Ultimate Spanish Omelette | Omar Allibhoy

Hola Foodtubers, I’m Omar Allibhoy and I’m very passionate about Spanish food I’m going to be cooking today a classic dish, tortilla de patatas – a Spanish Omelette so I know it’s only three ingredients it’s super simple but it’s about getting those three ingredients really right over the years I’ve been able to cook thousands of Spanish omelettes this is the one that I found and it tastes the best We need a really hot pan as hot as you can get it. We’re going to start pouring the extra virgin olive oil be very generous please remember it’s an oil that you will reuse again and again. Half a litre of oil approximately In a Spanish household where we cook Spanish omelettes day in day out this oil we just drain it, keep it in a bottle and we reuse it again probably five, six, seven times While the oil heats up I’m gonna thinly slice an onion and I’m going to add it in to the oil the only ingredient that can give the sweetness to the omelette is the onion I put the onion first because it if you do it as a second ingredient after the potato He won’t caramelize, he will become translucent but that’s not the flavour that I’m looking for. Straight in. Second ingredient the potatoes, nice waxy ones, Desiree, Charlotte these potatoes hold the shape better three millimetres approximately not thinner, not thicker the right thickness so that they don’t cook too slowly neither they fry too quick. Okay add it in, sort of like three potatoes. Every ingredient has sugars and a Spanish Omelette even though that you add salt to it it has to feel sweet starting to get golden and the potatoes are still completely raw so I’m going to leave these for 10/15 minutes until the caramelize properly and they release all of those sweet flavours that will get in to the egg later so i’ve stir this potato sort of like two/three times they are nearly there while this finishes I’m just going to break six eggs. It may look like a lot of eggs and a lot of potatos but this only is going to serve 4-6 people. So this potato is now ready and you can see just by breaking through it put the potatoes on top, drain the potatoes with the oil. Take a look at the onion how wonderful, how caramelized, the potatoes nicely fried and now these potatoes are the ones which I’m going to season with a bit of sea salt. Not whisking the egg, give it a little mix. This has become quite warm and I just want the potato to soak a bit of the eggs and all linger together. If you cook it too quickly it won’t taste the same and it may look like it’s quite runny but after 15-20 minutes you’ll see that it won’t be so i’m just going to cover it with aluminium foil and let it rest for 15 minutes okay, this tortilla mix have been resting for 15-20 minutes, it’s not that runny anymore take a look it has sort of thicken up, all those burnt bits of the caramelisation of the onion has dissolve in the egg I have a non-stick pan and all the tortilla mix goes inside then just we are just gonna leave it on high heat for about a minute and then lower it down for about two minutes – we’ll flip it and do exactly the same it’s been two, three minutes already and I’m just gonna check it’s not sticking just by taking a spoon through the sides and just by giving a little shake you’ll see that the edges separate and all I’m going to do is just to put a bit of pressure in to the plate and just flip it really naturally, really simple and as you can see it looks nice and golden, all the edges are nicely cooked. and I haven’t stirred or anything this is not scrambled eggs and neither you put it in the oven by the way I’ve seen all sorts of things done with Omelette. Always the plate much wider than the pan and just flip it put the end of the omelette at the end of the plate and just slide it in and let it cook again on high heat for a minute and low heat for a couple minutes This tortilla – it’s ready. How do I know? You just need to touch it like a steak and you see if it bounces or not Otherwise you just need to pierce it with a knife, or a toothpick and see if it’s still moist. So now it’s only the flipping part again. A bit of pressure on the plate, take the handle with strength and just turn it around. You’ll have a good looking omelette so now the only way to see if it’s properly cooked as we like it is by cutting it in two What a great recipe, still nice and moist in the middle so let’s give it a taste The centre is the best bit, to me it’s like any good cheese really That’s perfectly cooked, really sweet. That’s the caramelisation of the onion and potato and you know what? It still tastes great whether it’s later in the night or tomorrow – you can leave it and reheat it it always tastes great actually Now is when you can feel and see that the three ingredients, the egg, the potato and the onion has come together in this beautiful tortilla. If you want a really nice drinks recipe to go with this Spanish omelette click here, there is a lovely video of Jamie doing a Beer Michelada in Drinks Tube Subscribe to Food Tube, it’s free, and let me know in the comment box below what other Spanish recipes you would like me to cook next time. Adios! This recipe and loads more classic Spanish dishes are in my book: Tapas Revolution

100 comments on “Ultimate Spanish Omelette | Omar Allibhoy”

  1. mike says:

    Jamie Oliver looks … tanned

  2. Christoo Hunders says:

    I now understand why i never could achieve a moist tortilla, like many recipes shown on youtube this is no weightwatchers material, so much oil each serving must be 2.000 calories, dios mio !!

  3. Partha Swain says:

    Simple but awesome;;;gracias dude ;;dale dale.

