Spanish Tortilla de Patatas 2.0 (Chef John's Way)
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- Опубліковано 21 вер 2024
- Spanish Tortilla de Patatas 2.0
Inspired by Chef John from the Food Wishes Channel
Food Wishes (like you don't know how to find Chef John :) / @foodwishes
#becauseittastesgood
2 Lb yukon gold potatoes
1 yellow onion
1/3 cup olive oil
4 large eggs + 2 large yolks (3 yolks if they seem small)
Salt and pepper
Makes an 8 inch tortilla to serve 4-6
My Original Tortilla Video: • Spanish Tortilla de Pa...
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Looks great!! Thanks!
Love you both! Just amazing presentation overall for both channels! Much love :)
She even remembered cayenne
And thanks to you Chef John. I've learned so much about cooking and YouTubing from you :)
+1, two great youtube channels that teach and entertain in equal measure.
Food Wishes chef John
Chef John just posted his version of this so I had to come check out yours.
Me too!! 😂
Ditto! 😆I love Helen Rennie and Chef John, a lot!
That's what brought me here as well!
Chef John shout out April 2024! 👍
I'm here from that SO also! Both are great internet chefs.
I used to be one of those people who would say "that's not how it's done!" But then I realized that even my family makes the same dish differently. Now, I look at these different ways of cooking as part of my kitchen adventure. Whether it works for me or not, I still get to learn.
10 out of 10 would-be Chef Johns approve this tortilla-making methodology.
If it wasn't for the pandemic, I would have never realised how exciting cooking UA-cam is. And wouldn't have learned Chef John's Turkish Eggs and Helen's stock tricks (so far just this, I'm new to Helen's channel, Chef John has had a head start ;))
La tortilla se ve deliciosa! I think that one of the reasons why tortilla is so popular, is because there is a thousand delicious ways of coocking it. Thanks for another great video.
How flattering to Chef John. I think you nailed this one. I know what’s for Breakfast, lunch (on a baguette) and dinner with some leftover turkey.
I have made this recipe probably ten times in the last 6 months: it is one of my husband's favorite dishes. I increase the amount (3lbs potatoes, 6 eggs, 3 egg whites, and cook a bit longer in the first part to account) since I have only a 6 inch stainless steel and make 2 tortillas. Thank you so much!
glad your tortilla comes out well!
Chef John viewer here... he mentioned you a few times so here I am. Your channel looks interesting so I subbed!
It's such a great channel! Helen combines the best aspects of Chef John's and Kenji's channels, while injecting her own flair into both the recipe and science focused approaches. You'll love the rest of her videos!
You are the Bobby Bonilla of your Spanish tortilla...
I love it!
I tried your recipe and a Spanish friend told me that this is exactly what he ate when he grew up in Spain! ❤️👍🥰 Thank you!
As a Spaniard i have to say that the best tortilla is the one you like most. I put a lot of olive oil in the pan covering almost all the patatoes and cook them for about 30 min at medium heat. I also fry the onion separately because it has another cooking pace and add to the frying potatoes 10 minutes before I take them out of the heat.
This has become my go to for family/friend/church cookouts/potlucks. Fantastic!!
Delightful presentation. I will be trying this one very soon! Thank you!!
I have been following and recommending both Chef John's channel and yours for quite a while now so I appreciated you mentioning him. You both share a sharp sense of humor and deep understanding of how to maximize taste while minimizing effort!!
Dear Helen
You are just awesome. I have used many of your recipes for years. Everything always turns out as you describe it. Even this recipe of the tortilla Vs your Spanish Chef idol original recipe . I love them both. There are very few wonderful culinary instructors in UA-cam with your quality and techniques.Obviously Chef John is well respected and well liked by millions of his subscribers. I have found just a handful of serious consistent teachers. You and Chef Jean Pierre are my favorites. I never get tired watching you, Chef Jean Pierre and also the teacher’s teacher Jack Pepin and Julia Childs, the greatest of all times. My mother’s side of my family went to Chile from Lithuania in 1929. I have enjoyed re-learning some of the dishes I grew up with.
Thank you for being constantly present in my kitchen and thank you for being the source of wonderful meals in our place in Miami for many years. My wife of 42 years and a big list of guests we have had for dinner appreciate it!!
THANK YOU !!!!!
YOU ARE AT THE TOP OF OUR FAVORITES
Sincerely
J A Fridman MD
Rather than flipping it onto a lid, since we are using a non-stick pan, I slide it out of the pan onto the lid then cover it with the pan and flip it back in. I find it much less messy.
that's a great idea :)
I fail to see how that would flip the omelette
@@peterweeds4682 Sorry, I can't help you.
omg my fav food youtubers are cross polinating!
I like this method alot and WILL be trying it - thanks Helen!
Bravo Helen! Looks amazing! I will definitely have to give this new, simpler method a go. I really hope Chef John sees this video, I think he would definitely approve.
Helen, I love you. Thanks for all your hard work. Ciao franco
I adore you, Helen! Definitely going to start making it this way! ❤🥔
can't wait to hear your feedback!
