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1 00:00:01,040 00:00:02,919 MAEVE O'MEARA: This week on The Chefs' Line, MAEVE O'MEARA: This week on The Chefs' Line,
2 00:00:03,120 00:00:07,000 the professionals from Melbourne restaurant Bar Lourinha the professionals from Melbourne restaurant Bar Lourinha
3 00:00:07,200 00:00:08,960 will take on four home cooks will take on four home cooks
4 00:00:09,160 00:00:12,000 who think they've got what it takes to beat them at their own game. who think they've got what it takes to beat them at their own game.
5 00:00:12,199 00:00:13,480 MAN: I'm gonna give it my best shot MAN: I'm gonna give it my best shot
6 00:00:13,679 00:00:15,199 and show them that electricians can cook. and show them that electricians can cook.
7 00:00:15,400 00:00:19,160 The home cooks will showcase their best take on Spanish cuisine The home cooks will showcase their best take on Spanish cuisine
8 00:00:19,359 00:00:22,559 as they battle against Bar Lourinha's chain of command, as they battle against Bar Lourinha's chain of command,
9 00:00:22,760 00:00:24,519 starting with the apprentice chef starting with the apprentice chef
10 00:00:24,719 00:00:26,359 right up to the head chef. right up to the head chef.
11 00:00:27,719 00:00:29,079 It's the ultimate food fight It's the ultimate food fight
12 00:00:29,280 00:00:31,600 to discover if delicious home-cooked meals... to discover if delicious home-cooked meals...
13 00:00:31,800 00:00:34,119 DAN HONG: It's like a flavour explosion in my mouth. Wow! DAN HONG: It's like a flavour explosion in my mouth. Wow!
14 00:00:34,320 00:00:36,759 ..can beat the refinement of a restaurant dish. ..can beat the refinement of a restaurant dish.
15 00:00:36,960 00:00:39,359 It smells incredible! It smells incredible!
16 00:00:39,560 00:00:42,719 Judged by executive chef Dan Hong, Judged by executive chef Dan Hong,
17 00:00:42,920 00:00:44,799 renowned chef Mark Olive renowned chef Mark Olive
18 00:00:45,000 00:00:47,320 and food writer Melissa Leong. and food writer Melissa Leong.
19 00:00:47,520 00:00:50,240 So, what are you waiting for? Let's cook! So, what are you waiting for? Let's cook!
20 00:00:50,439 00:00:52,079 So, which home cook has what it takes So, which home cook has what it takes
21 00:00:52,280 00:00:54,880 to make it to the end of The Chefs' Line? to make it to the end of The Chefs' Line?
22 00:01:05,040 00:01:07,280 The week kicks off with four talented home cooks The week kicks off with four talented home cooks
23 00:01:07,480 00:01:11,359 who have passion and skill for Spanish cuisine. who have passion and skill for Spanish cuisine.
24 00:01:11,560 00:01:13,879 There's Spanish-born-and-raised Pedro... There's Spanish-born-and-raised Pedro...
25 00:01:14,079 00:01:15,159 Look at this colour! Look at this colour!
26 00:01:15,359 00:01:17,400 Cooking is the best way to make friends, I think, Cooking is the best way to make friends, I think,
27 00:01:17,599 00:01:20,039 because it's just... it's really social. because it's just... it's really social.
28 00:01:20,239 00:01:24,039 I love the sensation you get when you create something from scratch. I love the sensation you get when you create something from scratch.
29 00:01:24,239 00:01:26,840 Looks good. WOMAN: Oh, yum! Looks good. WOMAN: Oh, yum!
30 00:01:27,039 00:01:28,680 Yum! (LAUGHTER) Yum! (LAUGHTER)
31 00:01:28,879 00:01:30,439 ..lover of all things Spanish Alisa... ..lover of all things Spanish Alisa...
32 00:01:30,640 00:01:31,960 ALISA: I've always loved Spanish food ALISA: I've always loved Spanish food
33 00:01:32,159 00:01:34,359 and then I married my husband, who is half Spanish and then I married my husband, who is half Spanish
34 00:01:34,560 00:01:39,120 so that sort of consolidated my love of... of everything Spanish. so that sort of consolidated my love of... of everything Spanish.
35 00:01:39,319 00:01:40,640 ..father of two Adam... ..father of two Adam...
36 00:01:40,840 00:01:42,840 ADAM: I add a little bit of spice to mine. ADAM: I add a little bit of spice to mine.
37 00:01:43,039 00:01:44,960 I put a little bit of jalapeno in there as well. I put a little bit of jalapeno in there as well.
38 00:01:45,159 00:01:46,960 For me to learn Spanish cooking, For me to learn Spanish cooking,
39 00:01:47,159 00:01:48,960 it was something that I was really intrigued by. it was something that I was really intrigued by.
40 00:01:49,159 00:01:50,920 Sardine and blue cheese croquettes. Sardine and blue cheese croquettes.
41 00:01:51,120 00:01:53,599 Benny, are you gonna come and have some dinner? Benny, are you gonna come and have some dinner?
42 00:01:53,799 00:01:56,640 ..and electrician Adrian, who embraces his heritage. ..and electrician Adrian, who embraces his heritage.
43 00:01:56,840 00:01:58,640 Spanish food's really important to me. Spanish food's really important to me.
44 00:01:58,840 00:02:00,599 Every time I go to Spain, I try different things. Every time I go to Spain, I try different things.
45 00:02:00,799 00:02:03,359 If I find something nice, I have to learn how to make it. If I find something nice, I have to learn how to make it.
46 00:02:03,560 00:02:05,879 I get a lot of good inspiration from books. I get a lot of good inspiration from books.
47 00:02:06,079 00:02:07,359 I like trying different things. I like trying different things.
48 00:02:07,560 00:02:09,000 And from travelling too. And from travelling too.
49 00:02:11,719 00:02:13,759 DAN HONG: Who's ready to cook some Spanish food?! DAN HONG: Who's ready to cook some Spanish food?!
50 00:02:13,960 00:02:16,039 MELISSA LEONG: Yay! (LAUGHS) MELISSA LEONG: Yay! (LAUGHS)
51 00:02:16,240 00:02:19,000 And who thinks they're the best home cook tonight? And who thinks they're the best home cook tonight?
52 00:02:19,199 00:02:21,680 Ooh! Nice one, Alisa! I like that. Ooh! Nice one, Alisa! I like that.
53 00:02:21,879 00:02:23,879 And Pedro, got your hands up too. (LAUGHTER) And Pedro, got your hands up too. (LAUGHTER)
54 00:02:24,079 00:02:25,840 This week, you will be cooking This week, you will be cooking
55 00:02:26,039 00:02:29,439 against the chefs' line from Bar Lourinha. against the chefs' line from Bar Lourinha.
56 00:02:29,639 00:02:31,719 (APPLAUSE) (APPLAUSE)
57 00:02:35,079 00:02:36,879 MAEVE O'MEARA: In the heart of Melbourne's CBD, MAEVE O'MEARA: In the heart of Melbourne's CBD,
58 00:02:37,079 00:02:39,439 Bar Lourinha is never short of a crowd Bar Lourinha is never short of a crowd
59 00:02:39,639 00:02:42,079 thanks to head chef and owner Matt McConnell. thanks to head chef and owner Matt McConnell.
