Mariano is in the kitchen cooking up a very special tapas series inspired by his experience working in Spanish kitchens.
In this video, Mariano will walk you through 2 iconic tapas dishes: Tortilla Española and Papas Bravas. A Spanish omelet dating back to the 19th century, and fried potatoes with roots in Madrid, topped with a spicy tomato sauce (brava sauce) and a creamy aioli.
Whether you’re a seasoned chef or a kitchen novice, Mariano will guide you through every step!
Check out the class on RecipeKick: https://recipekick.tv/programs/tapas-series_-potatoes-2-ways-tortilla-espanola-papas-bravas
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RecipeKick is a live-streamed, mostly recipe-free cooking platform reigniting the love affair between home cooks and their kitchens. Our instructors lead sessions where students learn foundational techniques, flavors, and principles – not rigid steps. We call it the Courageous Cooking Method, and it’s all about embracing what’s seasonal and abundant, whether from the farmer’s market or your fridge. This approach helps cooks gain skills and the freedom to trust their intuition.
🔥 What You’ll Learn:
History and cultural significance behind Tortilla Española.
Master the Spanish omelet and a homemade brava sauce and aioli.
Sourcing and using authentic Spanish ingredients.
🍲 Ingredients:
Tortilla Española:
Potatoes
Eggs
Garlic
Onions
Olive oil
Parsley
Crema
Optional- chorizo or peppers
Papas Bravas:
Potatoes
Tomatoes
Spicy Paprika or pimenton picante
Eggs
Garlic
Olive oil
Lemon/lime
Salt & Pepper
🎥 Key Moments:
0:00 – Intro
1:00 – Overview of Dish
3:10 – Preparing Potatoes
6:00 – Salsa
18:30 – Tortilla
21:00 – Pyramid
24:00 – Omelet Prep
45:00 – Omelet
52:00 – Assembling
56:00 – Final Touches and Serving
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👇 Explore More Recipes:
See the full Tapas Series on RecipeKick here: https://recipekick.tv/programs/tapas-collection-chef-mariano
Check out our Untraditional French Onion Soup here: https://youtu.be/L9dQ-9u4-UU?si=eFhYXMIDVdOTveZw
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Hello welcome to recipe kick this is jef Mariano streaming live from Florida from Palm Beach and if I come to to close is because I want to read you guys if you’re live if you’re watching live if you’re watching the recording thank you so much also for watching and today we
Have ah very um uh for me it’s for me I have a lot of history with this with this recipe but but uh but for other people sometimes when they hear it it’s it’s a little bit scary because it’s it’s a dish that you have to somehow have a physical physical
Wrestle with it uh like when you make the turn the flip and that puts many people a little bit away so today we’re going to tackle that that flip and we’re going to I’m going to try to explain it all the tricks that we can that we can
How we can flip easier how we can make a good tortilla but it’s a very simple uh and simple and and and really uh I’m going to behave like a kid but I’m going to say yummy because I really love it when when I finish it uh
But this is one of those dishes that it tastes better when you let it cool cool down it’s it’s if um if you’ve been lucky enough to be into Spain or to be into this like into Barcelona or to this Tapas place in in in Europe and you have
The chance to have a tortilla spola normally they serve it Co in in anywh in in Northern Spain if it’s a pinchu Sou southern Spain if it’s at tapa uh same so why because um they normally Spanish people normally do it in the night for
The next morning so when they heat it up it’s a little bit more solid and the outside is crusty and the inside they make it really um uh creamy so normally they don’t cook through the whole tortilla it’s very very creamy like the homemade tortilla it’s super cre creamy
The tortilla from the bars for example if you go to a tapa bar if you go to for for pinches or Tapas they’re a little bit more of course cook through because of the guidelines of the safety cook uh cooking guidelines they have to be cooked through but if you go to places
In like in in in Bas country they don’t normally follow the rules in some of the bars and you see raw tortillas served called everywhere so anyway it’s it’s it’s it’s it’s such a characteristic dish from Spain um it’s it’s it’s such a pleasure for me to make this class
Because I mean this is one of the those dishes that you have to if you if you say that you cook Spanish this is something that you need to master to the tea so uh today I’m going to present you a little bit of the ingredients and if you haven’t been into
My classes before I normally do um Mexican Latino and Spanish but I specialize in Seafood mostly but also I I love the international flavors and I’ve been lucky enough to to study cantonis and other kind of Cuisines but today it’s Spanish and today is a tapa
Series which is more exciting I love to make Tapas I had the opportunity to work directly with other restaurants and and with other chefs making menus about tapa so for me this is like a fish in the water thank you so thank you so much for
Joining by the way um so today I I already put my this is the bra well so we’re going to make the tortilla Espanola we’re GNA make or Papas braas but we’re GNA make a braa sauce so I I I I got to have to hustle a little bit
