Tortilla Española | Serious Eats at Home
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- Опубліковано 3 сер 2020
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Full Recipe: www.seriouseats.com/recipes/2...
Tortilla española, one of Spain's most famous and beloved national dishes, is nothing more than egg, potato, and onion cooked in olive oil. And yet, when attention is paid to the technique, it's one of the most profoundly delicious dishes imaginable. Here, Daniel Gritzer shows us how to make it in his home kitchen.
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Serious Eats is a leading resource for all things food and drink: meticulously tested recipes that really work; in-depth, science-based explanations of cooking techniques; detailed reviews of cooking equipment; and guides to ingredients, dishes, and cuisines. We bring a democratic yet scientific approach to cooking the best dishes, busting food myths, and delivering strong opinions on what you should eat next, where, when, and why. - Навчання та стиль
I'm spanish and this is exactly how my mom told me to make it!
as a spanish, youve nailed it! congratulations
Juraría q se dice Spaniard
Respect from Spain for not mess it up the tortilla. Looks nice!
Well made! The cider is Basque Cider, "Euskal Sagardoa"
Can't wait to make it, and eat, eat, eat.
Some say it's even better room temperature. Thanks Gritz!
I don't know. They never had a chance to reach room temperature.
Some also say that it's better AT room temp., properly spoken...
lol.@.U.again
3rd-grade grammar...
@@majoroldladyakamom6948 wow i didnt know i was writing a paper instead of casually commenting on a food video
Thanks Karen
Thank you so much for this recipe. I ate this once on holiday in Spain as a teenager and a second time at age 22, also on holiday in Spain. I´m almost 60 now. It was so good. In the Spanish heat with a latté. I´ve always remembered and tried to make it myself. But never quite got the texture right. It´s always dry and the eggs and potato never quite mix. (can't remember tasting onion in Spain though). I'll use this recipe next time. Greetings from the Netherlands.
This looks fantastic.
Basque cider, it should break whilst pouring it against the edge of the glass :-)
Thanks Chef, l havent been in a kitchen or cooking as much at home. Gimme more ideas, keep em coming.
I am going to be a persona non grata in Spain, but I use the boiled potato’s left over from the previous evening, pan fry them golden and then ad the eggs, to make a potato omelet.
Spaniard speaking. At home we fry the mix without adding oil (just the remaining in the pan) and put 10% of that salt. But each other's taste is unique 😊 very nice and juicy result 😋😋
he uses coarse kosher salt, which is about half as salty by volume as the salt I found cooking in Spanish kitchens
We usually eat it with bread. In the region of Catalonia sometimes we eat it with some classic tomato spread on bread.
I don’t know why this is not sold everywhere here, cuz it’s so delicious 🤤
Well done maestro... try it over a toasted slice of good crystal bread with escalivada or with grated tomato...
Flipping wise, I always found it easier to slide it onto a place, place another (inverted) plate on top, flip and side it back into the pan. Fewer 'accidents' that way anyway :)
Conversely I've also done it up like a frittata, finishing the dish in the oven under the broiler and avoid flipping altogether.
That's exactly how I do it, the two plates method, not risking that plate sliding away from the hot pan while flipping.
Love the kitchen set up!
Thanks for sharing Tortilla Española:-) The recipe looks easy to make delicious to taste. Probably it comes from your clear explanation.
I loved your tips Onondaga how to form tortilla. I think this is the most challenging part of the recipe.
Happy cooking:-)
Even better rested, at room temp. And it isn’t oily!
Love it. Something about this reminds me of the steve1989 videos where he eats 40 year old MRE.
Maybe it's the standing and eating one handed with the tray (nice!) And commentary, or maybe the casual salmonella reference.
In either case I'm going to try it this weekend. Great job and I love the channel!!!
Daniel, it is interesting to see how you and Kenji made the tortilla. You flipped once and Kenji flipped 3 times. I'd like to try them side-by-side to see if there were any substantive differences.
Frittata pan makes flipping easy.
Back in the 1970s we used to call this a Spanish Omlette🇬🇧
Here's a tip: get a bowl, dump all of your compost materials in there while cooking, then transfer the contents into the composter in one move.
also, freezing compost helps keep it from smelling/rotting. I take mine out once a week and it never gets too full
Mine keeps sticking on the bottom :-/ any tips? I love Spanish tortillas and I really want to get this right!
Looks really great.
Though none of my pans are that that deep, so I may need to use a large pot.
Thanks for sharing this.
I like to wipe a thin film of oil onto the plate or lid that I'm flipping with, as every now and then some of the wet mixture becomes dislodged and the shape gets a bit messed up
I often make a version of this in the oven. I use two eggs and a much smaller pan.
Good afternoon
Hi. Your video is natural and peaceful. I like this styld. I learned a lot as a beginner UA-camr. If you have a special Korean food you want, please request it.I will show you a good recipe that you can enjoy at home. I'll come to visit often. Have a wonderful day!^^
I enjoy a tortilla that is creamy in the center, but I don't care those that are runny in the center.
I would be so tempted to just throw it in the oven to finish it off.
sarap Spanish style bisita hin m bahay k po
Well in Spain is called Tortilla de Patatas
@@HappyroosterYT na primo, en españa pides tortilla de patata en el bar, no tortilla española
The key to this recipe is to make sure the onions are caramelized.... something Gritz skipped in his demo. I like his technique and will give it a try, but, like him, I find the flipping maneuver tricky. NEVER put this in the oven to finish. Here's the Gold Standard video on how to make tortilla de patatas: ua-cam.com/video/JceGMNG7rpU/v-deo.html
I wanna write a recipe😩😩😩😩
Chinese slicers are under-appreciated.
Muy bien pero una cosa. Para mi. El sabor del aceite de oliva es demasiado fuerte.
Who did the background audio? It sounds like a burner being turned on. The only awful part of the video
Was all in, until the swear words. What a turn-off to the vid.
We can all teach a 1-year old to curse, but is is REALLY NECESSARY?
No. There are actually more words than the 3-, 4-, 5-, 6-, and/or 7-letter swear words in the Dictionary, whether it's Wiki, Oxford or Webster's, right? Ugh.
I’ve never seen this made before. What a lot of oil and so much salt. Does look very nice though
Ata brush
😥😥😥😥😥😥
Literally recorded on his toaster oven.
He left his silicone spatula in the oil at 3:40.
Not cool.
There are issues with the boring delivery. I'll try a couple more videos before I unsubscribe.
NO NO NO!!! That is seriously overcooked. Let me know if you're interested in learning how to cook the real tortilla the Spanish way, and I'll upload a video for you.
yeah... He doesnt really know how to make a Tortilla
we want kenji, not this pretender
Go to Kenji's channel then?