Definitely subscribed

Why the red?

Loved Michel...and the donkey!!!❤

This is exactly the recipe and methods I was looking for. Amazing!

Lovely. The cutting/cracking of the potatoes is the good way to release the natural starch inside the stew. Got to try this soon. Great video as alway but a little short on words and humour compared to your other videos if I may say so. This is NOT a criticism.

Excellent video!

Llata de ternera most closely translates to Butcher's Sirloin or Veal Patch...or Faux Filet...Hope this helps!

Fabulous looking interpretation of a classic Spanish staple...and your version probably to die for!...Maravilloso!..Pete never fails to deliver and always impresses!

You did not make your lovely young Jess watch "The Good, The Bad and the Gratuitous shooting and occasional breast" did you?

Dali had no concept of thyme!

I would never think of Tortilla Espanola as an OMELETTE. I just learned how the potatoes are basically "poached" of deep fried in the oil. Our old Mallorquin housekeeper, Fina, used so much oil we could not believe it. I did not realize that she poured off all the oil before adding the eggs. She never used onion, pepper, or anything but potatoes and eggs. It was PERFECT. It is really more of a potato cake with eggs. Lots of tapas bars make it into a loaf so it is easy to slice but a round pan shape is most common.

Is this Dan Warrall (kzfaq.info) when he's not doing plugins <shrug>

Sir, you have some of the best, most concise incredible instructional recipes. Inspiring!

Amazing food, please carry on, thanks

I would like to suggest that you leave the south, turn north-west, end up in la Bretagne and open a restaurant somewhere near Paimpol.

It’s the first time I’ve seen this video. The food looks great. I’ve stayed three times in Port de La Selva, in the late 80s and early 90s. We got the train to Llanca and then a bus to the Port. The best food was at a place in Selva de Mar. We had to order the leg of lamb a day in advance by walking there and back but it was well worth the effort. I think I mentioned that to you in an earlier comment. It was a tiny family run restaurant on the square. We had Gambas, the leg of lamb and melocoton al horno. I went there 3 or 4 times in all and recall it as one of my favourite restaurants. Honest to goodness food with no flim flam.

Brilliant !!!

I’ll add that to the list of things you must make for me jejeje

It is quite shocking that your channel does not have more subscribers. Thank your for the effort, the content you provode here is exquisite.

I am never sure whether to enjoy the hell out of the scenery or the cooking first. However, as I conscientiously follow your instructions about the cook having a local beverage on hand (not always for the dish)...I usually have to watch the fiveos a couple of times. Now: is a recipe book in the writing at all???? Thanks Pete...great as always. Melbourne, Australia

Just love this show, thanks pete👍🇳🇿

Looks delicious. Cooking over a fire makes all the difference.

Good food eaten amongst stunning scenery.

lovely dish ! thank you!

Been awaiting this recipe a while!

try cooking it a little bit less if i may say....

Damn Pete, that's a really good tortilla. I'm Spanish, and I'm also a cook, I don't know why KZfaq recommended this video to me, but when I clicked it, for some reason, I was expecting to get angry at another horrible take on Spanish cuisine by a foreigner, but you absolutely aced it. Mi propia madre podría haber hecho esa tortilla. Te felicito amigo, se nota que sabes perfectamente lo que haces. ¡Un abrazo desde Alicante!

Life is too short for Bad Food! Make that your channel moto (and mine). Thanks much again. Daughter and her family in your turf this week enjoying the great provender.

Tortillas did originate in Mexico

I flip between adding onions and not adding them. I'm in a 'cebolla' mood at them moment. So pleased you've chosen to do this recipe. I've made it for friends before and they've commented on how great the flavour was. So simple but so good. Gracias

That potato snapping technique was new to me. Cool af, great content

One of my favorites I love it where some nice buttered, fresh sourdough loaf or baguette

The garlic peppers will satisfy me.

Thanks for that, Pete! I’m glad to see that you don’t go for the excessively runny tortillas which seem to be popular in Madrid. I understand that customers in one restaurant got food poising because the eggs weren’t properly cooked! For many years I have made my tortillas like you here, although mine are thicker-more eggs too. However, a couple of years ago some young Spanish friends from Burgos introduced me to the “Bra” pan. It is made specifically for tortillas and consists of two small frying pans which connect. The upshot of this is that you don’t need a plate to turn it over and you get a really good result. I also use onion and garlic, and have even been known to include a bit of pepper too. But I’m an “inglesito” so not authentic.

Thanks Peter for another great video!

Lovely, thanks for your teaching and culinary expertise.

Amazing

I’m on holiday for the next couple of weeks and will take a crack at this recipe. Fingers crossed and thanks for the recipe!

As always, a great way to start the morning.

Sound as always. Keep them coming please. Joe

This looks so yummy! I have to try those cracked potato shapes for rustic work... Happy cooking, Pete!

i just found an English copy of her book; cheers!

Went the pilgrimage earlier this year. It's a good omelette but I've had enough for one lifetime

Pete, any Spaniard will tell you that the tortilla should be gooey in the middle. But great video as usual.

Absolutely first class Pete 🎉

You are a brave man, Pete - I remember when there was a to-do about the onion in the Spanish national press a few years ago... and then you add garlic! 😲 I can hear the tutting of my suegra from here. Great video as always - many thanks.

Lovely and timely. I wonder where your allegiances lie with the football this evening!

Wonderful - thank you Pete 😊

Amazing presentation. Lovely to watch authentic French cuisine made with such passion.

I have not yet made one receipe but self designated as cook and practising my drinking skills....pity I don;\'t have the "VD" as it it looked quite gasty and obviously very shareable?????? *Melbourne Australia.