Pro Chef Reacts.. To Adam Ragusea SPANISH Omelettes
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- Опубліковано 28 вер 2024
- Let's see how Adam Ragusea makes his Spanish Omelette or as we say here Tortilla Espanola, Tortilla de Patatas!
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I like how James is very reasonable with his input and criticism, he understands not everyone has time/money/skills of a pro chef and judges fairly
Yea, in particular since Adam never calls his recipes truly authentic or high end, he frequently states that his intention is to show recipes that are really well adapted to home cooking
This is the reason I enjoy watching these presentations. James is super-polite, scrupulously objective and generous to those he critiques.
Agreed. No overreacting, just constructive comments. A lot different than most channels.
That's one of the many things I love about these clips. James discusses things constructively and politely and gives reasons! ❤
That's one way you can tell he really knows his stuff. He knows how it should be, and how to make it work from just about every possible angle.
One of the main reasons I love Adam's videos is that he isn't a pro chef with a whole studio, assistants, expensive equipment and 3 billion pots and pans and bowls to put ingredients in.
He's a home cook like 99% of people watching these kinds of videos and gives solid advice that works for home cooking.
As for the reaction I really like keeping it reasonable and down to earth. Not nitpicking at everything bc it's not how it's done in the restaurants or whatnot. Same kind of vibe as Adam's videos.
i like Adam alot, hes a great Home chef. Is he a professonial chef no, however, hes very good. And has great recipes, for people trying to get into cooking.
Also love some techniques he has, like sometimes, "he's like screw ill just melt this butter in the microwave i don't wanna wash a pot" stuff like that, is what makes like watching his cooking videos.
Adam may not have the “best” techniques but I think as someone who just wants to learn cooking to make good food at home during a busy schedule, he’s the perfect channel to watch. And also he got me into cooking so I may be biased. Anyways I enjoyed the reaction!
One of these days, though, he's going to slice off a whole bite of his fingers, because he's too stubborn to use good knife technique. 😛
I honestly had to block him from my feed .
@@BruceRichardsonMusic he literally uses the knife slowly. so he's not likely to slice off parts of his fingers.
@@GavinPetty It's more than that. He actually discourages people from caring about technique. It's not just **his** fingers. It's the people he influences, too. I have nothing against him. I actually assumed that by this time, he'd learn how to handle a knife safely, and begin to realize he needs to encourage safety. Good knife technique isn't something "snobby." It's a way to actually **guarantee** that you won't get distracted and hurt yourself, by making it almost impossible to do so.
That's only one example of his actively "screw technique" attitude. It's just the most egregious and potentially harmful to others. In this video, here he is using a too small plate (the man owns bun pans, so come on) to flip drippy eggs OVER HIS HOT STOVE TOP. Come on.
And yes, I'm aware of his "defense," if that's what one wants to call it. I have nothing against Adam. But he's wrong to teach bad technique in his low-key defiant way. People who become skilled with best-practices don't very often strike out at best practices. He has essentially refused to even consider developing best practices. That might seem to be a subtle difference, but it isn't.
Respectfully submitted. I would say the very same to him, and I have.
@@BruceRichardsonMusic he literally said go slowly, it's still safe enough for literally no technique.
He also never said cutting technique is BS, vice versa, he literally said techniques is fine if you wanna learn. But it mostly only used if you chopped really fast. It's also safe for slower cutting, but the amount of learning vs benefit is way less compare to just... Cut slowly.
It's like when people encourage you to type with DVORAK layout keyboard instead of QWERTY layout because it type faster and made you less likely to get some carpal tunnel. But, would you willing to learn that right now? It's easy to tunnel vision from enthusiast perspective mind you
Also worthy of note, here in Spain people prefer their tortillas with varying degrees of doneness. Outwardly, all tortillas de patatas look similar, but some tortillas are really runny on the inside, and a lot of people love that. I know I do. There's even a regional variant (Tortilla de Betanzos) that is relatively famous here. It's just eggs, potatoes, oil and salt, but it's just incredibly creamy. If you live in the EU, or are 100% sure your eggs don't carry salmonella, you might want to not cook your tortilla fully. You may end up loving it!