This this time but I went a little bit ahead with your permission to put him in Cool Water a little bit of cool water I’m G to show you in the camera you can see it in the in the below camera and little yeah there you go all
Right see so I put them in cold water with some salt and they’ve been there for a little bit of over an hour um the cut I didn’t peel them I normally I like The Rustic style it’s personal touch if you want if you want your potatoes
Peeled it’s Personal Touch for me um this is the cut like a rustic cut I cut it by half and then quad it and this is the cut that I have on my wrenched ones already that the I’m going to put it in I’m not going to waste it it’s not going
To be that salty but it’s gonna be good all right so for the for the bravas be um this is not necessary this is a personal this is not personal but some some people do it some people don’t I normally normally in my potatoes I do
For the bravas I do the two fries I fry once I let it cool down and then I fry again two fries um sometimes I boil them dependently depending on the potato on the type of the potato I don’t know how to explain
It but if I if I if I see the potato really hard I I like to soak it if I see it really soft I like only to make a uh two fries if I see it really hard I boil it I boil it I let it to take away a
Little bit of the of the of the of the hardness it softened and it makes it creamy too so the the I’m today I soak it I’m going to soak it I’m still going to put it into boiling water to blanch it and after the blanch we’re going to
Fry it so it’s going to be a double soak in water in salt so we can salt it inside on the creaminess and then double uh once once boiled once once fried so again I’m going to explain it what I’m going to do uh when I’m doing it and for
The salsa for the braa for those potatoes we have nice Roma fresh tomatoes with big acidity we want that big acidity to come forward especially in the in the braa sauce because we want it to to be spicy uh white onion normally that we use with the we’re going to do like a
Like a little Sofrito the garlic the onion we’re going to put the tomato tomato but also importantly the spice in this case it’s of course uh I’ve been insisting and showing you guys every time but again from CIO we’re going to use today this the Spanish hot paprika
From them amazing fresh nice Aroma strong Aroma solid uh solid after aroma so I think this is really good to start with the with the blend for my for my Barabas because when we make the Sofrito we’re going to add this the the or smoked paprika and we’re going to add a
Little bit of hot paprika that I have on the back on the pantry over there but also smoked paprika hot paprika and from Kuro because this is my personal my personal My Personal Touch normally they use ginda some chefs use Gia in Spain to
Put it a little bit of hotness in the in the dish I’m going to use guahu ancho Chile powder from CUO I love it or and a little bit of chili today at the end to finish it so uh stay here and you’ll see how we’re going to incorporate all those
All those flavors together um I can’t wait to do it so um now that we have uh the the the the the the salsaa sorry I I I I think on Spanish all the time and I think we have some questions really quick oh nice yes the pl
Exactly so Maya Maya that’s that’s what we’re going to do we’re going to use actually a big plate this is bigger than normal plate that it fits on the on the on the on the on the pan this is this is this is kind of important if you’re
Going to make it the first time be sure that you have enough slack enough enough size on the sides to do an efficient flip why because when you put it back it’s going to slide the slime on the raw Ed that’s going to create the Teflon to
Make it slide back to the pan and I’m going to make it here just in front of you guys to to to prove it but uh still basic Stu like this this is a basic look at the space you need all this space all this real State around so you can have
An efficient put it in and and flip it if it’s stuck it shouldn’t be stuck but if it gets stuck just knock it over it’s going to get knocked don’t worry if it breaks you can fix it I’ll show you how if it’s fixed if if if if we have a
Problem I’ll show you how so we put it back we put back the big plate it’s it’s bigger than normal plate bigger than normal so that’s why it’s a little bit more fitted on the side like it fits on the sides and we going to start really
Quick with the salsa Bravo because we have to that’s it has to simmer a little bit and we have to um yeah we have to let it simmer and have to work around it all right so if we want to make or laa we’re going to use our
Onion white onion or yellow onion whatever is your preference I like both I don’t see to be honest I other chefs I know that whites are a little bit more more more pungent for me I might be wrong feel free to correct me all right start our or nice salsa
Braa we’re going to score make a little bit it doesn’t have to be a perfect fine brunoise I just wanted to to to have a little bit of the of the fine chopped onion so it it really makes the Sofrito quicker perfect and this one I’m going to recycle for the other stuff
