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The Spanish tortilla might look simple, but it's so much more than just eggs and potatoes. It's a dish full of tradition and amazing technique. Today, we're making the perfect tortilla. It's one of those amazing dishes that just uses three simple ingredients, a little bit of technique, but it tastes on another level. Until you've made this, or until you've had one of these in a restaurant, it's like one of those things you never knew you needed in your life. Fundamentally, there's lots of different versions all around Spain. Firmer in the south, wetter in the north of the country. People put different ingredients in them, people garnish them with different things. What I really like about a tortilla is the consistency. Lightly caramelised egg on the outside, and then the inside is super rich, super runny. And then you've got all this flavour of like the sweetness of the caramelised onions. So I'm just slicing these potatoes into some water. Essentially, the Spanish omelette uses like confit potatoes. And then this one that we've worked on, we heard that some people use really, really thin fried potatoes, so basically just crisps. So I'm just using a mandolin, just get some really nice fine spuds. Potatoes didn't exist in Spain until the 16th century. And then, even then, they weren't widely eaten until like the 18th century. This is just potatoes, eggs, olive oil, and a few caramelised onions. So you can genuinely make it for a really good price. All you actually really need is the pan, which is just a small egg pan. Just be careful with mandolins. Always use the guard, always use the guard. Okay, so what we're going to do, almost like you're preparing rice. So we're just going to refresh this water, and then continue to rinse them until all that starch is gone. If you left all this starch in, what you'd get in your sort of finished consistency is just a really light starchy gumminess. So potatoes that actually all stick together inside the tortilla. So this is a really important step. I would not skip it. If you've got a grater at home, it works just the same. But basically what you're trying to do, you're trying to get them thin enough so you can get all the starch out really nicely. And also so you can crisp them up. That's it, our potatoes are nice and dry. So our oil here is, we've got rapeseed oil, our oil at 160 or 320 degrees Fahrenheit. And essentially what we've got here, so instead of confit in the potatoes, which is like traditionally, this is a much better way to get all of the moisture out of them. And what we want is, we want the texture of the potato in the final tortilla and the richness of these confit potatoes. But we don't actually want them to be like a claggy potato-y texture. They basically form part of the sauce, which is the liquid egg yolk inside, mixed up with the caramelized onion. So we're going to lightly fry them, and then we're going to let them dry out for a little bit under the lights. We're actually using a waxy potato for this. So that's why it's really important that you take out all the starch. So these potatoes are Yukon Gold, which was created in Canada, actually. They're one of the starchiest, richest, waxiest types of potatoes you can get. So like with all signature regional dishes, there's lots of debate about who invented it and where it actually came from. Some people say that this was invented in Bilbao by a general called Tomas. Basically it needed something quick. He invented this specific type of tortilla, the patatas, tortilla with potatoes in it. It's changed a little bit over time. I think it's still quite a, it's a fluid recipe. So you could add different things into this. I've had a really banging one with salt cod before. There's regional versions of this all the way through Spain. But I think the one that we're doing today is more of a, it's a traditional sort of northern style. I think Spanish food is probably my favorite, in terms of the fact that it's just so different all the way around Spain. We're lucky enough to have some amazing Spanish restaurants in London. I think my favorite like eating experience on a holiday was when I went to San Sebastian, where they do like the pintos and they just do this insanely good fish cookery. Nothing's that crazy. It's all quite simple. But it's just, like I say, it's just elevated with technique and usually insanely good ingredients. So they've got a tiny little bit they give to them like this. And what they'll do is over time, they'll just, they'll slightly solidify. And then we're just going to caramelize these onions. I'm just going to add some salt to this as well. It's going to help release some of the liquid from the onions. And then this is going to cook down until it's really nice and caramelized. They've still got a little bit of texture. There's still some larger bits in there. This is going to add a lot of sweetness and a real depth of flavor to it. So onions come off and then it's roughly a two to one ratio. So put my one part onion there, two parts crisps. Mix these crisps and these potatoes and then just get a little bit of olive oil. Lightly warm some olive oil up. I'm going to go in with a bit of black pepper. I mean, you can weigh out the two to one ratio, but ultimately, I mean, they're crisps. So it shouldn't look like way more crisps than potato. Maybe three tablespoons of olive oil. So this is basically just going to start rehydrating everything. And you can almost see it already though. The chips have got quite almost saturated with the olive oil. What we're going to do now is leave that for about 10 to 15 minutes. The caramelized onions will start to soften all the potatoes. It all gets that sort of rich. You'll all get to know each