Check out this interesting video from ‘Working Class Foodies’ showing one chef’s tortilla technique. Here’s the blurb:
Rebecca finds herself being followed by the tortilla española, a popular Spanish dish of eggs and potatoes fried together in olive oil, a sort of cross between an omelet and a frittata that can be eaten warm or cold, day or night. Everywhere she looks, the tortilla is there: in food magazines, on tv shows, in cookbooks. Finally, Rebecca decides to give in to the surrounding temptation and make a tortilla for herself and Max.
What do you think? Perhaps you do something different or perhaps your grandma taught you a secret trick for best results? Let us know your tortilla technique tips with a quick comment…
{ 2 comments… read them below or add one }
Great video, but, no onions? There are some subtle differences to this technique to make a really authentic Spanish tortilla (although there are obviously many differences within Spain). Firstly, peeled white potatoes are almost always used and the cut is more like cubes rather than thin slices. Basically, you don’t want crispy, which is why a thicker cut helps; but most importantly, slow frying of the potatoes and onions together is what produces the best result – we’re talking 30-40 minutes until the potatoes are very soft but definitely not crispy.
Agreed. And I always think it is a potato cake bound with eggs – in the video there seemed to be too much egg.