So metal scraper amazing past met pastry metal scraper super necessary can’t live without it anymore more don’t go away knife um so perfect perfect perfect perfect we clean our board no mess in that board guys put it back and we’re going to start cooking I need to start cooking
Back I don’t know if you can see you guys can see me over there I’m going to start cooking my my my braa we add a little bit of olive oil stream of oil really quick we add our onion first let it cook down nice all right let’s take the oil away over
There and I’m going to start chopping also the tomatoes now it’s and and the and the garlic when it when it grabs a little bit more of Aroma but I think do I have it in high heat now it’s not in high heat come on it has to be in high
Heat so I can make it sweat all right so um we also add the garlic are you guys excited for the holidays is how was your how was your Thanksgiving I haven’t seen any like I I I haven’t seen you guys since the since the Thanksgiving stuffing class uh but I
Been I’ve been in touch with some of you with some of of you guys that watches that that watches the lessons um I I I now that I’m here I want to recommend you one of the lessons that we that that one of the other instructors had with
Aurora ER her mom was there and they say it was super funny so if you can see it if you can watch it you should uh she’s really good at her original original original Italian food you know and um I’m sure the recipe with the mom and L they’re present come on
So that’s my tip for today one of the others of the other instructors which I love to watch too I’m going to add the garlic to my to my baraba sauce already my onions you know what maybe I’m going to move to the central stage here yeah this one now that we’re going
To make the braa there yeah we’re going to make the braa there and then we’re going to make the tortilla we’re going to switch up but now the braa is going to be cooking there and once it simmers we change it why not so now we start
With the with the tomatoes because we need to add the tomatoes after a little bit but I’m going to let it let the Sofrito take shape a little bit more for the bravas we need little squares so it it’s faster I can I I don’t chunks I don’t squares I don’t
Both normally I don’t I don’t it depends on your time if you want it faster of course make it make it chop nice who had tamales on Thanksgiving Ruby oh my goodness our producer Ruby pill hat the mes for Thanksgiving I can’t be more jealous to be honest that’s so so cool
Oh nice good H yeah so we we’re heading up for Christmas too in in Mexico we normally for for Christmas in Mexico we normally um do turkey our for example the Thanksgiving in the US it’s our Christmas basically for for for the Mexicans and you can see I’m making just
A rough chop like a like a a rough rough cubes big cubes um sorry there you go uh just the rough cubes so I can I can put them including in put them there and they go faster I’m not gonna I don’t have to make too much braa
But let me just give it a clean I don’t like to see a really messy board here let me just give it a clean really quick thank you all right back and there you go it’s sweating really well getting that Aroma out I’m adding the tomatoes but I should have
Added meula there my cherry vinegar to reduce but it’s the same with the with the sofo I’m going to put it now my cherry vinegar and it’s going to reduce with the whole with the whole with the whole sweat over there right now I wanted to reduce and wanted to
Just give the aroma nothing else and or potatoes that has been soaking for a while because I I I I had to wait a little bit for the other Potato but still fine I’m going to rinse it they been only in cold water and salt that’s all or salt water potatoes salt water
Potatoes like salt water fish um yeah this is salted water potatoes only pre rins that’s it I don’t do it because like the high content of of of storage or whatever I I for me it’s the same I just double I double cook either boiled or fried it’s your
Choice so now I have boiling water on the back we’re going to do the boil on this ones you can see it and it’s not it’s it’s a blanch I’m going to give it a blanch I want to Blan them that’s that’s the whole intention
For this to Blan them to for them to cook a little bit more on the on the on the on the on the inside and to have this creaminess this really nice creaminess inside inside the inside when you when you fry them you know outside the nice crusty the nice crusty part and
Inside like the mushy the mushy nice nice soft part all right we keep mixing our our bra sauce we keep mixing our Brava sauce or tomatoes everything still we’re got we going to we’re going to we’re going to uh put it to the processor I can I can smell all the
Evaporation of the of the of the vinegar and it’s going to create so you can add the vinegar at the end too when you when you have everything Blended and you’re cooking it for the second time but I like to do it now because it creates a
Little bit more consistency on the on the body of the flavor for me personal choice all right perfect and we’re going to add we’re going to add we’re gonna add we’re gonna add we have that we’re going to start doing our tortilla spola I think we can we can start
Cutting cutting or cutting our eggs and poaching poaching or poaching or or onion basically because we’re going to make some I’ll show you what we’re going to do we’re going to make a little bit of U confit onion confit nothing fancy that means we’re just going to leave the onion
