The Perfect Tortilla: Mastering Spain's Most Iconic Dish

[@thehita57]

Been a Sous chef for a bout 3 years now and I’ve absolutely locked in to videos on KZbin that display certain skills I don’t see where I’m from. I love you guys and your ability to teach with your videos…I’ve learned so much and continue to be humbled by the class you gentlemen put on display with your content. Continue to show the world what we kitchen dwellers are capable of!

[@twatts1523]

When I was in Spain, a local lady I befriended taught me how to make this dish. It became a favorite way to use the eggs from my backyard chickens

[@FalcoSorreo]

Looks amazing, I can almost taste it. In Spain people usually cut the potatoes differently, use olive oil to fry them, only use salt for seasoning, and it is not common to put mayo on it if the tortilla is runny inside (people may use mayo when the interior is a bit more cooked, like when you use the tortilla for sandwiches). Still, the norm here is that you make it whichever way you prefer, and yours is a very nice version.

[@dan61616]

Lads honestly this has become my favourite cooking channel, very few other youtube channels give out these professional kitchen gems. Keep up the amazing content. Dying to go to Fallow now

[@rodanhassan5780]

Same here. I'd like to humbly say that I'm a seasoned home cook who's also worked in a high quality restaurant in Sweden, and Fallow really does stand out in the aspects you mention above. Phenomal work, great recipes and above all - excellent technique WITH proper explanation. The editing, music and hosts are the cherry on top.

[@greyhawk-111]

Agreed.

[@wideeyedraven15]

I was visiting London, two months ago. Saw it out the window of the taxi. Called STOP. Jumped out and went in for a drink and it was business. Loved it. All cause of this channel.

[@CoronadoBruin]

+1 here, this is my favorite cooking channel as well, but we're going to have to introduce the lads to a plateful of chilaquiles, our favorite breakfast in the southwest US. It will give the Spanish tortilla a run for its money. But for god's sake, use sour cream and not mayo! :-)

[@JL2670yo]

highly recommend kenji if you like fallow, he's more sciency

[@AndyZuhha]

Another Spaniard here! Your understanding of the tortilla and its technique is really awesome. The "tortilla de patatas" has few ingredients so it is essential to respect the technique, even knowing that there are different styles, but it is important not to skip some rules. It is important to know that there are people in Spain who prefer the tortilla to be a little less liquid, and also people who prefer more, this point in the video seems perfect to me. You can also cut the potatoes a little thicker than in the video, but they are fine that way. There is a controversy about whether it should have onion or not, Spain is divided in this sense and there is a very funny controversy around this (I think it should have onion), although it is not necessary to caramelize it as much as in the video. Very good job, really.

[@henricolens]

Absolutely fantastic. One thing I always saw home cooks do in Spain, was to combine the beaten egg with the just-fried onion and potato, to inject some heat into the room temperature eggs. I like it slightly less runny than you make it because I like cooking bigger ones, and if it’s too runny it won’t keep.

[@DanCThorpe]

My Spanish mother in laws tip is not to cut the potatoes too uniformly. So they create little spaces for the the egg to seep into. She also drops the hot potato straight from the pan to the egg mixture to start the egg cooking.

[@ChrisM541]

I totally agree. What we see in this video is a young chef trying to impress his trendy London clients with a Tortilla rarely seen in Spain, except for a few of their young chefs also trying to be 'trendy'. This reminds me of certain chefs cooking soup ingredients separately then adding everything together at the end. Absolutely zero taste, stock like dishwasher.

[@alphaenterprise2232]

​@@ChrisM541but hey that tortilla will cost you 30£

[@JorgeGarcia-ht1mb]

@@ChrisM541 Estas en lo cierto. De hecho, la tortilla de patatas es un plato que practicamente cualquiera sabe hacer, y uno de sus grandes valores radica en su sencillez. Pero como se ve que a todo hay que darle una vuelta de tuerca. Seguro que la version que nos presenta este chef esta muy rica, pero no mas que una tortilla que te prepare yo en casa en 20 minutos. Otra cosa que practicamente nadie usa en España , es el aceite de colza, ya que hace años, hubo un problema de salud muy importante en España debido a unas partidas de aceite de colza contaminado, y eso ha quedado grabado a fuego en las mentes de los españoles. Ademas, tenemos aceite de oliva de grandisima calidad en abundacia, y aunque el ultimo año ha subido de precio, su sutituto natural es el de girasol. Un saludo.

[@domlisboa4024]

@@DanCThorpe exactly. I wrote the same thing in my comment.

[@JavierGarcia-yp9pg]

​@@JorgeGarcia-ht1mbEl aceite de colza no fue el responsable de la intoxicación. Fueron fitosanitarios aplicados a los tomates. Y el aceite de colza sí lo sigues tomando en España, como parte de la mezcla del aceite de semillas, lo llaman aceite de nabiza.

