recipe. Juan brought so much happiness into my belly. Still hoping to cook together Chef

@ChefJamesMakinson Год назад

Hey Vincenzo! Time does go by fast, Juan Carlos did an excellent job! I would love that! Stay safe and have a great week. 😉

@joeface03 Год назад

We need this collab ASAP

@ChefJamesMakinson Год назад

@@joeface03 haha agreed! :)

@sethgaston845 Год назад

@@ChefJamesMakinson I agree with Vincenzo! You two would make a very high quality video I think!

@marsnotoshi Год назад

This kind of collab will be a yes-yes !

@sophiaisabelle01 Год назад

Vincenzo’s Spanish omelette looks pretty good. In terms of presentation, it’s safe to say that the chef in charge has nailed it. Bless you, Chef James, for exerting all the effort and hard work into making these videos. They sure help us out a lot in the kitchen.

@ChefJamesMakinson Год назад

thank you very much! my poor computer is not liking all of this editing, it's so slow! haha 😂

@marklock6421 Год назад

There is a collab I never knew I needed… great video as always, love Vincenzo’s videos… but still like the more technical side you give… well have a great day James

@ChefJamesMakinson Год назад

Thank you Mark! They are simple but the bigger ones take a little bit of technique haha

@marklock6421 Год назад

@@ChefJamesMakinson cooking is all technique, and allot of practice…

@RH_01779 Год назад

Made Spanish omelette for the first time by following this recipe step by step as well as incorporating your additional feedback. Hot damn it came out good. Going to be a Sunday brunch tradition from now on.

@suewardastrologer Год назад

I got my library card (finally!) when I was 7; my first book was a cookery book; my first recipe was Spanish omelette. Until I went to visit a friend in Madrid, I had always thought that it was a British recipe pretending to be Spanish. So,my first meal in Spain was … Spanish omelette and it was delicious.

@aliceDarts Год назад

It is literally from Vincenzo and the Pasta Queen that I learned how to love pasta again. I love that he is featured on this channel. Thank you so much for this video. For some reason watching your educational videos is reigniting a passion that was long lost. I may try to go back to chef school for next year, and I may try my path again. Thank you! 🇨🇦

@ChefJamesMakinson Год назад

really?! that means a lot to hear! thank you! :)

@aliceDarts Год назад

@@ChefJamesMakinson It is my complete pleasure. ☺️

@Gerclun Год назад

Keep your dreams alive Alice, well done! I'll recommend you to check what I think is the best Italian cooking channel, I'm sure you'll find a lot of inspiration in their videos: ru-vid.com

@junealexissantos4341 Год назад

Chef James is the most professional Ive ever watch in my entire life. Keep up the nice videos sir.

@ChefJamesMakinson Год назад

Thank you, I will! :)

@rn2787 Год назад

I watch a channel called "Spain on a Plate" he is awesome as well. I am so glad that there are so many people sharing their cuisine and culture here on RU-vid. Y'all bring so much positivity and happiness to a world that can seem so dark and chaotic at times.

@sidneyvandykeii3169 Год назад

How I would like my Spanish omelet. I've never eaten one but know exactly how I would like it. 1. Golden to Dark Brown. 2. Well to well-done in the middle. 3. Some Cheese also...which will also Brown a little bit on the outside providing texture and flavor. It's like a Spanish Denver Omelet exchanging the ham with lots of potatoes. Yummy.

@niko1even Год назад

I wouldn't say that I have a favorite version of the Spanish tortilla since there are so many variations of it that I love, but I would prefer mine to be a little runny on the inside

@iAvivB 3 месяца назад

I never imagined it, but after seeing your photo of the olive oil producer and watching Gordon Ramsay's Uncharted when he visited Morocco, I realized they actually make pretty good olive oil. Especially near the Atlas Mountains

@stevenhuang4193 11 месяцев назад

Las tapas espanolas son mis favoritas! a great place to live! I go to Spain at least once a year. I may have been in Barcelona three times. Quimet & Quimet made me realize canned seafood can be good too, LOL. get ready to move there in a few.

@jeffs.4313 Год назад

Well done Chef! I would truly enjoy watching you and Vincenzo cooking together or even reviewing a video. You two are two of my favorite chefs. You guys are very knowledgeable and down to earth. You guys make your videos enjoyable to watch. Keep up the great work and looking forward to your next video Chef!