In in oil for a little bit to cook so it can caramelize nicely and you have that sweet garlic caramelization in your Spanish tortilla this is personal choice as well some Spanish chefs do it some Spanish chefs don’t do it it’s I didn’t even put any oil in it
Right now I’m going to put it now there you go all right we’re going to leave it in medium medium low they’re going to keep cooking the onion is going to keep cooking and I’ll show you what we’re going to do with it meanwhile I’ve got
To run run run and and start doing my start doing my my uh tortilla mix me tortilla mix I’m going to put the ball over here and for the tortilla um it’s going to look weird but I normally it it’s G to look weird but I
Normally do this uh I don’t peel them I I normally put them um I I normally put them on sorry that conf I normally put them in celos it’s called cachell I don’t know if you see like some people that does this with a little pairing
Knife I don’t do it but I’m going to simulate the cut because it’s irregular cuts that works really well so this is it this is the type of cut that I’m looking for I don’t want slices I want inconsistency like rustic look at this celos like this why because I don’t want the
Perfect slice because I want to cook unevenly I want some parts a little bit more cook than the other ones some parts are going to disappear are going to uh Mash some parts are going to get a little bit more crunchy some parts are going to get more uh not crunchy so I
Want that I’m doing it on purpose because I don’t want an uneven paste I want like I don’t want an even paste I want on an even crunch to my potatoes to my to my Spanish omelette beautiful yeah you want I think we can
Do yeah I think we can do a second still we can fit a second there maybe all it’s not a huge pan it’s a normal pan but two potatoes I think it’s enough plus the egg it’s fine same cut celos IR regular chunky not chunky but it’s look I don’t know if
I can how can I explain I’m so sorry on that like it’s there it’s very regular um now that I have chance before I run away let’s talk about a little bit of your front the pyramid here on on on on recipe kick we have a a propietary um system uh
Propietary educating uh educational tool that we use called called the pyramid and I don’t know you can see it you GNA see it there there I’m like the weather girl today there you go so we got the pyramid there and our foundation on these dishes
Is the potato uh of course for today and we have the on the CR for example or our Pyramid has on the bottom it has or or foundation on the middle has like contrast compliments fat acid aromatics and and on the top the garnishes but for for these dishes for example we’re going
To have the the potato as as our foundation in the in the contrast and and and compliments we have the the the garlic ioli sauce for the for the bravas for example this is for the bravas a we have our our our oreoli sauce as compliment but the vinegar also from the
From the from the Brava sauce so those are our compliments in contrast and for example uh salt well of course SE salt a automatics the garlic in the in the Yoli or the garlic in the Brava sauce as well can work and or on the top of the
Pyramid because normally the pyramid is structured to have your foundation your compliments and the garnish so you have a full complete dish in your hands without even thinking too much about it it it comes natural after a couple of times and organic on the top is the cilantro why I’m using cilantro because
I’m Mexican and I love cilantro it should be parsley today I’m changing it I want to give it a different like a different flavor to my braas on the top when I finish my bravas sauce we’re gonna top with really nice fresh lantro on the top what do you guys think do you
Like the variation or I’m committing some Spanish food s am I approved or not okay so we’re going to put all all our potatoes in the celos on our on our on our on our top here in our Bowl our nice Bowl we have or braa sauce cooking
Really well or cherry vinegar already already um already reduced to nothing we’re going to apply a little bit more heat or nice onion on the back is still cooking slowly but surely so that’s what we want actually we’re we’re making a confit so look at this it’s looking
Transparent really nice maybe I need to apply a little bit more heat so so we can get a Browning there once I put the the the the the onion I mean the the egg um do we have any questions guys if we have live viewers do you want
To make any questions do you have questions for me or Ruby what do you guys think uh any any funny facts anything you want to stand I know Maya’s out there I know Maya’s is is a clever cookie and she knows she she she always ask the good the good
Questions what are you guys now oh there you go it’s gaining some color over there really quick we’re going to put our weos to our to our um to our to our potatoes already in Cut nice all right so for tortilla Panola we have our webel already these potatoes
Were cut right now we didn’t put them in water or anything I’m just adding or webel directly my my my eggs directly to my to my to my uh mix to my potatoes I’m going to tell you why some people separate them I I as them I put them