And as usual, wonderful video, James!
Muchas Gracias Jose!
Jamas espere encontar a josejuanjo en un video de cocina de tortilla de patata XD
joseju eres mi padre
pero bueno joseju
que hace joseju aquí jajajaja
This is a good quality reaction video. Constructive critizism, good commentary coming from a well educated source who is knowledgeable on the subject matter, the commentary adding to the video being reacted to. Honestly, this is well put together educational content
I appreciate that!
I only just started watching your videos and I’ll admit I was a bit concerned that it would be… err, gatekeepy? You’ll actually hear Ragusea, as well as Kenji Lopez Alt, talk about this a lot. But, instead, I’ve found you to be extremely knowledgeable while also respecting the simplicity of just making food at home to eat and enjoy. No wrong ways, just traditional ways! And so I’m appreciating getting a chance to learn some of the more traditional things from these videos.
thank you!
I do find some UA-cam chefs taking it too far in the opposite direction as well. I think there's a good middle ground between "gatekeepy" and "anything goes". It's important to study traditional methods before you start breaking the rules because they've been developed over a long time and there's a lot to learn there. You can't start reinventing the wheel before you know how a regular wheel works.
Perfectly said 👍🏻
Oh my God this was one of the first Adam Ragusea videos I ever watched and it was my start in Spanish omelettes. I like Adam Ragusea exactly because his explanations tend to be on the more beginner/newcomer side but watching you add your own explanations now feels like a direct progression from me being a beginner to a more informed kind of beginner, at least.
Gotta try some of these things some time later like letting the egg mix sit for longer to temper with the starch from the potato. That was really interesting.
we are all beginners, each discovery a new joy
Watch out with letting it sit, it can get too thick and then it feels dense even if it's still creamy and underdone
Oh, that is a thoughtful reply - I agree. James enhances these videos with his expertise, rather than just being critical.
0:45 i never thought someone could describe ways people use corn/fllour tortillas without saying tacos, but bro did
Literally just started Binging your videos day before yesterday after you came up on my recommended from Uncle Roger's vid and i absolutely Love the way you just casually share so many tips and still make an entertaining video by reacting to these. Definitely gonna check out your cooking videos next. Love from Nepal
Awesome! Thank you!
@@ChefJamesMakinson Same goes for me, easily my favourite food related youtuber. Keep em coming =)
I would enjoy seeing more reviews of Adam Ragusea, keeping in mind that he is giving advice to home cooks. Thank you for the videos!
When i was on the cooking school, i been told that if you have leak problems while fliping the tortilla you can stir a little bit the tortilla at the begining on the pan so it will move the cooked egg that is on the bottom of the pan and put there the raw part that is on the top/middle, that way you will have a mix between cooked and raw egg that wont leak most of the time when you flip it, it still can leak if you have too much raw egg there but it will be a little bit.
I always flip it with a plate with the same size as the pan.
Adam's videos are sort of like a little lesson of factoids with some cooking that goes along with it. Feels approachable.
😂
Alton Brown-esqe.
@@ChefJamesMakinson idk why you're laughing, you just like being an overly critical know it all
@@josephjoestar9269 Overly critical? Throughout the whole video he's fairly polite and when he points out small things he acknowledges that they're small. Him criticising Adam doesn't mean he dislikes the channel or anything, it's just a reaction
This may be the only reaction channel I’ll ever watch. Great advice and words of caution you gave!
I have not made a Spanish tortilla yet so I appreciate all the tips. It helps to instill confidence, which as you say, is important. I did love them back in my Spanish traveling days and I hope to see Grenada again. Thanks, James, as always, take care.
Thank you Faux! I hope you are doing well!