[@pablomarin98]

Spaniard here! I've been making and watching people make tortilla for many years and this video is now my reference for the next time I make it. You treated the original recipe with a lot of respect, but you also made it yours in a beautiful way. Congratulations!

[@FallowLondon]

That's awesome! Thanks!

[@seanmccarthy4781]

NOT A GENUINE TORTILLA AT ALL CRISPS REALLY

[@elenaenutube]

Spaniard here too. Nope. Really wtf are you doing with the spuds?

[@pablomarin98]

@@elenaenutube ha tratado la original con respeto incluyendo mucha info de las diferentes zonas y métodos, pero luego el queria crujiente, por lo que no ha confitado la papa. Ta fenomenal

[@pablomarin98]

@@seanmccarthy4781 didn't say it's genuine. I said he treated the genuine with respect cause he explained lots about it and the different areas, but then made it his by introducing changes

[@andyturnbullguitarteacher]

Brit living in Spain here. That was fantastic to watch. I’ll use your ideas to impress my Spanish family. And I’d have to agree with you: the tortilla, when done right, is one of life’s great luxuries. Gracias

[@ivanadrian82]

If you tell a Spaniard that you've used canola oil to fry the potatoes, they will at least feel quite uncomfortable, and they might even get upset

[@dballesg]

Do that tortilla to your spanish family and you are put on a plane back to the UK the same day. 😒

[@00marianusqui00]

@@ivanadrian82 Jaja. That's true. They will not eat the tortilla. Just try to find canola oil in a Spanish supermarket. You won't find. We have a trauma with this type of oil.

[@andyturnbullguitarteacher]

@@00marianusqui00 ah yes I remember that now. I would be using olive oil of course.

[@andyturnbullguitarteacher]

@@dballesg jaja thanks for the warning ⚠️

[@JoseManuel-qy9th]

Como andaluz del Sur de España, puedo decir que tu interpretación de la tortilla es poco convencional pero también muy interesante; probablemente esté exquisita.

[@phototester]

Si hombre con pimienta. En fin......

[@Svenson612]

​@@phototester🤦🤦🤦

[@phototester]

@@Svenson612 de todos en españa es sabido que en andalucia no saben comer. Y es más, la localidad donde se hace y se gana cada año la mejor tortilla española en en Galicia-España. Betanzos para ser más exactos. Pensé que eras un profesional pero queda claro que tienes más de niño pequeño que de cocinero profesional. Te lo repito. Si vas a hacer una interpretación no la llames española.

[@Svenson612]

@@phototester Una chapuza lo que ha hecho.No se salva absolutamente nada.

[@sergiomejias567]

@@phototester está buena con pimienta, amargao o amargá

[@elbergotha1679]

Aceite de oliva siempre, en España el aceite de colza está estigmatizado por una intoxicación hace muchos años y la gente aun es reacia a usarlo. La original es con la patata pochada no frita y sin pimienta sin mayonesa ni cebollino 😢. Gracias por dar a conocer nuestra cocina, atentamente un español. TEAM TORTILLA CON CEBOLLA

[@mjail]

Pochada o frita, a mí me gusta más frita y el huevo hecho. Si la patata la pochas y el huevo lo haces poco me da rollo semicrudo. Al final se trata de entender el concepto, luego lo puedes adaptar como quieras. A mí me chirría como lo hace él chef, pero si le gusta, en conjunto me parece una tortilla de patatas 😅. Y sí, aceite de oliva siempre.

[@joss522]

Papas a lo pobre. Fritas pero sin que se pongan crispy. No pimienta ni mayo please!

[@pabloazurmendi2395]

Que opinan de la coloracion por afuera de la tortilla? Tiene que estar blanca o puede estar dorada?

[@adrimuhc]

Yo la prefiero dorada, al igual que las patatas, me gusta que algunas queden doradas y le de ese toque a patata caramelizada​@@pabloazurmendi2395

[@Xaopescao]

Mayonesa ❤ siempre se la pongo.

[@dmrabasa]

Another Spaniard here. That’s just perfection - congratulations! The runny inside is how trendy restaurants serve it now. The onion-to-potato ratio is great. There are as many variations as there are moms in Spain, so feel free to ignore the tortilla police when they inevitably show up. Outstanding work.

[@JackFate76]

Yeah, but most moms suck.

[@beanbag9696]

I grew up in España as an english boy, lived there for 7 years until I came back to England and that omelette is perfection

[@l10zzardk1ng2]

Looks pretty good but not perfection. It's best if you do it slower and don't let the egg brown on the top and bottom of the tortilla. Idk why some people insist in doing that, I've even seen a couple videos of foreign cooks claiming it has to be that way to be authentic, because that's how it's done in Spain, and that's just nonsense

[@kaden593]

@@JackFate76you’re projecting your childhood trauma onto other people

[@brownie3454]

@@kaden593he’s talking about a different kind of suck

[@zp2006]

Hi! Spaniard here! Thats a lovelly tortilla española! It seems delicious. Crispy on the outside, creamy inside, just perfect! Although I believe the mayo and the greens are not necessary at all. The tortilla is quite rich just like you did, it doesn't need anything else and I would prefer to just taste the tortilla and nothing else. The best company for a tortilla is a slice of good quality bread, a chapata or a pan payés.

