i love the surprise waffle at 0:55

Using a wooden wok lid is genius. Always a pro tip or ten in there. I like the old format with the gopro alot it makes it much easier to understand every part of the process. In some ways it’s almost better than having an in person teacher. Alot of people say using a whisk on eggs rather than chopsticks is a bad idea. I’m not sure why, but it’s worth testing. This looks great and easy will def be making it for my mum.

I love this dish. Dipping your eggs and oil into eggs and oil. What could be better?

Great to see someone cook a tortilla properly. I’ve seen so many great chefs mess it up badly, it’s definitely trickier than it seems and takes some practice to make a proper one; it’s a skill on its own. Also very hard to nail the doneness, and I appreciate you admitting you overcooked it a bit. However, that bit is entirely up to personal preference, and a set tortilla doesn’t have to be dry if it’s properly done (and it’s also a lot cleaner that way if you’re gonna cut it into bite size pieces😅), so it really doesn’t matter. I feel the need to point out that it’s not traditional to dip it in anything, but nowadays you’ll find plenty of bars that spread various garnishes on top to make it look prettier. Eat it how you like it!

I love your videos! But i prefer widescreen format

What a great way to do a spanish tortilla, if you like it well done it's cool, this is exactly how I do it at home in Spain.

My grandfather didn’t cook much but he did always make a potato frittata like this. It was our absolute favorite after school snack. JFC I miss him and this brought back some feels ❤

One thing that somehow elevates the experience: have a piece with white bread or as a sandwich. Has to be super white bread. Somehow makes it taste even more fantastic.

Love your wooden lid and your salt crock❤️❤️❤️❤️

One of my go to dinners when I’ve picked up some fresh eggs from a farm down the road. As always, Kenji’s makes it very relatable, and easy to follow. Nicely done.

I was freaking out wondering how he can speak so clearly while eating the tortilla. Then I realized it was a voice over and went back to being stoned. Well done Sir!

Aus-ion carbon steel is my daily driver too. You’re in good company. 😊

Looks great Kenji! As someone who married into a Spanish family, "así se hace la tortilla". Because my kid didn't like seeing the onions when he was small, instead of omitting them, I finely diced them and found that I actually liked it better.

Didn’t have any time lately but I have always loved your videos! Hopefully one day I’ll get the chance to make these recipes.

Hi Kenji, love this!! Also glad you held onto a Solidteknics pan! They’re true workhorses! Keep up the awesome content!

I love that, yours turned out way better than when I’m so tortilla, always a lot to learn from you! I love throwing in some feta & spinach, which rules

Thanks, this looks perfect as a sturdy family breakfast 😊

Incredible little recipe

This is one of my favorite dishes for brunch when we have company. I’ll serve it with a tomato sauce or English style baked beans and some grilled tomatoes, as well as some sausages, ham or bacon along side. Some fried plantains, some sliced avocados and we’re good to go. Oops - forgot the toast. Everything is delicious.

Just made it today! Turned out awesome even though I browned the onions a little too far. Didn't have any way to put an aioli together, but it turned out awesome eating them with leftover chic fil a sauce and some sriracha.

J. Kenji is by far the most eloquent of KZfaq chefs. The attention to detail is just so impressive.

"To brown the outside, to brown the outside"

Yes! I’ve been craving this since I came back from Spain!

Heterogeneity: look away Non-homogeneity: approving look

Holy CRAP, having cooked my fair share of tortillas espanolas I was dazzled by Kenji's skill in flipping them. For me, flipping the tortilla was the most dangerous and difficult part of the process, for Kenji it was a Tuesday.

You can also use a lid with some aluminum foil on it. You made it really well 😊 the fliping part is the trickiest 🤣 about the potatoes, the traditional way is to cook them in a lot of olive oil, but considering the price right now is okay to use less 😅. Of course if you do it this way you have them rest to soak the oil. That oil is very nice for frying fries, green peppers or making eggs (ommelete, scrambled, whatever). You can reuse it with most the daily cooking recipes unless you need the regular olive oil. Sorry if ai made mistakes English isn't my mother language.