Some thing I've always liked about your "reaction" videos is that you show clips of you cooking a portion of the recipe or demonstrating something when you have something to add. Reaction content has gotten such a grey cloud around it the last couple years, and I just gotta say you're doing it right. Appreciate your videos
Glad you like them!
12:55 THIS is EXACTLY the reason why grams is the only suitable measuring unit for any kitchen. 5 grams of salt is 5 grams of salt, no matter if it‘s ground to dust or if it‘s one big chunk.
This is the first time I see an omelette like this, so your commentary is priceless. Now I want to try it.
good luck! :)
You have been very kind to Adam, you are a true gentleman.
thank you! that's not what I normally hear with his videos.
J Kenji had a good tip for flipping it where he slid it out of the pan onto a lid (so he could grip the handle) and then flipped THAT back into the pan. i've used his (J Kenji's) method, in a well oiled and well seasoned cast iron pan, and never had issues after i got used to it after the second or third run or so
The lid method works really well as you have more grip on the lids handle than on a flat (greasy) plate.
I don't think peeling everything is common in all of Europe. In Sweden peeling tomatoes and peas would be super weird. Removing the crust on bread and peeling apples is rare and potatoes are pretty common to eat with the skin on.
James - I watched this vid again today, and a couple of thoughts came up.
One, whenever I deep, or slightly deep-fry, like Adam did with the onions and potatoes, I do three things, for safety reasons.
One, I'll oil the backs of my hands, and arms, in and outside, close to the elbow. Then, if I get splattered with a bit of hot oil, it's not as likely to actually 'burn' my skin. Second, as I do when working with sugar, as in candy making of any sort, I keep a bowl of iced, cold water nearby, just in case I get a splash of caramelizing sugar, or in this case, hot oil.
As well, I always keep a pot lid sufficient to cover whatever vessel I am deep-frying in, to smother any fire, should it occur (never has - at home, but better to be prepared). As well, a good supply of salt (like, 2 lbs worth), to smother any grease fire you can't smother with a lid.
I'm sure you are aware of this, but at first I wasn't. Even tho they seem similar to salt, don't use sugar or flour to smother a fire. Sugar will burn, melt, and further complicate things, and flour, is quite combustible. I found this out the hard way, creating a brief, blue fireball of about 8 foot in circumference, trying to do so with flour. Fortunately, no one got hurt, I didn't get fired, but Chef did give me deep dive lesson, that basically, I just explained.
Not required reading;
As to a proper French omelette, that is my favorite omelette of them all. About 20 years ago, after trying, and mostly failing, at least in making truly restaurant quality French omelettes, while researching some other things in Julia Child's French Cooking I and II, and as well, re-watching just about every video of her '60s TV show, I came to rediscover her technique for a French omelette, as just a side note of interest to me.
She was quite insistent, that the pan had to be pretty hot. Even tho the omelette should have no color, it would all be done in about 20-30 seconds, or so she said. Alright, I went along with it. I was using a well seasoned (circa 1920 or so) number 3 cast iron pan, being the smallest of the common sizes, about 6 inches OD from the top of the pan.
I had my mess in place, the eggs were beaten up, and when I tossed in a tablespoon or so of butter, it danced on impact. I started to freak out. I quickly removed the pan from the heat, and swirled the butter around, with a circular motion from my hand, more to cool off the pan, I figured, at the moment, but within a few seconds, I saw the butter wasn't burnt (yet), so, I said, what the hell, and threw the beaten eggs in on top of it.
Again, a very aggressive cook, but, off heat, I just kept swirling the pan around like mad. To my surprise, just as Child had said, in about 20-30 seconds, without me putting any utensil to egg or pan, but with just a furious swirl and a flip or two at the very end, out flopped a perfect French omelette. Obviously, much to my surprise.
I make them the same way today, but just not quite as panicked.
If people want cheese and things added in, that style is hard to do, so I usually tone down the heat, but the result is much the same. Altho, it does require more precise, or 'formal' technique, which I have (finally), learned to do.