[@Chris-v6b1n]

Wrong - and I don't care where you're from. It NEEDS mayo.

[@russyJ20]

@@Chris-v6b1n HP and some crispy bacon on top

[@BobSmith-x3p]

¿"Crujiente por fuera"? ¿En qué parte de España vives?

[@zp2006]

@BobSmith-x3p bueno yo creo que para decir crujiente la palabra más correcta seria crunchy. Quizás me he equivocado pero con crispy queria decir tal y como se ve en el video, que el exterior esté caramelizado y tenga mordida, que no sea blando vaya. Soy de Madrid, estoy acostumbrado a ese tipo de tortilla por mi abuela, que es de toledo. Aunque cada persona lo hace a su manera. Aquí el chef consigue más que yo que el exterior esté todavia más hecho, me parece interesante y con el interior bien cuajado me parece un tortillón

[@daalton5836]

oh look someone announcing where they are from and then having an opposite opinion of the professional chef in the video never seen this before

[@Huma270490]

Preparing the pottatoes like chips or caramelizing the onion first might not be the traditional recipe but the result is amazing. Any spanish grandma would be proud of your variation! My mother sometimes makes two pours of the mixture and adds a bit of cheese and a bit of ham to increase the flavour. Is another variation that tastes amazing.

[@johnbaprac]

Another Spaniard here. I have to say, it's really really difficult to find a foreigner chef cooking typical Spanish dishes decently, and this is honestly amazing 😍

[@fourpoint64]

I like the Argentine version complete with chorizo colorado

[@javieru53]

Con huevos casi crudos? Ni de coña.

[@johndeleon8741]

@@javieru53 No me digas más, tu plato favorito en el arroz con ketchup, verdad?

[@javieru53]

@@johndeleon8741 la tontería del tonto menos ingenioso del día.

[@johnbaprac]

@javieru53 qué casi crudos? 🤣 La gran mayoría de masters chefs españoles la hacen mucho más cruda. De hecho, da igual, cual es el problema? Me hace mucha gracia la gente que confundís "jugoso" con "crudo".

[@mariomescarti4726]

I'm Spanish and that tortilla for sure deserves a subscription... It looks amazing and for sure it can compete with the ones we get served in here. Personally, I would prefer it plain with salt, no mayo, but that's personal taste. Damn, I'm hungry now XD

[@williamchatman2682]

Chef, awesome job. I truly respect the comments from the other Spaniards, deep respect 🙏 for you as well chef. I'm African American, and I was a culinarian for many years. My passion died. i had to move on, for me personally chef I prefer my eggs cooked 🍳 through no runniness, it's personal preference, I have great respect for all cusines. Awsome work chef

[@ftandis]

As a spanish very proud of our cuisine im really glad to see a forening chef treating one of our dishes with the respect it deserve. Here we have a few ways to cook it, more or less coocked and with or without onion. first time seen it with the carameliced onion, but it looks fantastic. usually forening chefs (mainly american) ruin our dishes while saying they are doing it "the traditional way". I cant see another chef putting chorizo and cheese on top of paella.

[@jgraeff1]

As a chef I really enjoy watching your channel. Great teacher

[@AntoniomanuelBerrio]

Tiene muy buena pinta, tortillas hay tantas como casas,en la nuestra gusta con el huevo sin dorar ya que el dorado cambia bastante el sabor, gracias por interesarte por nuestra gastronomía 🤝🏻

[@danieljramirez44]

Very interesting way of cooking a tortilla and it looks quite good to be honest, however I have seen my grandmother and my mum cooking Spanish omelettes for years and it is very different!! I have a few friends who actually run a few restaurants in Spain and they would be amazed if anyone in Spain cooks a Spanish omelette this way. Not sure where this way of cooking it is coming from but I can tell you, it is not coming from Spain. Noting all of this, I enjoyed the video and the chef comments. I might even try one day to cook a Spanish omelette this way, but for the moment, I am going to continue to follow my mums recipe! All the best!! Dani, from Jaca, Huesca, Aragon, Spain!!

[@mar_csbu7503]

Esa receta viene de Ferrán Adriá que dijo una vez en una entrevista que cuando llegaba a casa cansado y le apetecía una tortilla española la hacía con patatas chips.

[@TheJohnp76]

Brilliant recipe. I make a Tortilla most Saturday mornings, and just leave it on a plate in the kitchen to be eaten throughout the day by me and my family. Also, and I know it’s not traditional, leftover roast potatoes make a great Tortilla.

[@corleonedon77]

Try leftover chips from a chip shop! My Gibraltar born grandad swears by them and will often order an extra portion just to make sure there's enough for tortillas the next morning!