A friend cooked this dish for me a couple of years back and I really liked it. I have been wanting to try to make it myself but the original recipe feels too overwhelming (and frankly; scary) so I haven't. This seems like a nice and easy way that even a coward such as myself could make, haha. I will give it a go! Thanks, Helen!
I feel like I have been kidnapped into a place where I want to cook again!! Thank you. I am happy to be here! My daughter will be so proud of me. LOL
Cayenne in honor of Chef John! Love it!
I've made and eaten a lot of tortillas. That one looks fantastic, nothing to envy to a tortilla in Spain. Main difference is in the original one we tend to poach the potatoes in olive oil, so they don't get brown . But I like yours either way 😀
Very good. I like them when they are still moist in the middle, ok that sounds bad but you know what I meant. The reason this dish is so incredible is there are only 2 or 3 ingredients and the method to combine them makes them more than they are. This is a very good version, thanks Helen.
This is the way my wife learned to do it in Spain, and has done them for over 30 years now. I don’t see a need for wasting an industrial sized drum of oil.
It is not wasted, it is reused to fry more times.
I loved the fried potatoes and onions my Mother used to make. The eggs and the flip is an added bonus.
Scrolling through UA-cam and I find two of my favorite web chefs interviewing each other, you and Kenji. Oh my! Wonderful, wonderful. I love you both. Next do a three way with chef John. That would be heavenly. You three and Pepin are my favorites in the field. Keep up the good work.
Also, as a first gen American I ate a bunch of these made by my mom as she was taught in Spain. Pretty much like yours except add some black pepper for taste, use about same volume of onions as potatoes (onions will shrink) and cut the potatoes by hand in thin unsymmetrical pieces so they don't stick together when they fry. If they have parallel sides they are a pain in the ass to brown nicely as they tend to stick together. Give it a try.
That looks simply delicious and I'm sure Chef John would agree. You and he are my two 'never miss' favs.
Thanks so much for this easy recipe! I had this once at a potluck and wondered how it was made. Now that I see how easy it can be I will have it for supper tonight.
Let me know how it comes out :)
I made this for my Spanish mother-in-law's 90th birthday party. I blushed at the accolades :D Helen, thanks for introducing me to using the mandolin. I've been making these tortillas for a couple of months since I first saw this video and the mandolin is a revelation. The mandolin and food processor have swapped places. I've had an unused mandolin in the cupboard for years (still in its packaging) and now I haven't used the food processor since I saw this video!
I'm making this tonight, I'll have to flip it too, my broiler is on the frtiz, I will be enjoying this with some chef John's southern style green beans.
I once saw a Spanish chef on TV using potato chips. That's another way
How could I not like this!
I am giving this a go for lunch with my wife today!
wow, very good. I was expecting this to be rather bland but the browning and softening of the onions and potatoes along with some seasonings and the olive oil created a lot of flavor.
I'm in love (with the Tortilla of course , I'm English)
Fantastic! (I love chef John too)
This is an awesome way of making tortilla de patatas! Thank you. I do make my Russian fried potatoes without the lid as I like them with a crisp:)
Phenomenal, divine, and a lot of fun too... Thanks Helen
I must try this! Also, seems like it would be good with crispy bacon added in.
i always flip with the lid or a plate. and i aaaalways hate it when something sticks to it xD great video, interesting technique - i’m looking forward to trying it.
Love it! I would do it your way 😉👏... As for flipping I usually use two sauce pans to flip the omelette and finish off the cooking 🙂🌹
I just made this for lunch, and it was wonderful. Thank you so much!
Chef John is brilliant!!!! Too few that great!!!!
I've lived in Spain for decades and this is how 99% of the population make it.
One additional thing some people do is gently fry an unpeeled clove of garlic in the oil first and then discard it before starting the dish proper. Done correctly it adds a nice touch.
To those below adding turmeric, peppers and other stuff, fine, go ahead......but don't call it tortilla, because it's not.
the garlic is a great idea
Wonderful recipe. I love Chef John and am starting to love your channel. Will be trying this soon!
can't wait to hear your feedback :)
You are after all the Marlon Brando of your Tortilla 2.0
By god, I am making this tonight. I still haven't cut myself on my mandolin.
Can't wait to hear how it comes out :)
Get a cut resistant glove, like you see Helen using. I just got a pair, and haven't used them yet. Perhaps a tortilla will be the first time.
LMAO!! Another great video!! I always take the good parts of a recipe and rework them to my liking, no cayenne for me " garlic" is king! I would also add turmeric and skinned red peppers or pimentos. The onions would also be chopped into smaller pieces and not added till the first stirring was done......can't wait to try this with half olive and half rice bran oil mix for frying. As always, ... 💓💓💓
Love the garlic and pepper idea :)
Also waiting for chef John to concoct a " Cayenne Milkshake" or Hot Fudge Cayenne Sunday😜😜😊💓
send him your food wish. maybe he will.
Lol, that was a joke😊😊😊
@@chemmii spicy chocolate is definitely a thing. I think a spicy milkshake might be tough to pull off as fat cuts spice, but it's not particularly laughable as a concept.
so good!