Typically, if I can, I just put whatever add-ons are wanted either on top, or underneath, but frequently a bit of both, of an otherwise perfect, Mad Max French omelette.
Nice video. Found this by chance. My mother used to prepare awesome thick tortillas. Sadly I didn't reach her level. To separate potatoes from oil, she used what we call "espumadera", translator seems to call it "skinner" (that reminds me of pools). Oil is left in pan to cool down. It's way much safer. Potatoes were cooked tender. Regarding variations, she added chopped chorizo and red peper to potatoes. That one was awesome too. Other kind of tortillas were prepared with very different products: spinachs, mushrooms, young garlic sprouts (more like french omelette but it's taste is way better), green beans (very concrete bean type, normally eaten raw but cooked there), green young aspargus (cooked obviously). Many different "simple" but awesome combinations. A few simple products together with eggs can produce an awesome result.
I really enjoy your videos. I learn so much from watching them. Keep up the good work, you are my favorite food channel.
thank you very much!
Don't flip onto a plate. Get a second pan with an inner diameter larger than the first pan's outer diameter. Pre heat the second pan, then flip and cook it in the second pan. Works great if you need to cook more than one (I only find it worth doing if I'm cooking for a lot of people, the setup and cleanup are a significant amount of the work), as that lets you start cooking the next one in the first pan, and assembly-line them through.
One thing i noticed if you dont cook your spanish omelettes well done is it has a very different taste. Doing it medium cook has a richer taste but not as umami as well cooked omelette. It only makes sense if you cook both ways i encourage everyone to try it.
I cook my Tortilla de Patatas with a cast iron skillet. I do use a bit more oil, and make sure any point of sticking is unstuck before flipping. It also cooks better since the entire pan is heated up very high.
I noticed that you do check comments under videos and couldn't resist the urge to say hi!
Thank you, I very enjoy your very intelligent content and sometimes warm, funny and helpful arguments.
Looking forward for some more recipes cooking videos from you as well.)
Btw, your smile and face features overall remind me of good friend of mine (here from where I'm at).
Sending my love and respects.
thank you very much!
That pastry scale looks good for weighing certain types of powders.
I agree... thicker is better, and if cooked well has a semi-moist centre.
Well if it is too thick to cook entirely and might stay raw at top in India ( or my house ) we use a plate to stop the steam and let the top steam cook so it won't stay raw or runny . Once it is gelly type then we take off the lid and continue the process
Adam showed some interesting methods here. I'm curious about the sweet potato tortilla. I wonder how it tastes. Btw, thanks for the additional information and tips. Great video as always
고구마???
This is the best way to watch an Adam R. video. The real content is in James M.'s commentary.
Thank you!
I love the scale use. Last time I needed to use a scale in the kitchen I used the same scale I used to make sure I didn't get ripped off buying weed in the trailer park. Worked well enough but dang, it was small for weighing burgers.
True! Some add cheese I personally top it with grated parmesan
Here in the Philippines we use eggplant instead of potatoes. We call it torta. We boil or grill the eggplant first, peel and mash it, then do the same procedure like what is done with the potato tortilla, with caramelized onions
Every time I watch a video of someone making a tortilla and remember the times I made it (always succesfully) I'm reminded of the stress of burning it/breaking it when flipping... and I go and buy one in the supermarket. Probably my favourite ready made meal in spanish supermarkets xD
Turns out I've been using the Spanish technique to make omelettes my whole life without realising 🤣
11:00 In case you don't want to throw away the oil, it can also be used to make soap, my grandma still does up to now, so even if it's expensive, there's little to no waste after it.
It will smell like potatoes and onions
@@ChefJamesMakinson I'd need to ask my grandma, but I think she added dried peppermint and orange or lemon rind, and with the caustic soda that killed the food smell. I do not how clothes actually ended up smelling when she used that though.
But hey, if I gotta smell like fried eggs or croquetas, one gotta do what one gotta do.