60 00:02:42,280 00:02:43,879 Got an order in for 22. Got an order in for 22.
61 00:02:44,079 00:02:46,520 So, Bar Lourinha is primarily a bar, where we serve food, So, Bar Lourinha is primarily a bar, where we serve food,
62 00:02:46,719 00:02:49,039 and it's based on how you eat and drink in Spain. and it's based on how you eat and drink in Spain.
63 00:02:49,240 00:02:51,319 At Bar Lourinha what we're really trying to create here At Bar Lourinha what we're really trying to create here
64 00:02:51,520 00:02:52,800 is a really good, fun experience. is a really good, fun experience.
65 00:02:53,000 00:02:55,280 You do a lot from scratch here, don't you? You do a lot from scratch here, don't you?
66 00:02:55,479 00:02:58,560 Our philosophy is pretty much to do as much as we possibly can in house. Our philosophy is pretty much to do as much as we possibly can in house.
67 00:02:58,759 00:02:59,920 How's that? Agh! How's that? Agh!
68 00:03:00,120 00:03:01,400 Hey! That's it. We're done. Hey! That's it. We're done.
69 00:03:01,599 00:03:03,960 Absolutely perfect. You've done this before! Absolutely perfect. You've done this before!
70 00:03:04,159 00:03:05,840 And they owe their 10-year success And they owe their 10-year success
71 00:03:06,039 00:03:10,080 to a menu abundant in authentic and seasonal Mediterranean dishes. to a menu abundant in authentic and seasonal Mediterranean dishes.
72 00:03:10,280 00:03:11,840 Oh! Good. Oh! Good.
73 00:03:12,039 00:03:13,960 That's seriously delicious, isn't it? That's seriously delicious, isn't it?
74 00:03:15,599 00:03:17,479 MELISSA LEONG: Welcome, Bar Lourinha. MELISSA LEONG: Welcome, Bar Lourinha.
75 00:03:17,680 00:03:19,400 And welcome, head chef Matt McConnell. And welcome, head chef Matt McConnell.
76 00:03:19,599 00:03:21,719 Matt, can you introduce us to your chefs' line, Matt, can you introduce us to your chefs' line,
77 00:03:21,920 00:03:23,199 starting with your apprentice? starting with your apprentice?
78 00:03:23,400 00:03:25,639 Sure thing. Norma is our apprentice. Sure thing. Norma is our apprentice.
79 00:03:25,840 00:03:28,079 She's only been with us for a short time. She's only been with us for a short time.
80 00:03:28,280 00:03:30,439 Tomoka is our station chef. Tomoka is our station chef.
81 00:03:30,639 00:03:33,280 This is Oscar. Oscar is my sous chef. This is Oscar. Oscar is my sous chef.
82 00:03:33,479 00:03:36,120 That means that's the first from the chefs' line to cook That means that's the first from the chefs' line to cook
83 00:03:36,319 00:03:38,199 is apprentice chef Norma. is apprentice chef Norma.
84 00:03:38,400 00:03:39,680 You ready? You ready?
85 00:03:39,879 00:03:41,439 Yes, I'm ready. (CHUCKLES) Yes, I'm ready. (CHUCKLES)
86 00:03:41,639 00:03:44,360 So, Norma, you're cooking against four home cooks So, Norma, you're cooking against four home cooks
87 00:03:44,560 00:03:47,759 that have years of Spanish experience behind them. that have years of Spanish experience behind them.
88 00:03:47,960 00:03:49,800 Yeah. I'm so nervous. Yeah. I'm so nervous.
89 00:03:50,000 00:03:51,680 (LAUGHTER) (LAUGHTER)
90 00:03:51,879 00:03:56,240 And tonight, guys, you'll be cooking tortilla Espanola. And tonight, guys, you'll be cooking tortilla Espanola.
91 00:03:56,439 00:03:59,759 MAEVE O'MEARA: This classic Spanish comfort food of potato and eggs MAEVE O'MEARA: This classic Spanish comfort food of potato and eggs
92 00:03:59,960 00:04:01,360 is similar to an omelette is similar to an omelette
93 00:04:01,560 00:04:04,680 and is often served cold as a tapas dish. and is often served cold as a tapas dish.
94 00:04:04,879 00:04:07,520 Picking the best plate this evening will be one of us, Picking the best plate this evening will be one of us,
95 00:04:07,719 00:04:10,240 and tonight I think that's gonna be you, Dan. and tonight I think that's gonna be you, Dan.
96 00:04:10,439 00:04:12,800 I can't wait to try all your versions of tortilla. I can't wait to try all your versions of tortilla.
97 00:04:13,000 00:04:14,919 I love the dish. So, good luck. I love the dish. So, good luck.
98 00:04:15,120 00:04:17,000 Our home cooks will need to impress Dan Our home cooks will need to impress Dan
99 00:04:17,199 00:04:19,680 if they hope to move up the chefs' line. if they hope to move up the chefs' line.
100 00:04:19,879 00:04:22,920 Now, you have one hour to get your plate on the pass. Now, you have one hour to get your plate on the pass.
101 00:04:23,120 00:04:26,000 So, what are you waiting for? Let's cook! So, what are you waiting for? Let's cook!
102 00:04:27,079 00:04:28,680 MARK OLIVE: Good luck! MARK OLIVE: Good luck!
103 00:04:38,519 00:04:41,720 ALISA: We're cooking tortilla de Espanol - awesome. ALISA: We're cooking tortilla de Espanol - awesome.
104 00:04:41,920 00:04:45,720 My version of a tortilla Espanol has the round toasted fennel seeds My version of a tortilla Espanol has the round toasted fennel seeds
105 00:04:45,920 00:04:47,959 and some grated Spanish Mahon cheese. and some grated Spanish Mahon cheese.
106 00:04:48,159 00:04:50,639 It's one of my favourites, and fennel's one of my favourite spices, It's one of my favourites, and fennel's one of my favourite spices,
107 00:04:50,840 00:04:52,920 so, you know, with the potatoes, it's perfect. so, you know, with the potatoes, it's perfect.
108 00:04:53,120 00:04:55,079 I think I'm fairly confident with this dish. I think I'm fairly confident with this dish.
109 00:04:55,279 00:04:56,600 My husband's half Spanish. My husband's half Spanish.
110 00:04:56,800 00:05:00,040 You know, he grew up with certain dishes and foods, so that sort of... You know, he grew up with certain dishes and foods, so that sort of...
111 00:05:00,240 00:05:01,600 You know, I've made it quite a few times. You know, I've made it quite a few times.
112 00:05:01,800 00:05:03,079 I've made it different ways. I've made it different ways.
113 00:05:03,279 00:05:05,519 Fennel's one of my favourites and I love all Spanish cheeses, Fennel's one of my favourites and I love all Spanish cheeses,
114 00:05:05,720 00:05:07,959 so I think, you know, fennel and cheese and potatoes, so I think, you know, fennel and cheese and potatoes,
115 00:05:08,160 00:05:09,920 it all goes together. it all goes together.
