Using a wooden wok lid is genius. Always a pro tip or ten in there. I like the old format with the gopro alot it makes it much easier to understand every part of the process. In some ways it’s almost better than having an in person teacher. Alot of people say using a whisk on eggs rather than chopsticks is a bad idea. I’m not sure why, but it’s worth testing. This looks great and easy will def be making it for my mum.
Great to see someone cook a tortilla properly. I’ve seen so many great chefs mess it up badly, it’s definitely trickier than it seems and takes some practice to make a proper one; it’s a skill on its own. Also very hard to nail the doneness, and I appreciate you admitting you overcooked it a bit. However, that bit is entirely up to personal preference, and a set tortilla doesn’t have to be dry if it’s properly done (and it’s also a lot cleaner that way if you’re gonna cut it into bite size pieces😅), so it really doesn’t matter. I feel the need to point out that it’s not traditional to dip it in anything, but nowadays you’ll find plenty of bars that spread various garnishes on top to make it look prettier. Eat it how you like it!
I was freaking out wondering how he can speak so clearly while eating the tortilla. Then I realized it was a voice over and went back to being stoned. Well done Sir!
My grandfather didn’t cook much but he did always make a potato frittata like this. It was our absolute favorite after school snack. JFC I miss him and this brought back some feels ❤
One thing that somehow elevates the experience: have a piece with white bread or as a sandwich. Has to be super white bread. Somehow makes it taste even more fantastic.
One of my go to dinners when I’ve picked up some fresh eggs from a farm down the road. As always, Kenji’s makes it very relatable, and easy to follow. Nicely done.
Looks great Kenji! As someone who married into a Spanish family, "así se hace la tortilla". Because my kid didn't like seeing the onions when he was small, instead of omitting them, I finely diced them and found that I actually liked it better.
Just made it today! Turned out awesome even though I browned the onions a little too far. Didn't have any way to put an aioli together, but it turned out awesome eating them with leftover chic fil a sauce and some sriracha.
This is one of my favorite dishes for brunch when we have company. I’ll serve it with a tomato sauce or English style baked beans and some grilled tomatoes, as well as some sausages, ham or bacon along side. Some fried plantains, some sliced avocados and we’re good to go. Oops - forgot the toast. Everything is delicious.
Holy CRAP, having cooked my fair share of tortillas espanolas I was dazzled by Kenji's skill in flipping them. For me, flipping the tortilla was the most dangerous and difficult part of the process, for Kenji it was a Tuesday.
I love that, yours turned out way better than when I’m so tortilla, always a lot to learn from you! I love throwing in some feta & spinach, which rules
La Tortilla Española done this quickly would be interesting to make. Originally, nice and slow over medium low heat is best. The potatoes need to be soft on the inside and as Kenji stated lightly browned on the outside. The onions, I'm not sure they were soft enough when he took everything off the stove and mixed with the eggs, which by the way is correct. Spanish is cooking is soooo simply seasoned, black pepper doesn't go into the scrambled eggs let alone a Spanish Tortilla. However, this is a mash-up of American style on a Spanish recipe. I can see the natural instinct to add black pepper to the eggs, but skip it if you want something a little more Iberian. Lastly, Kenji stated he over cooked this one, and I agree. If you like a dry over done omelet then that's what it looks like. Two flips are all you need. The biggest debate here in Spain is the doneness of the omelet. It's like steaks back in the U.S. anything from rare (runny) to medium rare which Kenji says he prefers which is also what we like, all the way to well done, which would then need some aioli to bring some moisture back to the dish. If you want another recipe for Tortilla Española check out our channel. If you want another quick Spanish omelet recipe I prefer his 5 minute tortilla recipe made with salt and vinegar chips. Thanks for the video.
Some jalapenos with the potatoes, some paprika with the eggs, and some cheese when combined. Your videos remind me of an early TV cooking show "Everyday Cooking With Jacques Pepin," very approachable, thanks.
You can also use a lid with some aluminum foil on it. You made it really well 😊 the fliping part is the trickiest 🤣 about the potatoes, the traditional way is to cook them in a lot of olive oil, but considering the price right now is okay to use less 😅. Of course if you do it this way you have them rest to soak the oil. That oil is very nice for frying fries, green peppers or making eggs (ommelete, scrambled, whatever). You can reuse it with most the daily cooking recipes unless you need the regular olive oil. Sorry if ai made mistakes English isn't my mother language.
