Join me as I react to Chef Will from Fallow making what might be the PERFECT Spanish tortilla! 🍳 Does it live up to the authentic classic or fall short? Watch as I critique the technique, ingredients, and final result, sharing insights to help you perfect this iconic dish. My PERFECT Spanish tortilla 🙂 https://youtu.be/2qRtVu9kPvU
My Cooking Course: https://chefjamesmakinson.com/cooking-course/
@FallowLondon Recipe! https://youtu.be/ARDpbyxkzXI
#prochefreacts #fallow #spanishfood
🙏 Help Support My Videos so I can keep making Videos for you!
👉 Single Donations: https://paypal.me/chefmakinson
👉YouTube Memberships: https://www.youtube.com/channel/UCOxlk7Owc7Qz1F6jOZFasbQ/join
👉Become a Patreon: https://www.patreon.com/chefjamesmakinson
👉My Website: chefjamesmakinson.com
🎧MUSIC:
EPIDEMIC SOUND. Free trial available at: https://share.epidemicsound.com/ngly07
📱Follow my socials for more content📱
▶ Facebook: https://www.facebook.com/explorebcn/
▶ Instagram: https://www.instagram.com/chef_jamesmakinson/
▶ Twitter: https://twitter.com/ExploreBCN
“Pro Chef Reacts.. Is This The PERFECT Spanish Tortilla?” üzerine 40 yorum
How do you like your Spanish Tortilla?
hmmmm YouTube decided not to give me a notification for this video even though i have "all" checked on the list
just seen it randomly while scrolling
I keep thinking Chef James sounds familiar. Now I finally know who he sounds like, he sounds like Chris Stuckmann.
Eggplants are also in the nightshade family!
Okra, however, are not; they're in the mallow family, along with cacao, cotton, hibiscus, and durian. I'm not sure where that illustration came from but it's obviously outdated.
Omar Allibhoy has two videos on tortilla. One he does confit and he did not wash the starch off. The other is a shortcut without the confit and he does make a point of getting rid of the starch.
You should do an episode where you recreate fallow’s tortilla and compare it to yours!
That looked wonderfully delicious – simple and elegant.
Fallow is amazing! I'm always hungry after seeing one of their videos. I use a glove with a mandolin; quick and safe! Oh, YES!! Please do cook with them! I vote three times for you to do this. Maybe even 5!
Loved it! Amazing what you can achieve with eggs and potatoes. Lots of skill and experience helps too I bet.
I always preferred tortillas with cubes of potatoes because it keeps some texture/chew. Also I like to cook it on low heat with a lid before flipping it to have it not runny but not dry neither. I've tried many types in Spain as I live not far from the basque country border in France and that's my favourite type!
Excellent potato omelette. Now if only Jamie and Gordon stick to omelette too and stop butchering Italian dishes with peas.
Nice review James. You've inspired me to make this, it turned out pretty good, the lemon mayo is a nice touch, also the pan con tomate made a nice complement. Hopefully at some point, you'll team up with Fallow for a few video collabs.
The tortilla looks lovely and Chef Will's technique is inspiring. In Greece, my grandmother would make a large pan of potatoes fried in olive oil and then pour beaten eggs on top. Served with a salad of beautiful ripe tomatoes, it was a wonderful meal. BTW, I made your chickpea and chorizo stew the other day – it was delicious!
Hi James ! I have used Omar Alibhoy's recipe for a long time. He's a Basque-born British chef who was also a regular on Jamie Oliver's food channel 10-15 years ago. Simple recipe. 500 ml olive oil, fry onions (1 large onion) for a couple of minutes without burning, add 3 sliced potatoes (3 mm thick), cook for 15 minutes till potatoes have softened. In a large separate bowl, crack 6 eggs. Then transfer the onion/potato mixture into the egg mixture. Salt and pepper. Stir to incorporate. Cover with foil. Rest for 30 minutes. Then, into a lightly oiled fry pan, tip in the egg/onion/potato mixture, medium heat, 5 minutes, flip, then another 2 minutes on the uncooked side, flip onto a serving plate, cover with foil until needed – works all the time, though I dropped it once, and had a hell of a time cleaning the floor. Is it creamy in the middle ? You bet it is ! The boys from Fallow are great, but I'm just a humble home cook. I'll stick to Omar's recipe. Of course, I re-use what's left of the olive oil. Merry Christmas, James and family ! From Australia.