116 00:05:11,920 00:05:15,959 Tortilla Espanola could be a really easy recipe Tortilla Espanola could be a really easy recipe
117 00:05:16,160 00:05:19,040 but I add a little bit more layers to that. but I add a little bit more layers to that.
118 00:05:19,240 00:05:24,199 I add sweet potato, rosemary and manchego cheese. I add sweet potato, rosemary and manchego cheese.
119 00:05:24,399 00:05:26,519 That's my small twist to this recipe. That's my small twist to this recipe.
120 00:05:26,720 00:05:29,519 It's really important we cut the potatoes... It's really important we cut the potatoes...
121 00:05:29,720 00:05:33,439 Both have to have the same size, because they have to cook evenly. Both have to have the same size, because they have to cook evenly.
122 00:05:33,639 00:05:37,120 If not, you're gonna cook more potato or more of the sweet potato. If not, you're gonna cook more potato or more of the sweet potato.
123 00:05:37,319 00:05:40,920 I think home-cooked food tastes much better than restaurant food I think home-cooked food tastes much better than restaurant food
124 00:05:41,120 00:05:42,800 because there's passion because there's passion
125 00:05:43,000 00:05:45,959 and also pure ingredients that you know what you're cooking. and also pure ingredients that you know what you're cooking.
126 00:05:46,159 00:05:47,439 Pedro. Hello. Pedro. Hello.
127 00:05:47,639 00:05:48,920 How are you? I'm good, thank you. How are you? I'm good, thank you.
128 00:05:49,159 00:05:51,360 There's a little sweet potato in there. It's my spin. There's a little sweet potato in there. It's my spin.
129 00:05:51,560 00:05:53,920 I try once and it was a really good one, I try once and it was a really good one,
130 00:05:54,120 00:05:55,560 so I said, "Why not? I keep going." so I said, "Why not? I keep going."
131 00:05:55,759 00:05:58,480 ADRIAN: I'm gonna take on the chefs from Bar Lourinha ADRIAN: I'm gonna take on the chefs from Bar Lourinha
132 00:05:58,680 00:06:00,800 and I'm gonna show them that electricians can cook. and I'm gonna show them that electricians can cook.
133 00:06:01,000 00:06:02,680 At home we cook at least one a week. At home we cook at least one a week.
134 00:06:02,879 00:06:04,920 There's always one in the fridge or sitting on the bench. There's always one in the fridge or sitting on the bench.
135 00:06:05,120 00:06:06,680 I'm not gonna add any special ingredients. I'm not gonna add any special ingredients.
136 00:06:06,879 00:06:10,439 Potatoes, eggs, onions, a clove of garlic and a bit of salt. Potatoes, eggs, onions, a clove of garlic and a bit of salt.
137 00:06:10,639 00:06:12,759 A little bit of pimenton on top for presentation. A little bit of pimenton on top for presentation.
138 00:06:12,959 00:06:15,240 Pimenton is basically Spanish paprika. Pimenton is basically Spanish paprika.
139 00:06:15,439 00:06:16,759 A friend sends this to me from Spain. A friend sends this to me from Spain.
140 00:06:16,959 00:06:18,519 I haven't been able to find it in Australia, I haven't been able to find it in Australia,
141 00:06:18,720 00:06:20,600 so she sends it to me from Madrid. so she sends it to me from Madrid.
142 00:06:20,800 00:06:23,319 The basic ratio is one potato to one egg. The basic ratio is one potato to one egg.
143 00:06:23,519 00:06:25,920 You need to know, when you mix the egg in with the potato You need to know, when you mix the egg in with the potato
144 00:06:26,120 00:06:27,399 there needs to be pools of egg. there needs to be pools of egg.
145 00:06:27,600 00:06:29,000 As you're adding the egg, As you're adding the egg,
146 00:06:29,199 00:06:31,600 if you put too much in, you can pour a little bit off. if you put too much in, you can pour a little bit off.
147 00:06:31,800 00:06:34,560 Less ingredients - potato, eggs, salt, that's it. Less ingredients - potato, eggs, salt, that's it.
148 00:06:35,600 00:06:38,159 ADAM: I love tortilla Espanola. It's one of my favourites. ADAM: I love tortilla Espanola. It's one of my favourites.
149 00:06:38,360 00:06:40,360 And my version is a little bit different. And my version is a little bit different.
150 00:06:40,560 00:06:42,800 I like to grate the potatoes instead of slicing them - I like to grate the potatoes instead of slicing them -
151 00:06:43,000 00:06:45,639 that way, I can get a really soft and tender texture. that way, I can get a really soft and tender texture.
152 00:06:45,840 00:06:48,840 I'll also add in some red pepper, some green pepper as well, I'll also add in some red pepper, some green pepper as well,
153 00:06:49,040 00:06:50,439 just to give it a little bit of spice. just to give it a little bit of spice.
154 00:06:50,639 00:06:52,879 I've added a few ingredients there that are not traditional. I've added a few ingredients there that are not traditional.
155 00:06:53,079 00:06:55,199 I know that. But I really couldn't help myself. I know that. But I really couldn't help myself.
156 00:06:55,399 00:06:57,759 So, Adam, what's exciting you about your version? So, Adam, what's exciting you about your version?
157 00:06:57,959 00:07:01,240 I've got the, uh, jalapeno peppers in there, a little bit of chilli. I've got the, uh, jalapeno peppers in there, a little bit of chilli.
158 00:07:01,439 00:07:03,720 But I'm also doing a goat's cheese salsa to go on top. But I'm also doing a goat's cheese salsa to go on top.
159 00:07:03,920 00:07:05,959 I had some really beautiful goat's cheese in Spain I had some really beautiful goat's cheese in Spain
160 00:07:06,160 00:07:07,439 when I was over there last year when I was over there last year
161 00:07:07,639 00:07:09,480 and, you know, just, the flavour was so intense. and, you know, just, the flavour was so intense.
162 00:07:09,680 00:07:11,600 Yeah. So, trying to replicate that's hard. Yeah. So, trying to replicate that's hard.
163 00:07:16,000 00:07:17,279 MAEVE O'MEARA: Apprentice chef Norma MAEVE O'MEARA: Apprentice chef Norma
164 00:07:17,480 00:07:20,839 is creating Bar Lourinha's version of tortilla Espanola, is creating Bar Lourinha's version of tortilla Espanola,
165 00:07:21,040 00:07:25,720 which includes the Spanish sausage morcilla, and a side of aioli. which includes the Spanish sausage morcilla, and a side of aioli.
166 00:07:25,920 00:07:28,319 NORMA: I really want to make Matt proud NORMA: I really want to make Matt proud
167 00:07:28,519 00:07:30,319 because he's kind of like a mentor to me. because he's kind of like a mentor to me.
168 00:07:30,519 00:07:32,840 I want to show him I DO learn some things! I want to show him I DO learn some things!
169 00:07:33,040 00:07:34,879 MATT: Norma's wonderful. MATT: Norma's wonderful.
170 00:07:35,079 00:07:37,360 She's proved to be just very diligent with her work. She's proved to be just very diligent with her work.
171 00:07:37,560 00:07:40,159 She's here to learn and, uh, we love her. She's here to learn and, uh, we love her.
172 00:07:44,159 00:07:46,879 The thing that makes this is Spanish blood sausage. The thing that makes this is Spanish blood sausage.