[@TheJohnp76]

@ Great tip, thank you. 👍🏻

[@cartu6432]

I'm from Madrid and I can confirm that is a sexy looking tortilla, amazing job! If you want color, we sometimes serve tortilla with green bell pepper, especially if you get it in a bocadillo, my favourite combination

[@guzmangonzalez8984]

Spaniard who had to master this being my wife’s favourite dish. Been making this weekly for over 15 years. Foreign friends always ask me to make it for them. I can say confidently I would eat this one everyday. 😂 Love the balance between simplicity and care, also the casual flexible approach to it. 10 out of 10.

[@catalicul]

this is probably the craziest tortilla ive ever seen. DAMN

[@stephenmercer8508]

I've had tortilla all over Spain but the best I ever had was in Bilbao recently. First time I'd ever had it a bit gooey in the middle. Outstanding. Also, next level pintxo in Bilbao - and cheap too.

[@mar_csbu7503]

Como española creo que es una tortilla diferente a la tradicional, similar a la de Ferran Adriá pero con muy buena técnica y se ve muy apetitosa. Congrat.

[@niceguybytheway8481]

I love the energy of Fallow`s videos. He is a teacher who are really passionate about food and he cant wait to show others how to make great food. I am not a chef myself, but I am going to try out every way of frying eggs I watched in another video. When I master that I will try this dish

[@chrisroberts6121]

This is my wifes favorite dish and you gave me some great ideas to use at home. She will be thrilled!

[@apmcintyre]

Always use the guard says he as he doesn't use the guard 😂 Love it!

[@diegaulle9143]

People watching should know that this is is the creation of a professional chef in a restaurant and nobody in Spain cooks the tortilla like this at home. Looks great though.

[@johndeleon8741]

Well, that's not true. My brother isn't a chef yet he cooks tortillas like this. C'mon, it's not rocket science, just patience, good ingredients and a willingness to nail it every time.

[@JoelMLdf]

​@@johndeleon8741i think he means the style its different from the traditional we make at home in Spain, wich differs from the one of the video

[@12-343]

@@johndeleon8741nobody is questioning your brother’s apparent awesomeness lmao. We are all in awe of him I am sure. The point is this is, *as was stated in the video*, a modification of the more traditional recipes.

[@KazamaDttS005]

​@@12-343 is not far from reality.

[@SonOfJ]

​@@12-343nobody is questioning the modifications made on this dish, the point is that the statement that no one in spain makes it like this is false.

[@mikeb8138]

Just made this exactly as he did and it was easily the single best thing I've ever made at home. Every bite was heaven. Thank you so much

[@stefansommer3579]

I remember when I was a child and my father worked in Spain, we went to a very old restaurant in Galicia. I ordered a tortilla, expecting something akin to the flour pancakes I was used to eating at home in Denmark, and boy was I surprised when runny eggs and potatoes showed up. It was love at first bite, and I've been cooking tortillas ever since. This recipe is awesome, although I am part of the minority that prefers no onions. I think their sweetness is a bit too much.

[@annnymous604]

I was raised in a house that believed you NEVER peel a potato, nor an apple, so I was very skeptical of your channel since you have peeled every potato that I have seen. You have won me over, you really can cook... Thank you... ann

[@aaronlee2240]

I'm going to have to go by a small frying pan and try this, looks incredible, thanks!

[@quantttum]

Mother.Of.God. I'm drooling right now.

[@IanMcInnes]

Awesome…. Love the simplicity. My ex-father in law is Spanish and cooks these from time to time. Great to see.

[@dmoeller0]

Im not a spaniard but i can tell you that THIS is a great comment from me and approved by the forementioned, great work!

[@ryhei]

This is great. Tortilla is such a wonderful, easy weeknight meal and I encourage folks to give it a try. Jose Andres makes a quick one with potato chips -- whatever chips you like! -- and it's great and super easy. Huge hit in my house. Serve with a simple salad.

[@PooFalcon]

I’ve had San Sebastian’s best and still think Barrafina’s is just as good. Love making this dish

[@BestTacoo]

Yet another Spaniard here lmao. So yeah, great tortilla, congrats! you shouldn´t be getting many haters coming your way! Like another guy said here in your comments, the recipe varies a lot depending how you family likes to make it. In my case we don´t do onions because we are more salty that sweet in our family but we don´t hate on it (yes, the onion part is a big debate in Spain), also we confit the potatos by cooking it slower and longer and the best tip I got from my mom is to put your potatos straigth into your beaten eggs and let that rest for a few minutes. Don´t worry, the potates wont cook the egg, it´s kinda like a carbonara, where the egg just gets warm and emulsify without getting hard and it comes out AMAZING!! Anyway, great video and thanks for keeping it more traditional unlike other cooks online!!

[@BobSmith-x3p]

La cebolla es un tema de debate, sin duda. Pero, ¿acaso le pones pimienta negra? ¿Y a las patatas fritas?