other. This is it now. So this has been sitting for 15 minutes. And you can almost see if you look at them really closely, the chips have taken this different kind of shape. They've got a lot of that olive oil coating them. They've softened slightly and the mix is starting to take shape, ready to add in all of our egg mixture to this. Eggs now, obviously the next main ingredient. So just roughly weight wise, I'll weigh this just so you know, so you've got a good measure at home. So that is 250 grams of potato and onion combined. And to that 250 grams, I'm going to add six really nice quality eggs. So crucially, these eggs are at room temperature. So what we want to do is, it's going to be a bit of a balance of making sure that our eggs are really nicely caramelized on the outside, but then really nice and gooey in the middle. So what you don't want is a load of cold egg all around the tortilla. You want it to be really nice and light. Fold your egg mixture into your potatoes and onion. Lots of seasoning. So I've heard the old adage is 100 turns of black pepper. I'm just going to do a few less of that, but quite a lot of black pepper. So the pepper is actually a proper ingredient and a really intense flavor profile rather than just a seasoning. And a really good hit of salt. And then mix it up. All we're going to do is let that sit five minutes. That five minutes will allow the eggs, the moisture from the eggs to soak into the chips. And then you'll be left with this, you know, almost like semi-homogeneous mix of eggs and chips. If you want a shortcut and just buy some good quality Torres Spanish crisps to do this, you absolutely can do that. I think you could replace the normal chips, but you just increase the amount of time that you let this hydrate. Probably won't work with Monster Munch as well. So I've just got one of these small egg pans. If you've got a smaller, a slightly wider pan, you can absolutely use it. I'm doing this because this is an individual portion or a portion to share between two. If you are doing a larger pan, you'll need to cook it slightly hotter than what I'm going to show you. Those potato chips have started to absorb all the loose moisture. Don't over beat your eggs. So you don't want them to be very light and frothy because that can affect the finished consistency. It almost makes them a little bit souffle, omelette-y in the pan, and that's not what we want. We want them to be really nice and dense. Okay, so our oil is really nice and hot now. You've got to imagine this is, as soon as you add this ambient egg mix, it's going to go very, very cold, very, very quick. So it does need to be hot just to account for that loss of heat. So straight in. Should hear a light sort of sizzle. Then once it's off all the way to the top, just pull it off the dead center of the heat. What I'm doing here is just releasing the outside, and then you can also use that as an opportunity just to check the consistency below. I can see it's very pale on the bottom, so it's probably not ready to go yet. And then what I'm going to do is just lightly, lightly turn it around, just being very gentle because there's quite a lot of mix in there. And that'll just naturally help it from unstick from the sides. So yeah, you want to be able to be able to turn it around like this. But fundamentally, you want to get a really nice caramelization. And then I'm on a solid top here, but if you're on a hob at home, just make sure that it's a nice, even low heat. Okay, so just to be really clear, if you're a Spanish grill chef, you should be able to just flip this up and turn it over, happy days. I'm not even going to attempt that because I don't want to get trolled online any more than I already do. So what I'm going to do is just show you a really simple Tekka's. We're going to slide it onto the back of the tray and then slide it back into the pan, okay? So, and you need to do this fairly quickly as well. So onto the pan, you will get a natural little bit of egg that sort of tries to escape. And that's it, that's perfect. So we've got this beautiful golden brown all the way over. And then I'm just going to roll it. And this is where you kind of want to get it back onto the heat. So now it's cooked. We want that nice sort of liquid, beautiful liquid center. Six minutes on a meat, on a low heat on the outside. And now I've got it back on and you can see it's beautiful. It gets this almost like dome shape as you can tell the other side starting to cook as well. So this side, a little bit less time. I'm going to take this for about three or four minutes. There's already heat traveling through to the center from this side. So if it's firm at this stage, you're probably taking it too far and then you could cook it less on the other side. Rolling it around like this, we give that perfect shape all around the outside. And let's see that I can feel it now. It's almost taking this different sort of texture. So now it's slightly firmer, but there's still a bit of give to it. And that's it. I'm going to take it out. It's not that hot on this side. So I'm just going to flip it out, lay it onto my plate. And this is what I'm looking for. That is going to be so, so, so, so sexy and tasty. And then just serve it with a tiny, tiny little bit of mayonnaise just to add a bit of richness, some chives on top. And then I'm just going to finish it with a bit of flaky salt extra. That's just more for a texture level. What you're looking for is beautifully caramelized egg on the outside, but then a really soft, runny middle with that super rich egg yolk. Speak to chefs and they always say that if you go for a tasty menu, you'll get caviar, foie gras. I think this is like, for me, the ultimate luxury. And it's only three really humble ingredients.