Craving an authentic Spanish tortilla? Discover my secrets to a runny, delicious masterpiece! Subscribe for more Spanish recipes.
In this video, I'm sharing my step by step guide to make my favourite version of spanish tortilla: runny inside, packed with flavor, and just how I love it! We're using fresh eggs, potatoes, and a controversial twist: caramelized onions! (sorry, purists!). I'll show you why using the right oil for each step makes a difference, plus my trick to nailing that creamy texture.
RECIPE:
For the two tortillas of the video (0,6kg and 1kg) I used:
1,5kg of potatoes (get a variety that has an even balance between moist and starch, like monalisa, kennebec or agria)
0,6kg of onions (I used 6 small onions)
12 eggs
4-5 tbsp extra virgin olive oil (for poaching the onions)
1L sunflower oil (for the potatoes)
A pinch of soy sauce for the onions
Salt to taste
0:00 INTRO: Why this is my go to recipe for spanish tortilla
1:30 STEP 1: Caramelizing onions (the game-changer)
2:30 STEP 2: Perfectly slicing potatoes
4:35 STEP 3: Frying vs. confit magic
8:30 STEP 4: Egg emulsion secrets
9:50 STEP 5: Flipping for runny perfection
13:21 DEGUSTATION
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