[@aritzmartinez7892]

@@BobSmith-x3p en la pita vida he visto una tortilla on pimienta xD

[@xebio6]

Pepper? Chips? Separate fry for each ingredient? Never seen this in my life. Probably delicious tho.

[@jammygitt]

I could eat Tortilla every day. No peas.No peppers. Just egg, potato and onions

[@santboiboi375]

Excelente un notable . Pero le falta un poco para ser una auténtica tortilla de patatas con cebolla a la Española. Y LE SOBRA LA PIMIENTA . La vuelta con un plato 👌🤝 También ,patatas MONALISA. Y KENEBEK SALUDOS

[@EricWoning]

First of all - I think this is one of the better (if misguided) tortilla recipes I've seen from a UK chef. Husband of a Spanish wife from Cordoba (South Spain). I'd like to try this - but I'm pretty sure my wife's version (passed down 4 generations at least) is better. As Fallow correctly identifies - type of potato is very important. Mandoline for cutting - great. Then salt the pottoes - enough so you can feel the saltgrains when folding the potatoes But a beter (imo) technique is leave the potatoes in the oil ... and keep the onion (and red pepper if using to get an extra sweet version) - what you want is some potatoes to become more browned - when you see this happen (on the outskirts of the pan), then turn that batch over so the brown bits are on top. Keep on doing this until your potatoies feel done (this is more art than science). Then take all potatoes & onion out and take the oil out. You now have a nice marbled version of the potatoes I understand this version - I just think that the making crisps (hard) and then softening them with the onion + egg is both unnecessary as well as not taking the full potential of the caramelised potatoes (which is the thing that imo gives it the true flavour) to the place it should. Also - don't flip the tortilla. If done well that is kind of impossible. Just take a plate that is slightly smaller than the pan, put it on top, flip the pan whileholding the plate, slide it back. This is a step that needs to be repeated multipl times. That way the egg is just done enough to turn, then flip, done.a bit more, flip, until you feel it has the right consistency. (again - more art than science). Now the mayonaise he puts on top is imo a mortal sin. If done well - absolutely not necessary. You add mayo when eating it the day after. Lat remark hits the spot (and makes me believe his version is going to be very good as well) - it is an ultimate luxury. Well done there is little than is more 'comfort food' than this.

[@neilbethune]

The Fallow boys running the food end of KZbin - Every time! So humble and great skilled professionals :)

[@brownie3454]

Nah, Chef John runs shit here

[@wickywills]

@@brownie3454 The stuff here is a few levels above Chef John...

[@brownie3454]

@@wickywills well that’s just nonsense, but you are the Antony of Blasphemy

[@cdub42]

​@@brownie3454 Chef John is the OG, but there are many other wonderful contributors around now. Fallow is definitely one of the best to come around in quite a while.

[@inigosanchez1995]

Awesome to see tortilla getting appreciated. I never heard using pepper on it, but as it is a white canvas dish, hell yeah, there we go with the brit-tilla! Anyway, great channel. Love that u love San Sebastian

[@jazzman_10]

It looks pretty good but I would say that most spaniards will not put black pepper on it, they would slice the potatoes differently, they would most likely fry them on olive olive with garlic on it, mayo is a nono if the inside is runny... But I woudn´t mind giving yours a try

[@davidkimberlain1]

Hello, you have made a great effort and I congratulate you on your "version" of the Spanish potato omelette. Usually the potatoes are not cut so thin, nor is the starch extracted and the proportion of onion is usually less than what you have used (for those who want to make it with onion, since it can be made with or without onion), but what is a serious mistake is to use seed oil, whether rapeseed or sunflower. A Spanish potato omelette is always made with AOVE (Extra Virgin Olive Oil), which is always one of the keys to giving it the characteristic Spanish flavour. The versions with seed oils or with butter are not an authentic Spanish Omelette. But you have done a great job with your version and it looks very good, I'm sure it was delicious too.

[@kirishimaharuto22]

lovely vid, just one thing. You said that the potato wasnt generally used in spanish cuisine until the 18th century and thats not exactly true. While thats accurate for mainland Spain, in the Canary Islands we were consuming potatoes as soon as they were introduced basically, since they grew well and quick for the poor people of the islands. Just a detail I wanted to point out as an islander.

[@backbudbonsai]

OUTSTANDING!! I’m not patient enough to be a great chef……. but this is a dish I will try to replicate. Eggs, potatoes and onions………. That’s all u need!!

[@juanmartin7465]

Not onion, and virgin olive oil is essential. Imprescindible el Aceite de oliva virgen.

[@pacoagullesestrada2497]

​@@juanmartin7465siiiiii, cebolla si😂

[@williamgriffin8658]

So excited to learned from these awesome professionals.

