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!

Transcript

00:00Hi my name is Joe, I'm the head chef at Salt Yard restaurant and today I'm going

00:03to show you how to make a traditional Spanish tortilla.

00:09Traditional tortillas are made up of three ingredients, onions, potatoes and

00:14eggs. The very first step we're going to do is we're going to caramelize the

00:18onions and that's done by really thinly slicing them and cooking them over a

00:26medium heat until they are nice golden brown and caramelized. The really

00:36important thing to remember when you're caramelizing anything especially onions

00:40is they have a very high sugar content and you need to counteract that by

00:46adding and cooking salt at the beginning.

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

01:01using jacket potatoes but you can use any kind of potato. You can use Mary's Piper,

01:05King Edward's, whatever is around at the time. I'm going to use a mandolin just for

01:09speed but you know if you can easily use a knife at home just try to cut them

01:13about two millimeters in thickness and that's what you need to do.

01:21Once you slice your potatoes it's really important to then soak them in water.

01:25What this does is it washes off all the starchy, flowery feeling you can feel

01:29around the potatoes and it leads to a nicer flavor at the end.

01:34So the first step is going to be caramelizing the onions. This is the

01:38longest process. So what we're going to do is we're going to start off by adding

01:43oil to the pan and then we're going to add the onions and cook them for about 15 to

01:5120 minutes, like I said, with salt. That is going to be cooked until they're golden brown

01:59and caramelized. So once your onions get to this stage, nice and caramelized and brown,

02:05they're ready to come off the heat and we're going to put them on the side and let

02:10them cool down while we get on with frying our potatoes.

02:16So the next step is cooking our potatoes. We're going to deep fry them on the stove.

02:21It's really important that you drain the excess water off as any excess water in the oil

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

02:34And once that's ready, then you put the potatoes in carefully and cook them until

02:44they're golden brown and crispy.

02:47Okay, so once your potatoes get to this stage here, golden brown and crispy, then we're ready

03:00to go. Take them out nice and carefully and drain off the oil and let them cool down.

03:11The whole reason we deep fry the potatoes is to remove the moisture from them so that

03:16when we add the eggs, they soak up more of the egg. That adds to the flavour of the tortilla.

03:21Once we get to this stage and you've got your cooled fried potatoes, caramelized onions,

03:27eggs, salt and pepper, we just need to mix it all together. So what I'm going to do first

03:31is I'm going to add the caramelized onions to the potatoes and I'm going to crack 10 eggs in.

03:48Ideally what you would want to do after you've added the eggs and mixed everything together

03:53is allow it to sit overnight. And what that does is allows the potato to soak up the eggs

03:59and make the tortilla consistency a lot firmer. So we're going to season with salt and pepper.

04:07And then get them.

04:11You want to break the potatoes and crush them up so that again, once again, they absorb the eggs and make

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

04:22you can already see it's starting to firm up and some of that egg has already started to absorb into

04:26the potato. What we need to do is heat your pan and add a little oil to the base, ensure it doesn't

04:34stick. This recipe in a big pan like this would do, I reckon, two tortillas, but each one would serve

04:41two people, so this would be four people. If you were going to do them in little bellini pans,

04:45you'd probably get more along the lines of six portions, I would say. So we're going to add the mix in.

05:02You can see the idea behind it is to not give it too much of an aggressive heat because otherwise

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

05:12raw. So you want a gentle heat.

05:22Okay, the tortilla has been cooking for a few minutes on one side. It's now ready to turn. This could be fun.

05:28On this side we're going to cook it a little bit longer, but this side will need a lot less time

05:41than the first one. In a couple of minutes this is going to be ready. Tortillas ready. It's had a little rest in

05:50the pan for a couple of minutes just to allow it to warm through completely. Now it's ready to serve.

05:57I'm just going to flip it out on top of the board. Just going to garnish it with a little bit of oil.

06:06Rub that in.

06:10We have traditional Spanish tortilla.

06:13We're talking.

06:13We're talking about someisk imaging.

06:17We're just waiting to open this up every 2nd place and we're going to research

06:21forward.

06:21There you go.

06:22Here you go.

06:25If you've been looking at some hang on several stores, we are going to explore someongues.

06:28Bye.

06:30Bye.

06:33Bye.

06:34Bye.

06:35Bye.

06:36Bye.

06:37Bye.

06:38Bye.

06:39Bye.

06:41Bye.

How To Make Spanish Omelette | Recipe

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