Check out Uncle Scott's Kitchen. He recently did a video all about getting sliding eggs in a carbon steel pan or really any pan. Waffle House uses cast aluminum to cook eggs. Kenji's right, it's mostly about preheating, but there are a few other tricks that can help!
preheating is important. i use a carbon steel wok so it might be different, but i found that letting it preheat with oil while i prepare the ingredients helps a lot.
I made this over a campfire a couple of summers ago before going to bed, and then let it sit in my car overnight to cool. Great recipe for a filling breakfast before a nice hike, and there's no morning prep!
Made me look it up. They're wrought iron, which has more iron and less steel than carbon steel. Which has more iron and less carbon than cast iron. And there's tons of videos on them from all the usual suspects. The algorithm has spent years keeping this niche from me! (Shakes oven mitt at the cloud.)
Amazing!! I just love it when work to reward ratio is so unbalanced in our favor!! Perfectly simple. Can talk about that Waffle Maker? Never seen one in that shape before 😮
no... unfortunately the words were "non homogeneity" but we can say he said it in spirit. lol i do myself share the joy of emphatically saying "heterogeneity!" when Im in the kitchen though :D
Come now, Kenji, that's a _wrought_ iron pan. Solidteknics would be so dissapointed! 😝 In all seriousness, though, I love those pans. They're like carbon steel, but lighter, and their factory seasoning is beautiful and slick.
Great. It seems to be Solidteknics Australia's AUS-ION™ Wrought Iron 24cm Frypan as handle designs of US ones are different. Also US one has a second handle too.
This has always been a difficult one for me to make, my stove seems to run hotter than the average one so I always tend to overcook it to my liking, I don’t have anything good to flip onto apart from concave pot lids and plates, but one day I’ll get this right
First attempt at making this the pan was too big to shape it and it turned into a scramble. Second attempt, dropped it into the sink while flipping it after it looked great. Hopefully third time is the charm 😂.
I’ve rarely seen people complain about the way Kenji makes stuff, when he does stuff that isn’t traditional he says why, he’s super respectful about the history and culture of dishes
@@canaldecasta I'd say it's better than just decent, but God knows the next civil war in Spain will be over tortilla with or without onion. Sensitive stuff.
He made a version years ago where he used potato chips as kind of a hack instead of real potatoes for this more traditional version. They probably all complained about that one. Haha.
I miss some more olive oil when you fry the potatoes, I guess oil here is cheaper 😆, my mom almost confits potatoes and onions when she does tortilla. However, the oil doesn't go to waste, she filters and reuses the oil to do other dishes. Another thing she does is using smaller pans, in that way, she controls the "doneness" of the tortilla. The smaller the pan, the runny the tortilla is. However, you'll need a wide and deep plate to do the flip, as the tortilla has more egg inside. Nice recipe Kenji! (I don't love the alioli at the end, but I respect it 😆)
This. Never seen that kind of handle on a cast iron pan and the handles on regular ones are their greatest flaw. Edit: other comments knew. It's an AUS-ION plan by Solidtekniks. It's wrought iron rather than cast iron. Probably why it can be thinner and have the forged handle shape.
Is your backsplash a veneer? Or are you bold enough to go with actual cinder block and mortar, either way it's got me fixated. Made these a couple of times recently, appreciate being some things to think about for next time, thanks!
You should be the giving advice. The proper way is to confit the onions in potatoes, ie, to slowly cook them in abundant olive oil. I'm actually quite surprised at the amount of self-confessed Spaniards in the comments not pointing this out.
