Here's how to make Spanish omelette by the head chef at The Salt Yard restaurant. Quick, easy and delicious!
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00:00Hi 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 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 20
01:51minutes. Like I said with salt, that 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
02:06the heat and we're going to put them on the side and let them cool down while we get on with frying
02:13our potatoes. So 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 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
02:43and cook them until they're golden brown and crispy.
02:55Okay, so once your potatoes get to this stage here, golden brown and crispy,
02:59then we're ready to go. Take them out nice and carefully and drain off the oil and let them cool
03:09down. 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 flavour of the tortilla. Once we get to
03:21this stage and you've got your cooled fried potatoes, caramelized onions, eggs, salt and pepper,
03:28we just need to mix it all together. So what I'm going to do first is I'm going to add the caramelized
03:32onions 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 and make
03:59the tortilla consistency a lot firmer. So we're going to season with salt and pepper
04:04and then get them. You want to break the potatoes and crush them up so that again once again they
04:15absorb the eggs and make sure it's evenly combined and incorporated. So we've left this to rest for 15
04:21minutes or so and you can already see it's starting to firm up and some of that egg has already started
04:26to absorb into the potato. What we need to do is heat your pan and add a little oil to the base ensure
04:33it doesn't stick. This recipe in a big pan like this would do I reckon two tortillas but each each
04:40one would serve two people so this would be four people. If you were going to do them in little bellini
04:44pans you'd probably get more 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 you'll
05:07put too much color around the outside of the tortilla while the inside will still be completely raw so
05:13you 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.
05:37On 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. The tortilla is ready. It's had a little rest in the pan for a couple of minutes just to
05:53allow it to warm through completely. Now it's ready to serve I'm just going to flip it out
05:58on top of the board. Just going to garnish it with a little bit of oil and wrap that in.
06:07We have traditional Spanish tortilla.