@ChefJamesMakinson Год назад

Thank you very much Jeff! I look forward to doing the video with Vincenzo as well! :)

@Apathik Год назад

I've watched Juan Carlos' tortilla video after watching yours and I loved them both. As you pointed out there isn't just one way to cook the tortilla so I'll probably give Omar Allibhoy's "Tortilla de patata sin freir" a try. The only thing that surprised me with Juan Carlos was the colander: my father always uses a skimmer to take the potatoes out of the pan and lets the oil cool down before pouring it into a "grasera".

@ChefJamesMakinson Год назад

Yes there are many ways to make one! I should watch Omar's! :)

@aoibleu9625 Год назад

I would love to try making one of these soon. Also you're getting better at doing reaction videos since I started watching you last month or two. loved that part at 3:54

@ChefJamesMakinson Год назад

thank you! I am trying to improve! :)

@krithikasaikrishnan622 Год назад

@@ChefJamesMakinson dang, how are you so self aware?! Are you basically perfect? 🙂

@SpiffyHeart-vc8kb Год назад

Ive never seen this “tortilla” in Ecuador! I’m making this now!! Wow! We have 30-50 different kinds of potatoes in Ecuador! I like onion, so I’ll do that! I might like cheese too…😊 can’t afford to live in Spain…but it looks like a lot of fun!!

@NielsSHansen Год назад

8:58 and if you also have plastic plumbing, you then call the plumber so he can replace the drain for the sink.

@ChefJamesMakinson Год назад

Do I really need to state the obvious? You put something to collect the oil or anything so it doesn't go down the drain but tipping hot oil or something that can spill on you or over the counter and burn yourself is a lot easier to clean up if you do it over the sink and not over the stove or the floor

@NielsSHansen Год назад

@@ChefJamesMakinson yeah ok, I see your point, so what you are saying is still pour it in the pot, but have the pot in the sink.

@margaritasantelices1691 Год назад

This is exactly how I make my Spanish tortilla, with the poached potatoes, onion, etc... I like it a bit runny rather than more to the dry side. I even pat the sides to have them round. Delicious!

@Valkyani Год назад

As a spanish, is funny to see how he is so carefull when touching the onion on the potato omellete subject. Is the spanish version of the pineapple on pizza argument.

@ramiroledesma3730 Год назад

Hi James, recent subscripter from Argentina here! I discovered your videos a couple of days ago and I've been enjoying the content so far. For me, la tortilla TIENE QUE ESTAR "babé"... making it "well done" is same as a steak ... a capital sin XD

@ChefJamesMakinson Год назад

haha 😂

@the-chillian Год назад

Life is too stressful for me to cook much these days, but in more relaxed times I was making one of these every weekend. With onion. Golden brown. Medium firm. My biggest issue was that my "non-stick" pan wasn't so reliably non-stick, so the flip didn't always go well. Hopefully I can get back to my happier habits soon.

@stephenyork7318 Год назад

I do a version of this dad did often when I was a child. Has onion and bacon through it as well, is such a great meal.

@TheChzoronzon Год назад

Bacon is a really good option... one of my fav bocadillos ever is one consisting of a slab of tortilla de patata topped with 2-4 slices of crispy bacon, on a crusty bread like a bagguete or the like. Outstanding indeed, crunchiness heaven, chef's kiss

@teodorlesenciuc9050 Год назад

hello, James! I am a follower of both of your channels, and I am sure Vincenzo already asked you out on a cooking date! I can't wait for the both of you in the same kitchen, I think you should do a series together, pitch it to a network or something, many will watch! The ideea of seeing the both of you traveling and cooking stuff made me giddy :)) P.S. sorry if out of line here.

@ChefJamesMakinson Год назад

Great suggestion! I wish Vincenzo lived closer haha hopefully he and I can do something together this year!

@jax775 Год назад

I like it with fresh basil. Also have made it with shallots when I had them and no onions. It was very good.

@ChefJamesMakinson Год назад

yes shallots would be!

@brahmpayton334 Год назад

As always excellent analysis. Also totally agree about caramelizing the onions, if you are going to take the time to make this dish, take the time to do that. I also thought "I bet this guy also has a Patatas Bravas video"..... Oh look, he does! Watching that next. Barcelona is a wonderful city. I hope i run into you by accident there.

@ChefJamesMakinson Год назад

thank you! haha I want to make more recipe videos but people seem to like the reaction videos more. 🤔 Maybe! 😉

@UrsusMagna Год назад

Good stuff. Ever tried making tortillia with sweet potatoes instead of regular potatoes? When cooked with caramelised onions, it becomes almost like a sweet and savoury dessert.

