Alison Makes A Lovely Spanish Tortilla with Aioli and Friends | Home Movies with Alison Roman

Alison Roman
Alison Roman
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Published 2024-06-25
Today on Home Movies we’re making a snack—maybe the best snack? A Spanish Tortilla. Lots of ways to make this classic treat, and here is simply one. It’s made with a quartet (love that word) of pantry-ish ingredients you almost certainly already have: potatoes, onions, olive oil, eggs, and that’s it. Scale it up to make it thick, scale it down to make it thin. Cook it hard to slice, or enjoy it just set with a bit of runniness. Eat it hot, eat it warm, or, my favorite: Eat it cold, cut into thick wedges and dolloped with a bright, bracing aioli. Preferably outside, maybe on a blanket. Alone or with friends (friends = anchovies, olives, jamon, etc). Some of you WILL panic when you see how much olive oil is being used, but please know it’s not wasted, and it WILL be put to good use in an aioli (or however you see fit—use it to roast vegetables, a chicken, fry eggs, etc.).

#spanishtortilla #andfriends #picnicfood

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bookshop.org/p/books/sweet-enough-a-baking-book-al…
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www.alisoneroman.com/books
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cook.hardiegrant.com/sweet_enough/

VIDEO CHAPTERS
0:00 A quartet of ingredients
0:31 Welcome to Home Movies
1:54 Measuring, peeling, slicing potatoes and onions
5:10 Layering the onions and potatoes
5:35 Adding the oil
6:40 Cooking the onions and potatoes
7:50 Whisking the eggs
9:35 Clean up time
10:24 Straining the onions and potatoes
11:27 Mixing the eggs, onions, and potatoes
11:57 Adding the egg mixture to the skillet
12:55 Alison’s thoughts on non-stick skillets
14:10 Flipping the tortilla
16:37 Plating the tortilla
17:12 Aioli time
10:20 And friends!
20:50 World Largest Block of Cheese
21:37 Slicing and eating the tortilla

RECIPE:
www.alisoneroman.com/recipes/spanish-tortilla

CREDITS
Director: Doron Max Hagay @doronmaxhagay
Producer: Graham Mason @grahambomason
Photography Director: Eric Schleicher @e_schleicher
Audio: Yves Albaret @yvesarmand
Camera Operator: Alex Bliss @albertblimp
Camera Operator: Will Colacito @revpooch
Editor: Maya Tippett @maya.tippett

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TO SHOP
Staub 1.5 Quart Petit French Oven: go.shopmy.us/p-4360536
All Clad Stainless Steel Nonstick Fry Pan: go.shopmy.us/p-4444361
Kuhn Rikon Y-Peeler: kuhnrikon.com/us/swiss-peeler-orange-2779-u.html
Alison’s Sézane Shirt: seza.ne/QPAp4wQEem
All Comments (21)
  • @raquelperezdelmolinooria3492
    As a Spaniard, this is the only recipe made by a non-spanish person that i have seen its accurate. I approve of everything she has said, from the onions, to the egg to potato ratio, to the letting it rest part. I do it exactly as she says, following no recipe, just family traditions, but she nailed it!
  • @Kayla-kd9hx
    i’m so here for the fact that you would bring a Spanish Tortilla on a hike
  • @JasonCoulston
    The Spanish Tortilla used to be a staple on our counter for Sunday drop-bys. Along with Olives, Tinned Seafood, and loads of white wine. I usually did at least two every weekend for the people who would inevitably stop in for a nosh.
  • @ginnion.7759
    I love that you begin by saying this is your version, and not the only one, and people have to come say "don't do this, don't use that".
  • @dianehutchinson9257
    Ooh, the color gradient of those stacked eggshells was so pleasing to mine eyes🥚
  • @personalsbysara
    ok but charcuterie boards are literally spanish dinner so this is on point!
  • @kaiju_k5042
    Alison makes Tuesday's better <3 thank you for another lovely video!
  • @AlanBrownArt
    Mmmm. A Spanish tortilla, my favorite thing in the whole world. I was taught how to make them by a Basque cook and he just sautéed the potatoes and onions in the skillet.
  • @Leguminator
    I always like to have a few things made and in the fridge in the summer when we have frequent guests, something anyone or everyone can grab-n-go on the way to the beach, or maybe a mid afternoon bite before a late dinner out, or just whenever. A Spanish Tortilla is always in that lineup.
  • @ajwyder
    It’s like I was waiting for it and then she said anchovies and I was like YUP THERE THEY ARE
  • @loganswiss6903
    On top of the obvious, Alison Roman is so funny, witty & smart ❤❤❤ (The delicious cooking is the cherry on top)
  • @Ozzie-in-CT
    I’ve looked at a lot of these tortilla de patatas recipes and this one is great. Whether you like your potatoes/onions caramelized or blond, wet inside or dry, there is a cool tip I got from the proprietor of Tapas Revolution in London. Let your poached potatoes and onions sit in the raw eggs for a while (15 minutes). The eggy mixture will thicken and start to set. Makes it easier to cook through and much easier to flip without a mess.
  • @jaimevang875
    Ummm… a few thoughts! A. Where is David!?!? B. I LOVED the hard taco episode!! C. I need more Home Movies. Thank you. Alison, you’re the best. I love the movies. All of them!! Watched em multiple times. Don’t stop, won’t stop! 😊
  • @jihoffman
    You’re spot on with the matzah brei connection and I’m here for it!
  • @SeanehKelleh
    This looks great, I prefer a more gooey tortilla myself but I still love a more well set tortilla with a nice glass of Rueda Verdejo on a hot day. Visiting Madrid in a few weeks and looking forward to having lots of both kinds.
  • @cafsfo
    I was a pastry chef a zillion years ago. I still stack my eggshells. 🥚♥
  • @user-hd7uz7dz1u
    So funny that you mentioned your matzo brei video was least popular to date. That is my FAVORITE video specifically, and the matzo brei you showed me how to make has been in my rotation ever since. LOVELY!
  • @yellowbird30
    Always look forward to your Tuesday cooking posts! 😋😋😋