Every habuela does something different and completely useless, like salting each egg differently or half-tearing each piece of potato or who knows. I like using less oil, good recipe.
Wonderful recipe! Wonderful presentation! I love Chef John... (but have a crush on Helen).
Looks tastefull
PERFECTO, GRACIAS, FELIZ AÑO NUEVO chao
The advantage of doing the "flip" is that it makes the recipe work for people who don't have oven/broiler proof handles on their frying pans...
(Also, this is a great standard recipe for messing about with... Want to add bell peppers? Go ahead! Some chorizo or bacon? It works well! Wilted and drained spinach? I can't see why that wouldn't work. You can do so many things with a good egg-based standard and definitely make it your own.)
My mom used to make this and I don't think she used more than 1/2 cup of olive oil, but she would use two cups if she needed to make more batches, so while one omelet is cooking in one pan, the potatoes for the next one are already browning. I think she used a frying basket, too.
Trying basket.....good idea👍
Chef John says: You are the Czarina of the farina. You are the Commisar of the Samovar. And, btw, #realcomment
Perfect except the cayenne. Perfect. Also letting the egg and potato mixture sit helps the egg absorb into the potato. Ricisimo!
I would have been one to say: "hey, Helen, this is not the way it should be," but the little purist in me died a long time ago, I guess that when she realized that sometimes, there are more "effective" ways to make some dish you're craving but you don't have the time the "traditional" method requires. These days, I nuke the potatoes until they're "al dente"; I slice my onions (and yes, if I have some other things at hand, such as mushrooms, asparagus or bell peppers, in they go, to), add them into a funny little tall sided, non-stick pot with a couple tablespoons olive oil, add the potatoes, cover until they are tender and oh, the sacrilege! I throw the eggs right in there, not before adding another glug of olive oil. There are times when I have leftover boiled potatoes, where I just mix them with sauteed onions (just until translucent) and maybe some other vegetable lingering around my crisper, beat the eggs and throw everything in a cake pan and toss it in the oven. Non-traditional? Sure as heck I know. However, this permits me to put a nice and nonetheless delicious breakfast or dinner on my table. And along with some salad and maybe some bread, you have a really wonderful meal with less oil, less time and less effort.
Looks great! I'm gonna try it today! But I'll add my own secret ingredient: small chunks of peeled spanish chorizo. Try it, you'll be surprised!!
you were right, I would have used more oil in the first part of the recipe, but the flipping was perfect, it remind me of my mather using the lid to flip the tortilla too. but I'm not as good at this as my mother, so to avoid any problem when I decide to flip it, and it happens to be too runnie, I tend to use a plate, just to avoid the mess that I can create in the kitchen.
If people think that's controversial then wait till you hear about what im going to do. Im shredding my potatoes hashbrown style. I bet it's going to be great
Oh no! You can’t give a pinch ‘a cayenne. You need the oooole shake-a cayenne. But that’s ok, you are after all the Enrico Matasa, of your tortilla patasa.
can we use russet potatoes
I loved your version..my mom loves Spanish tortilla...if you can provide a Vegan version?
Maybe aquafava with chickpea flour? ..help!!!!
I'm a vegan
Just make the potatoes. They are delicious even without the eggs :)
😂😂😂 Las patatas quemadas 😂😂😂
👉Se hacen a fuego lento, hasta que las patatas estén cocidas en el aceite y moviéndolas continúa mente,😊
🙄
#realcomment
I love Chef John, and I love your videos! I will have to try this!
Quick question. How thick do you cut the potatoes on the mandolin?
As she said, 2mm/0.125in
Very nice. :)
I will send this to my sister so she can make it for my mom...even though I don't like to promote non vegan dishes.
It turned out great except I burnt the onion a little bit. I will have to lower the temperature next time...
Looks good and I'm sure it tastes awesome but... eggs must be less stirred and the mixture should sit for about 15 minutes, at least. The result will be even better.
Lidding while doing the first cook makes the potatoes steam and absorb more oil. Do it Omar's (traditional) way, un-lidded, making sure the oil is on high heat, and it will use even less total oil than this. ¡Lo prometo!
👏🏽👏🏽👏🏽👏🏽👏🏽
I don't like that style of tortilla. I prefer the Betanzos style tortilla. Those potatoes aren't the right ones to make spanish tortilla bc the result is too oily. Try Mona Lisa or those potatoes wich skin is reddish and fry them when oil is at high temperature in a gas stove. Onions add even more oil. And try a thinner tortilla, like a half of that.
I’ve been doing this recipe since I travelled to Spain/Malaga couple of times But my version visited & witnessed it made is Not like yours! First off we Don’t burn it we Cooked both onions & potatoes together but there are diced small fried then adding the eggs omelette on top🙄👎I make this twice a month for my kids great for lunch, breakfast & side dish or in sandwich!!👌
OMG Potatoes and onions toasted almost burned, that is a sin I never eat that tortilla :-(
That is the entire point of this dish. Caramelization. It's called the Maillard reaction. Look it up.
Someone in the room had sad tortilla all his life...
too much talking