How to make Spanish omelette | How to cook absolutely everything | GoodtoKnow

Here’s how to make Spanish omelette from Joe Howley, the head chef of The Salt Yard restaurant in London. The key, Joe says, is to get your potatoes nice and crispy before adding them to the egg mixture. | Subscribe to GoodtoKnow here: www.youtube.co...
Ingredients
500g potatoes
10g Maldon sea salt
150ml cooking oil
10 eggs
1 large onion
Black pepper to taste
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[@pancakepablo]

This reminds me of my childhood! But maybe just a bit better than grandmas haha! Excellent video

[@viomani]

"The key, Joe says, is to get your potatoes nice and crispy before adding them to the egg mixture"
I guess the key to *his* tortilla, but not to a traditional Spanish tortilla.
If you like it like this, that's completely fine, you should have food however you like it more, but to say this is traditional Spanish is completely wrong. Imagine if you go for fish and chips and instead of chips they give you crisps. Yes, crisps are fine, but it's not the same!
Traditional Spanish tortilla doesn't have caramelised onions (but a tortilla with caramelised onions is very good!), the potatoes are *not* fried, they are *boiled* in oil (which makes it a very oily dish) with the onions. So first step is to put the potatoes in the oil at medium heat (so they don't brown, is very important that they don't brown or crisp), then add the onion (it takes less time to cook), and then when it's cooked but *not* crispy, you take it out, drain the excess of oil, and add really *already beaten* eggs. What's this thing of putting the eggs whole? Who makes any omelette like that? And you don't have to let the mix sit any amount of time (and definitely not overnight), because the potatoes are not crispy, the final product is going to be very firm and consistent in texture and colour.
I would also suggest that you're using too much oil for frying the omelette, this can be dangerous when flipping the tortilla.
And then... this dish is very very oily, so you don't want to add even more oil! I don't know anyone who puts oil on top of tortilla (and we do love oil).
So all in all, I'm sure this dish is nice, cook it however you like, but using the word "traditional" in a recipe implies that you care about it being correct and original, so I hope you accept my correction in this misunderstanding.

[@amparosan.y.7176]

Absolutely agree, I was shocked when I came upon this recipe. I´m not going to give instruccions as to how to cook a tradicional tortilla de patata (nobody in Spain calls it Spanish omelette) and although you can cook your own personal version of the tortilla de patata allow me to point out a couple of things. First, I´m sure your blackened tortilla is not apealling to anybody, British, Spanish or Eskimo. Both the onions and the potatoes are simply burnt and I daresay you would not serve it in your restaurant. And secondly, as far as I know London is packed with spaniards, just ask any how to cook it traditionally.

[@WCSTONYB]

Sorry Joe this is not how you make a Spanish omelette.
As a Spanish national I have never seen anythink like this served in any bar, restaurant ot home.
There are many variations but here is a basic demo ua-cam.com/video/pvlkYYdIBV0/v-deo.html.
But basically:
You do not brown the onions.
You do not fry crispy potatoes - or crisps as we call them in England.
You do not use unbeaten eggs.
You do not break the "crisps".
You do not mix it all with your hands.
You do not leave it soaking overnight.
And finally you do not rub oil onto it.
Appart from that you made a Spanish Omelette - NOT!