Name: 週末好料理：只要3種料，輕鬆做出西班牙烘蛋 (Ultimate Spanish Omelette | Omar Allibhoy)
Uploaded: 2017-04-07T22:00:00.000Z
Duration: 6 min 6 s

程度副詞

Hola Foodtubers, I'm Omar Allibhoy and I'm very passionate about Spanish food.

哈囉Foodtubers，我是Omar Allibhoy，我熱愛西班牙食物

未來進行式

I'm going to be cooking today a classic dish,

So I know it's only three ingredients. It's super simple, but it's about getting those three ingredients really right.

只要三項材料，超級簡單，關鍵是如何讓它們完美結合

Over the years, I've been able to cook thousands of Spanish omelettes

好幾年來我已經煮過數以千計個西班牙烘蛋了

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.

我們需要一個熱鍋，愈熱愈好，然後倒進特級冷壓橄欖油

Be very generous please remember it's an oil that you will reuse again and again.

不必省著用，這油你將會重複使用很多次

In a Spanish household where we cook Spanish omelettes day in day out.

在西班牙大家每天都煮西班牙烘蛋

This oil we just drain it, and we keep it in a bottle and we reuse it again probably five, six, seven times.

我們會把油倒起來放在瓶子裡，大概可以再用五、六、七次

While the oil heats up I'm gonna thinly slice an onion and I'm going to add it in to the oil

熱油時，我把洋蔥切細絲加到油裡面

the only ingredient that can give the sweetness to the omelette is the onion

唯一一個讓烘蛋有甜味的材料就是洋蔥

I put the onion first because it if you do it as a second ingredient after the potato

我先放洋蔥，如果在馬鈴薯之後才加洋蔥

He won't caramelize, he will become translucent but that's not the flavour that I'm looking for. Straight in.

它就不會焦糖化，儘管會呈現透明，但不是我想要的味道，放進去

Second ingredient the potatoes, nice waxy ones, Desiree, Charlotte these potatoes hold the shape better

接著是馬鈴薯，要漂亮光滑的，Desiree和Charlotte品種較能維持形狀

three millimetres approximately not thinner, not thicker the right thickness so that they don't cook too slowly

大概三釐米，大小適中才不會太慢熟

neither they fry too quick. Okay add it in, sort of like three potatoes. Every ingredient has sugars

或是太快熟。加進去，大概三顆馬鈴薯。每一種材料都有糖分

and a Spanish Omelette even though that you add salt to it it has to feel sweet

所以即使加了鹽，西班牙烘蛋吃起來還是有甜味的

starting to get golden and the potatoes are still completely raw so I'm going to leave these for 10/15 minutes

開始變金黃了，但馬鈴薯還是生的，所以先等10到15分鐘

until the caramelize properly and they release all of those sweet flavours that will get in to the egg later

直到它們充分焦糖化並釋放出甜味，等等會被吸收到蛋裡

so i've stir this potato sort of like two/three times they are nearly there

我大概攪拌了這些馬鈴薯兩三次，已經快好了

while this finishes I'm just going to break six eggs. It may look like a lot of eggs and a lot of potatos

這邊進行的同時，開始打六個蛋。看起來好像用了許多蛋和馬鈴薯

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

但它可以給4到6個人吃。馬鈴薯已經好了，切開就看得出來

put the potatoes on top, drain the potatoes with the oil. Take a look at the onion

放上馬鈴薯，把油瀝乾，看看這洋蔥

how wonderful, how caramelized, the potatoes nicely fried and now

多麼漂亮、多麼金黃，馬鈴薯炸得非常好

these potatoes are the ones which I'm going to season with a bit of sea salt. Not whisking the egg,

現在用一點海鹽來調味這些馬鈴薯，不用攪拌蛋

give it a little mix. This has become quite warm and I just want the potato to soak a bit of the eggs

輕輕地混合。它現在還很熱，我只要讓馬鈴薯吸收一點蛋液

and all linger together. If you cook it too quickly it won't taste the same

然後讓它們放一下，如果太趕著煮，味道嘗起來會差一點

and it may look like it's quite runny but after 15-20 minutes you'll see that it won't be