Directly no no fuss same thing I think one more we’re on the count 1 2 3 4 5 6 s eight n nine 10 perfect I think my mom is counting my mom is here live but she doesn’t want to be on camera but she’s she’s a silent she’s in the silent
Audience so she’s one of you guys today ah it’s such it it’s such a I’m I’m I’m very blessed to have you guys watching and to have family watching here it’s the dream for me um all right I’m gonna use my mini my mini kid whisk so I can say a props to
My kids but it’s not gonna work they’re saying hi to you Mom people are people are saying hi all right so I know what I did I know what I did I need to I need to separate it really quick because I think okay went a little bit too
Wonky but I’m going to fry them really quick so yes because I think yeah yeah yeah yeah I’m going to fry them really quick instead of putting the wo right now I se puted the wo it’s fine put it to the Coler really quick I made a quick mistake I had the
Webos too soon because I need to fry the the potato but I still can’t do it anyway so I’m just going to do it really quick I’m gonna cut faster and I’m going to use the other one just I’m going to wait that that there that the webble takes out I was
Like I need to fry it yes but it’s going to fry really quick anyway so there you go nice nce nichy and it’s going to fast it’s going to fry super quick though the fan is hot it’s ready there you go for nice chunks all right now
There you go we’re going to switch you to here I have my my confit I don’t know if you can see it my confit onion over there perfect I’m going to put it there and I need to do to use the same pan for my tortilla so I’m going to put my onion
There my oil onion oil and then I’m I’m going to put the oh I’m gonna put an off oil of course and I think the other potatoes are ready to be to be on the yeah enough oil enough olive oil olive oil very very important nice olive oil and put everything here perfect
Perfect and I was like hey wait a minute there you go I’m going to fry these guys over there this is too big all right going to fry these guys over there I’m going to help a little bit with the other hot oil that I already have ready yeah to get
The party started there you go there you go yeah I already had hot oil ready just in case just in case there you go nice it’s we’re going to do the same we need to do the confit let the potatoes these potatoes uh cook in the oil it’s going to be
Ready quick fairly quick oh I have another potato here we can add it yes it’s this is going to be a chunky potato one I like it nice we’re going to let it cook we’re not going to move it I just cut it freshly cut put it with the olive oil to
Confit medium heat medium let it Let It Go go and and and and start getting like fry like to get the bubbles once it gets the bubbles we’re going to put it on the middle no medium high now and we take the one that we already on the water from the water
We’re going to put it again which is going to take the water off that’s it nothing else nothing more because we’re going to fry it anyway yeah no big deal going to hold it I’m going to hold it I’m sorry for the other step that I came back I
Realized that it was not I was just thinking about like here’s my mom so I came back corrected it all right there you go I’m taking off the water from from this and just give me a sec I’m going to do it correctly yeah the way it should be done there you
Go some of them there some of them here put them over there yeah I need this guy over here there you go now I can use you for the potatoes and I leave the hot pan behind there you go so this is the potatoes that we already had boiled boil down a
Little bit and then we’re going to fry it this is our braas they’re going to be ready they’re going to be ready super quick I think I need a little bit more oil in my in my in my tortilla I’m going to add a little bit
More I was watching for a f and I was like I think it needs more it’s made your mon to class week yes yes it’s bringing your mom to class week basically everyone it’s a holidays you know it’s a holidays I’m so as I said it before I’m happy and I’m blessed
Same time all right so we have our boiled potatoes already here from the bravas we have our Brava sauce already like reduced we’re going to add our spices already I’m a little bit late for the spices I should have the spices over there but I got a little bit derailed
From the from the incident so I add my my hot like smoked paprika I it’s personal oh that smell guys this just smells delicious and from the CIO from the CIO box U chili today is from the other one ano chili I’m going to use the ano chili instead of the Gia
Because I don’t have the G I’m just going to add a little bit of the spice that’s all nothing else nothing more beautiful the smell of this braa sauce now with the with the PE look at this m all right so I need to add a little bit of my
Stock but I’m going to mix it because it’s I need to reduce it with water because ier uh because I already added a little bit of this of the concentrated one and the Mexican way is and the Spanish way is to use the the the powder
I’m going to use just a little I don’t I made fresh one but that’s the traditional and I’m going to add a little bit of the stock not much just a little bit and then the flour and then let it cook all right our tortilla or potatoes from the