I’ve tried this several times but (possibly because I’m visually impaired or possibly because I am inept) I can never get the flip right and always seem to end up with egg all over the stove top any tips on getting it right would be much appreciated
it seems a lot of us thought it was, but he commented on someone else bringing this up and was like "heterogeneity? is this a reference to something?" so I guess not 😔
Anybody got a trick to the flip? I have a well seasoned cast iron I've been using decades, my flip ended up having the half the pie stay in the pan and the remaining a pile of mess on my cutting board. I feel like the potato and onion bits that stuck to the bottom of the pan killed it. Felt i should have used a second skillet post-egg mix (fixed typos)
this is half remembered, so grain of salt and all that, but theres a book by a legit scientist on health and stuff who I trust and he mentioned some study where they looked at the typical Spanish diet, found it had a crazy amount of olive oil, but they were like surprisingly healthy heart wise. no wait i think it was actually a study of spanish senior citizens. i guess that doesnt contradict your worry, but still
@@user-zr9hu3tf1yThat sort of stuff is pretty tied up with genetics. Need studies of the same diet in lots of kinds of people to see what really happens.
Looks delicious! I would have to put it in the oven because it'll end up on the floor if I start flipping.
6 місяців тому+1
Hi Kenji this looks incredible. Can you please suggest an alternative to eggs which unfortunately I cannot eat? Thank you for the great recipe! Either way I will make it for my wife so someone will benefit one way or another
The vegan version is made with chickpea flour and water instead of eggs, but I couldn't tell you the ratios because I've not been able to dial them down myself. You can't have it runny in the middle with that recipe though, needs to be cooked all the way through like Kenji's one in this video. If you don't use too much flour it has no chickpea taste at all.
@@Suttonciyoa suggestion (which I have not tried) would be to use a flax seed meal for a portion of your chickpea mix. 1 TBSP flax meal and 3 TBSP water whisked together makes a good binder roughly equivalent to an egg.
How is this not a frittata? Is there some distinction that I'm missing. The only difference I see is cast iron in the stove vs cast iron on the stove top.
They come from two different cultures with different languages, there doesn't need to be a distinction. Two words can mean the same thing. That being said they are different in how they are prepared, the usual fillings, and to some degree texture.
@@48956l well that's kinda what I'm wondering. If they are similar on construct but traditionally different in ingredients that's enough of a distinction for me.
Raw egg is safe to eat actually. It's the shells that may have salmonella, but our eggs are washed in the US. That's actually why they need to be refrigerated, whereas in many other countries they don't need to be.
i love the surprise waffle at 0:55
what sort of waffle maker is that?!?!?
@@chrisbarre2880 A stovetop waffle maker. Specifically for gas burners I'd guess.
We need to talk about this waffle maker.
I love this dish. Dipping your eggs and oil into eggs and oil. What could be better?
lol
I love your videos! But i prefer widescreen format
Assume it was supposed to be a short that got posted a little too long or something?
Probably made it so its easier to translate to tik tok. It's where the real growth/money is these days.
I still make weekly wide format longer videos. These short ones I shoot with my glasses which are vertical only.
@@JKenjiLopezAltexcuse me, with your glasses?! Can I get a bit more detail on that statement? Sounds interesting
@@UnsolPhysicsI think they might be filmed with the new Rayban Meta glasses, which are smart glasses with a camera built in.
Using a wooden wok lid is genius. Always a pro tip or ten in there. I like the old format with the gopro alot it makes it much easier to understand every part of the process. In some ways it’s almost better than having an in person teacher. Alot of people say using a whisk on eggs rather than chopsticks is a bad idea. I’m not sure why, but it’s worth testing. This looks great and easy will def be making it for my mum.
Great to see someone cook a tortilla properly. I’ve seen so many great chefs mess it up badly, it’s definitely trickier than it seems and takes some practice to make a proper one; it’s a skill on its own. Also very hard to nail the doneness, and I appreciate you admitting you overcooked it a bit. However, that bit is entirely up to personal preference, and a set tortilla doesn’t have to be dry if it’s properly done (and it’s also a lot cleaner that way if you’re gonna cut it into bite size pieces😅), so it really doesn’t matter. I feel the need to point out that it’s not traditional to dip it in anything, but nowadays you’ll find plenty of bars that spread various garnishes on top to make it look prettier. Eat it how you like it!
I worked at a Spanish tapas restaurant for a year or so and made 6-8 of these each day, so I got some practice!
What a great way to do a spanish tortilla, if you like it well done it's cool, this is exactly how I do it at home in Spain.
I was freaking out wondering how he can speak so clearly while eating the tortilla. Then I realized it was a voice over and went back to being stoned. Well done Sir!