@sirmaddin9132 Год назад

This Video reminds me how I really missed out the good food of spain. I was there 6 times already and I have never even seen this dish. I was either too young or I had rather dreadfull experiences with the hotel / restaurant food, so I went out to a chinese place too eat :P On my next trip I will definetly plan ahead what and where to eat :D

@ChefJamesMakinson Год назад

If you come to Barcelona I can give you a few good places to eat! I tend to use the Michelin guide to see what restaurants are good to eat when I travel and they have restaurants that they qualify as Good Eats, that are not Michelin and that are not expensive.

@sirmaddin9132 Год назад

@@ChefJamesMakinson Thanks for the advise. I didn't knew the Michelin Guide also recommends Restaurants without a Star. I will definitely take a look.

@RR-dl8lw Год назад

Tortilla de Betanzos is my favourite.

@DanishHealthCare404 Год назад

Great video, Chef. I need to make these omelettes more often. They are amazing... Also, out of context, I really really like olive oil from Algeria. It's my favourite. Olive oil from Andalusia is great, of course, but I prefer from Algeria. And that's really difficult to buy in Denmark, where I live, so I will travel to Germany twice each year to buy olive oil :)

@ChefJamesMakinson Год назад

Awesome, thank you! really? don't tell the Spanish that! haha 😂

@DanishHealthCare404 Год назад

@@ChefJamesMakinson - I promise not to tell ;) I still really like Spanish as well ;)

@oxylepy2 Год назад

I'd likely enjoy it without, it looks delicious. But... I'm Heinz Ketchup through and through. Eggs get ketchup, I haven't found a non-sweet potato preparation that I don't feel is improved with some ketchup. I'd be so tempted to do a layer of ketchup on top of it.

@peterdenny1158 Год назад

Parece buenisimo!

@krimpoo Год назад

It may be a no-no but i truly believe people should enjoy their food in any way they prefer. It's just a no-no,in my opinion,to attempt to force/shame someone to eat any dish in a way that they do not enjoy...or at least enjoy less. Having said that...i would simply have to have a little side of salsa with this because it would ramp this up to 11 for me :) Love your vid's sir !

@TNothingFree Год назад

Wow, I want to make that

@Governmenttruth Год назад

With onions, I love onions. And golden brown! Ketchup is heresy, bring in the Spanish inquisition!

@isaiah513623 Год назад

Vinzcenzo doesn't live far from me & I think I have said this previously. Is it possible for you to do a beef stroganoff? You are so easy to listen to unlike many

@ChefJamesMakinson Год назад

Thank you! Yes I can, but I can't give you a time-line yet.

@mrjaredlam1 Год назад

Hi Chef James, I like my tortilla with onions cooked less done but that is my preference. I bet the various versions and done-ness transcends the spectrum of our tastebuds. Would using different frying pans help? Such as a flatter pan help with the flipping but still get the round borders?

@ChefJamesMakinson Год назад

A non-stick pan and oil would help with flipping. :)

@CookingWithNeighbors Год назад

I love his channel Looking forward to this

@atomicphilosopher6143 Год назад

Juan Carlos is the Michael of Spain. XD

@aaronshelley703 Год назад

Oil in the sink is a bad idea. Make sure you put paper towels in the drain if you’re doing a transfer. - not a plumber.

@ChefJamesMakinson Год назад

You can put a pot in the sink to collect the oil is common sense not to pour oil down the drain or do I have to specify this

@gregsmith3995 Год назад

Is it right to call it an omelette or a tortilla.? Both are different ideas. This is also close to American grits or in my case hash browns. I prepare a Spanish omelette soufflé with onion, garlic, tomato and trio of peppers and cheese. I made up the dish considering the colours of their flag and a few basics. Never knew that the dish was so simplistic.

@ChefJamesMakinson Год назад

Tortilla is a Spanish word and Omelette is French, either can work in English. But here it is called a tortilla espanola or tortilla de patatas

@rykehuss3435 9 месяцев назад

2:14 I wonder if this dish is different from a regular (french) fried egg. I fry eggs french style on my carbon iron pan all the time, every morning in fact. I put about 1 teaspoon of oil per egg so not a lot at all, usually for two eggs, and I fry them on low heat. I cook them sunny side up, no flipping but I wait until the yolk is moist but not runny anymore. By french style I simply mean low heat frying, I dont want any plasticy egg white. I especially like that I dont have to use much oil at all. A teaspoon per egg is nothing. 95% of the time its a success because my pan is well seasoned, rest of the time it sticks and is a mess. I've no idea why it sticks on those other times, but it does. Maybe the position of the planets and their moons is not correct during that time After all my experiences frying eggs, in different styles and manners, I'm not surprised when I know that Gordon Ramsay often asks cooks coming to job interviews to fry him an egg. So easy to screw up, in multiple different ways. Dont get me started on souffles, those require some real dark arts.