My mom always made me these growing up, they are delicious! Also good with zucchini

I always make a whole bunch for a long road trip. Still really nice to eat when it comes straight out of the cooling box.

looks very very tasty good job

I'd definitely put some chives into that mixture!

"Eat it thorough the day and pack it for lunch tomorrow" bold of you to assume this would last longer than 30 minutes

Amen sir. A good amen indeed.

La Tortilla Española done this quickly would be interesting to make. Originally, nice and slow over medium low heat is best. The potatoes need to be soft on the inside and as Kenji stated lightly browned on the outside. The onions, I'm not sure they were soft enough when he took everything off the stove and mixed with the eggs, which by the way is correct. Spanish is cooking is soooo simply seasoned, black pepper doesn't go into the scrambled eggs let alone a Spanish Tortilla. However, this is a mash-up of American style on a Spanish recipe. I can see the natural instinct to add black pepper to the eggs, but skip it if you want something a little more Iberian. Lastly, Kenji stated he over cooked this one, and I agree. If you like a dry over done omelet then that's what it looks like. Two flips are all you need. The biggest debate here in Spain is the doneness of the omelet. It's like steaks back in the U.S. anything from rare (runny) to medium rare which Kenji says he prefers which is also what we like, all the way to well done, which would then need some aioli to bring some moisture back to the dish. If you want another recipe for Tortilla Española check out our channel. If you want another quick Spanish omelet recipe I prefer his 5 minute tortilla recipe made with salt and vinegar chips. Thanks for the video.

it's sorta weird to see nail such a dish as a true Spanish grammar would. same with your older Valencian paella video. hats off man

Will have to throw this into the rotation with the frittata

Looks delicious! What are your suggestions for a good olive oil? Thanks

His kids must have the best lunches

loved that

Amazing!! I just love it when work to reward ratio is so unbalanced in our favor!! Perfectly simple. Can talk about that Waffle Maker? Never seen one in that shape before 😮

If you're ever struggling to make your macros, just add 1500 calories of olive oil.

I made this over a campfire a couple of summers ago before going to bed, and then let it sit in my car overnight to cool. Great recipe for a filling breakfast before a nice hike, and there's no morning prep!

love a spanish tortilla the next day, if it lasts that long!

Yukon Gold FTW!

Hi Kenji, do you have a butadon recipe handy? Not the simmer version but where the cut of pork is either grilled or pan fried

Oh to have a cast (or carbon) skillet that would release eggs so easily. Never been able to achieve it.

I've never wished I liked eggs more than I do after watching this

Just made this this morning. Literally amazing.

Kenji, where’s that waffle maker from please that looks awesome

Some jalapenos with the potatoes, some paprika with the eggs, and some cheese when combined. Your videos remind me of an early TV cooking show "Everyday Cooking With Jacques Pepin," very approachable, thanks.

Come now, Kenji, that's a _wrought_ iron pan. Solidteknics would be so dissapointed! 😝 In all seriousness, though, I love those pans. They're like carbon steel, but lighter, and their factory seasoning is beautiful and slick.

Did i hear... HETEROGENEITY??! :D

Casual side waffle

Spanish here! You overcooked it😅

That waffle maker looks amazing....

love the video, but here in spain we confit the potatos instead of sauteing, dont know if that makes a big difference or not.

Two in a day!

Wow what brand of pan is that?

This has always been a difficult one for me to make, my stove seems to run hotter than the average one so I always tend to overcook it to my liking, I don’t have anything good to flip onto apart from concave pot lids and plates, but one day I’ll get this right

Letting the dawgs run wild

First attempt at making this the pan was too big to shape it and it turned into a scramble. Second attempt, dropped it into the sink while flipping it after it looked great. Hopefully third time is the charm 😂.