Tortilla already frying really well and the other potatoes for the for the bravas they’re going in they need to go in now so let’s put them in right meow oh because they they’ve been boiled so they’re gonna they’re gonna they’re going to be nice and crispy look at thato oil over there on
The back different oils this one is confiting this one is deep frying already you know beautiful few more and we’re done few more and we’re done there you go then the Co in there and the other Bowl I have another Bowl yes another Bowl then I’m going to let them fry then
I’m going to let them a little bit get color and I’m going to add the flour as I was saying I’m going add just a little bit a little dash of flour why because I want to thicken it out and it’s going to cook right now with the with the with a
Stock also with the flour I’m going to thicken it out I can add more you can add with C like you can do it two ways you can add the flour and cold water but in this recipe you don’t need it because you don’t need to thicken it out that
Much or you can add it like me directly a little bit before going to the blender that’s it before going to the blender and it’s it’s going to be nice and smooth anyway you you’re looking for body um for a little bit of body not for like
Really really super like thick and slow and like thick no it’s well bodied well rounded nice all right we’re going to add uh the rest of our stock let the sauce reduce beautiful beautiful this is looking amazing I just need this this or the other
One or the other one all right I’m gonna use the other one fine beautiful so we I have some that’s what I was talking I have some of the some of the one that I need to keep rotating for the confiting of these potatoes look for the conit some people confit their
Potatoes with some garlic head I don’t I don’t need it for the for the tortilla look at that slow and and and steady the other frying potatoes I think they’re ready um let’s put the the paper and get them out everything’s ready to get them out look
At this oh they need more color we’re getting the first one out you need a little bit more color but they’re almost there look at this beautiful oh these braas look Amazing beautiful we’re going to let them gain some color there I have everything ready for them here everything ready or bra or salsa is also gaining some nice body I think it’s ready to go into the blender um I think it’s ready to go into the blender this tortilla yeah this this
Potatoes needs a little bit more yeah they’re not ready these potatoes are not ready the the ones for the tortilla all right the tortillas the potatoes for the other one for the braas Papas braas all right this is this is the time that I need to wait because I can’t move
Anything there unless I just go and put my braa sauce here and I need to put it back anyway to the the to the to the blender to finish the to the pot I’m just going to blend it give it to pulses couple of pulses come back to it nice and
Smooth put it back beautiful I’m making it chunky I made like three pulses only I like it I I like it a little bit chunky I seen bra chunky I braber really fine it’s not but it has to be like at least like that like with body not not
Thin it’s not a thin it’s not a thin sauce now I haven’t tried it I need to try it though it’s the first time it’s good but still it needs to cook a little bit more we add salt we add a little bit of salt beautiful all right the potatoes on the
Back I think oh my God I feel I’m working the fires today in the restaurant beautiful look at this nice nice nice golden potato it needs a little bit more and it’s going to be done it’s going to be done soon all right I think on the on the
Spanishel or the Spanish tortilla tortilla which tortilla in Mexico is something different tortilla in Mexico is the the corn tortilla in in Spain completely completely different all right looking good yep these guys have to go out they’re going to get burned they’re perfect they’re perfect perfect perfect perfect
I could however put those potatoes that I have in the fast in the fast uh fryer and do them quickly but that’s not the way to do it you have to slow cook them because if you fast fry them they’re GNA have the coat and you don’t want the
Coat in your in your potatoes for your Papas for your for your omelet it’s different look at this they’re crispy I’m going to show you with my Fork how crispy are they can you hear with the mic they’re so they’re so nice and crispy all right we’re going to put them
Over there we’re going to add the salt in a little bit and the chili so that’s my variation of this braas for these braas but not yet finish them up and we’re going to Plate it everything together let’s add some salt to our potatoes here they are finished we’re going to let them
Cool and or braa sauce is reducing perfectly we’re going to have if we have some questions yay the flight to caloa the flight to Sinaloa it’s it’s long it’s almost like a full day it’s a full day of flight for my poor mom because she has to go
Through Mexico City Mexico City to Miami Fort lowerdale so it’s it’s it’s it’s a short flight basically like two and a half from Mexico City from caloa but from Mexico City to to to Miami it’s a little bit long but not too much all right and what else is there