Well done Chef. Really appreciated your tips and insight on this dish because this is a dish that I've been wanting to make. I'm going to be using your tips and advise. Keep up the great work Chef! Have a wonderful week and I'll be looking forward to your next video.
Thank you Jeff! It takes a bit of practice to make it prefect but it is easy after a few times
Potato skins are not just tasty but nutrient :)!
Coffee scales are another good option to have, especially if you make pour overs since they have a timer built-in, but the real benefit is they have additional precision for lower weights than normal kitchen scales. The Hario scale, for example, has 0.1 precision (0.2g accuracy) for 2-200 grams, 0.5 g (1g) for 200-500 g , and 1 g (3g) for 500-2000 g. The precision ranges are because when dosing out coffee you want that precision so you maintain as close as you can to your desired ratio (I like ~63 g/L for most coffees but the usual starting point is about 60 g/L)* but the weight of water being much larger than the weight of coffee makes it less sensitive, percentage wise, to equally, nominally, small perturbations of weight. I mean that 0.5 g difference on 500 g is smaller percentage change than 0.5 g on 30.0 g. So if you wanted to get additional precision, and decent accuracy, for the lower weights without breaking the bank, and especially if you are remotely interested in learning to make quality coffee, then investing in coffee scale might be better than most kitchen scales since they can span a wider area of uses.
*For a pour-over method, you weigh the coffee that goes into the brewer (or before grinding then make sure the grinder is not retaining extra by checking the output) and place the decanter, pour-over cone (w/ filter that is rinse and preheated), and the ground coffee onto the scale, zero it out, start the timer as you pour for the bloom phase and follow the recipe you like until finally you hit the target water in for the ratio. So for a 500 ml of water in, I'll grind ~32.5 g (hence the precision needs to be 0.1 grams), and yield about 440 ml out due to retention in the beans. Note, the total weight will be 500 g on the scale, just the volume/mass of coffee will be less due to retention. 1 ml is roughly 1 g for pure water, the density is ever slightly less than 1 so 1g is a tad bigger than 1 ml.
Using a lid to cook the tortilla, you can actually make a thick one (not a 3 inch one, ofc, but thick, still) and it takes about 15-20 minutes. It probably goes like that b/c I cube my potatoes instead of using sliced ones, and that likely makes it easier for the omelette itself to set.
Ooh, a pastry scale. My neighbor has one of those, he sells powdered sugar in small quantities so he has to measure it out.
15:55 - scrub it to get rid of the excess dirt, guys. But just the excess, you don't want to get rid of all the dirt. Adjust to taste.
Had this for the first time in Spain and now I love to make it. Absolutely right on the flip. Commit and go quick! Also I prefer to eat it cold 🤷🏼♂️
Wow... my Barcelonan ex girlfriend taught me a completely different method... the potatoes were par-boiled, allowed to cool, then soaked in the beaten egg for at least 30 minutes, before the fried onion was mixed in, and the whole lot fried... and much thicker at least 25mm thick.
the family of mine do the same I was explaining how to do it in the kitchen.
Great video James! I love your deep understanding and respect for Spanish cuisine.
Just to add my point of view about the recipe by Adam Ragusea, I'd say overall it looks fine. Something that seemed odd to me was the skins on the potatoes; I don't know anyone that cooks the tortilla like that and at least IMO it is not a texture that you'd want in this dish. Not saying it is necessarily wrong, but I would always peel them.
Also, the final tortilla seemed a bit dry, at least by its looks. This I think is the result of the tortilla not beeing thick enough (and I think that's why James prefers to cook it thicker). In Spain, everyone has a different preference on how much the tortilla is cooked, so I don't think it is wrong either, but I feel like if you make the tortilla thicker (in this case, using a smaller pan for example), you can have more control on how cooked the tortilla is.
I enjoyed watching his video with your added commentary. I hope you make more like this.
More to come!
