Pro Chef Reacts.. To Adam Ragusea SPANISH Omelettes
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Let’s see how Adam Ragusea makes his Spanish Omelette or as we say here Tortilla Espanola, Tortilla de Patatas! HELP …
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"Not everyone likes onions in their tortillas"
Yes, some people like onions, and some people are wrong. 😉
Fantastic and respectful response to Adam’s video! Bravo!
Glad for the advice "less wide and taller" and "be confident" for how to avoid spilling the eggs lol. I thought that Adam was messing up the technique leading to him getting eggs everywhere, but I guess it's normal.
Fantastic video. I was horrified by Adam’s video on plain eggs, completely skipping low temp EVOO sauté that is one of the world’s great flavor combinations imho, but through your commentary, I’ve regained some trust for Adam and eggs. Love both of your channels 😊
Possibly the most important thing, for a top notch tortilla, is to rapidly cook it and keep the interior creamy/moisty. For most spaniards having it dry is ruining it. Enhorabuena por el canal!
No no no I hate vegetables with their skin on 😆besides that this seems tasty
I dont flip I put pan in toaster oven to broil top works perfect
Hello, new subscriber here. Kind of lost my cooking mojo – well, when you live with a vegetarian who is put off by lots of textures and a "meat with 2 veg" type of person, it's hard to make meals to please everyone. Would you consider giving an omelette masterclass? Mine are always brown, broken and never "baveuse" (or should that be "qui bave"?) And thank you for the water tip. I turned my back for 2 minutes on some onions I was carmelising and ended up with a delicious layer of carbon in my pan. Mmm!
Mnn I dont get it , about 30 minutes to make this when I can cook 20 / 3 eggs omelets cook to order with any ingredients you want .
want something thicker, get a quiche, does really taste any different than an omelet?
I do have one gripe about doing it over the sink. Oils/fats in the sink can clog pipes, which is no good.
I've been making tortillas since I was a kid since we lived in Spain. Lovvveee it, but when I make them it's a huge chore because they get eaten up and I have to make like half a dozen at once lol. I haven't had a tortilla at a tapas bar that tastes better than mine 🤭💁🏻♀️
I found your channel a few days ago and have been practically binge watching since then. I love the reactions, not insulting but explaining what would be a better way to make a dish or advice to avoid mistakes. Anyway going to try a few recipes like the Spanish tortilla and the bread pudding and…. Glad holiday season is close, good excuse to try the more rich and delicious food. 👩🍳
Ets un crack, Jaume! Bon video.
Sorry I'm late for this one, bro!
I would enjoy seeing more reviews of Adam Ragusea, keeping in mind that he is giving advice to home cooks. Thank you for the videos!
if you put a lid on it, the upper side will be a little dryer making it easier to flip without making a mess, also if its thick but you
wanna make sure its well cook inside you can take it to the microwave to finish the process, if you want it runny insude, then
you can just skip the microwave.
I love my tortillas to be a little bit runny in the middle. A cherished memory when I was a child was when my mother would always let me lick the plate that the tortilla was flipped on. The taste of that runny egg with all of those other flavours was incredible. BTW she uses chicken stock cubes (added during the potato cooking phase) instead of salt to take the tortilla to a whole other level.
Spanish omelette one more of infinite delicious dishes of the very rich spanish cuisine🇪🇦
I need to back up a bit. You peel peas? Please explain… how.
you have to stir the mix right after dropping it into the pan
I've been making tortillas for years having learned how to do them in Spain from spanish people. I think there's a few tips here that I could mention. the biggest problem with the video I noticed was with the flipping, if you want burn yourself and get tortilla everywhere, by all means, do it like in the video and use a bigger plate. HOWEVER if you want almost no mess or danger then actually use a smaller plate than the pan rim. obviously the ideal is a plate that fits snugly inside the pan, but if the choice is between a plate that goes over the pan or one that sits inside with gaps, as long as your plate covers the top of your tortilla, choose the latter. do it over the sink as some hot oil will sneak out but you will not get all the mess, and the tortilla will not feel like it's about to fall on the floor. I have learned this the hard way and if anyone is prepared to make 2 tortillas and test it I guarantee you the smaller plate works better.
Also, less crucial tips (because they might just make the tortilla better rather than save you from burning yourself and throwing egg everywhere)
the cut of the potatoes is a big part. I aim for a similar sort of thickness to wood chip, I also like them all uneven shapes so they interlink. I feel like loads of discs just stack flush against each other and you end with wads of potato.
