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 Hi my name is Joe, I'm the head chef at Salt Yard Restaurant and today I'm going to show you how to make a traditional Spanish tortilla.
00:05 Traditional tortillas are made up of three ingredients, onions, potatoes and eggs.
00:14 The very first step we're going to do is we're going to caramelise the onions
00:18 and that's done by really thinly slicing them
00:23 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.
00:57 The next step is to slice the potatoes, obviously these are already peeled, I'm using jacket potatoes
01:02 but you can use any kind of potato, you can use Maris Piper, King Edward's, whatever is around at
01:07 the time. I'm going to use a mandolin just for speed but you know you can easily use a knife
01:11 at home, just try to cut them about two millimetres in thickness and that's what you need to do.
01:17 Once you slice your potatoes it's really important to then soak them in water,
01:25 what this does is it washes off all the starchy, floury feeling you can feel around the potatoes
01:30 and it leads to a nicer flavour at the end. So the first step is going to be caramelising the
01:37 onions, this is the longest process. So what we're going to do is we're going to start off
01:42 by adding the oil to the pan and then we're going to add the onions and cook them for about 15 to 20
01:51 minutes, like I said with salt. That is going to be cooked until they're golden brown and caramelised.
02:00 So once your onions get to this stage, nice and caramelised and brown,
02:05 they're ready to come off the heat and we're going to put them on the side
02:09 and let them cool down while we get on with frying our potatoes.
02:16 So the next step is cooking our potatoes, we're going to deep fry them on the stove,
02:21 it's really important that you drain the excess water off as any excess water in the oil will
02:28 spit and it will burn you. So drain them off on towel, heat the oil in advance to 160 degrees
02:34 and once that's ready then you put the potatoes in carefully
02:43 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,
02:59 then we're ready to go. Take them out nice and carefully
03:06 and drain off the oil and let them cool down. The whole reason we deep fry the potatoes is to
03:14 remove the moisture from them so that when we add the eggs they soak up more of the egg,
03:18 that adds to the flavour of the tortilla. Once we get to this stage and you've got your
03:23 cooled fried potatoes, caramelised onions, eggs, salt and pepper, we just need to mix it all
03:29 together. So what I'm going to do first is I'm going to add the caramelised onions to the potatoes
03:35 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
03:59 and make the tortilla consistency a lot firmer. So we're going to season with salt and pepper
04:04 and then get ready.
04:08 You 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 absorb
04:26 into the potato. What we need to do is heat your pan and add a little oil to the base,
04:33 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.
04:48 So we're going to add the mix in.
05:02 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. You want a gentle heat.
05:14 Okay the tortilla has been cooking for a few minutes on one side,
05:26 it's now ready to turn. This could be fun.
05:29 On this side we're going to cook it a little bit longer but this side will need a lot less time
05:33 than the first one. In a couple of minutes this is going to be ready. Tortilla's ready,
05:40 it's had a little rest in the pan for a couple of minutes just to
05:43 allow it to warm through completely. Now it's ready to serve, I'm just going to flip it out
05:49 and I'm going to put it in the oven for about 20 minutes.
05:52 I'm just going to garnish it with a little bit of oil and rub that in.
05:58 And we have traditional Spanish tortilla.
06:03 [Music]