@kiritahikiwi4403 Год назад

Damn this looked delicious! Loved the reaction!

@BensonSra Год назад

As you say, everyone has it's own technique. I like mine a little bit runnier. I also usually let the knife cut some of the potatoes thinner than others in order to have some crunchiness at the end. In my case onions go first, just in the meantime I peal and slice the potatoes, and salt goes at the mixing moment. Two more things: If you don't use onion you deserve a painful death. Once in the plate you do as in the video: you never use a knife, just a fork and maybe some bread to push.

@TheChzoronzon Год назад

Tú sí que sabes, tron :D O tronca, ahora que lo pienso jajaja... bien dicho, en cualquier caso. Concurro al 100% ;)

@sandra02148 Год назад

Great job, looks delicious 😋

@ChefJamesMakinson Год назад

Thank you 😋

@lLooN3y Год назад

I’m going to Barcelona in the fall. What are the top go to restaurants you’d recommend or other fans?

@ChefJamesMakinson Год назад

here are some! Restaurants in Barcelona El Nacional Barcelona - 1920's style area with multiple restaurants Antigua - good food but better with the 50% discount with the Fork app Mirablau - good views, not the best food. 7 Portes - local Catalan food and good paellas Botafumeiro - is famous for their seafood Michelin stars restaurants ABaC - Chef Jordi Cruz, 3 stars Lasarte - 3 stars Enoteca - Chef Paco Pérez, 2 stars Disfrutar - 2 stars Nectari - 1 star The Michelin guide also has many other restaurants that they rate, not just Michelin-star places. it is a very good guide to look at when visiting a new city. guide.michelin.com/en/es/catalunya/barcelona/restaurants

@lLooN3y Год назад

@@ChefJamesMakinson Thank you so much Chef James. All your videos are so informative. Especially on the reaction videos for recipes. It really goes into that extra detail regarding how much water, dont add to much salt because the other ingredients add alot of sodium, etc etc. Its great to see interact with other cooking content creators as well!. Super humbled to get a reply from you and thank you for your suggestions. I hope you get so much traffic and get busy till the point you wont have time to reply!

@Sharky762 Год назад

that is a great Spanish tortilla

@DavidIFernandezMunoz Год назад

If they don't like onions in the tortilla... 'nuff said

@smeagol-chan1792 Год назад

i love your recipes videos

@ChefJamesMakinson Год назад

Thank you!

@Nickle314 Год назад

You shouldn't put oil down the sink. You get fatbergs. Putting the pan and the colander into the sink, to catch the drips, etc, is a good idea.

@ChefJamesMakinson Год назад

Do I really have to explain the basics for people? putting oil down the sink is not good but spilling it all over the counter is also not a good idea.

@Nickle314 Год назад

@@ChefJamesMakinson Watch it again, you weren't clear. On the basics? yep. Just look at all those tik-tok videos and you'll see that there are lots of stupid people out there who will do as they are told without thinking. :-)

@ChefJamesMakinson Год назад

@@Nickle314 ture, sometimes I forget that you have to make things idiot proof. 😂

@Nickle314 Год назад

@@ChefJamesMakinson I've just come across your channel. What's interesting about the comment on video format, is that things are pointed out that aren't obvious from the original videos.

@RandomNeat Год назад

i dont know about runny but if its really creamy inside then that's perfect for me haha

@pissedoffdude1 4 месяца назад

My mom makes them all the time - they're good! But my inner critic in me is like it's not wet enough lol. I'd like to see your take on Marco Pierre White's rendition

@deputyduffy Год назад

one thing I will add, never pour oil in a sink. Just forget he said that

@ChefJamesMakinson Год назад

Do I really need to mention that you should put a bowl underneath to save the oil?

@moshter11 Год назад

I like mine with a dollop of garlic aioli! :P

@chefethanguo9701 Год назад

Nothing wrong with this video, but there is a typo in the title. The word is "perfect", not "prefect".

@ChefJamesMakinson Год назад

I missed it. Thank you for telling me!