My grandfather didn’t cook much but he did always make a potato frittata like this. It was our absolute favorite after school snack. JFC I miss him and this brought back some feels ❤
One thing that somehow elevates the experience: have a piece with white bread or as a sandwich. Has to be super white bread. Somehow makes it taste even more fantastic.
I agree ! I think the proper way to eat it is this :p so tasty, with a big pilsner beer
Love your wooden lid and your salt crock❤️❤️❤️❤️
Heterogeneity: look away
Non-homogeneity: approving look
One of my go to dinners when I’ve picked up some fresh eggs from a farm down the road. As always, Kenji’s makes it very relatable, and easy to follow. Nicely done.
Looks great Kenji! As someone who married into a Spanish family, "así se hace la tortilla".
Because my kid didn't like seeing the onions when he was small, instead of omitting them, I finely diced them and found that I actually liked it better.
Just made it today! Turned out awesome even though I browned the onions a little too far. Didn't have any way to put an aioli together, but it turned out awesome eating them with leftover chic fil a sauce and some sriracha.
Aus-ion carbon steel is my daily driver too. You’re in good company. 😊
Great pans, I love mine!
This is one of my favorite dishes for brunch when we have company. I’ll serve it with a tomato sauce or English style baked beans and some grilled tomatoes, as well as some sausages, ham or bacon along side. Some fried plantains, some sliced avocados and we’re good to go. Oops - forgot the toast. Everything is delicious.
J. Kenji is by far the most eloquent of UA-cam chefs. The attention to detail is just so impressive.
"Eat it thorough the day and pack it for lunch tomorrow" bold of you to assume this would last longer than 30 minutes
Let me tell you though, tortilla is usually tastier when it has rested a bit and it’s not warm
Hi Kenji, love this!! Also glad you held onto a Solidteknics pan! They’re true workhorses! Keep up the awesome content!
"To brown the outside, to brown the outside"
😹 echos of chef John. Sweet
I always wondered, is this an eminem reference?
@@48956l either eminem or buffalo gals
Holy CRAP, having cooked my fair share of tortillas espanolas I was dazzled by Kenji's skill in flipping them. For me, flipping the tortilla was the most dangerous and difficult part of the process, for Kenji it was a Tuesday.
I love that, yours turned out way better than when I’m so tortilla, always a lot to learn from you!
I love throwing in some feta & spinach, which rules
Thanks, this looks perfect as a sturdy family breakfast 😊
I always make a whole bunch for a long road trip. Still really nice to eat when it comes straight out of the cooling box.
Didn’t have any time lately but I have always loved your videos! Hopefully one day I’ll get the chance to make these recipes.
La Tortilla Española done this quickly would be interesting to make. Originally, nice and slow over medium low heat is best. The potatoes need to be soft on the inside and as Kenji stated lightly browned on the outside. The onions, I'm not sure they were soft enough when he took everything off the stove and mixed with the eggs, which by the way is correct. Spanish is cooking is soooo simply seasoned, black pepper doesn't go into the scrambled eggs let alone a Spanish Tortilla. However, this is a mash-up of American style on a Spanish recipe. I can see the natural instinct to add black pepper to the eggs, but skip it if you want something a little more Iberian. Lastly, Kenji stated he over cooked this one, and I agree. If you like a dry over done omelet then that's what it looks like. Two flips are all you need. The biggest debate here in Spain is the doneness of the omelet. It's like steaks back in the U.S. anything from rare (runny) to medium rare which Kenji says he prefers which is also what we like, all the way to well done, which would then need some aioli to bring some moisture back to the dish. If you want another recipe for Tortilla Española check out our channel. If you want another quick Spanish omelet recipe I prefer his 5 minute tortilla recipe made with salt and vinegar chips. Thanks for the video.
Some jalapenos with the potatoes, some paprika with the eggs, and some cheese when combined. Your videos remind me of an early TV cooking show "Everyday Cooking With Jacques Pepin," very approachable, thanks.
You can also use a lid with some aluminum foil on it. You made it really well 😊 the fliping part is the trickiest 🤣 about the potatoes, the traditional way is to cook them in a lot of olive oil, but considering the price right now is okay to use less 😅. Of course if you do it this way you have them rest to soak the oil. That oil is very nice for frying fries, green peppers or making eggs (ommelete, scrambled, whatever). You can reuse it with most the daily cooking recipes unless you need the regular olive oil. Sorry if ai made mistakes English isn't my mother language.