173 00:07:47,079 00:07:50,600 Most people would know tortilla, the Mexican version, which is a wrap. Most people would know tortilla, the Mexican version, which is a wrap.
174 00:07:50,800 00:07:53,360 Whereas in Spain it is an omelette, and it's an egg dish Whereas in Spain it is an omelette, and it's an egg dish
175 00:07:53,560 00:07:55,439 and it's a classic dish of Spain. and it's a classic dish of Spain.
176 00:07:55,639 00:07:57,959 The most important thing of the tortilla The most important thing of the tortilla
177 00:07:58,159 00:07:59,959 is the consistency of the egg, is the consistency of the egg,
178 00:08:00,160 00:08:01,879 because we don't want to overcook it - because we don't want to overcook it -
179 00:08:02,079 00:08:04,759 still slightly runny in the middle. still slightly runny in the middle.
180 00:08:04,959 00:08:07,759 Not really runny, but, like, just not overcook it. Not really runny, but, like, just not overcook it.
181 00:08:07,959 00:08:09,839 MELISSA LEONG: Hello, Norma. Hello. MELISSA LEONG: Hello, Norma. Hello.
182 00:08:10,040 00:08:12,639 How are you going? Um, I'm going pretty OK. How are you going? Um, I'm going pretty OK.
183 00:08:12,839 00:08:15,120 Yeah, I'm just making the aioli first. Yeah, I'm just making the aioli first.
184 00:08:15,319 00:08:19,279 So, we put, like, the morcilla in the tortilla So, we put, like, the morcilla in the tortilla
185 00:08:19,480 00:08:22,439 and, uh, drizzle the aioli on the top. and, uh, drizzle the aioli on the top.
186 00:08:22,680 00:08:25,360 Well, I love a good blood sausage. I love a good morcilla. Yeah? Well, I love a good blood sausage. I love a good morcilla. Yeah?
187 00:08:25,560 00:08:30,000 I didn't make tortilla before, so it's like... extra challenge for me. I didn't make tortilla before, so it's like... extra challenge for me.
188 00:08:30,199 00:08:31,680 Are you nervous going up against Are you nervous going up against
189 00:08:31,879 00:08:34,120 four super keen, very passionate home cooks? four super keen, very passionate home cooks?
190 00:08:34,320 00:08:35,600 Very nervous. Very nervous.
191 00:08:35,799 00:08:39,519 Because I think, like, they are very experienced, not like me. Because I think, like, they are very experienced, not like me.
192 00:08:39,720 00:08:44,000 But I will do my best, try to make the best tortilla I can. But I will do my best, try to make the best tortilla I can.
193 00:08:44,200 00:08:46,039 Cool. Well, I'll leave you... I'll leave you to it. Cool. Well, I'll leave you... I'll leave you to it.
194 00:08:46,240 00:08:47,679 Thank you. So, good luck. Thank you. So, good luck.
195 00:08:50,360 00:08:52,279 Hi, guys. BOTH: Hey. Hi, guys. BOTH: Hey.
196 00:08:52,480 00:08:55,240 So, this evening it's tortilla Espanola. So, this evening it's tortilla Espanola.
197 00:08:55,440 00:08:58,039 A tortilla's a very simple dish of just potatoes and eggs, A tortilla's a very simple dish of just potatoes and eggs,
198 00:08:58,240 00:09:01,440 so it's gotta be the right amount of eggs to the potato. so it's gotta be the right amount of eggs to the potato.
199 00:09:01,639 00:09:04,159 But I really want to see their version of tortillas. But I really want to see their version of tortillas.
200 00:09:04,360 00:09:07,080 I'm not traditional and I'm not Spanish, so... I'm not traditional and I'm not Spanish, so...
201 00:09:07,320 00:09:09,840 MARK OLIVE: Hello! ..I come with an open mind when I eat tortilla. MARK OLIVE: Hello! ..I come with an open mind when I eat tortilla.
202 00:09:10,039 00:09:12,720 And if it's delicious, that's the one I'm gonna go with. And if it's delicious, that's the one I'm gonna go with.
203 00:09:12,919 00:09:15,799 ADAM: These are very intense flavours I'm working with. ADAM: These are very intense flavours I'm working with.
204 00:09:16,000 00:09:17,279 They can be quite polarising, They can be quite polarising,
205 00:09:17,480 00:09:19,159 so I've gone out on a little bit of a limb. so I've gone out on a little bit of a limb.
206 00:09:19,360 00:09:20,639 But, for me now, But, for me now,
207 00:09:20,840 00:09:23,320 I've really gotta make sure I nail every single element. I've really gotta make sure I nail every single element.
208 00:09:23,519 00:09:24,919 There's so many elements to this dish There's so many elements to this dish
209 00:09:25,120 00:09:26,440 that could go wrong at any stage. that could go wrong at any stage.
210 00:09:26,639 00:09:30,639 You can burn the crust on the bottom of the tortilla really quickly, You can burn the crust on the bottom of the tortilla really quickly,
211 00:09:30,840 00:09:33,120 and I really don't want to have to start that process again. and I really don't want to have to start that process again.
212 00:09:34,159 00:09:36,159 It's very hot in the kitchen. That's, uh... It's very hot in the kitchen. That's, uh...
213 00:09:36,360 00:09:37,919 If you can't handle the heat, you get out. If you can't handle the heat, you get out.
214 00:09:38,120 00:09:41,320 But I stay in, but I just have a sweat cloth with me at all times. But I stay in, but I just have a sweat cloth with me at all times.
215 00:09:41,519 00:09:43,960 ALISA: I tried to cut the potatoes nice and thinly. ALISA: I tried to cut the potatoes nice and thinly.
216 00:09:44,159 00:09:46,600 Normally I use a mandolin, and I decided to do it by hand today. Normally I use a mandolin, and I decided to do it by hand today.
217 00:09:46,799 00:09:49,000 The risk of doing it by hand is that, you know, The risk of doing it by hand is that, you know,
218 00:09:49,200 00:09:51,840 some can be more cooked and some can be less cooked. some can be more cooked and some can be less cooked.
219 00:09:52,039 00:09:53,639 Ooh! (LAUGHS) Ooh! (LAUGHS)
220 00:09:55,360 00:09:58,480 One of the trickiest parts of doing the tortilla is the flip. One of the trickiest parts of doing the tortilla is the flip.
221 00:09:58,679 00:10:01,480 I'm about to flip the tortilla, and it could go... I'm about to flip the tortilla, and it could go...
222 00:10:01,679 00:10:03,320 (BLOWS RASPBERRY) ..all over the plate. (BLOWS RASPBERRY) ..all over the plate.
223 00:10:03,519 00:10:06,399 You have to be really careful, because sometimes it breaks. You have to be really careful, because sometimes it breaks.
224 00:10:08,080 00:10:09,679 DAN HONG: It's a textbook tortilla. DAN HONG: It's a textbook tortilla.
225 00:10:09,879 00:10:10,919 Wow. Wow.
226 00:10:19,759 00:10:21,559 MELISSA LEONG: Everybody, just a quick time check - MELISSA LEONG: Everybody, just a quick time check -
227 00:10:21,759 00:10:24,360 you have 30 minutes left to get your plates on the pass. you have 30 minutes left to get your plates on the pass.