Brilliant as always, I always learn so much from your insights Chef James.
This is pretty good, the commentary, the editing, the corrections and confirmations, i'll be keeping an eye on your channel, would love to see you reacting to more of Adam's videos btw
thank you!
if you put a lid on it, the upper side will be a little dryer making it easier to flip without making a mess, also if its thick but you
wanna make sure its well cook inside you can take it to the microwave to finish the process, if you want it runny insude, then
you can just skip the microwave.
ever since I learned how to make tortilla espanola in culinary school back in the 90s it's been one of my favourite ways of getting rid of most kinds of leftovers. I'll put anything you can think of into one of those things. Not very traditional, but you kinda have to try to fuck up and make something inedible. I also tend to do it the way adam did for the last two here, for the same reason. I'd rather baby the onions while they saute than having to find a use for a liter or two of starchy olive oil, and the taste and texture is close enough.
It's nice to see someone critique without trashing the other cook.
Your YT vibe is what is strive for as a chef. Accurate, fair, no nonsense. Are you like this at work? 😅
For the most part, yes
Spaniard here perfecting my spanish omelette cooking skills x'DDDDD
I love cooking variety of omelettes and I have the ingredients to make this Spanish tortilla.I will give it a try but I'm definitely not using that much olive oil to fry the onions and potatoes. I will make sure to use a bigger plate to flip the tortilla because watching Adam making so much mess in the kitchen was giving me anxiety. Thanks for sharing great cooking tips and food culture of Spain!
You can do it with half, or maybe a third of that much oil, and the oil can be reused a couple more times, at least. Just take care it doesn't smoke and it will be fine, and with a pleasant onion zing
Also, use just one onion, that amount is ridiculous. Try to use good eggs, from pasture raised chickens, but it's not key.
Source: 35 años haciendo tortillas de patata aqui en España :)
3 ingredients and it takes you a couple of years to really get the job done properly. I feel like it took me ages until my Tortilla tasted like one!
Finally a channel where I can learn a lot. Most of YT is pretty much bullsh*t to get subs. Thank you for sharing your knowledge chef. Btw it would be great to see you streaming one day. Live streams are very informative for home cooks.
I appreciate that! thank you!
Note, it is probably darker because sweet potato has a higher ratio of simple sugar.
I need this in my life
I am wondering, if it wouldn't help to cook the tortilla in the pan with a lid or a plate? This way, the egg in top should be cooking better and you avoid the shown spillage when turning the tortilla.
He got the technique and ingredients right but those 3 tortillas were way too dry for my taste. Missing some moisture. Gracias, James.
De nada!
Audio: tapas bar
Subtitles: topless bar
😆😆
😂
I cook each side for only 40-50secs and call it done. Its way tastier and you can still get a nice creamy inside if you have let it rest accordingly. Cooking tortilla very well is a journey. Same ingredients but small changes along the way can change a meh result into one of my favourite dishes. Its all about the details, like how to cut/break the potatoes. If you want to crush a bit of them for extra consistency etc. There are many ways for making a delicious tortilla. I just try to follow the ones that I liked the most. Its a big thing in Spain, and there are some really good ones out there!
Only 40 to 50 seconds must be thinner. what I usually do is about a minute to 2 minutes on each side and it's still running in the middle
I love Tortilla Española! I don't make it that often, but I prefer to make it the traditional way with plenty of olive oil. I've tried other ways using less oil, and they just don't taste the same. FWIW, I DO save the oil in the refrigerator with no problem, even if I go a few months between tortillas.
Former professional chef here, we would flip our tortillas into another hot pan.
Part of Adam’s appeal for me, is that he puts a lot of his own “Normal guy” spin on things. Not only does he show how he likes to do certain recipes, he shows ways that he would conventionally make them as a home cook, as opposed to a professional chef.
Sure, lots of people do that already, but he seems more intentioned with it.
if you make that tortilla in Spain they will tell you to leave the country ASAP. that more drye than the Sahara.