Yes! I’ve been craving this since I came back from Spain!
My mom always made me these growing up, they are delicious! Also good with zucchini
it's sorta weird to see nail such a dish as a true Spanish grammar would. same with your older Valencian paella video.
hats off man
I'd definitely put some chives into that mixture!
love the video, but here in spain we confit the potatos instead of sauteing, dont know if that makes a big difference or not.
we also fry them, pretty much depends on the family you grew with
His kids must have the best lunches
Thank you for your lovely compliment. I hope my recipe was able to help you in your cooking
If you're ever struggling to make your macros, just add 1500 calories of olive oil.
Oh to have a cast (or carbon) skillet that would release eggs so easily. Never been able to achieve it.
You can do this in any cheap cast iron. Proper preheating is the key.
Check out Uncle Scott's Kitchen. He recently did a video all about getting sliding eggs in a carbon steel pan or really any pan. Waffle House uses cast aluminum to cook eggs. Kenji's right, it's mostly about preheating, but there are a few other tricks that can help!
preheating is important. i use a carbon steel wok so it might be different, but i found that letting it preheat with oil while i prepare the ingredients helps a lot.
I made this over a campfire a couple of summers ago before going to bed, and then let it sit in my car overnight to cool. Great recipe for a filling breakfast before a nice hike, and there's no morning prep!
Will have to throw this into the rotation with the frittata
Looks like an Aus Ion carbon steel pan (Solidteknic) - not cast iron.
Made me look it up. They're wrought iron, which has more iron and less steel than carbon steel. Which has more iron and less carbon than cast iron.
And there's tons of videos on them from all the usual suspects. The algorithm has spent years keeping this niche from me! (Shakes oven mitt at the cloud.)
Wrought iron not carbon steel. Performs more like cast iron but yeah it’s technically not.
@@JKenjiLopezAlt What size is this pan 26 cm or 24 cm please ?
Kenji, where’s that waffle maker from please that looks awesome
1910 antique Wagner.
Holy moly expensive
love a spanish tortilla the next day, if it lasts that long!
Amazing!! I just love it when work to reward ratio is so unbalanced in our favor!! Perfectly simple.
Can talk about that Waffle Maker? Never seen one in that shape before 😮
I've never wished I liked eggs more than I do after watching this
Incredible little recipe
Did i hear... HETEROGENEITY??! :D
🍶🍗👉
No, he said non-homogenity. She goes to a different school, you wouldn't know her
no... unfortunately the words were "non homogeneity" but we can say he said it in spirit. lol i do myself share the joy of emphatically saying "heterogeneity!" when Im in the kitchen though :D
That’s the word I was looking for which I realized later on 😂
Is this a reference to something?
@@JKenjiLopezAlt Adam Raguesa's a big fan of heterogeneity
Yukon Gold FTW!
Come now, Kenji, that's a _wrought_ iron pan. Solidteknics would be so dissapointed! 😝
In all seriousness, though, I love those pans. They're like carbon steel, but lighter, and their factory seasoning is beautiful and slick.
Great. It seems to be Solidteknics Australia's AUS-ION™ Wrought Iron 24cm Frypan as handle designs of US ones are different. Also US one has a second handle too.
This has always been a difficult one for me to make, my stove seems to run hotter than the average one so I always tend to overcook it to my liking, I don’t have anything good to flip onto apart from concave pot lids and plates, but one day I’ll get this right
Spanish here! You overcooked it😅
Casual side waffle
We have a BIG debate in Spain tortilla with onion or without it, well-cooked or a little bit raw (eggs)
Two in a day!
Looks delicious! What are your suggestions for a good olive oil? Thanks
First attempt at making this the pan was too big to shape it and it turned into a scramble. Second attempt, dropped it into the sink while flipping it after it looked great. Hopefully third time is the charm 😂.
looks very very tasty good job
Letting the dawgs run wild
That waffle maker looks amazing....
Kenji's also got a cheater Tortilla Española recipe using bagged potato chips. Equally delicious and I made the cheater aioli for that.
