How To Make Spanish Omelette | Recipe - video Dailymotion

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Here's how to make Spanish omelette by the head chef at The Salt Yard restaurant. Quick, easy and delicious!

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00:00 my name is Joe, I'm the head chef at Salt Yard Restaurant and today I'm going to show you how

00:03 to make a traditional Spanish tortilla. Traditional tortillas are made up of three ingredients,

00:12 onions, potatoes and eggs. The very first step we're going to do is we're going to caramelise

00:17 the onions and that's done by really thinly slicing them and cooking them over a medium heat

00:28 until they're nice and golden brown and caramelised. The really important thing to

00:37 remember when you're caramelising anything, especially onions, is they have a very high

00:42 sugar content and you need to counteract that by adding and cooking salt at the beginning.

00:56 The next step is to slice the potatoes. Obviously these are already peeled, I'm using jacket

01:02 potatoes but you can use any kind of potato, you can use maris piper, king edwards, whatever is

01:06 around at the time. I'm going to use a mandolin just for speed but you know you can easily use

01:11 a knife at home, just try to cut them about two millimetres in thickness and that's what you need

01:16 to do. Once you slice your potatoes it's really important to then soak them in water. What this

01:25 does is it washes off all the starchy, floury feeling you can feel around the potatoes and it

01:30 leads to a nicer flavour at the end. So the first step is going to be caramelising the onions,

01:37 this is the longest process. So what we're going to do is we're going to start off by adding oil

01:42 to the pan and then we're going to add the onions and cook them for about 15 to 20 minutes,

01:51 like I said with salt. That is going to be cooked until they're golden brown and caramelised. So

02:01 once your onions get to this stage, nice and caramelised and brown, they're ready to come off

02:06 the heat and we're going to put them on the side and let them cool down while we get on with frying

02:13 our potatoes. So the next step is cooking our potatoes. We're going to deep fry them on the

02:20 stove. It's really important that you drain the excess water off as any excess water in the oil

02:27 will spit and it will burn you. So drain them off on towel, heat the oil in advance to 160 degrees

02:35 and once that's ready then you put the potatoes in carefully

02:39 and cook them until they're golden brown and crispy.

02:45 Okay so once your potatoes get to this stage here, golden brown and crispy,

02:58 then we're ready to go. Take them out nice and carefully.

03:04 And drain off the oil and let them cool down. The whole reason we deep fry the potatoes

03:11 is to remove the moisture from them so that when we add the eggs they soak up more of the egg.

03:17 That adds to the flavour of the tortilla. Once we get to this stage and you've got your

03:21 cooled fried potatoes, caramelised onions, eggs, salt and pepper, we just need to mix it all

03:28 together. So what I'm going to do first is I'm going to add the caramelised onions to the potatoes

03:31 and I'm going to crack 10 eggs in.

03:36 Ideally what you would want to do after you've added the eggs and mixed everything together

03:52 is allow it to sit overnight and what that does is allows the potato to soak up the eggs

03:58 and make the tortilla consistency a lot firmer. So we're going to season with salt and pepper

04:03 and then get down.

04:08 I want to break the potatoes and crush them up so that again, once again, they absorb the eggs

04:16 and make sure it's evenly combined and incorporated. So we've left this to rest for 15 minutes or so

04:21 and you can already see it's starting to firm up and some of that egg has already started to

04:26 absorb into the potato. What we need to do is heat your pan and add a little oil to the base,

04:32 ensure it doesn't stick. This recipe in a big pan like this would do I reckon two tortillas

04:39 but each one would serve two people so this would be four people. If you were going to do them in

04:44 little bellini pans you'd probably get more along the lines of six portions I would say.

04:49 So we're going to add the mix in.

04:56 You can see the idea behind it is to not give it too much of an aggressive heat because otherwise

05:07 you'll put too much colour around the outside of the tortilla while the inside will still

05:11 be completely raw. So you want a gentle heat. Okay the tortilla has been cooking for a few minutes

05:25 on one side, it's now ready to turn. This could be fun.

05:37 On this side we're going to cook it a little bit longer but this side will need a lot less time

05:41 than the first one. In a couple of minutes this is going to be ready. Tortilla's ready,

05:48 it's had a little rest in the pan for a couple of minutes just to

05:51 allow it to warm through completely. Now it's ready to serve. I'm just going to flip it out

05:58 on top of the board. I'm just going to garnish it with a little bit of oil.

06:06 Wrap that in. We have traditional Spanish tortilla.

How To Make Spanish Omelette | Recipe

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