Any type of olive oil that you better for frying best with wring that regular AP flour regular AP flow no Masa regular Arina flour normal normal AP flour and the type that it’s better is there any type of olive oil for frying I I used one olive oil one olive
Oil for frying of course one olive oil for for for for drel or salads of course is the quality or what you can afford or what you what you want to pay or what you want to taste it’s personal very personal no because I I know some people
That they don’t like to spend in they like to spend in big wines but they don’t like to spend in in oil and I don’t understand not many people like the like to spend in the oil but I do I do look at this be beautiful our potatoes are perfectly poached uh confit
We have the perfect confit right now this is the perfect the perfect um consistency that we put in the bowl in our trusty trusty Bowl one of her many bowls here all right so we’re going to do it in front of you guys here so you know what I’m doing so you can
See all right so this is the confit already I put it everything in the bowl my confit with the oil with a little bit of the oil not all because still I need to strain it I’m going to leave half of the oil in my pan you see
Why okay and if I go too much I take it back but it’s it’s perfect I need some oil because I need to create a homogeneous mix from the potato the eggs and the oil you’re going to create some some some something there that is going to keep your tortilla nice and creamy
Look I I left this nice olive oil on the back I’m going to put it on medium we still cook or braa because it needs to cook a little bit more I said it before but let me try it it’s beautiful especially with the inch with the chili with the ancho chili
Texture at the end that it kicked I can add a little bit more so I can have a stronger kick beautiful let me mix it in taste and let’s put our tortilla soon beautiful yeah that’s the kick that I wanted perfect we’re going to let it cook all right perfect
We’re going to let it cook and we’re going to continue with our potatoes here now we need our weos that we have over here already we add our webos to the to the mix are cooked so already like our our nice mix with the oil and the confit of
The potatoes and remember that that we did those those onions we put those onions in too isn’t this nice beautiful we keep mixing we keep mixing how how am I mixing I’m going to show you how I’m mixing um can you see there yeah you guys can
See I’m just pushing a little bit on my spatula to the to my on my wooden spatula I’m pushing a little bit on the cooked potatoes so they break and they create this mix a little bit it’s not much you can use also the this one if
You want and it creates you can whip like mix it a little bit and and mash it Max and mes Max and Mi not much I’ve been doing it for a little bit and I’m going to add some salt mix and mash there you go the the the mix mix should
Look so the key is to mix the potatoes that’s the real look at this with the onions and everything caramelized onions look at that it’s beautiful all right and I think I’m going to need a little bit of more egg or not I think I’ll I’m fine
Like that I think I’m gonna just that no that’s fine that’s that’s okay that’s very eggy very eggy all right we’re going to put our our our this here ready for our weos here listos nice right all right so this is important this is really key medium
Medium low high fold inside to the inside to get the raw egg everywhere don’t be afraid you’re not it’s not like breaking it but you’ll see why look at this fold it inside like this to the so you can create here in the middle um everything all on the sides
You create this strength uh on the walls of the of the for the tortilla yeah it’s it’s it’s simple but it’s it has to be done the right way all right skips cooking we’re going to let it cook there’s what one some people uh
Put the lead on I don’t put the lead on because you make like a puffed omelette I don’t want to make a puffed omelet um I think or salsa or bra is ready I’m going to Plate it or braa is more than ready beautiful color look at this
Oh beautiful beautiful beautiful then we put our braas in a nice Bowl nice crispy potatoes here in the bowl put our braa sauce up here and let me finish the Spanish omelet and I’m going to show you I’m going to put it right here next to the other stuff put it right
There all right keeps cooking keeps cooking keeps cooking nicely or nicely cooked potatoes I’m going to try one with this with the with the braa sauce so good I’m hearing Christmas carols on the background so that’s why I’m jamming nice all right this is going to be nice
Now meow meow meow I think I’m looking for something something something something over here but I couldn’t find it to make it easy but all right we do it like this anyway look you’re going to use a spatula plastic spatula makes it easier but it’s been cooking what four
Minutes already and we still have the running that’s what this is perfect to flipping this is the perfect stage to flip scratch record drop it right there stop this is it it’s liquid all right we’re going to make the flip and we’re going to make the flip in
Front of you because we’re going to do an the sink that’s the smart thing when you make a flip do it in your sink don’t don’t be a hero all right what how I’m going to do the flip there’s many ways I can do the clap it not but this is the safest