I'm really surprised there's not a million Spanish guys in the comments complaining about everything they'd do differently 😂
Why would we? Decent job
I’ve rarely seen people complain about the way Kenji makes stuff, when he does stuff that isn’t traditional he says why, he’s super respectful about the history and culture of dishes
@@canaldecasta I'd say it's better than just decent, but God knows the next civil war in Spain will be over tortilla with or without onion. Sensitive stuff.
@@jorsa76 concebollistas unidas jamas será vencidas
He made a version years ago where he used potato chips as kind of a hack instead of real potatoes for this more traditional version. They probably all complained about that one. Haha.
I miss some more olive oil when you fry the potatoes, I guess oil here is cheaper 😆, my mom almost confits potatoes and onions when she does tortilla. However, the oil doesn't go to waste, she filters and reuses the oil to do other dishes.
Another thing she does is using smaller pans, in that way, she controls the "doneness" of the tortilla. The smaller the pan, the runny the tortilla is. However, you'll need a wide and deep plate to do the flip, as the tortilla has more egg inside.
Nice recipe Kenji! (I don't love the alioli at the end, but I respect it 😆)
Wow what brand of pan is that?
This. Never seen that kind of handle on a cast iron pan and the handles on regular ones are their greatest flaw.
Edit: other comments knew. It's an AUS-ION plan by Solidtekniks. It's wrought iron rather than cast iron. Probably why it can be thinner and have the forged handle shape.
100% spot on. Love from Spain
Kenji, I’m still waiting for a Spanish tortilla made with funyuns! You promised you would post the video in your Spanish tortilla video a few years go
Just made this this morning. Literally amazing.
Kenji you are such a gem.
its so simple and delicious lol
in spain they eat it a little less cooked
loved that
Can't wait to make this for my girlfriend 👍
Hi Kenji, do you have a butadon recipe handy? Not the simmer version but where the cut of pork is either grilled or pan fried
Easier just to throw the thing in the broiler once the bottom is cooked a little bit. No flipping needed!
Was this ever added to the Patreon? I can't find it.
Is your backsplash a veneer?
Or are you bold enough to go with actual cinder block and mortar, either way it's got me fixated.
Made these a couple of times recently, appreciate being some things to think about for next time, thanks!
It’s tile.
Hi Kenji!
Have you ever tried to make real alioli? (Just garlic and oil)? I’m sure you could do it in your molcajete very nicely.
Yes it’s quite simple! Better in a favor or marble mortar and pestle. The pestle on the molcajete is too small
No one is talking about the sick bonus waffle iron
The longest part for me is the cooking of the potatoes and onions till soft. I also use a lot more oil for that part. Any advice?
You should be the giving advice. The proper way is to confit the onions in potatoes, ie, to slowly cook them in abundant olive oil. I'm actually quite surprised at the amount of self-confessed Spaniards in the comments not pointing this out.
I’ve tried this several times but (possibly because I’m visually impaired or possibly because I am inept) I can never get the flip right and always seem to end up with egg all over the stove top any tips on getting it right would be much
appreciated
Lol was "non-homogeneity" a deliberate Adam Ragusea allusion-by-elision?
it seems a lot of us thought it was, but he commented on someone else bringing this up and was like "heterogeneity? is this a reference to something?" so I guess not 😔
Anybody got a trick to the flip? I have a well seasoned cast iron I've been using decades, my flip ended up having the half the pie stay in the pan and the remaining a pile of mess on my cutting board. I feel like the potato and onion bits that stuck to the bottom of the pan killed it. Felt i should have used a second skillet post-egg mix (fixed typos)
Preheat the pan better!
3/4th of a cup of oil is like 1500 kcals worth of oil, jeez. That's a hefty dish!
Oh it's meant as smaller snacks, nevermind. I thought wow, if this is a dish for a couple of people to eat, then that's quite unbalanced. 😂
this is half remembered, so grain of salt and all that, but theres a book by a legit scientist on health and stuff who I trust and he mentioned some study where they looked at the typical Spanish diet, found it had a crazy amount of olive oil, but they were like surprisingly healthy heart wise. no wait i think it was actually a study of spanish senior citizens. i guess that doesnt contradict your worry, but still
@@user-zr9hu3tf1yThat sort of stuff is pretty tied up with genetics. Need studies of the same diet in lots of kinds of people to see what really happens.