@jasperpike242 Год назад

I cheat a lot. I precook the tatties, i finely chop the onion, garlic and some bacon ( shock horror). heat the pan with a little olive oil, add the onion garlic and bacon, fry gently not browning, add potatoes and gently mix then add seasoned egg and shake the pan lightly to spread it, reduce the heat a lot. 10 mins and turn over. another 10 et voila. ally pan and never stuck once. I like it so there! ps never had a hot one in a Spanish tapas bar. a cold slice with a dry sherry YES

@ChefJamesMakinson Год назад

😂

@Maplecook Год назад

Let's gooooooo!!!

@ChefJamesMakinson Год назад

Yeah! 😂

@BalleChorlin Год назад

Hi. Can you make calmari in an airfyer?

@ChefJamesMakinson Год назад

Yes you can

@christophertaylor9100 Год назад

Cordon Bleu they undercook omlettes in my opinion, but its a matter of taste and personal opinion

@ChefJamesMakinson Год назад

I lot of people like just cooked omelets.

@fasdr Год назад

to be honest, for me at least, how "done" (crispy, runny and so on) is based on my mood at the moment, to be perfectly honest every single way done is a different experience, just variations of the same thing to make it a bit different, for me all variants are good, just different nuance of the same thing :)

@KPA78 Год назад

The Spanish omelettes I've had have varied-I do prefer them slightly 'wet' or 'moist' inside-and golden (not burnt) on the exterior. Onions seem to add a nice sweetness to the dish. I enjoy them either way, but do prefer my omelettes con cebollas!

@ChefJamesMakinson Год назад

me too! I love mine with caramelized onions!

@TheChzoronzon Год назад

Good tortilla de patatas has to be a little runny inside, just a bit , yep... a dry tortilla is a sad tortilla :( Y retaré en duelo a cualquiera que se atreva a contradecirme, copón!

@arielabril1981 Год назад

Moist its called babette

@dryjhna Год назад

Fun fact: when you say "tortilla" in Poland, most people will think of a wrap (🌯). Omelettes with potatoes are suprisingly not common in Poland. I say suprisingly because we are the potato nation. :D

@themantek21 Год назад

to prawda pozdrawiam

@danielmacpherson8487 Год назад

I think most countries think Tortillas are wraps. I don't speak Spanish but from some research, Tortilla is a combination of the word cake (Torta) and the suffix -illa which means small or feminine and seemingly 'type of' in Catalan Spanish, so Tortilla means either 'Little Cake' or 'A kind of cake' (Spaniards correct me if I'm wrong) and admittedly, that omelette does look like some kind of cake, and in Mexico where both Corn and later Flour Tortillas were invented, their wraps look a lot like little flat Spanish Omelettes, so when the Spanish conquered the Aztecs they just named it after what they thought it looked like, or maybe the wrap was known as Tortilla before that omelette was invented, as ingredients like Potatoes come from South America and would have been discovered by Spain around the same time, and Europeans wouldn't even eat potatoes for hundreds of years because the only similar plants native to here are very poisonous

@Dariet88 Год назад

@@danielmacpherson8487 Tortilla = Small Torta = Small cake. You can have a cake out of anything, it's just a "dough", You can have "tortas de pan" and they'll be made of bread, looking a bit like more cooked Naan bread. The spaniards in Nueva España (nowadays North and Central America) made them with maize flour, yucca flour and the like, and called them small cakes. Because there was no wheat, all cakes were made out of maize (at least at first). There's nothing weird. We all know tortas can be made out of pretty much anything. This is something most people around the world think, just because USA has been the cultural hegemon in the past century and a half, and they only know some of the food from their southern states and neighbors. From the USA they heard it first, not from Spain, which had lost much relevance in the XIX and XX century except for some few honorable moments.

@m.sanchez9902 Год назад

I can confirm, but you say "tortila" xD

@davidprice9295 Год назад

This is another example of why I like James. He offers differing ideas and is quick to point out preferences, not critiques! I always pick up new tips and tricks. Thanks.

@12345fowler Год назад

Between Vincenzo and his passion for food, his various guests, and your reaction to his videos, I think we are truly blessed.

@ChefJamesMakinson Год назад

ahh thank you! 😉

@olafweeseburger1623 Год назад

Starting to become one of my favorite RU-vidrs! It would be awesome if you did a video explaining your story as a chef. We’ll done chef James!

@ChefJamesMakinson Год назад

Maybe one day!