Board clamp like clamp it there board and put the plate on top of your of your stove and then flip it quick and if you have some egg dropping it’s fine it’s totally fine but look it’s already halfway cooked on the on there and which is going to slide it
Back where it where you where you came from look at this voila so what’s going to happen I need to put it back in my in my in my pan and I’ll show you the the final the final steps okay final steps look look how it
Lights keep doing this keep moving it to create this lip this nice lip of tortilla here look at this yum yum and try to put it from inside outside to in because there’s runny egg in still inside here like a little bit of runny egg so try to push it a little
Bit to the middle so you can create one solid tortilla one solid piece the color is amazing it has this nice Browning colonization the other side is going to look even better but we need to wait a little bit keep Browning like that move it move it because that creates the lip
We want to create a lip look at that you’ll see like a little like a round we need to create that round beautiful shape of that tortilla don’t overdo it don’t over like too hard because you’re going to break it if you see there’s a possibility I can break it here not much
Though but be careful be careful treat it really well it keeps cooking keeps cooking I’m going to check the raw and the the dness I don’t like it personal choice I don’t like it really runny I like it on the on the metal but I think this is
Good all right I think I can flip it so I can check it I can flip it again but I want to check it in the in the in a Clean Plate I clean my plate because it’s already dirty from the other from from the first flip just rinse it really
Quick so you can check it you have to check how nicely cooked this in this case I’m putting my plate directly because it’s already been cooked for a while it’s not going to be Raw it’s not going to be look it’s yellow it needs more color some people I seen people
Eating yellow tortilla it’s not very common all right so I’m going to flip it back just a second no I can’t flip it anymore because I have to put it back already so there you go I have to put it back like this on the flip one two three
Woohoo there you go I did it with the weak arm and I just don’t want to burn there you go all right why because it needs color I I I put it back because it needs a little bit of color we’re I’m on the limit of my time today
With you guys I want to stay I want to stay more but we’re almost done um I’m gonna keep trying the potatoes you need more color though do you guys have any final questions I just want to thank you so much guys for today by the way it was an amazing
Class because we did so much and I think it’s done yeah it’s beautiful look at that we have a nice on the bottom it’s not going to cook more I think we’re going to use this as a top and then we’re going to flip it but but it looks
Really good it looks really really good maybe more color more coow for ending ending it the right way let’s see we’re almost there we’re going to move this stuff so we can serve it and you guys can see the at the end how it’s going to end up in the board
Perfectly and we’re going to cut it then you’re going to see all right I think we’re done otherwise it’s going to overcook we’re done all right one two three there you go yeah you got cooked perfectly all right and then we’re going to make the final flip
Because I don’t like this side but I like the other side uh I shouldn’t be doing this this way because it’s a risk for a little bit for risk but let’s take it and we’ll put it there perfect just the time there you goo look at that look at
That oh this is the side this is the side and let me just put my cilantro with my braas because we said we’re going to do that and we’re GNA Also let’s cut it let’s cut it a little bit let’s chop it a little bit chopping knife
Let’s put some cilantro with our browas with our nice braas there m nicely done and salt salt finishing salt or flake salt whatever you want or regular salt regular salt like um uh um crystal salt sorry are think in Spanish think still better oh I know I know the stick the
Stick sometimes they stick in the in the in the okay regularly for for you guys use non sck I I use the steel because I’m I’m a daredevil on that but use non sake it’s it’s it’s a hard it’s it I did it the nonstick for many years they like
Went into the into the stainless all right so we’re going to cut it I want you guys to see it because this is the m shot oh it looks amazing look at this the color mm right put it right there and cut it right there mm look at
That nice and creamy look at this oh thank you so much guys thank you so much it has been a pleasure it been it was a it was a hard class it looks simple because it’s two three ingredients but it’s it’s a tough one
It’s a tough it’s a tough one but um you have any questions because I did a kind of like a misstep in there you have any questions on those steps or anything just let me know I would love to explain and and and love to give you more more
Pointers in your Spanish food and this has been chef moriano with the amazing Ruby on the controls producing and all the team from RE P saying thank you so much see you next time