@@user-zr9hu3tf1y I'm not worried at all. If the rest of the diet is balanced around using a lot of oil, then it's only natural that they are healthy.
Looks delicious! I would have to put it in the oven because it'll end up on the floor if I start flipping.
Hi Kenji this looks incredible. Can you please suggest an alternative to eggs which unfortunately I cannot eat? Thank you for the great recipe! Either way I will make it for my wife so someone will benefit one way or another
Uhhh... This dish is so egg centric I would just make another dish if I couldn't eat eggs.
The vegan version is made with chickpea flour and water instead of eggs, but I couldn't tell you the ratios because I've not been able to dial them down myself. You can't have it runny in the middle with that recipe though, needs to be cooked all the way through like Kenji's one in this video. If you don't use too much flour it has no chickpea taste at all.
@@Suttonciyoa suggestion (which I have not tried) would be to use a flax seed meal for a portion of your chickpea mix. 1 TBSP flax meal and 3 TBSP water whisked together makes a good binder roughly equivalent to an egg.
Ooooo nice
as spaniard, you should cook far less the tortilla! it should be melting when you cut it
No one asked
He admitted to overcooking it lol
0:36 i believe the word you're looking for is _heterogeneity_
-a pedantic adam ragusea fan
I just know i'd completely mess up the flip
Use something with a handle instead of a plate. A flat-ish pot lid is usually good. Makes it much easier!
Thought that the pan is carbon steel.
It’s actually wrought iron.
How is this not a frittata? Is there some distinction that I'm missing. The only difference I see is cast iron in the stove vs cast iron on the stove top.
They come from two different cultures with different languages, there doesn't need to be a distinction. Two words can mean the same thing.
That being said they are different in how they are prepared, the usual fillings, and to some degree texture.
@@48956l well that's kinda what I'm wondering. If they are similar on construct but traditionally different in ingredients that's enough of a distinction for me.
@@dodaexploda I misunderstood. I thought you said that was *not* enough of a distinction for you. Carry on.
Info on the waffle iron?
Scroll up. He answered someone else.
What's that waffle iron? :O
He answered upthread.
Kenji you missed an opportunity to say that you cut them into cubes because "cubes taste better". Stay cool brotha
Obviously he couldn’t say, because it just isn’t true. Such utter heresy!
Dude, that's cubist.
@@blairhoughton7918 Well, just call me Picasso!
Spanish here: seasoning with pepper is the one thing from this video i've never seen done when making tortilla de patatas in spain.
Another spanish here agrees with you. En la vida he comido una tortilla de patata con pimienta. Igual pruebo en un trozo en la próxima
+1!
That's okay.
@@helensid6670 Interesting, do you commonly season them with anything else than pepper, besides salt?
@@fordhouse8b good olive oil will give you tons of flavor. Also tortilla was a peasant meal, back when few could afford spices
What's with sponsored? Is this something yourube tacked on?
I don’t do any sponsored content so not sure what you’re talking about.
@@JKenjiLopezAlt Sorry, late reply. I thought as much. UA-cam found a way to sneak a advert video in before the video.
I made this with the lays as you did on the old video. Cant say i liked it. Then again not a fan of the eggs and onion mix (that's on me).
Good stuff but man you gotta put them dawgs away when you are filming a cooking clip 😵💫
Tortillas are better well done than undercooked
Non-homogeneity? Have you been watching Adam Ragusea, the world's greatest advocate of heterogeneity in food?
Non-homogeneity.
Hmm, I wonder if there's a less clumsy way to express that concept...
*Distant Ragusea screaming sounds*
What is the difference between this and a fritata?
It touches raw egg over and over lol
It puts the lotion on the skin. What is the 'it' ou are referring to?
Obviously the lid he keeps sliding the eggs on and off, which has uncooked egg all over it@@fordhouse8b
Raw egg is safe to eat actually. It's the shells that may have salmonella, but our eggs are washed in the US.
That's actually why they need to be refrigerated, whereas in many other countries they don't need to be.
This video format is really annoying
Why, what’s wrong with it?
I prefer it when watching on a phone