@marksimpson2321 Год назад

Agreed! 😊

@Mcgriddles90210 Год назад

I love watching food videos like yours, Vincenzo, and Guga where you can tell how much you love and enjoy food. I also appreciate that even though you're a chef but not a snob, and you don't mind if someone does something different or adds something not traditional to a dish as long as it still looks/tastes good

@ChefJamesMakinson Год назад

thank you! :)

@MarcosLopez-ky5yg Год назад

Who is guga?

@lperkins2 Год назад

I usually drop the sliced potatoes into oil at 130c, the oil will dip in temperature to about 120-125c, and then start shooting back up when the free water is removed. This works well with 1/4" slices. The pre-fried potatoes will keep reasonably well, so when I am on a tight time schedule, I will sometimes fry them earlier in the day or the night before. Much longer than 16 hours in the fridge and the texture can go off. Also, a good cast iron pan works quite well, but it does need to be well seasoned, and right at the 150c mark when you add the egg to it. Hotter and it can try to burn, colder and it sticks. Best thing to do is use a second pan to turn into, as that frees the first pan for a second tortilla. Takes 5-7 minutes in the first pan, and about 2 in the second, so if you are trying to turn out a bunch of food fast, use 2 small pans and one large catcher pan. You can easily turn out enough to feed a dozen people in about 15-20 minutes (assuming you have enough pre-fried potatoes on hand). This has become my go-to dish for feeding moderate sized groups when we want something better than burgers.

@CookingWithNeighbors Год назад

This was awesome. I am going to try this! That looked amazing !! James you are a wonderful teacher 🤗 I’m adopting you as my brother 🤗

@ChefJamesMakinson Год назад

haha thank you Jerry ellen! :)

@BrianJacobson Год назад

At 5:20 that is why I love Margherita Pizza. It's so simple and so delicious if you use good ingredients. I always use it to test if a new place is a good pizza place or not.

@Chaos_152 Год назад

Watching this with an empty stomach is quite problematic 😂

@ChefJamesMakinson Год назад

haha yes it can be!

@hebep Год назад

The tricks from my Spanish family that we do are: - we put onions and garlic - we do not use that much oil when cooking the potatoes but we cover the pan with a lid - we use a little bit of milk when you mix the potatoes with the eggs in the bowl - When you pour the bowl to the pan, stir it as Juan did but not that much, the eggs should still be a bit undercooked but the liquid form the egg should not be running (queremos la tortilla poco cuajada :D) - then flip it several times till it has the golden brown color, so you only cook the outside for a short time.

@c.s.s.9988 Год назад

I'm spanish and we eat this pretty much once a week at home. I like mine a bit overcooked on the inside, but not burnt outside.

@TheChzoronzon Год назад

Herejia! Now seriously, I hate the white of eggs when it's uncooked... or snotty, to be precise :)... but still, tortilla has to be a little moist inside. De verdad que la tortilla cuando está seca del todo por dentro es como que pierde la gracia... aunque como dice el video, para gustos los colores...

@raislander Год назад

Hi James, good video, great tortilla, looks amazing. I prefer it poco hecha (runny egg) and golden. You forgot to mention that actually we normally consider the best tortilla to be our mum’s or grandma one, jeje. Keep going, great content 👍👍

@ChefJamesMakinson Год назад

haha yeah I did 😂 Muchas Gracias!

@terpman Год назад

That looks fantastic and it looks like Juan did an amazing job. I've never had a Spanish omelette before but I have all of these ingredients. I'll be making this tonight for my family! Thanks, James, for the video and tips to use when making this dish!

@ChefJamesMakinson Год назад

I hope you enjoy it!

@abepermar6503 Год назад

Once I poured the potatoes and onions straight away from the hot oil on the mixed eggs and tryed one with the eggs coatting, like almost poached runny egg, it tasted that amazing thta I ended eating all one by one before I could even focus on put all in the pan for finishing the omelette.

@macakucizmama831 Год назад

I am also thinking to start a cooking chanel, I am by no mean professional chef, but I know a lot and I can show Balkan food to the world and it is unmatchable in Europe imo, mix of everything from France to Caucasus

@ChefJamesMakinson Год назад

If you would like to then go for it! You will also learn a lot about photography and videography if you don't already know.

@Minastir1 Год назад

I used to spend 2 weeks every year in Spain because my father loved the country and this is for me the essential Spanish dish. My favorite tortilla is a bit runny one with onions and peppers.

@Ama-hi5kn Год назад

I grew up in Spain in my infancy and my early teens. I like my tortilla well done. And I liked to put it in a bread roll, or as it's called "bocadillo" with a bit of olive oil. That was my merienda of choice.

