Walla foodtubers i’m omar ali boy and
I’m very passionate about a Spanish food
I’m going to be cooking today a classic
dish tortilla de patatas a Spanish
omelette so I know it’s only 3
ingredients it’s super simple but it’s
about getting those three ingredients
really right over the years I’ve been
able to cook thousands of Spanish
omelets this is the one that I found
that it tastes the best
we need a really hot pan as hot as you
can get it we’re gonna start pouring the
extra virgin olive oil be very generous
this remember is an oil that you will
reduce again and again half a liter of
oil approximately in a Spanish household
where we cook Spanish omelets day-in
day-out this oil we just drain it and we
keep it in a bottle and we reuse it
again probably five six seven times
while the oil heats up I’m gonna thinly
slice an onion and I’m going to add it
into the oil the only ingredient that
can give that sweetness to the omelette
is the onion
I put the onion first because it if you
do it as a second ingredient after the
potato
it won’t caramelize he will become
translucent but that’s not the flavor
that I’m looking for straight in second
ingredient the potatoes nice walks he
wants they see ray shower load these
potatoes hold the shape better three
millimeters approximately not thinner
not thick up the right thickness so that
they don’t cook too uh slowly neither
they fight too quick okay add it in sort
of like three potatoes every ingredient
has sugars and a Spanish omelet even
though that you are sold to it it has to
feel sweet it’s starting to get golden
and the potatoes are still completely
raw so I’m going to leave this for 10-15
minutes until they caramelize properly
and they release all that sweet flavors
that will get into the egg later
so I steer this potato sort of like to
three times they are nearly there while
this finishes I’m just going to break 6
X it may look like a lot of eggs and a
lot of potatoes but this only is going
to serve four to six people
so this potato is now ready and you can
see just by breaking through it put the
potato on top drain the potatoes with
the oil take a look at the onion how
wonderful how caramelized the potatoes
nicely fried and now these potatoes are
the ones which I’m going to season with
a bit of sea salt not whisking the egg
give it a little mix this has become
quite warm and I just warned the potato
to soak a bit of the eggs and on linger
together if you cook it too quickly it
won’t taste the same and it may look
like it’s quite runny but after 15-20
minutes you’ll see that it won’t be so
I’m just going to cover it with a bit of
aluminium foil and let it rest for 15
minutes okay
this torpedo mix have been resting for
about 15-20 minutes it’s not that runny
anymore take a look it has sort of
thickened up all those burn bits of the
caramelization of the onion has dissolve
in the egg I have a nonstick pan and all
the tortilla mix goes inside then just
we are just going to leave it on high
heat for about a minute and then lower
it down for about two minutes we’ll flip
it and do exactly the same
it’s been like two three minutes already
and I’m just going to check that it’s
not a sticking just by taking a spoon
through the sides and just by giving a
little shape you see that the edges
separate and all I’m going to do is just
to put a bit of pressure into the plate
and just flip it really naturally really
simple and as you can see looks nice and
golden all the edges are nicely cooked
and having a steer or anything this is
not a scrambled eggs okay and neither
you put it in the oven by the way I’ve
seen all sorts of Finland with omelet
always the plate much wider than the pan
just flip it put the end of the omelette
at the end of the plate and just slide
it in and let it cook again on high heat
for a minute and low heat for a couple
minutes
this the teacher it’s ready how do I
know you just need to touch it like a
steak and you see if it bounces or not
otherwise you just need to piece it with
a knife a paring knife or a toothpick
and to see if you’re still moist so now
it’s only the flipping part again a bit
of pressure on the plate take the handle
with the strength and just turn it
around we have a good-looking omelet so
now the only way to see if it’s properly
cook and as we like it it’s by cutting
it in two
what a great recipe still nice and moist
in the middle so let’s give you the
taste to the center is the best bit to
me it’s like any good cheese really hmm
it’s perfectly good really sweet love
the caramelization of the onion and the
potato and you know what it still tastes
great weather is later in the night or
tomorrow you can reheat it it always
tastes great actually now is when you
can feel and see that the three
ingredients the egg the potato and the
onion has come together in this
beautiful tortilla if you want a really
nice drink recipe to go with this a
Spanish omelette click here there is a
lovely video of Jamie doing a beer
michelada and drink to subscribe to
foodtube it’s free and let me know in
the comment box below what other Spanish
recipes you would like me to cook next
time adios
this recipe and loads more classic a
Spanish dishes are in my book tapas
revolution