[@KazamaDttS005]

There are as many tortillas as households in Spain. With onion or without (poached onion or not), runny in the middle or cook all the way through (I'm more on the runny in the middle team, like the famous one from Betanzos, that for some people can be so runny), crispy in the outside, crispy finely cut potatoes, or chunky... Wirh just 3 or 4 ingredients, there are loads of options! So every chef, granny, grandpa, mother, father, etc... household has a way to do itl. I love it! Good tortilla, btw. Looks yummy! 😋

[@AF-wf6vo]

I had the most delicious tortilla in Madrid. Thank you as always for the tutorial

[@Ozzie-in-CT]

Recently discovered your channel and it is much appreciated. Love your version of this classic dish. You have provided me the inspiration and knowledge to make my own version. I have been hesitant to cook this myself since I did not want to deal with the massive amount of oil necessary to either poach or fry the potatoes/onions. But I am comfortable with using some prepared potato crisps (potato chips) with the rest of your instructions. Thanks for helping me a little more adventurous.

[@bambinox9]

Actually insane tortilla tekkers chef!!

[@francescmoramarchal]

We use olive oil (soft olive oil 0,4º regulary) to fry the potatoes. Other point is; most used way to cut the potatoes is in cubes. That's probably how a mother will do... So in my case I slice like you do to create some kind of "chips" and give a crispy. And most polemic discussion is about if put or not onion. Most of people prefer with onion 'cause the sweet taste.

[@RamonLopez-ug4kk]

I am a Spanish Chef and you just did everything good mate. It is not 100% our traditional Tortilla but it is a very top Tortilla. Congratulations and thanks.

[@alexrennison8070]

What is your 100% traditional tortilla? My step-family was from La Coruna & when I was growing up & we’d have them a lot. They would have thicker potato slices than this & include bacon or fried chorizo too. The centre would be soft & runny.

[@DruidVorse]

@@alexrennison8070 the difference would probably be having slices of the spanish red chorizo, I think you put them at the base of the pan and then pour the liquid so you will have a golden crispy bottom.

[@palopo-t3v]

@@alexrennison8070 The difference is in the way the potatos were cut. This isn't set in stone in how we eat it in Spain and every family does it differently depending on what they like. The other variation from the traditional one is the onion. The traditional tortilla de patatas does not have onion. I prefer it with onion of course and I like it sweet and runny.

[@palopo-t3v]

@@DruidVorse Tortilla de patatas does not have chorizo. If you want chorizo with it you have it on the side but never in the tortilla. Doesn't mean you're not allowed to add chorizo, of course, but it wouldn't be traditional tortilla de patata.

[@alexrennison8070]

@@palopo-t3v So the tradition is that everyone just does it however they like it, therefore there is no traditional tortilla. Got it.

[@DougBrown-h1n]

I've made more traditional tortillas for years, and received many compliments, so for me, if it ain't broke don't fix it. I'm sure this version is a delight to eat for some folks, but personally, I'm no fan of runny egg (or soft crisps) - but each to their own!

[@CmdrSoup]

If a spanish person asks you for a tortilla and you serve them such a miniature like that , you better run...

[@kingk2405]

Not as tapas.

[@panamatsu5958]

As a Spanish chef I can see some people are making Spanish omelettes using bagged potato chips, which is quite different from the classic recipe; it's more of a modern twist. However, what you've prepared uses real potatoes, even though you've chosen an approach that resembles that modern style with chips. Personally, I believe the classic tortilla is unbeatable, but here you've achieved an interesting balance between traditional and modern, and it looks spectacular.

[@OldQueer]

I made something similar to this years ago and my Spanish ex was absolutely horrified. I was somewhat inebriated at the time and used a packet of plain Spanish crisps instead of potatoes. I have never felt so vindicated in my life. I only found this channel a few days ago and I've been hooked. It's one of best cooking channels on KZbin for getting to the point while also giving professional tips that can be used at home. The chefs are all very good to watch too.

[@BobSmith-x3p]

Do not feel vindicated. You cannot use crisps. It's revolting and yes, Ferran Adrià did it - for publicity. He also made Tobacco foam and Parmasan Ice Cream. Yeah. Me neither.

[@OldQueer]

@@BobSmith-x3p I used it and enjoyed it. Why am I wrong doing that?

[@InnuendoXP]

​@@BobSmith-x3p skill issue.

[@l10zzardk1ng2]

Spaniard here and I do that all the time and I'm not lazy at all when it comes to cooking, you can just makes incredibly good tortillas like that. You just have to crush the potatoes a bit and let them sit in the egg for a few minutes so they hydrate and soften. And the tortilla has to be custardy like in this video. Also you have to get right the egg/potato proportion and use quality chips without any flavouring added, better if they are fried in olive oil and without salt (I use Bonilla). So provided you got all that more or less right, yes you were 100% correct and don't let anyone tell you otherwise 😂

[@Jambobist]

@@l10zzardk1ng2 But BobSmith has been on holiday to Spain so he is the ultimate authority on Spanish Omelete!