@ChefJamesMakinson Год назад

Yes it is very common.

@melenatorr Год назад

@@ChefJamesMakinson Same here: our father was from Granada (born in Motril), and he liked both potato and onion to have color; and also the egg. He also liked his sunny side up to have crispy whites but a runny yolk. It was tricky but it can be done! He and I would also make gazpacho together. He would peel the tomato (he could do it raw), and I'd prep the rest: cucumber, green bell pepper, onion, garlic. Toss it all in the blender with olive oil and water. We added vinegar or lemon juice separately, at table. The same ingredients were used to make pipirrana, which my grandfather excelled at.

@TERMINAL-BALLISTICS Год назад

The only thing that's missing is freshly crushed bacon! 🥓

@ChefJamesMakinson Год назад

😂

@rgeist554 4 месяца назад

Hi James, I really appreciate your style of videos. I always feel like I learn something while also being entertained. I'm just a home cook, but I love your educational bits and criticisms.

@Maplecook Год назад

I'm surprised that Vincenzo didn't know it's, "Grathias." lol

@KamilazWarszawy 11 месяцев назад

Hi James! Excellent video, as usual. Here in Italy the tortilla or the frittata were my "to go" foods to prepare even in my college dorm. But I always make it covered with a lid on the pan, so while the bottom is cooking the top starts to be more solid thanks to the heat of the steam. Doing it this way you achieve an even consistency of all the tortilla, and it's easier to flip It on the other side. It's excellent if you add red and yellow peppers into it, that gives a lot more flavour. Or if you doesn't have the potatoes you can make a pasta frittata the same way, using leftover pasta with the eggs. Great cheap and tasteful rcipe anyway. I appreciate your tips and hints. Thank you

@ChefJamesMakinson 11 месяцев назад

Thank you! My friend from Napoli, his mother uses left over pasta to make her frittata!

@Gerclun Год назад

I always make my tortilla with onions and a bit runny (I like to caramelize the onions as well), and if we are a bunch of people, I'll take a tallest pan and make it bigger. There's not a problem to make thicker tortilla if you have control of time and heat to cook it perfectly. The tricky and risky part will be to flip it because the added weight will make it more difficult.

@ChefJamesMakinson Год назад

You have to be confident when flipping the tortilla!

@TheChzoronzon Год назад

@@ChefJamesMakinson The real disaster, as you mention, is if the sartén is old and no non-stick anymore I have experienced that a couple times, and if you are lucky, only the tortilla gets ruined, turned into some kind of bad looking scrambled eggs-with-potato... if not, the kitchen turns into an horrid mess, ah the memories... Afortunadamente fue hace años la última vez que me pasó jaja

@samaritaDeath Год назад

I like mine with onions and just set, not too set. Now I’m vegan I make a veganized version. But I miss the real thing

@GreyOne Год назад

Onion, more on the runny side. onion fried first so it gets caramelized as you said. i like turning the fire up so the potato gets golden brown too.

@paulbonge6617 Месяц назад

Chef James, I've been going to Barcelona since the mid 80's when I lived in Southern France. I lived on the border between Galicia and Asturias for 2 years for work and my Spanish friends there, were understandably passionate about their local foods and cuisine. We'd meet between 5 and 7 for beers/wine and tapas, then go to someone's house, garage, barn, allotment and we'd all cook for the next several hours, Chorizo al a sidra, tortillas, main courses, paella, fideua, anything that came to mind. My ancestry is French, my mother was a very fine French cook, La Cuisine du Soleil or the cuisine of the sun, Provencal cuisine is the stuff of my childhood and my roots but there's something about Spain and Spanish cuisine from coast to coast and the mountains to the sea that not only enthralls me but is in my mind one of the most varied if not the most varied cuisines in Europe and the world save China. Bacalao in the Picos de Europa on the Atlantic North coast (Galicia y Asturias) only half an hour from the coast where the cuisine is completely different. The cuisine in the majority of Spain has varied influences of North African and Middle Eastern due to the Muslin influences for generations, however along that Northern coastline the Muslims never crossed the Picos de Europa and there's one reason perhaps the cuisine can be said to be a little different.

@Sergedanilow Месяц назад

20 years ago, the Spanish chef at a tapas bar owned by friends of mine stopped coming to work. So I stepped in and worked there for two years. Juan's tortilla is just perfect. I always added onions and didn't caramelise them either. Sometimes I also added halved olives and strips of lightly pre-fried fresh bell- peppers. Some guests ordered some aioli to go with it. Nobody had ever asked for ketchup. It would have been pointless as I didn't have any ketchup in stock because I never used it.

