The Perfect Tortilla: Mastering Spain's Most Iconic Dish

Video Description

Discover the secrets to making the perfect Spanish Tortilla! In this video, we dive into the simple yet incredible combination of eggs, potatoes, and onions to create one of Spain’s most beloved dishes. Whether you prefer your tortilla creamy and soft or firm and sliceable, Will shares the techniques, science, and history behind this iconic recipe. Learn how to achieve the perfect balance of crispy golden edges and a tender, flavourful centre. Along the way, we’ll uncover the rich history of the tortilla, explore regional variations from Northern and Southern Spain, and explain the science behind the cooking process. Ready to master this classic Spanish dish? Hit play and let’s cook the ultimate Spanish Tortilla together! VIDEO CHAPTERS 00:00 - What is a Tortilla 00:15 - Preparing the Potatoes 03:47 - Cooking the Onions 04:04 - Making the Mix 06:41 - Cooking the Tortilla 09:20 - Plating the Tortilla INGREDIENTS 3 Medium Yukon Gold Potatoes 1 white onion; thinly sliced 6 rich yolk eggs; room temperature Extra virgin olive oil Lemon Mayo Chives RECIPE 1. Peel the potatoes and place them in a bowl of cold water. 2. Using a mandolin, slice the potatoes into 3mm-thin rounds. 3. Rinse the potatoes under running water until the water runs clear. 4. In a pot of hot oil at 160°C (320°F), fry the potatoes until dry and crisp (ensuring all the moisture is evaporated). 5. Place the fried potatoes on a tray lined with kitchen tissue and set aside for 1 hour to further dry out. 6. While the potatoes are resting, caramelise the onions in a pan of oil until golden brown, then let cool. 7. In a bowl, crack the eggs and whisk them (pass them through a fine sieve to ensure there are no shells). 8. In a pan, heat oil slightly, then add the onions to warm them up. Add the fried potatoes. 9. Gently fold the potatoes; once the potatoes are softened, set the mix aside to absorb and cool to room temperature. 10. Then add the eggs and fold gently until the potatoes start to rehydrate and soften. 11. Allow the mix to sit for 10-15 minutes; you’ll know it’s ready when the potatoes are rehydrated and not rubbery. 12. In a non-stick 12cm pan or 5 inch pan, add oil and heat it up. 13. Once the oil is heated, add the tortilla mix to fill the pan. Move the pan in a circular motion on medium-high heat for roughly 6 minutes. 14. Oil a tray and flip the tortilla onto it, then gently slide it back into the pan. Moving in the same circular motion, seal the tortilla and cook for a further 2-4 minutes. 15. Serve the tortilla with lemon mayo and chives.