I love tortilla de patatas, with onion it's so tasty and juicy.
Same with tortilla de espinaca.
Chef what is difference between Arroz a la Valenciana and Paella? I have Portugese and Filipino friends and they both have versions of Arroz a la Valenciana, it's kinda like paella but not quite?
It's not made quite the same way, it's easier to make! haha we have a lot of different rice dishes here. like arroz de bogavante, Arroz de rabo de buey etc.
I have always had mixed results with this, I’m going to try your tip as it makes allot of sense… amazing video as always… hope all is well with you James
Glad it was helpful Mark! I hope you enjoy it! :)
maybe you want to talk about the differences between this classic Spanish Omelette and frittatas that Adam mentioned which I have also heard called a Spanish Omelette. To the best of my knowledge my go to is a frittata, nice and thick made in cast iron and finished under the broiler. I'd break my wrists trying to flip it like your Tortillas
Surprisingly good video. More of commentary than a reaction which I really like.
Glad you enjoyed!
I learned to stop trying to flip a large omelet on a pan, many decades ago. Thanks chef.
it can be a challenge! haha
My innovation top with Spanish Omelet is with garlic
Watched a handfull of videos. A well deserved sub. Keep it going!
Thank you!
I love the thumbnail 😂
thank you!
Probs tasted over 500 tortillas españolas over the years. Not even once I saw potatos with skin on them. I would kindly refuse to eat it like that, and I'm inclined to think most Spanish people would do the same. Please, peal your potatos 😂
Liked this video was funny to watch , i really liked the part where he flips it an drizzles egg all over 😄 personally i would loosen the sides check the bottom an flip it with the pan but i'm old been doing it 45 yrs also if you want to puff it up whip the whites then fold them into the yolks and for sure let the onion potato mix drain fully if you don't it's not healthy let alone the gross part and stirring the potato/onion mixture into the eggs like that to precook is silly , it will cook in the pan anyway , that's why they are called cooking pans 🙃
you have to stir the mix right after dropping it into the pan
Not if it's thick enough
I would like to just ask as a home cook, I always thaught that using olive oil for frying is never good from bunch of reasons, 1. It has taste which will be transferred to food sometimes you don't want that, 2. smoking point of Olive oil is lower than f.e. canola oil, 3. price is higher, it is too good to be used for hot cooking. What is your opinion on that ? BTW. Love your videos.
Olive oil is much better for you, extra virgin will have a stronger flavor than normal olive oil, and yes it does add a flavor but unless you don't want that flavor it is fine to use. the smoking point is more of a concern when deep frying not just sauteing.
I love making a good omelette but I don't really use any specific technique style.
I start my fillings in a small bit of oil, when ready I add my egg mix and give a few minutes then add cheese. When it starts to brown at the bottom, it goes under the top grill to brown the top and the cheese.
Ommlete/Fritata technique 🤷♀️
I am traditional I prefer 1 and 2 the last is totilla con cositas
i don't think you waste the oil. I actually like the taste of the onion-flavored olive oil. Not for every application, of course, but it has a nice taste in other things.
What are your thoughts on putting a lid on the frying pan during the cooking process?
you can but be careful with the oil
@@ChefJamesMakinson I cooked one traditional style, no lid, actually your advice is even more relevant as when I flipped it onto a plate oil spilled out everywhere! Obviously I used too much, no runny egg which was lucky. 4 minutes each side is my rule.
As a Spaniard I have to say that these tortillas are overcooked. A good Spanish tortilla is liquid on the inside and only contains egg, potato, olive oil, onion and salt. It is usually accompanied with mayonnaise, cooked ham and bread
I agree but not everyone likes it the same way. :)
@@ChefJamesMakinson Of course chef and I won't be the one to tell you how to cook.
Runny yolk means it's homemade. Only that for a Spaniard, a very curdled tortilla is usually from a supermarket or a bad restaurant.
