Uploaded June 2024 | Updated September 2026, 1 week ago
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
Purchase Sweet Enough HERE:
bookshop.org/p/books/sweet-enough-a-baking-book-alison-roman/18720214?ean=9781984826398
Purchase Nothing Fancy and Dining In HERE:
alisoneroman.com/books
Purchase Sweet Enough (AUS & UK) HERE:
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:
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
Subscribe to A Newsletter: anewsletter.alisoneroman.com
Website: alisoneroman.com
Instagram: instagram.com/alisoneroman
Twitter: twitter.com/alisoneroman
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: https://seza.ne/QPAp4wQEem
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
Purchase Sweet Enough HERE:
bookshop.org/p/books/sweet-enough-a-baking-book-alison-roman/18720214?ean=9781984826398
Purchase Nothing Fancy and Dining In HERE:
alisoneroman.com/books
Purchase Sweet Enough (AUS & UK) HERE:
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:
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
Subscribe to A Newsletter: anewsletter.alisoneroman.com
Website: alisoneroman.com
Instagram: instagram.com/alisoneroman
Twitter: twitter.com/alisoneroman
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: https://seza.ne/QPAp4wQEem