228 00:10:24,559 00:10:27,559 MAEVE O'MEARA: Our four passionate home cooks and apprentice chef Norma MAEVE O'MEARA: Our four passionate home cooks and apprentice chef Norma
229 00:10:27,759 00:10:29,240 are creating their versions are creating their versions
230 00:10:29,440 00:10:32,679 of the classic peasant food tortilla Espanola... of the classic peasant food tortilla Espanola...
231 00:10:32,919 00:10:35,679 I might just get that second burner going to speed it up just a little bit, I might just get that second burner going to speed it up just a little bit,
232 00:10:35,879 00:10:37,399 but not too much, or it's gonna burn. but not too much, or it's gonna burn.
233 00:10:37,600 00:10:38,879 ..in a bit to impress Dan, ..in a bit to impress Dan,
234 00:10:39,080 00:10:42,879 who won't know who cooked which dish when it comes time to taste. who won't know who cooked which dish when it comes time to taste.
235 00:10:43,080 00:10:44,720 So, Mark, you've done the rounds. So, Mark, you've done the rounds.
236 00:10:44,960 00:10:47,919 There are five extremely different tortillas going on here. MARK OLIVE: Yeah. There are five extremely different tortillas going on here. MARK OLIVE: Yeah.
237 00:10:48,120 00:10:50,519 What are you seeing? Oh, look, I'm not one to gossip... What are you seeing? Oh, look, I'm not one to gossip...
238 00:10:50,720 00:10:52,320 Yes, you are! Come on! I know. Totally. Yes, you are! Come on! I know. Totally.
239 00:10:52,519 00:10:55,080 Look, Adam... I'm a bit worried. Look, Adam... I'm a bit worried.
240 00:10:55,279 00:10:58,600 He's putting a lot of stuff in there that, you know, could throw Dan. He's putting a lot of stuff in there that, you know, could throw Dan.
241 00:10:58,799 00:11:01,039 And then you've got Alisa - she's very confident. And then you've got Alisa - she's very confident.
242 00:11:01,240 00:11:03,440 Look at her - she's strutting like a peacock. Look at her - she's strutting like a peacock.
243 00:11:03,679 00:11:06,279 And she's got some fennel she's put in there... Oh, lovely. And she's got some fennel she's put in there... Oh, lovely.
244 00:11:06,480 00:11:08,480 And then, of course, Adrian. And then, of course, Adrian.
245 00:11:08,679 00:11:10,039 He's keeping it really true He's keeping it really true
246 00:11:10,240 00:11:15,080 and just lesser ingredients, but maybe more as a result. and just lesser ingredients, but maybe more as a result.
247 00:11:19,080 00:11:21,720 ADAM: One of the trickiest parts of doing the tortilla is the flip. ADAM: One of the trickiest parts of doing the tortilla is the flip.
248 00:11:21,919 00:11:24,840 Um, this is a really critical part in the process. Um, this is a really critical part in the process.
249 00:11:26,039 00:11:28,440 I'm about to flip the tortilla, and it could go... I'm about to flip the tortilla, and it could go...
250 00:11:28,639 00:11:30,159 (BLOWS RASPBERRY) ..all over the plate. (BLOWS RASPBERRY) ..all over the plate.
251 00:11:30,360 00:11:31,960 Hopefully, it'll hold together. Hopefully, it'll hold together.
252 00:11:32,159 00:11:34,000 The plate has to be bigger than the pan, obviously, The plate has to be bigger than the pan, obviously,
253 00:11:34,200 00:11:37,000 and you put... you just cover the pan. and you put... you just cover the pan.
254 00:11:37,200 00:11:39,799 Mum puts the plate on top and turns it over Mum puts the plate on top and turns it over
255 00:11:40,000 00:11:42,279 and gets the wet stuff on the plate, and then slides it back in. and gets the wet stuff on the plate, and then slides it back in.
256 00:11:42,480 00:11:43,960 And when you remove that pan, And when you remove that pan,
257 00:11:44,159 00:11:46,559 you hope to God that it has come out perfectly. you hope to God that it has come out perfectly.
258 00:11:46,759 00:11:49,759 But you have to be really careful, because sometimes it breaks. But you have to be really careful, because sometimes it breaks.
259 00:11:49,960 00:11:52,759 My flip's different to Mum's, and it's one thing we still argue about. My flip's different to Mum's, and it's one thing we still argue about.
260 00:11:57,360 00:11:59,519 ALISA: So, when I flipped the tortilla... ALISA: So, when I flipped the tortilla...
261 00:11:59,720 00:12:01,639 So, I slipped that in and pushed the sides down, So, I slipped that in and pushed the sides down,
262 00:12:01,840 00:12:03,120 and it seemed to work really well. and it seemed to work really well.
263 00:12:03,320 00:12:06,200 Slide the tortilla onto it, like so... Slide the tortilla onto it, like so...
264 00:12:07,399 00:12:09,480 ..pop the pan on top... ..pop the pan on top...
265 00:12:09,679 00:12:11,120 ..flip. ..flip.
266 00:12:11,320 00:12:13,360 Mum puts the plate on top, turns the whole lot over, Mum puts the plate on top, turns the whole lot over,
267 00:12:13,559 00:12:14,840 half her egg stays on the plate. half her egg stays on the plate.
268 00:12:15,039 00:12:17,759 I tell her, "Mum! You're doing it wrong!" But she doesn't listen. I tell her, "Mum! You're doing it wrong!" But she doesn't listen.
269 00:12:19,120 00:12:20,440 ADAM: It's one of the trickiest parts, ADAM: It's one of the trickiest parts,
270 00:12:20,639 00:12:23,039 but it's also one of more spectacular as well, but it's also one of more spectacular as well,
271 00:12:23,240 00:12:24,720 when you see that golden, crispy crunch when you see that golden, crispy crunch
272 00:12:24,919 00:12:26,360 on the bottom of that tortilla. on the bottom of that tortilla.
273 00:12:27,519 00:12:28,799 It's always tricky, It's always tricky,
274 00:12:29,000 00:12:31,480 but then I was nervous I was gonna drop the whole thing on the floor. but then I was nervous I was gonna drop the whole thing on the floor.
275 00:12:31,679 00:12:34,279 PEDRO: You hold it firmly and you turn it down. PEDRO: You hold it firmly and you turn it down.
276 00:12:34,480 00:12:37,720 Wait for two seconds, till all the tortilla is on the plate Wait for two seconds, till all the tortilla is on the plate
277 00:12:37,919 00:12:41,519 and just slide the tortilla, softly, in the pan again. and just slide the tortilla, softly, in the pan again.
278 00:12:41,720 00:12:43,759 Just under five minutes to go, guys. Just under five minutes to go, guys.
279 00:12:46,799 00:12:49,240 MATT: Uh, this is not a traditional tortilla. MATT: Uh, this is not a traditional tortilla.
280 00:12:49,440 00:12:52,039 It's an individual serve in a small pan. It's an individual serve in a small pan.