There are also people who prefer it without onion, all tastes are respectable. I only refer to the traditional recipe and how most people in the country like it
I like with chorizo and usually i use tortilla like pizza base...u know... XD
Is there a reason not to cover the frying pan so that the top firms up a bit before flipping?
I've never made a Spanish frittata or tortilla, but I tend to do that with eggs.
if you are making a thick tortilla it's good idea to cover it for a while, even take it away from the heat for a while. Depends on how done you want it For a spaniard, the tortillas in the video are too thin and way too dry. It's a tricky dish, Trial and error, btw frittata is an italian dish :)
You don't have to over it if you know how to cook it. the frittata is Italian, and it is much easier to make than the tortilla, you can bake them.. Some of my Italian friends even add leftover pasta to make one.
You always have good advice, as if you were an experienced chef or something (haha). Your vids and reviews always inspire me to make something. Cheers mate
Thank you!
I think one big thing i like about these videos is your almost not even responding to adam your simply stating for those of us who might not know and i think that helps create a healthy community where we can learn as we go and you telling us these things doesnt take a long time either its all easily digestible which is funny given that your a chef
My point is to try to help people not try to just criticize the person making something. if they do something right and they don't explain it I'll explain why, if not I'll also explain why
@@ChefJamesMakinson love your style hard not to
@@judethenekogamer3651 thank you! I appreciate that a lot! I've gotten a lot of criticism lately.
doctor chef how long can i keep the oil for and how do I store it after i used it once
Chef, if we use small pan to cook and put some heat source on top like another heated empty pan, to cook from top also. Does it impact the process, taste or texture?
You can put a lid on it or put it in the oven but it's not the method that we use here and you will have to adjust the cooking time since you will be cooking faster
I'm from "the Americas", tortilla for me is tortilla de patatas. We're not only Mexicans in "the Americas".
I have worked with a lot of people from Latin America here!
I dont know what part of europe your in James, but in Sweden we dont peal anything unless its potatoes. Or at the very least my family doesn't.
I'm in Spain and used to work in France and the UK
Excellent video and great tips chef James.
thank you!
Actually that's not true. In Europe there are some countries where you traidionally dont peel potatoes.
Switzerland for example, it's very common to eat boiled potatoes with skin on as a side dish to Raclette.
Portugal in Cuzido à portuguesa, we dont peel the potatoes but that might be different from region to region.
Nice video, very informative and good additions James. I like Adam, been watching him for at least 3 years.
By the way... what if i use a small pot instead of a smaller but higher skillet ? will it work? not taking into account the teflon or not... but a normal stainless steel small pot vs skillet
A pot is too deep. Flipping it would be nearly impossible.
A stock pot or sauce pan is not the right pan to make them in. you need an Omelette Pan. Teflon helps a lot but you can sill make one without it.
@@ChefJamesMakinson oh thank you ! yeah i see why not =/
Frying pan it is than... is the only one i had arround and it worked ... the size i mean =P
To flip the tortilla without any drama you can actually use a smaller plate than the pan, not a bigger one. You have to use one that fits exactly the bottom of the pan and does not feel loose. No drippings, no burns with hot oil.
really? because if it's not airtight and the eggs are sill liquid it will spill, a larger plate covers that.
@@ChefJamesMakinson Really, it is sort of counterintuitive but it works perfectly, believe me. I used to do it with a bigger plate until I tried with the smaller one. On the other hand, you don't want to be flipping it when the eggs are as liquid as you say of course.
We pasturize all the eggs in the us tho at least at the supermarket lol
Interesting you say we peel everything in Europe. I think its different in scandinavia because i dont think we would have peeled those potatoes and i have literally never peeled a tomato
I should have said more Western Europe as I have peeled everything working in England, France, and Spain.
@@ChefJamesMakinson makes sense! i loved the video regardless
My close caption was typing topless bar instead of tapas bar... Cause in Quebec the cold buffet at ... never mind!
😂 Google sometimes