I save some egg after I've added it to the pan, I tended to feel that the egg kinds drained to the bottom and left it very filling heavy on one side. adding one extra beaten egg after it settled for a few minutes made sure there was plenty of egg on top.
Reaction videos are wank
Ragusea is like the reder’s digest for cooks. I found him to be mildly arrogant with little skills, respect, and understanding to back it up.
Tbf, Adam always says "from what i understand" . European cooking can be difficult because spain will have 50 different ways to cook something and then there will be another 500 articles from dutch,french, Norwegian, german, english, czech and whatever other European that tells you about what an authentic "Spanish" omelet is. Example: my British and French friends seem to know how to cook every authentic European dish
Many years ago when I lived in the Canary Islands I was taught how to make tortillas with bananas instead of potatoes.
My poppy used to make this for us, and always topped it off with peas. I miss him, and his tortillas!
Spaniard here perfecting my spanish omelette cooking skills x'DDDDD
Only peas can bring big smile on the face of these british guy
Uncle Roger is disappointed you didn't apologize to the children after saying "semi-hard". Haiyaa!
Everything is a cake???????!!!!!!
Peeling all the skins can be preferable, but when it's literally everything all the time you're just wasting energy. I think being open to the option of leaving them unpeeled helps a lot of people
I only just started watching your videos and I’ll admit I was a bit concerned that it would be… err, gatekeepy? You’ll actually hear Ragusea, as well as Kenji Lopez Alt, talk about this a lot. But, instead, I’ve found you to be extremely knowledgeable while also respecting the simplicity of just making food at home to eat and enjoy. No wrong ways, just traditional ways! And so I’m appreciating getting a chance to learn some of the more traditional things from these videos.
never in my life ive seen anyone peel tomato skins in europe.
unless you are doing salsa
Wow so much oil! I have never cooked a tortilla this way. All you need is a few tablespoons of oil. Alternatively slice the potatoes, lay out on a plate and cover in cling film and microwave. Fry the onion, mix the eggs (4-5 eggs) with salt and onion in a bowl, then loosely mix in potatoes. Fry the tortilla approx 4 minutes each side in a pan. This is a more regular Spanish way to prepare this dish. Frying the potatoes tastes better but is messy and takes ages.
React to some Indian food made by chef Ranveer brar
I wouldn't say how we think of tortillas in the americas, mainly in the english speaking parts? Or maybe in the non-spanish speaking parts but I don't interact much with the French, Dutch and various creolle speakers. The thing is I would say in spanish speaking countries, not just Spain, tortilla means both the flatbread and omelettes. But indeed we don't use the meaning of little cake much or at all.
Adam may not have the “best” techniques but I think as someone who just wants to learn cooking to make good food at home during a busy schedule, he’s the perfect channel to watch. And also he got me into cooking so I may be biased. Anyways I enjoyed the reaction!
Si no se es español, no se puede opinar de la tortilla de patata 😂
It's very interesting getting your perspective on things Vs "home-cook style" content. Particularly the focus on safety and cleanliness, if you are doing something 10, 50 or hundreds of times a day, these things become much more important and time consuming to deal with.
For example, the risk of tasting semi raw egg becomes considerable when you aren't just doing it once! Great video as always!
Is there a meat you could substitute for the potatoes?
Your channel is awesome! Moving out soon and want to start learning to cook. Always nice to listen to someone knowledgeable and passionate about their craft!
Please react to his whole catalog lol
To flip the tortilla without any drama you can actually use a smaller plate than the pan, not a bigger one. You have to use one that fits exactly the bottom of the pan and does not feel loose. No drippings, no burns with hot oil.
When flipping the tortilla, rather than just turning the pan&plate you want to lift the pan&plate upward and turn at the top of the lift so the eggs are basically weightless when the turn happens. Then as you lower the turned plate/pan combo, the tortilla and any not-hardened egg falls straight down onto to the plate. Et voilà, no spillage. Still, do it over the sink….. Works for omelets as well.
Oh my God this was one of the first Adam Ragusea videos I ever watched and it was my start in Spanish omelettes. I like Adam Ragusea exactly because his explanations tend to be on the more beginner/newcomer side but watching you add your own explanations now feels like a direct progression from me being a beginner to a more informed kind of beginner, at least.
Gotta try some of these things some time later like letting the egg mix sit for longer to temper with the starch from the potato. That was really interesting.