I've never had one but I'd give it a go. I'm also thinking Japanese people would likely love it as they love their eggs runny. See: OMURICE…
Yes!
I follow Fallow and loved watching this recipe.
Thanks for the additional info and commentary!
Last month, my husband cut himself severely with a mandolin. He has a heart condition, so he’s on blood thinners. We had to go to the emergency room and it took a long time for them to get to stop bleeding. He took four days off of work. It was awful. It is still tender.
If you have a heart condition use the guard.
Ok answer the rest of the video 😂
Great job 👍
testing guillotine
Looks good but I can't pallet egg unless it's hard cooked but this looks good
The mandolin is my most feared kitchen tool. When I was a line cook I had to prep out a bunch of potatoes every day. One day I went too fast and my thumb slipped off of the potato and right into the blade, perpendicular to my thumbnail and split it into two halves. I still have a scar 15 years later.
“Pin-toss”??
Was that an insect that ran across the ripple potato chips? At 5:03?
That is a beautiful dish on it's own but I'm wondering if it'll be great in a sandwich and is it still traditional if you use onion jam to replace the caramelized onions in it & can you use say doritos or any corn chips in place of the potato chips?
I like a nice soft yolk, but I'm totally revolted by weepy, snotty whites.
Can't say that I understand purposely caramelizing eggs when brown eggs taste blech! Also, never beat eggs with a whisk unless your looking to create meringue or a souffle, etc. That's why you see so many chefs use a fork to beat their eggs. You also shouldn't add seasoning until just before the eggs are done cooking. Failing to do either will make your eggs tough or too fluffy.
Oh thank you so much for the warning. I've never knew there was literally danger in eating bad potatoes. I've heard of tossing potatoes with excess eyes but I thought it was for aesthetic reasons. I'm so glad I learned this.
No-one bothers using the guard with a mandolin. The way to do it is to splay your hand and use your palm to hold the vegetable down. Much safer.
This is how I would eat my tortilla if it was this small,… Though normally I would firm it up further whenever I make a 6 to 10 inches and portion it to serve without the messy part. Especially I like leftover cold tortilla. Either way it’s good!😊
If you're squeemish about not fully cooked eggs, and use mayonnaise I have a thing I need to mention.
That looks nice.
I didn't even know this was a thing! Fantastic review! Thanks
James.
oooooohhh my!!! i wish i can eat tht everyday looks darn bloody good.i try make myself next week sure gona fail badly for 1st time.
Chef 🧑🍳 James. I enjoy watching all your videos as your videos showcase all other professional chefs including Uncle Roger (Nigel Ng). I wish you all the best in your making more fun YouTube videos and Merry Christmas 🎄 to you and all the best and prosperous for a New 2025 Year.
Finally besides Gordon Ramsey, we see something from someone’s culture that is good; and not a Jamie Oliver mess 😂!!! Only thing i critique, is no metal on non stick!!!! I’d rather use ceramic, or other types of pans!!! Now I’m hungry, but it’s too eaten in my current residence; and our kitchen is small!!
Also if your potatoes have good roots, I think that those are ready to make a potato plant or to chuck in the trash!!
YouTube Automatic Dubbing: TURN IT OFF! Here one moment videos are in English, suddenly Portuguese, then French, back to English. All Ai. It s*cks big time. TURN IT OFF when uploading your contained. Thank you.
To be honest, looking at your youtube metrics you should drop everything now and do the collab with Fallow yesterday. They are surging and soon won't be interested in you. And you really need something to hype you up as its not really going all that well, is it.
The 2 hour omelet. Yes, please.
I’ve got to try this!