SPANISH COOKING 101: Fried Eggs & Potatoes in Extra Virgin Olive Oil


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EPISODE #318 – Spanish Eggs with Fried Potatoes in Extra Virgin olive oil

FULL RECIPE HERE:

BUY THE SPANISH EXTRA VIRGIN olive oil I USED HERE:

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41 thoughts on “SPANISH COOKING 101: Fried Eggs & Potatoes in Extra Virgin Olive Oil”

  1. Uh i can't stand seeing my favorite foodie channel be this much underrated anymore! Me and all the fans demand marketing and publicity for you to get the proper big audience you deserve ❤❤

  2. I found you through Chef Jana when you responded to a rude person arguing with you over mushrooms, of all things -ie "VeganFish Fillets"

    When another person posted that they loved your dishes I had to find out who you were.

    Thank you for trying to explain to someone who didn't have a clue what respect toward each other meant. You were so kind and respectful. That speaks volumes at what a wonderful job your mum did in raising you.

  3. Thanks for the video.

    Just a quick Q: is olive oil commonly used for cooking in Spain?

    In English media, I have noticed people are now shying away from cooking in olive oil in favor of coconut oil, avocado oil, butter(again) etc. I believe it's got to do with olive oil's smokepoint.

  4. You know something AMIGO ,you never cease to make my mouth water even if I just had my meal ,there is something about the way you present the dish that makes the audience hungry 😋 keep up the good show.

  5. Las estás friendo en poco aceite…demasiada patata para ese aceite .si quieres que queden un poquito menos cocidas y más crujientes, tendrás que freír en 2 veces o con más aceite..El aceite de oliva no es como el de girasol o semillas ( soja) aguanta varios usos y temperaturas más altas, y cuando lleva varias frituras lo usamos para los platos de cuchara, de olla, como las legumbres, para hacer los sofritos o refritos, nunca se desperdicia….también comentarte que hay varias formas de corte para la patata frita, no solo el corte recto….y todas saben diferente, porque fríen distinto ( gajo, cuadrada. ..)

  6. …y , aunque he visto en internet añadir chorizo a las cosas más extrañas, en este caso si que el plato te va a agradecer añadir un trocito de chorizo, ligeramente frito, casi sin aceite, en la sartén ( no cada día, claro, es una bomba), o unos trocitos de pimiento verde también pasados ligeramente por una gotita de aceite . . es un plato aún mas increíble, así..

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