281 00:12:52,240 00:12:53,519 It goes into the oven to finish, It goes into the oven to finish,
282 00:12:53,720 00:12:55,559 and you need the egg to be cooked just right and you need the egg to be cooked just right
283 00:12:55,759 00:12:57,480 so that the juice is coming out of the morcilla. so that the juice is coming out of the morcilla.
284 00:12:57,679 00:12:59,480 MELISSA LEONG: Norma is from Taiwan. MELISSA LEONG: Norma is from Taiwan.
285 00:12:59,679 00:13:01,039 She's up against four home cooks She's up against four home cooks
286 00:13:01,240 00:13:03,600 that are obsessed with Spanish cooking. that are obsessed with Spanish cooking.
287 00:13:03,799 00:13:07,360 Do you think that they have the psychological advantage over Norma? Do you think that they have the psychological advantage over Norma?
288 00:13:07,559 00:13:09,039 Oh, totally, yeah. Oh, totally, yeah.
289 00:13:09,240 00:13:11,159 But we've got pretty good confidence in Norma. But we've got pretty good confidence in Norma.
290 00:13:11,360 00:13:14,120 A bit longer. I still have time. A bit longer. I still have time.
291 00:13:16,000 00:13:17,559 ADAM: Took a few strips of serrano ham, ADAM: Took a few strips of serrano ham,
292 00:13:17,759 00:13:19,440 just sliced them up quite liberally, just sliced them up quite liberally,
293 00:13:19,639 00:13:21,120 uh, put them in a shallow pan uh, put them in a shallow pan
294 00:13:21,320 00:13:23,519 and just really softly fried them off, and just really softly fried them off,
295 00:13:23,720 00:13:26,159 uh, and then stood them to crisp up in the pan itself uh, and then stood them to crisp up in the pan itself
296 00:13:26,360 00:13:27,799 over a little bit more heat. over a little bit more heat.
297 00:13:28,879 00:13:31,120 I would have liked it, to be honest, to be a little bit firmer. I would have liked it, to be honest, to be a little bit firmer.
298 00:13:31,320 00:13:33,879 Just a little bit. But it's OK. Yeah, yeah. Just a little bit. But it's OK. Yeah, yeah.
299 00:13:34,080 00:13:35,440 MARK OLIVE: You have two minutes to go... MARK OLIVE: You have two minutes to go...
300 00:13:35,639 00:13:37,519 MELISSA LEONG: Hustle! ..before we need it up on the pass. MELISSA LEONG: Hustle! ..before we need it up on the pass.
301 00:13:37,720 00:13:38,799 Thank you. Thank you.
302 00:13:39,000 00:13:40,360 ADAM: I love the golden colour on there. ADAM: I love the golden colour on there.
303 00:13:40,559 00:13:42,879 Quite often, they can come out quite a little bit dark. Quite often, they can come out quite a little bit dark.
304 00:13:43,080 00:13:45,320 I really went with a visual feast for my plate. I really went with a visual feast for my plate.
305 00:13:45,519 00:13:47,519 I was trying to impress the judges with technique, I was trying to impress the judges with technique,
306 00:13:47,720 00:13:49,360 but also appearance as well. but also appearance as well.
307 00:13:50,679 00:13:52,360 It's nice and high. (LAUGHS) Yeah, I know. It's nice and high. (LAUGHS) Yeah, I know.
308 00:13:52,600 00:13:55,480 Mine's a little bit different. (LAUGHS) Yeah. It's awesome. Mine's a little bit different. (LAUGHS) Yeah. It's awesome.
309 00:13:57,080 00:13:59,720 I have to put on the plate, and I'm gonna present it I have to put on the plate, and I'm gonna present it
310 00:13:59,919 00:14:02,799 with a little bit of rocket and cherry tomato. with a little bit of rocket and cherry tomato.
311 00:14:04,480 00:14:06,159 MARK OLIVE: Well done, guys. MARK OLIVE: Well done, guys.
312 00:14:06,360 00:14:08,240 Mine's the only traditional one there. Mine's the only traditional one there.
313 00:14:08,440 00:14:10,000 They look like nice dishes They look like nice dishes
314 00:14:10,200 00:14:12,559 but, you know, if I went to Spain but, you know, if I went to Spain
315 00:14:12,759 00:14:15,000 I wouldn't get anything that looked like those other dishes. I wouldn't get anything that looked like those other dishes.
316 00:14:15,200 00:14:16,919 Come on, Adam. Come on, Alisa. Come on, Adam. Come on, Alisa.
317 00:14:17,120 00:14:18,480 We need it up on the pass. Quick! We need it up on the pass. Quick!
318 00:14:18,679 00:14:21,240 I'm not seeing all of the plates on the pass. I'm not seeing all of the plates on the pass.
319 00:14:21,440 00:14:23,559 There's two more that need to be on the pass. There's two more that need to be on the pass.
320 00:14:24,600 00:14:27,879 Adam! Come on! Quick! Well done! Adam! Come on! Quick! Well done!
321 00:14:28,080 00:14:29,759 Quick! Alisa! Alisa, quick! Quick! Alisa! Alisa, quick!
322 00:14:30,799 00:14:32,759 They are so lucky. Yay! They are so lucky. Yay!
323 00:14:32,960 00:14:34,720 (APPLAUSE) Well done. (APPLAUSE) Well done.
324 00:14:36,840 00:14:38,679 I'm really happy with the tortilla I've made today. I'm really happy with the tortilla I've made today.
325 00:14:38,879 00:14:40,759 It's exactly the same way I make it at home every time. It's exactly the same way I make it at home every time.
326 00:14:40,960 00:14:42,639 So, I want to be here till the end. So, I want to be here till the end.
327 00:14:42,840 00:14:47,120 I think I can win, 'cause I am really happy with my result. I think I can win, 'cause I am really happy with my result.
328 00:14:47,320 00:14:49,919 And even... they all look amazing, And even... they all look amazing,
329 00:14:50,120 00:14:51,600 I'm really happy what I did. I'm really happy what I did.
330 00:14:53,480 00:14:57,360 You can just tell by the looks of it, it's very fancy. You can just tell by the looks of it, it's very fancy.
331 00:14:57,559 00:14:59,519 Potato's beautifully cooked. Potato's beautifully cooked.
332 00:15:00,600 00:15:01,399 Wow. Wow.
333 00:15:01,600 00:15:04,799 The best plate on the pass is the... The best plate on the pass is the...
334 00:15:12,639 00:15:14,639 MAEVE O'MEARA: It's been a Spanish celebration in the kitchen MAEVE O'MEARA: It's been a Spanish celebration in the kitchen
335 00:15:14,840 00:15:17,440 as our four home cooks and apprentice chef Norma as our four home cooks and apprentice chef Norma
336 00:15:17,639 00:15:19,399 drew on their passion and know-how drew on their passion and know-how
337 00:15:19,600 00:15:22,679 to deliver their best versions of tortilla Espanola. to deliver their best versions of tortilla Espanola.
338 00:15:23,840 00:15:26,639 Blind tasting judge Dan will now sample their efforts Blind tasting judge Dan will now sample their efforts
339 00:15:26,840 00:15:29,559 without knowing who cooked which dish. without knowing who cooked which dish.
340 00:15:29,759 00:15:31,399 Hi. Hi! Hi. Hi!