[@KiCkFLiPKiCkFLiP]

AS a Spaniard, well done sir. The only thing is , I wouldn't use rapeseed oil, but olive oil instead

[@M_Tp_isallmine]

The best chefs

[@bethanderson2940]

Who would troll you?!? Your fabulous! My new favorite KZbin channel

[@MerenguePower]

mejor en aceite de oliva!!!!!!! y lo mejor es intentar que no se caramelice el huevo, debe quedar ligeramente cuajada por fuera.

[@JavierSanchez-dn4yn]

Spaniard here!!' congrats, looks amazing 😍

[@InnuendoXP]

"so much more than eggs and potatoes" you're right, sometimes it's onions too 😂

[@CharlieEvans-m1d]

Black pepper isnt traditional at all but i will often add it if making one at home. The common consensus is that if anything else than potato, oil, egg, onion (optional) and salt is used in the tortilla mix then its not a traditional tortilla. All that being said, bars commonly add chopped alegría (a canned hot pepper) or fried long green pepper. Occasionally youll also see morcilla (spanish black pudding). When it comes to toppings and fillings bars are more liberal and ive seen all manner of themes, from carbonara to texas bbq

[@triplow1]

The 'trolled online' comment proper tickled me 😂

[@carlosaradas5926]

Is no one else surprised at him adding pepper to the potatoes? I'm Spanish, and I have never, ever seen anyone do that. It does not strike me as a terrible betrayal of the flavour you would expect from a tortilla, though. Otherwise, what he does captures the spirit of a traditional tortilla (not everyone caramelises the onion, or even use it at that), especially when it comes to leaving the egg runny inside and using thinly sliced potatoes. I agree it is the best version, although more often people at home let the egg set, don't brown it so much on the outside and cut the potatoes into smaller but chunkier bits. The whiter the potato, the better (not so much the yellowish ones you get in Britain). As for the mayonnaise, a tasty tortilla does not need any further flavour, not to speak of the chives... I will give making it that way a shot, except for the unnecessary toppings.

[@bobsofia68]

These are always my favorite recipes. Taking a 3 or 4 ingredient dish to the next level with technique.

[@neton9168]

Thanks to respect our national dish! That tortilla de patatas looks out of this world! congrats

[@benjotod93]

YESSSS - I spent 3 weeks in madrid this year filming. The locals sent me to a place called PEZ TORTILLA which when translated along with the slogan on the website says Tortilla Fish - "There are two types of people in life: Those who like their potato omelette undercooked and those who don't have a fucking clue about life." We went 6 days in a row. Ive never had anything like it.

[@CarlosMunoz-sx7bn]

You can add another category. Those with onion and those without onion.

[@RobertLane-ry7wv]

I like these guys. I've been playing tarkov all afternoon and I think I've clinched less than when I was watching him run that mandolin.

[@guillermosanchezdionis9475]

Spaniard here! This tortilla looks great. Really nice to see a chef from another country do it justice!!

[@PAC-fp9hy]

As someone who had made Spanish Tortilla for many many years and was shown how to do by two different Spanish people, there is a key thing to note. The one being cooked here is for immediate consumption and as shown is using the appropriate technique. However, there is the daily tortilla which is often prepared by Spanish families which as its name suggests is prepared for the day and is both bigger and drier. This latter type is more likely to be reheated and is often what you will find in Spanish bars. It is drier because it is made to be cut into smaller portions that do not fall apart and also because eggs are unpasturised when fresh, the egg has to be cooked to give it some shelf life. There are some that are between the two and some very authentic examples can now be bought in supermarkets. I have made Spanish tortilla using both the sliced potato method but also using small thin pieces (which are better for the drier type as it holds it shape well due to more surface area for the egg to bind). The key to cooking them is to think that you are not frying the potatoes, but rather boiling them in oil. In all cases, it is not quick to prepare and when making a large tortilla it can be nerve racking as you need to use a plate over the pan to flip it over. If it has not cooked enough you risk spilling everything. One final note, please do not accept the english interpretation of this which consists of cubes of potato and egg - what a disaster and disservice to this wonderful dish!

[@jacijoyce2685]

Lived in Spain for many years and was lucky to be taught to cook by a granny, La Judit. The fashion at those times was dry and pale. I much prefer these wetter styles. You knocked it out of the park!

[@vytch1906]

Hi, I have tried , using chips instead of actual potatoes is a very good approach . I do not need to use as much olive oil. Some learnings: - you can put quite a lot of chips , onces they have softened, they do not take that much space. So using weight instead of volume as per the video is the way to go. - I thought the seasoning of the chips was enough but I think we need a bit more. Great recipe, my kids will love, LOVE , it . For that alone you deserve a place in heaven. Thanks

[@sgabeti]

can you talk about hot n cold starters and give some basic restaurant quality advices for young chefs

[@camisetasnba]

Your respect to spanish cousine nearly made me cry. Thank you

[@richardjackson9852]

Living in Spain, seen MANY versions. Thought you would get it too crispy the way you fried the patatas but boy that looked the absolute business. Onion/no onion is an ongoing debate and tbf, it's a win for the way you caramelised those cebollas. Even the dry/wet debate splits opinion. For a non native, nailed it. Felicidades.

