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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,
01:04King Edwards, 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 millimetres in thickness and that's what you need to do.
01:22Once 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 around
01:30the potatoes and it leads to a nicer flavour at the end.
01:35So the first step is going to be caramelizing the onions. This is the the longest process.
01:39So what we're going to do is we're going to start off by adding oil to the pan
01:46and then we're going to add the onions and cook them for about 15 to 20 minutes like I said with salt.
01:57That is going to be cooked until they're golden brown and caramelized.
02:01So once your onions get to this stage nice and caramelized and brown they're ready to come off the
02:06heat and we're going to put them on the side and let them 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.
02:22It's really important that you drain the excess water off as any excess water in the oil will spit
02:28and and it will burn you. So drain them off on towel, heat the oil in advance to 160 degrees
02:35and once that's ready then you put the potatoes in carefully
02:43and cook them until they're golden brown and crispy.
02:45So once your potatoes get to this stage here golden brown and crispy then we're ready to go.
03:01Take them out nice and carefully
03:06and drain off the oil and let them cool down.
03:09Now the whole reason we deep fry the potatoes is to remove the moisture from them so that when we
03:16add the eggs they soak up more of the egg. That adds to the flavor 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 is I'm going
03:31to add the caramelized onions to the potatoes and I'm going to crack 10 eggs in.
03:39So we're going to add the eggs and mix everything together is allow it to sit overnight and what
03:55that does is allows the potato to soak up the eggs and make the tortilla consistency a lot firmer.
04:02So we're going to season with salt and pepper
04:04and then get them.
04:11You want to break the potatoes and crush them up so that again once again they absorb the eggs and
04:16make sure it's evenly combined and incorporated. So we've left this to rest for 15 minutes or so
04:21and you can already see it's starting to firm up and some of that egg has already started to
04:26absorb into the potato. What we need to do is heat your pan and add a little oil to the base,
04:33ensure it doesn't stick. This recipe in a big pan like this would do I reckon two tortillas but each
04:40each one would serve two people so this would be four people. If you were going to do them in little
04:44bellini pans you'd probably get more more along the lines of six portions I would say. So we're going to
04:50add the mix in you can see the idea behind it is to not give it too much of an aggressive heat
05:06because otherwise you'll put too much color around the outside of the tortilla while the inside will
05:11still be completely raw 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
05:50rest in the pan for a couple of minutes just to allow it to warm through completely. Now it's ready to
05:56serve. I'm just going to flip it out on top of the board. I'm just going to garnish it with a little
06:03bit of oil. Rub that in. We have traditional Spanish tortilla.