  4. Gavan says:

    Onion? You should use a 6-pound ONYO

  5. liliana Maxim says:

    Thats Why I try to avoid visiting restaurants in Spain, reusing oil is crap😒

  6. alex1985eu says:

    Amazing recipe, I perfected over time and as the Omar points out the key is to get the onions caramelized just as the potatoes are done. It tastes great !

  7. Bharadwaj Rama Krishna says:

    2:18 what if I'm the only one to eat!!!

  8. Chirag says:

    "serves 5-6 people"
    me living alone:
    ok, gonna last for 2 days.

  9. Jeremy Aber says:

    1L of virigin olive oil…..

  10. Daniel Johnston says:

    half litre of olive oil?? Loooooooooooooooooool!

  11. Boi 23 says:

    Him: Always remember, be generous.

    pours whole 500ml Olive Oil in the pan

  12. thisisbob1001 says:

    Jamie looking bit different.

  13. S. R. says:

    Instructions unclear, currently swimming in olive oil.

  14. Tita says:

    Please cook Paella

  15. Mia says:

    You should never reuse oil, it's unhealthy, and why would you, oil is not expensive.

  16. Pedro Nunes says:

    Pulpo a la Gallega!

  17. avicohen2k says:

    Frying with olive oil is wrong since the burnt out temperature of olive oil is very low causing it to burn and release toxins while loosing all its nutritional qualities. Use Canola oil instead.

  18. Luis Manuel Tena says:


  19. Hani Hassan says:

    Yes, Weeknd. I heard you. You are my omelette Starboy.

  20. Cristina Ravet says:

    Spaniards eat omelettes burnt with olive oil every week and we have the highest life expectancy in the world.

  21. Cherry Tangoo says:

    Omg the oil is way tooo much basically we are eating oil with egg

  22. Johnny Sins says:

    Allibhoy sounds like olive oil

  23. Boom Clap says:

    Soooooo complicated!!!! I more prefer mushroom omelette for the breakfast 😂 easy to cook n delicious 😋

  24. MVP_KZ says:

    So much oil 🙂

  25. Spic Democrat says:

    First of all, cover your head and face, nobody wants an omelette with your filthy hair in it !!!!!

  26. Amelia Hussain says:

    – 6 eggs
    – 3 potatoes
    – 1 onion
    – 500ml oil

  27. Dilna Peter says:

    Yeh…Thothiyadhe pathatha😘

  28. Sari Puspita says:

    Kakean cangkem

  29. Jax Ric says:

    Trying to make some foreigners eat well is like trying to get a pig with a piano to play Mozart.

  30. MikusLove Soul says:

    Add ketchup

  31. Fluminox5284 - says:

    4:21 if my class heard this they'd be screaming that's what she said

  32. First And Last says:

    Reuse the oil 3,4,5 times…hmm….probably not the healthiest move

  33. food andfingers says:

    thats one serving for me ! only me

  34. John Carter says:

    I want that knife! NOW!!!


    Rohit sharma can cook

  36. Sai Goutham says:

    Your video should be disliked for making people feel helpless! Oh GOD when will my mom make this for me!

  37. Bratindra Bhattacharya says:

    Muchas gracias!

  38. Soner Ali says:

    Simple and tasty👍

  39. Jeffrey Kazuya says:

    can you omar eat pork?

  40. vaux_man vv says:

    I might eat this on a holiday but not regularly lol. Its very unhealthy.

  41. Alex Povolotski says:

    Doesn’t look good but tastes amazing!

  42. Frankie Vivienne says:

    Why is nobody complaning that reusing the oil is not the healthiest thing…

  43. Robin Jackson says:

    I swear I can smell it

  44. Thanos 1988 says:

    Muy bien melenas, te ha quedao de puta madre! Así sí. No la mierda paella que hizo Jamie con chorizo. Ese crimen no prescribe. Aún así lo queremos mucho

  45. ben tinsley says:

    It's nice eaten cold too. Though if you heated it up the next day, wouldn't you lose the gooeyness which is so important? Dont over cook it.

  46. sn3192 says:

    it's almost more of a pie than an omelet. looks great though!

  47. Emerson Lima says:

    He forgot to mention one gallon of olive oil.

  48. Hector Cepeda says:

    I've made Tortilla de Patatas more than a few times, and the taste (and mouthfeel) improve tremendously by allowing the dish to cool to room temperature. This allows the internal steam time to vent off (who wants water in their tortilla?) and for the tortilla flavor to become concentrated as its density increases. If you make this in a 10" fry pan, it takes about 30 minutes to cool off; I know it's difficult to wait that long — it looking and smelling so delicious — but it's totally worth it!

  49. razzmatazz1974 says:

    I prefer mine well cooked not runny and with little chorizo bits inside. Like my grandmother did it.

  50. First Last says:

    The only time youbuse that much oil is in a deep fryer. Not a skillet

  51. RazøR GOLDEN says:

    2k spanish people disliked.
    Can anyone explain this to me ?

  52. Diego G says:

    Y no bates los huevos?