[@l10zzardk1ng2]

Usually we don't fry them that much but some people do and it's as good if not better imo. You just have to let it sit in the egg for a bit longer so they soften and soak the egg. And using a bag of patatas Bonilla you can make incredibly good tortillas in 5-10 mins

[@grooveseeker6269]

Im a Spaniard, this it overall good recipe, but grandma would slice it not as thin and would put onions and potato at the same time in the same pan so everything cooks together

[@grooveseeker6269]

Also if you make it on a wider pan you go full gas and only cook it for 1 or 2 mins per side so inside is runny

[@karilang9377]

Grandma never had a sharp knife

[@asuntosvarios7456]

La forma de hacer la tortilla de patatas me ha parecido bastante original... el resultado final, todo hay que decirlo, tenía una pinta magnífica. Un inglés que sabe cocinar... estamos viviendo el fin de los tiempos, no cabe duda.

[@joelhc9703]

Excellent tortilla. As a Spaniard I would have ended it with parsley and Alioli though. Greetings from the Canary Islands 🇮🇨✌️

[@gilesfone]

Armchair chef complainers clearly have not eaten tortilla in Spain much. Family restaurants have been making it with potato chips for decades. Just like the Portuguese make Bacalhau à Brás with chipstick crisps since forever, and I love that too. Big hug to Fallow in general for the excellent quality of the tutorial videos and this one especially, I have learned from you while being entertained. You chef, you tube, you rock 👑

[@BobSmith-x3p]

Not in my twenty years of living and travelling in Spain

[@VistasdelMar2008]

@@BobSmith-x3pI’ve been here almost 30 and he is correct.

[@Kakonan]

​@@VistasdelMar2008I am 50 y.o. from Spain and nobody uses that.

[@VistasdelMar2008]

@@Kakonan ya, they do. kzbin.info/www/bejne/aaPIkJaHntajbKcsi=XeuPwzvE9G9IDH4O

[@domlisboa4024]

@@gilesfone the majority of Spanish people commenting including me say that this is not how it is made in Spain. Maybe some younger people who want to reinvent a dish or use a mandolin to save time maybe do it this way. But no restaurants or my family in Spain adds black pepper; this is something an English or French person would do.

[@tarrakis]

Nobody seasons it with black pepper here in Spain. In fact, the canonical recipe is so simple: potatoes, eggs, oil (olive preferably) and salt. The onion is optional (and kind of a national debate), and sometimes it's caramelized, but it's not so common.

[@gabrielwannes9220]

Seeing actual chefs cook on their own KZbin channel is refreshing. Really appreciate the small tips and tricks in every video.

[@otrieZ]

Las patatas deben ser un poco más gruesas para que absorban más huevo y confitarlas directamente con la cebolla para que cojan el dulzor de la cebolla, no hace falta batir tanto el huevo, NO lleva pimienta negra, romper un poco las patatas con el huevo para que absorban más huevo y dejarlas reposar en la mezcla hasta que quede una masa más espesa. Luego al hacer la tortilla revolver un poco en la sartén para que el interior no quede crudo.

[@truffer86]

I’m Spanish. this is the first time I saw a English doing things right without putting chorizo on Spanish dish🎉🎉🎉🎉🎉🎉

[@Kokii87]

That's a very good looking mini tortilla, interesting way of cooking it too, cheers from Spain!

[@ianallen738]

All these wonderful comments from Spaniards.. now imagine if this recipe was originally Italian instead :D

[@dbrom1317]

You lot are my favorite cooking channel and it's not even close

[@professordiddles960]

As someone with spanish family this is spot on. Hate it when people crucify a tortilla by cooking it all the way through. Id chuck that back in one and ask for a second helping, spot on lads

[@thereccher8746]

The best food is simple and elegant.

[@rebecahazelgrove]

ok,that is your version of a Spanish omelette,I guess every household has its own recipe,because in my home,we have never made a tortilla de patatas like that. Another thing is, the tortilla inside has the runny and liquid filling, I guess that looks attractive on a video, like something juicy and mouth watering, but not everyone likes it like that, most people I know enjoy their tortilla firm and well done.

[@michealwalli7324]

This is the most informative culinary channel. If I ever make it across the pond I hope I get the chance to eat at Fallow.

[@thalanoth]

Always use the guard. Do as we say, not as we do. Always use the.. whatever it's called

[@martinjones8282]

I prefer it with onion, but it's great effort. As others have said, probably doesn't need any topping.

[@markpeam8549]

Watching the mandolin and expecting to see some reddish tint to the water.

[@mary33909]

You lads are the potato KINGS