Yes, You Can Cook! Traditional Spanish Omelet

1. Welcome To The Class: Ola Vanidos. Hello, Welcome to yes, you can cook. Today, we're going to learn how to make traditional Spanish omelet. My name is Maria. I was born and raised in Spain, but I started traveling at an early age. So everywhere I've gone, I've taken Spain with me through food. From this class, you can expect to learn in simple steps, how to make a tortilla patatas. We'll also review the history of this dish and add some variations to spice it up. Now let's get cooking. 2. Class Project: Class project, you will recreate this recipe at home by putting into action everything you have learned. Then upload a photo of your tortilla and share what you are the most proud of and what you could have done better. I can't wait to see your projects. 3. Ingredients, All You Need: In this video, we're going to go over all the tools and ingredients that you're going to need to recreate this recipe at home. You will need a spatula, a draining spoon, a couple of knives, a cutting board. You will also need a non steak pan, a drainer, a flat dish, and a bowl for the ingredients. You will need about eight medium sized eggs, eight potatoes, or two pounds. And if you're going to add the onions like we are, I'll recommend you have one onion salt and olive oil. 4. Prepping All The Ingredients: Now let's get our ingredients ready. If you're going to add onions to this recipe, like in this example, it's time to start chopping your onions. You can do this in slices or in squares. A great trick to avoid crying when you're cutting your onions is to put a candle next to you. This will eliminate the smells that come out of the onion, and usually attack our eyes, making us cry. After that, we're going to chop our potatoes. And just like the onions, you can do it in slices or in squares. Also, take the eggs outside of the refrigerator if you have them inside. In this way, when you start cooking, they're at a room temperature. 5. History of the Spanish Tortilla: Now let's talk a little bit about the history of the tortilla. Tortilla patatas is one of the most famous dishes in Spain, Even more than paella, which by the way, I'll be creating a class on how to make a traditional paella here in Skillshare. So make sure you follow me. There are many stories about where tortilla patatas originated, but something that we have to keep in mind is that there were potatoes in Spain before the conquistadores arrived to America. And it is said that the Incas gifted the potatoes to the Spaniards. But the first written proof of the tortilla patatas was in a book written by Jose Antonio Val Cart in 17 67. Now as many dishes in Spain, the Tortilla Patatas was created to calm the hunger for a really affordable price. If you get to love tortilla as much as I do, you will want to visit a small town in Tre Madura Coa where they have a tortilla festival every single year. And they just get together to celebrate tortilla and eat it. And talking about eating tortilla patas all day long. When do we eat tortilla in Spain? Well, not for breakfast because we don't usually eat eggs in the morning. But around 11:00 in the morning, we tend to have a break where we go out to the bars and have a small Pco tortilla with a glass of beer. We also have another meal right before lunch called aperitivo. This usually happens at 02:00 in the afternoon, and that's when we will also have a pincortilla. And then for dinner, it's okay to have it, but it's not something that you will order in restaurants. It's something that you will eat at now that we have learned about the history and the traditions of rad tortilla, patatas, let's get cooking. 6. Let's Get Cooking: In a pan. Put your olive oil enough to cover the onions and later the potatoes. You can always add olive oil later on, but you don't want to put the ingredients with cold olive oil. Make sure that it's warm before you introduce both the onions and the potatoes. Okay, we're going to cook everything in medium, low temperature. But because the oil, the olive oil is not warm up yet, I just put it at high temperature right now. But it's just to warm up the olive oil. Right after that, we'll bring it down to medium oil and start cooking. We're going to start by frying the onions. Remember, the original recipe is made without onions, so you would just start directly with the potatoes. I prefer to cook the onions first, because in this way, the potatoes will cook with the taste of the onions already in the olive oil. So we will leave the onions cooking for two to 3 minutes at a medium temperature. And later on we'll put it out in a drainer to get all the olive oil out. Right after that, we'll put the potatoes inside of the pan, make sure that they're covered with the olive oil, and let them cook 8-10 minutes, again, the same, medium temperature. While the potatoes cook, we're going to crack the eggs and place them in a bowl. And now that we have the eggs in the bowl, we'll place the onions in the egg mixture. And when the potatoes are ready, we'll do the same. Now, we let it rest for 5 minutes. 