Can't wait to make this for my girlfriend 👍

I'm really surprised there's not a million Spanish guys in the comments complaining about everything they'd do differently 😂

We have a BIG debate in Spain tortilla with onion or without it, well-cooked or a little bit raw (eggs)

Kenji, I’m still waiting for a Spanish tortilla made with funyuns! You promised you would post the video in your Spanish tortilla video a few years go

Ooooo nice

Is your backsplash a veneer? Or are you bold enough to go with actual cinder block and mortar, either way it's got me fixated. Made these a couple of times recently, appreciate being some things to think about for next time, thanks!

Looks like an Aus Ion carbon steel pan (Solidteknic) - not cast iron.

I’ve tried this several times but (possibly because I’m visually impaired or possibly because I am inept) I can never get the flip right and always seem to end up with egg all over the stove top any tips on getting it right would be much appreciated

its so simple and delicious lol in spain they eat it a little less cooked

Kenji's also got a cheater Tortilla Española recipe using bagged potato chips. Equally delicious and I made the cheater aioli for that.

Hi Kenji! Have you ever tried to make real alioli? (Just garlic and oil)? I’m sure you could do it in your molcajete very nicely.

The longest part for me is the cooking of the potatoes and onions till soft. I also use a lot more oil for that part. Any advice?

No one is talking about the sick bonus waffle iron

Anybody got a trick to the flip? I have a well seasoned cast iron I've been using decades, my flip ended up having the half the pie stay in the pan and the remaining a pile of mess on my cutting board. I feel like the potato and onion bits that stuck to the bottom of the pan killed it. Felt i should have used a second skillet post-egg mix (fixed typos)

Easier just to throw the thing in the broiler once the bottom is cooked a little bit. No flipping needed!

Kenji you are such a gem.

Lol was "non-homogeneity" a deliberate Adam Ragusea allusion-by-elision?

I just know i'd completely mess up the flip

Kenji you missed an opportunity to say that you cut them into cubes because "cubes taste better". Stay cool brotha

0:36 i believe the word you're looking for is _heterogeneity_ -a pedantic adam ragusea fan

Info on the waffle iron?

I miss some more olive oil when you fry the potatoes, I guess oil here is cheaper 😆, my mom almost confits potatoes and onions when she does tortilla. However, the oil doesn't go to waste, she filters and reuses the oil to do other dishes. Another thing she does is using smaller pans, in that way, she controls the "doneness" of the tortilla. The smaller the pan, the runny the tortilla is. However, you'll need a wide and deep plate to do the flip, as the tortilla has more egg inside. Nice recipe Kenji! (I don't love the alioli at the end, but I respect it 😆)

3/4th of a cup of oil is like 1500 kcals worth of oil, jeez. That's a hefty dish!

What's that waffle iron? :O

100% spot on. Love from Spain

Hi Kenji this looks incredible. Can you please suggest an alternative to eggs which unfortunately I cannot eat? Thank you for the great recipe! Either way I will make it for my wife so someone will benefit one way or another

How is this not a frittata? Is there some distinction that I'm missing. The only difference I see is cast iron in the stove vs cast iron on the stove top.

Thought that the pan is carbon steel.

Non-homogeneity? Have you been watching Adam Ragusea, the world's greatest advocate of heterogeneity in food?

Spanish here: seasoning with pepper is the one thing from this video i've never seen done when making tortilla de patatas in spain.

Good stuff but man you gotta put them dawgs away when you are filming a cooking clip 😵‍💫

as spaniard, you should cook far less the tortilla! it should be melting when you cut it

What's with sponsored? Is this something yourube tacked on?

Non-homogeneity. Hmm, I wonder if there's a less clumsy way to express that concept... *Distant Ragusea screaming sounds*

I made this with the lays as you did on the old video. Cant say i liked it. Then again not a fan of the eggs and onion mix (that's on me).

Looks delicious! I would have to put it in the oven because it'll end up on the floor if I start flipping.

It touches raw egg over and over lol

What is the difference between this and a fritata?

Tortillas are better well done than undercooked

Wouldn't it be great if you tell a little about the cookware used, always.