  53. sujoy sonar says:

    NYC and easy recipe♥️♥️

  54. Simgood Simgood says:

    I made some two weeks ago and it was really delicious. The only problem is that when you flip the tortilla the first time, it's not cooked enough on the top and some of the egg ran out of the plate… Maybe it would be better to cover with a lid when you cook the first time, then the egg on top would be less runny. No? What do you think?

  55. JaDs23 AreMuS says:

    Nice… Looks great.. . I also have a video on my channel, flip the tortilla in the same pan. check it out if you like it. Thank you

  56. Ray D says:

    The whores want him. 😂

  57. Smooth acceleration says:

    Waow, great recipe, tx.

  58. hungrypromethean says:

    Spanish Quiche.

  59. Unwind with Neha says:

    The recipe is awesome…just tried it out and it came out so well…my favourite omlette!!

  60. Billy Doyle says:


  61. Abhishek Hazarika says:

    At 4:18 i came to know that u cant flip an omelette😂😂😂

  62. NorthSea0il says:

    What's the best way to reheat it? 🤷‍♂️

  63. Elbek Khaitov says:

    This dish takes 1 hour for preparation

  64. Guto Mattos says:

    Great, congratulation!

  65. alex akrivos says:

    sorry man you lost me in the NO CHEESE part.

  66. CI Ag says:

    Way to greased 🤪

  67. Master of all Trades Tuhin says:

    Did he put salt ….

  68. NaL FechtZn says:

    i cooked it today ! very delicious !

  69. Adam Macer says:

    Why waste foil when you can just put a pan lid over?!.. As I did – worked just fine..

  70. globaltempo says:

    Don't be fooled, the original recipe doesn't have onions.

  71. CosmosHFA88 Savant says:

    will give this a go Tomorrow,,,,,

  72. CosmosHFA88 Savant says:

    going to add fresh chilies

  73. Joana Vitorino says:

    What a crime to call a tortilla an omelette

  74. It's Candy Time Boys and Girls says:

    And of course… don't forget to wave your long hair all over the food you're preparing.
    A meal is never complete if it lacks some cooked hair. It's common sense.

  75. TSHulk says:

    This is like a kesh pie

  76. Steven Kane says:

    Many are saying that he’s using a lot of oil but it’s just the same as when you fry fries, chicken or donuts.

  77. javierrs17 says:

    Tips from a Spanish guy: the step of leaving the mixture of potatoes, onions and eggs is the key of the receipt. Don't cook the tortilla so much as in this video, it must be creamy and soft but not liquid. 1 egg every 100gr. of potatoes. You're welcome

  78. Pradumna Nemade says:

    Half of the egg yolk went in that flippin plate..🙄

  79. luna aksoy says:

    Panchetta oil instead of olive oil?

  80. Lorena Arias says:

    I’m quite an expert doing this tortilla española! My great-grandfather was Spanish and my grandmother made it with peas or string Beans! Delicious too.

  81. george gunn says:

    Superbly cooked but it's made me extremely peckish..

  82. SCLM B. says:

    Hella sexy omelette!

  83. Anomaly 51 says:

    i am the only one who can eat like 1-2 omelets like this by his own?

  84. K. R. says:

    Well it is enough for 3 dinners for me alone. 2 slices per day and then something else with it and i am fine for 3 days lol.

  85. Sam Carbery says:


  86. K. R. says:

    Did anyone try to cook the potatoes in boiling water? And how was the result?

  87. bud wieser says:

    What meat would go best with this.? could you add peas, garlic, peppers etc.?

  88. 80 Slim Shady's says:

    Mmmm I love carcinogenic food. Quick tip: use any oil but olive oil because it cannot be heated at high temperatures without turning carcinogenic

  89. Jeremy Gregory says:

    You’re rich
    How much is olive oil?

  90. XDXD Zz says:

    wow muy deliciosa !

  91. Kosto says:

    This needs flavour. Tomatoes, pepers, chillies, herbs and spices….

  92. Brazool Frasthorst says:

    Ευχαριστώ φίλε Ομαρ !

  93. Robin Matyar says:

    Isn't it bad to use high heat on a non stick pan ?

  94. Skerdy says:

    What happens if I add parmisan to the mixture of eggs, potatoes and onion? I am Italian, I need my cheese!

  95. Alp Oran says:

    Gordon would love this recipe

  96. O_miss_T says:

    I made this recipe for lunch I used half an onion, 1 potato and 4 eggs and a small pan , it was delicious ! His method 100% works and is easy ! thanks for this recipe ! very helpful !

  97. JackDespero says:

    "3 mm approximately. Not thinner. Not thicker."

  98. Nushi Lambreva says:

    Hi there! I am quite interested to see the "Ajo Blanco" soup. I live in Belgium and saw the recepie on the TV. But each time I go to Spain and ask for it I never seem to find it. According to the Belgian chef its a dish typical for Andalucia. Thank you so much !

  99. Sylphadora says:

    To anyone freaking out about the amount of oil – He's basically deep-frying. Do you freak out about French fries too?

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