7. The Art Of Flipping: Now it's time to cook the mixture. Put two spoons of oil into your pan, and you can reuse the same oil that we have from earlier. After all the mixture is in, use your espatula to move the mixture so you can avoid burning at the bottom, it is vital that you have an non steak pan and a flat dish to flip the tortilla. Let's go. This is the money shot. I'm a little bit nervous. We're gonna grab the plate and we're going to place it right on top of the pan with the tortilla inside. And once we have it like this, I think we're going to change the angle because brother be on top of the frecaplatos. We're right here. Literally, it's just a now this is where the non steak pan comes very handy. If it's not like that, that's when it will become a scrambled potato. Instead, we have made magic, but this is not it. We have to cook the other side. And simply with the help of a spatula, we're just going to slide it. Biking now, we're going to let it be for three to 5 minutes. If you like running egg yolk, then I will say two to 3 minutes. But if you like it more consistent inside, we're going to go towards the five, 6 minutes of cooking time. So now the tortilla is ready and I'm going to flip it again. There's no need on this. You can just slide it into the plate. But I'd like to put it so I can also see how brown it has been. Now, my husband loves tortilla in a more solid way, that's why I cooked it over. But if you want more of a blown finish, just remember two to 3 minutes instead of the 10 minutes that I left my tortilla. Now let's present this in a very delicious way. 8. Bonus Video, Alioli: Now that you have made your tortilla Patatas, I'm going to show you the secret sauce that is going to wow all your friends and family, and that is garlic mayonnaise. For that we're going to need three garlic cloves, one egg, the juice of a lemon, a pinch of salt, regular olive oil, and a blender. So when you cut your garlic, make sure that you take out el coat de la, meaning the heart of the garlic. I know there is not an expression for that in English, but it's this part right here. If you don't remove it and you add it to your sauce, it will make it spicy and bitter Spicy. Not nice chili pepper spicy. After having your garlic cloves in there, you're going to squeeze just a corto of lemon, lemon juice. Your egg. We say in Spain, a pizca de sal, which is about this, a pinch, I believe he said in English. And 200 milliliters of olive oil. Remember, it cannot be extra olive oil, extra virgin, because it will make the garlic mayonnaise better. And we're going to see it when it comes to 200 and a little bit more, because the egg was taking some space perfect. Now we have all the mixture and the most important piece comes, which is using the blender with it. Now the trick or the advice of the Jajas, or the grandmothers in Spain is that while you're mixing everything with the blender, or as they used to do it with the wooden thing, morteos, calling Spanish, you are not supposed to look at the mixture like you cannot. You have to do it like this or if you had the mortedto, you had to do it like this, but without saying anything, and I know it sounds crazy, whenever I tell the story to people they're like, are you nuts? But no, I just don't look at it. And if you do look at it, what happens is that the garlic mayonnaise cut itself. I know that doesn't make sense in English, but literally it just doesn't get dense. It just remains liquid and you don't want a liquid mayonnaise. That's just nasty. So this is what we're gonna do, we're gonna put it in, we're not going to look, And we're gonna blend. I can fill it and I go up and down to get some oxygen inside of the mixture. But I'm not looking, I'm not looking. I'm not looking, but I'm feeling it. Oh, yeah. Hear that and I'm not looking. Hey, don't look. You're probably wondering. So when do I stop? Because I'm not looking at the beginning. You're going to feel like a liquid texture as you're blending. But there is a point where you feel a little bit of a pull into the texture and that's when everything is getting together a little bit thicker, condensed feeling like a mllonnaise kind of feeling. And so you will look in that moment and you will see if the texture looks like this. Stop. You're good to go. If for any reason it's a little bit more liquid than this, you will pour a little bit more of olive oil and keep blending, non stopping, pour oil until you see that, that texture is coming up to the surface. It is very important that you keep going up and down because the oxygen is going to help that texture to form. So this will be the presentation with the garlic mayonnaise, and if you want to add a touch of color, feel free to sprinkle some parsley. 9. Spanish Omelet Variations: All right, so here we have some delicious tortilla. We already have seen the classical one. We comes either with onions or without onions. Then you can present it with some Moncrano, which is a typical Spanish one. Or with some delicious, so delicious so. Or you can put some pepper, some spices, get creative, put some color, put some extra kick of flavor. And for sure, don't forget our wonderful paguette. And you can either put it inside of the bread or just eat it and mix it all together. And the king of the king, my favorite one, the one with garlic, mayonnaise. 10. Closing Video: There are different types of presentations of tortilla Patatas. And this is the point where you get to be creative and add your personal touch. I really cannot wait to see all your creation. So make sure that you upload the photos of your Tortilla Patatas and share all your process, your wins and your questions or doubts, and I'll make sure I answer them. Pea and more traditional Spanish tissues will be uploaded here on Skillshare, so make sure that you follow me. So when the classes are up, you get notified. I really hope that you love this class as much as I love sharing it with you Now when provecho and salute.