341 00:15:31,600 00:15:33,240 (LAUGHS) Well, I'm absolutely starving. (LAUGHS) Well, I'm absolutely starving.
342 00:15:33,440 00:15:36,240 Well, you have a lot of protein and carbs ahead of you. (LAUGHS) Well, you have a lot of protein and carbs ahead of you. (LAUGHS)
343 00:15:36,440 00:15:41,080 Well, you know, it looks like five very different versions of tortilla. Well, you know, it looks like five very different versions of tortilla.
344 00:15:42,279 00:15:43,559 So, Dan, they look fantastic, So, Dan, they look fantastic,
345 00:15:43,759 00:15:46,639 but sometimes the simplest of dishes can trip people up. but sometimes the simplest of dishes can trip people up.
346 00:15:46,840 00:15:48,279 Exactly. Exactly.
347 00:15:49,639 00:15:53,120 Here is a tortilla with potato and fennel. Here is a tortilla with potato and fennel.
348 00:15:53,320 00:15:55,279 Wow! It looks great. Wow! It looks great.
349 00:15:55,480 00:15:57,720 Um, nice colour. Um, nice colour.
350 00:15:57,919 00:16:00,480 This little salad - a good addition, you know? This little salad - a good addition, you know?
351 00:16:00,679 00:16:02,519 I'm gonna get into it. Taste it. I'm gonna get into it. Taste it.
352 00:16:10,039 00:16:14,480 The potato's beautifully cooked - not too soft, not underdone. The potato's beautifully cooked - not too soft, not underdone.
353 00:16:14,679 00:16:17,720 That fennel seed - really nice addition to it. That fennel seed - really nice addition to it.
354 00:16:17,919 00:16:20,320 And I get that little bit of crunch from the onion. And I get that little bit of crunch from the onion.
355 00:16:20,519 00:16:23,919 But I think that there's so much potato in the middle, But I think that there's so much potato in the middle,
356 00:16:24,120 00:16:27,919 it's not really amalgamating well within the middle. it's not really amalgamating well within the middle.
357 00:16:28,120 00:16:31,480 Overall... it's a pretty nice tortilla. Overall... it's a pretty nice tortilla.
358 00:16:32,519 00:16:37,039 This plate's potato and jalapeno tortilla. This plate's potato and jalapeno tortilla.
359 00:16:37,240 00:16:38,519 Wow! Wow!
360 00:16:38,720 00:16:42,159 I can just tell by the looks of it, it's very fancy. I can just tell by the looks of it, it's very fancy.
361 00:16:42,360 00:16:45,759 Almost a bit 'soigne', as they say. (CHUCKLES) Almost a bit 'soigne', as they say. (CHUCKLES)
362 00:16:50,440 00:16:54,519 When I looked at it, I thought, it's not really in the spirit of tortilla When I looked at it, I thought, it's not really in the spirit of tortilla
363 00:16:54,720 00:16:57,440 because, you know, it's cut out with a ring because, you know, it's cut out with a ring
364 00:16:57,639 00:17:00,759 and it's got this fancy jamon chip on top of it. and it's got this fancy jamon chip on top of it.
365 00:17:00,960 00:17:02,600 But they really knew what they were doing, But they really knew what they were doing,
366 00:17:02,799 00:17:07,039 because the potatoes inside, they're almost layered like a potato gratin, because the potatoes inside, they're almost layered like a potato gratin,
367 00:17:07,240 00:17:09,920 and the jalapeno - just at the back of your throat, a little kick. and the jalapeno - just at the back of your throat, a little kick.
368 00:17:10,119 00:17:11,559 But there is a lot going on. But there is a lot going on.
369 00:17:11,759 00:17:13,039 Like, the jalapeno does work well, Like, the jalapeno does work well,
370 00:17:13,240 00:17:16,720 but with this goat's cheese on top, I think it almost takes away but with this goat's cheese on top, I think it almost takes away
371 00:17:16,920 00:17:19,799 from the true essence of a... of a tortilla. from the true essence of a... of a tortilla.
372 00:17:20,839 00:17:24,319 Morcilla and potato tortilla. Morcilla and potato tortilla.
373 00:17:24,519 00:17:27,119 Overall, presentation looks really inviting. Overall, presentation looks really inviting.
374 00:17:27,319 00:17:28,759 I'm gonna try it. I'm gonna try it.
375 00:17:40,000 00:17:40,920 Wow. Wow.
376 00:17:41,119 00:17:44,039 That minerally flavour of the morcilla, and the spice, That minerally flavour of the morcilla, and the spice,
377 00:17:44,240 00:17:48,359 really gives that tortilla that extra depth of flavour. really gives that tortilla that extra depth of flavour.
378 00:17:49,440 00:17:52,839 I would say that the egg is fully cooked. I would say that the egg is fully cooked.
379 00:17:53,039 00:17:55,920 It's not sort of wobbly in the centre, which I prefer. It's not sort of wobbly in the centre, which I prefer.
380 00:17:56,119 00:17:58,920 But the thing is... is that the morcilla makes up for it. But the thing is... is that the morcilla makes up for it.
381 00:17:59,119 00:18:02,680 You've got that real richness and creaminess from the morcilla. You've got that real richness and creaminess from the morcilla.
382 00:18:03,960 00:18:07,720 This plate is sweet potato and rosemary tortilla. This plate is sweet potato and rosemary tortilla.
383 00:18:07,920 00:18:09,480 Wow. It looks like... Wow. It looks like...
384 00:18:09,680 00:18:13,720 If I went to a Spanish family's home and they whipped me up a tortilla, If I went to a Spanish family's home and they whipped me up a tortilla,
385 00:18:13,920 00:18:15,640 that's what I expect it would look like. that's what I expect it would look like.
386 00:18:15,839 00:18:18,359 Yeah, what Mamma makes. (LAUGHS) Exactly! Yeah, what Mamma makes. (LAUGHS) Exactly!
387 00:18:18,559 00:18:20,240 Oh, it's nice and soft. Oh, it's nice and soft.
388 00:18:20,440 00:18:22,519 Is it two different types of potato, or is it cheese? Is it two different types of potato, or is it cheese?
389 00:18:22,720 00:18:24,839 BOTH: Potato and sweet potato. BOTH: Potato and sweet potato.
390 00:18:26,640 00:18:27,920 I like that face. I like that face.
391 00:18:28,119 00:18:29,400 Ooh. Wow. Ooh. Wow.
392 00:18:29,599 00:18:30,880 Yeah, the eyes are popping a bit. Yeah, the eyes are popping a bit.
393 00:18:31,079 00:18:33,559 There's so much flavour to that tortilla. It's really creamy! There's so much flavour to that tortilla. It's really creamy!
394 00:18:33,759 00:18:35,759 There's gotta be something else. Is there cheese in it? There's gotta be something else. Is there cheese in it?
395 00:18:35,960 00:18:39,880 That little bite that you're getting in there is actually some manchego. That little bite that you're getting in there is actually some manchego.
396 00:18:40,079 00:18:44,400 Wow. Well, manchego - arguably the most popular cheese in Spain. Wow. Well, manchego - arguably the most popular cheese in Spain.
