How To Make Spanish Omelette | Recipe - video Dailymotion

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.

How To Make Spanish Omelette | Recipe

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