I’m very passionate about a Spanish food
I’m going to be cooking today a classic
dish tortilla de patatas a Spanish
omelette so I know it’s only 3
ingredients it’s super simple but it’s
about getting those three ingredients
really right over the years I’ve been
able to cook thousands of Spanish
omelets this is the one that I found
that it tastes the best
we need a really hot pan as hot as you
can get it we’re gonna start pouring the
extra virgin olive oil be very generous
this remember is an oil that you will
reduce again and again half a liter of
oil approximately in a Spanish household
where we cook Spanish omelets day-in
day-out this oil we just drain it and we
keep it in a bottle and we reuse it
again probably five six seven times
while the oil heats up I’m gonna thinly
slice an onion and I’m going to add it
into the oil the only ingredient that
can give that sweetness to the omelette
is the onion
I put the onion first because it if you
do it as a second ingredient after the
potato
it won’t caramelize he will become
translucent but that’s not the flavor
that I’m looking for straight in second
ingredient the potatoes nice walks he
wants they see ray shower load these
potatoes hold the shape better three
millimeters approximately not thinner
not thick up the right thickness so that
they don’t cook too uh slowly neither
they fight too quick okay add it in sort
of like three potatoes every ingredient
has sugars and a Spanish omelet even
though that you are sold to it it has to
feel sweet it’s starting to get golden
and the potatoes are still completely
raw so I’m going to leave this for 10-15
minutes until they caramelize properly
and they release all that sweet flavors
that will get into the egg later
so I steer this potato sort of like to
three times they are nearly there while
this finishes I’m just going to break 6
X it may look like a lot of eggs and a
lot of potatoes but this only is going
to serve four to six people
so this potato is now ready and you can
see just by breaking through it put the
potato on top drain the potatoes with
the oil take a look at the onion how
wonderful how caramelized the potatoes
nicely fried and now these potatoes are
the ones which I’m going to season with
a bit of sea salt not whisking the egg
give it a little mix this has become
quite warm and I just warned the potato
to soak a bit of the eggs and on linger
together if you cook it too quickly it
won’t taste the same and it may look
like it’s quite runny but after 15-20
minutes you’ll see that it won’t be so
I’m just going to cover it with a bit of
aluminium foil and let it rest for 15
minutes okay
this torpedo mix have been resting for
about 15-20 minutes it’s not that runny
anymore take a look it has sort of
thickened up all those burn bits of the
caramelization of the onion has dissolve
in the egg I have a nonstick pan and all
the tortilla mix goes inside then just
we are just going to leave it on high
heat for about a minute and then lower
it down for about two minutes we’ll flip
it and do exactly the same
it’s been like two three minutes already
and I’m just going to check that it’s
not a sticking just by taking a spoon
through the sides and just by giving a
little shape you see that the edges
separate and all I’m going to do is just
to put a bit of pressure into the plate
and just flip it really naturally really
simple and as you can see looks nice and
golden all the edges are nicely cooked
and having a steer or anything this is
not a scrambled eggs okay and neither
you put it in the oven by the way I’ve
seen all sorts of Finland with omelet
always the plate much wider than the pan
just flip it put the end of the omelette
at the end of the plate and just slide
it in and let it cook again on high heat
for a minute and low heat for a couple
minutes
this the teacher it’s ready how do I
know you just need to touch it like a
steak and you see if it bounces or not
otherwise you just need to piece it with
a knife a paring knife or a toothpick
and to see if you’re still moist so now
it’s only the flipping part again a bit
of pressure on the plate take the handle
with the strength and just turn it
around we have a good-looking omelet so
now the only way to see if it’s properly
cook and as we like it it’s by cutting
it in two
what a great recipe still nice and moist
in the middle so let’s give you the
taste to the center is the best bit to
me it’s like any good cheese really hmm
it’s perfectly good really sweet love
the caramelization of the onion and the
potato and you know what it still tastes
great weather is later in the night or
tomorrow you can reheat it it always
tastes great actually now is when you
can feel and see that the three
ingredients the egg the potato and the
onion has come together in this
beautiful tortilla if you want a really
nice drink recipe to go with this a
Spanish omelette click here there is a
lovely video of Jamie doing a beer
michelada and drink to subscribe to
foodtube it’s free and let me know in
the comment box below what other Spanish
recipes you would like me to cook next
time adios
this recipe and loads more classic a
Spanish dishes are in my book tapas
revolution
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