現在看起來還有點稀，但等15-20分鐘後就不會了

so i'm just going to cover it with aluminium foil and let it rest for 15 minutes

現在我要用鋁箔紙把它包起來，靜置15分鐘

okay, this tortilla mix have been resting for 15-20 minutes, it's not that runny anymore

現在烘蛋的材料已經放15到20分鐘了，不會那麼稀

take a look it has sort of thicken up, all those burnt bits of the caramelisation of the onion has dissolve in the egg

變得比較濃稠，洋蔥焦糖化的部分已經融入到蛋液裡

I have a non-stick pan and all the tortilla mix goes inside then just we are just gonna leave it on high heat

拿個不沾鍋，倒進烘蛋的材料，大火十分鐘

for about ten minutes and then lower it down for about two minutes - we'll flip it and do exactly the same

接著轉小火兩分鐘，翻面後也一樣

it's been two, three minutes already and I'm just gonna check it's not sticking just by taking a spoon

過了兩三分鐘，要檢查是否還黏鍋，就用湯匙沿著側邊

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

接下來就像這樣，用點力壓在盤子上，翻過來

really naturally, really simple and as you can see it looks nice and golden, all the edges are nicely cooked.

很順手、很簡單，看看它多麼金黃可口，邊緣也很漂亮

and I haven't stirred or anything this is not scrambled eggs and neither you put it in the oven by the way

我完全沒有攪拌它，這不是炒蛋，也別把它放到烤箱裡

I've seen all sorts of things done with Omelette. Always the plate much wider than the pan and just flip it

我看過千奇百怪料理烘蛋的方式。一定要用比鍋子大的盤子，翻面

put the end of the omelette at the end of the plate and just slide it in

把烘蛋的邊緣靠著鍋子邊，滑進鍋子裡

and let it cook again on high heat for a minute and low heat for a couple minutes

再用大火煎一分鐘，小火煎多幾分鐘

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

現在烘蛋已經完成，怎麼知道呢？只要像煎牛排一樣，摸摸看有沒有彈性

Otherwise you just need to pierce it with a knife, or a toothpick and see if it's still moist.

或是用刀子或牙籤刺進去看是不是還很濕潤

So now it's only the flipping part again. A bit of pressure on the plate, take the handle with strength

現在剩下翻面了，壓一下盤子，用力抓住鍋柄

You'll have a good looking omelette so now the only way to see if it's properly cooked as we like it

我們有了漂亮的烘蛋，現在只要把它切開

What a great recipe, still nice and moist in the middle so let's give it a taste

很棒的配方，中間很漂亮、濕潤。來嘗嘗看吧。

The centre is the best bit, to me it's like any good cheese really

中間的部分最棒了，就像上好的起司一樣

That's perfectly cooked, really sweet. That's the caramelisation of the onion and potato

完美的熟度，富有甜味，洋蔥的焦糖化和馬鈴薯

and you know what? It still tastes great whether it's later in the night or tomorrow - you can leave it and reheat it

就算放到晚上或明天吃起來還是一樣美味，你可以重新加熱

Now is when you can feel and see that the three ingredients, the egg, the potato and the onion

現在你可以看到這三樣材料，蛋、馬鈴薯、洋蔥

has come together in this beautiful tortilla. If you want a really nice drinks recipe to go with this Spanish omelette

結合成漂亮的西班牙烘蛋。如果你想要跟它搭配的絕佳飲品

click here, there is a lovely video of Jamie doing a Beer Michelada in Drinks Tube

點這裡，Drinks Tube上有Jamie教你做Michelada雞尾酒很棒的影片

Subscribe to Food Tube, it's free, and let me know in the comment box below what other Spanish recipes

訂閱Food Tube，完全免費，在下面留言告訴我其他你想學的

you would like me to cook next time. Adios!

This recipe and loads more classic Spanish dishes are in my book: Tapas Revolution

今天的食譜收錄在我的書《Tapas Revolution》，書裡還有更多經典西班牙料理