@xnonsuchx Год назад

I only do ketchup with eggs if there’s an egg on a burger. Blasphemy otherwise! :-) And I don’t like runny scrambled eggs. Yolks should be whole if you want them runny.

@daneeloo Год назад

Many times italian olive oil is not italian, it really is Spanish oil bought in bulk and bottled in Italy...lying about its origin

@ChefJamesMakinson Год назад

Really?! 😳

@daneeloo Год назад

@@ChefJamesMakinson It is true, I could look for newspaper articles on the subject, although they would be in Spanish There was a problem more than twenty years ago in the European Union, the production of olive oil in the EU had to be determined in order to distribute financing and aerial photographs were taken to determine the number of trees planted. It was discovered that the Italians put photographs of trees on the ground (from above) to make it appear that they had many more trees planted than there actually were

@a10miletooth 3 месяца назад

When I was younger I used to make something like this! I would cut a couple potatoes pretty much the same, just thicker, and boil in a skillet with just enough water to cover and like half a seasoning packet from a ramen (usually chicken or soy sauce flavor from Top Ramen pack). I'd let the potatoes simmer until pretty much all the water was gone then I'd put sliced mushrooms in the pan with some butter and cook them down until brown and not much moisture left, then I'd add eggs and mix the crap out of it and let it cook on low/med-low with a lid until it was cooked through, springy but not overcooked and no running egg on the surface. My potatoes didn't keep their shape like in this and I didn't flip mine..... but.. SO GOOD! I had no idea the thing I thought I invented as a kid was so close to a wildly poplar dish!

@culturia3555 Год назад

I have never eaten anybody else´s tortilla but mine. And I love it, but in Brazil I could never found a place that also make it, to compare. Only thing I´m so-so with mine, is that it´s REALLY oily. I think it´s a thing of the dish itself, but who knows....

@alexguisado5046 Год назад

Who would add ketchup to a tortilla?! Haiyaaa! You make my ancesters cry!! xD Juan Carlos's tortilla looks excellent. I personally like my tortilla with onion and, please, accompanied with "pa amb tomàquet"

@Darkviper777 Год назад

The one from Mantequerias Pirenaicas, but the one they make at the bar itself, not home delivery... with truffle, THAT is the one @Chef James . Lovely video!!

@Ulvetann Год назад

I prefer these videos. I am a simple cook, but if I can use RU-vid to make my food better... Thumbs up. I have met so many people with 'issues' so it ends up with scrambled eggs. Norwegians are very boring. God forbid there are spices beyond pepper and salt in an omelette. Eggs, how many can You eat? Norwegian way; 2. European way; 6.

@thuggie1 Год назад

I tride this once from the supermarket I did not like it but looks straightforward to make I think I might actually make fresh togive it a proper try. I suspect its like store bought anything like hummus I don't like store bought.

@pm1660 Год назад

Tortillas are also very popular in Argentina y probably the rest of LATAM. In Mercado Central of Argentina has a lil shop, called "Las chicas de la 3" that made a ham & cheese stuffed tortilla. They cook it in the oven, instead of the traditional fry pan. Hay videos en RU-vid si queres mirarlas ... para los españoles seguramente es una aberracion pero todo el mundo dice que son riquisimas!

@jaimer9802 Год назад

Up in the North (Cantabria/Basque country), besides people liking it quite runny there’s a strong trend of flavored tortillas. The thing is that the "stuffing" is not added during the cooking, but spread on the top once the tortilla is fully cooked. Then a thinner 1 egg omelette is set on top of everything to close it. IMHO these are the best tortillas you can taste. Madrid has a lot of places like this as well.

@NovelKitchen Год назад

Perfect Spanish Omelette

@philippacrowe8499 10 месяцев назад

I like cheese and a little bacon lol. Mind you this is the best I've seen making a Spanish "Omelette" explained. Will be revising my method as haven't made one for literally years! Thankyou 😋

@MarcIverson 11 месяцев назад

I kept waiting for the tortilla to show up .. but then I guess I realized that somehow ... this egg dish ... WAS? the tortilla? Confusing to me. In the U.S., a tortilla is a very very think flatbread made of corn or wheat, typically turned into a taco or enchilada or burrito, or fried into tortilla chips. And maybe it's just me again, but to me I would think the egg dish was simply a sort of frittata rather than an omelette.