Tortilla de Patatas | Secrets of Spanish Cooking | Chef José Andrés

Tortilla is one of those comfort food recipes that fits your body but also fits your soul. Jose and I have a same favorite tortilla in Spain and that's the tortilla from Casa Dani at El Mercado de la Paz in Madrid. Our recipe here in Mercado is inspired the tortilla from Casa Dani which is creamy but not runny and for us it's the best tortilla you can get. The first thing I do is of course peel potatoes. You can use different potatoes but I really recommend you to use yucongo. So peel the potatoes, peel the onions, slice the potatoes, slice the onions. Then in a pan I add extra virgin olive oil from Spain. I add together the potatoes and the onion and I let it confit for about 30 minutes. Confit is fried in olive oil but at low temperature and that's for me one of the secrets of a good tortilla to confit at the right temperature the potatoes and the onions because at that temperature the oil is going to penetrate very well in the potato which is gonna make the potato super soft, creamy, tasty, taking in all the flavors of the olive oil. Once the potatoes and the onions are confit, a little bit light brown, a little bit caramelized but not too much, then we are going to drain them from the oil, place them in a pan where we are going to mix them with the beaten eggs and the potato is hot so in contact with the egg it's going to start cooking the egg before even to make the tortilla. The mixture is already getting cooked like a casserole, like a flan. So now you are going to transfer this mix to a hot pan with some drops of olive oil and you are going to cook it as fast as possible and then here's the second secret of a good tortilla when you add the mix start doing circular movements with the pan so the mixture doesn't get to stick in the bottom and also you don't get too much caramelization. Last trick get your plate wet before flipping the tortilla so the tortilla slides well. Flip the tortilla to caramelize both sides and voila, it's ready. There's many kind of tortillas, there's as many tortillas as cooks in Spain and there's no rule. It's your tortilla so you make the tortilla as you want. Tortilla can be your lunch, can be your dinner, can be a snack, can be the perfect filling for a sandwich, even a late breakfast in a bar with a beer. There seems to be always a good moment for tortilla. It's so humble, think about it, it's just eggs, potatoes and onions confit in olive oil four ingredients and make something so amazing