397 00:18:44,599 00:18:48,839 And it's a really, really, delicious addition to this tortilla. And it's a really, really, delicious addition to this tortilla.
398 00:18:49,039 00:18:51,960 I love the sweetness that the sweet potato brings. I love the sweetness that the sweet potato brings.
399 00:18:52,200 00:18:57,200 But, even though there is normal potato in there, it gets lost. Ah. But, even though there is normal potato in there, it gets lost. Ah.
400 00:18:57,400 00:18:59,920 It gets lost, because the sweetness of the sweet potato It gets lost, because the sweetness of the sweet potato
401 00:19:00,119 00:19:02,599 overpowers the normal potato. overpowers the normal potato.
402 00:19:04,519 00:19:06,559 This is a classic tortilla. This is a classic tortilla.
403 00:19:06,759 00:19:10,279 Well, it definitely looks very classic to me. It looks like... Well, it definitely looks very classic to me. It looks like...
404 00:19:10,480 00:19:13,279 If I walked into a Spanish tapas bar, If I walked into a Spanish tapas bar,
405 00:19:13,480 00:19:15,960 I would expect to see a tortilla looking like that. I would expect to see a tortilla looking like that.
406 00:19:21,839 00:19:24,480 The potatoes in there are perfectly cooked. The potatoes in there are perfectly cooked.
407 00:19:24,680 00:19:26,960 It's a textbook tortilla. It's a textbook tortilla.
408 00:19:27,160 00:19:30,319 You get that contrast from that firmly cooked egg on the outside You get that contrast from that firmly cooked egg on the outside
409 00:19:30,519 00:19:32,440 to that soft egg on the middle. to that soft egg on the middle.
410 00:19:32,640 00:19:34,640 It's nicely seasoned, It's nicely seasoned,
411 00:19:34,839 00:19:38,640 but I think that they could have seasoned the potatoes a bit more but I think that they could have seasoned the potatoes a bit more
412 00:19:38,839 00:19:40,839 before they, you know, cooked them in the oil. before they, you know, cooked them in the oil.
413 00:19:42,279 00:19:46,359 So, Dan, you've just tasted five extremely different, So, Dan, you've just tasted five extremely different,
414 00:19:46,559 00:19:49,759 very interesting tortillas on the pass this evening. very interesting tortillas on the pass this evening.
415 00:19:49,960 00:19:51,680 It's up to you now. It's up to you now.
416 00:19:51,880 00:19:54,000 It's actually gonna be really tough. It's actually gonna be really tough.
417 00:20:00,440 00:20:02,519 MAEVE O'MEARA: Spanish week is off to a blazing start MAEVE O'MEARA: Spanish week is off to a blazing start
418 00:20:02,720 00:20:06,079 with the ultimate comfort food dish tortilla Espanola. with the ultimate comfort food dish tortilla Espanola.
419 00:20:06,279 00:20:11,000 Judge Dan has tasted all five dishes and is now ready to give his verdict Judge Dan has tasted all five dishes and is now ready to give his verdict
420 00:20:11,200 00:20:15,319 on whether home cook passion has won out over restaurant technique. on whether home cook passion has won out over restaurant technique.
421 00:20:16,759 00:20:18,920 Our first night in Spain. Our first night in Spain.
422 00:20:19,119 00:20:23,480 Five very tasty tortillas on the pass this evening. Five very tasty tortillas on the pass this evening.
423 00:20:23,680 00:20:26,079 Matt, how do you think Norma went Matt, how do you think Norma went
424 00:20:26,279 00:20:31,039 against these very passionate and confident home cooks this evening? against these very passionate and confident home cooks this evening?
425 00:20:31,240 00:20:33,799 Pretty proud of this girl. She's really new to this. Pretty proud of this girl. She's really new to this.
426 00:20:34,000 00:20:35,359 She's never done this before. She's never done this before.
427 00:20:35,559 00:20:37,559 She was really going for it and giving it her best. She was really going for it and giving it her best.
428 00:20:37,759 00:20:39,680 Well done, Norma. Thank you, Chef. Well done, Norma. Thank you, Chef.
429 00:20:39,880 00:20:42,519 Well, we had five incredible tortillas on the pass tonight. Well, we had five incredible tortillas on the pass tonight.
430 00:20:42,720 00:20:47,559 And while I do respect the origins and heritage of traditional tortilla, And while I do respect the origins and heritage of traditional tortilla,
431 00:20:47,759 00:20:49,720 I also must follow my tastebuds I also must follow my tastebuds
432 00:20:49,920 00:20:52,680 and go with the flavour of the tortilla as well. and go with the flavour of the tortilla as well.
433 00:20:52,880 00:20:56,400 The best plate on the pass is the... The best plate on the pass is the...
434 00:20:57,720 00:20:59,160 ..sweet potato tortilla. ..sweet potato tortilla.
435 00:21:00,240 00:21:02,039 (APPLAUSE) Who's that? (APPLAUSE) Who's that?
436 00:21:02,240 00:21:06,880 Wow! Pedro! Amazing. Amazing. Amazing. Wow! Pedro! Amazing. Amazing. Amazing.
437 00:21:07,079 00:21:08,640 I wasn't expecting at all. I was, like... I wasn't expecting at all. I was, like...
438 00:21:08,839 00:21:12,480 Wow. That... that's just, like... amazing for me. It's just... Wow. That... that's just, like... amazing for me. It's just...
439 00:21:12,680 00:21:13,960 I'm feeling proud. Really proud. I'm feeling proud. Really proud.
440 00:21:14,160 00:21:15,680 Coming from Spain, I wouldn't have picked Coming from Spain, I wouldn't have picked
441 00:21:15,880 00:21:18,559 that yours would be the one with sweet potato. that yours would be the one with sweet potato.
442 00:21:18,759 00:21:21,799 And, you know, those onions really added that extra sweetness, And, you know, those onions really added that extra sweetness,
443 00:21:22,000 00:21:24,240 and I loved that addition of the cheese as well. and I loved that addition of the cheese as well.
444 00:21:24,440 00:21:26,720 Um, it really added that richness and depth of flavour Um, it really added that richness and depth of flavour
445 00:21:26,920 00:21:28,519 to your tortilla, so it was super delicious. to your tortilla, so it was super delicious.
446 00:21:28,720 00:21:30,200 Well done. Thank you. Thank you. Well done. Thank you. Thank you.
447 00:21:32,960 00:21:35,599 (APPLAUSE) (APPLAUSE)
448 00:21:35,799 00:21:39,079 Well, the hardest part of the night, always. Well, the hardest part of the night, always.
449 00:21:39,279 00:21:41,240 Dan, which plate on the pass Dan, which plate on the pass
450 00:21:41,440 00:21:43,799 didn't live up to your expectations this evening? didn't live up to your expectations this evening?
451 00:21:44,000 00:21:45,599 Well, this plate, Well, this plate,
452 00:21:45,799 00:21:47,839 upon presentation, upon looking at it, upon presentation, upon looking at it,
453 00:21:48,039 00:21:50,920 it was such a beautiful-looking dish, it was such a beautiful-looking dish,
454 00:21:51,119 00:21:54,960 but when I actually dug into it and had a piece of it, but when I actually dug into it and had a piece of it,
455 00:21:55,160 00:21:58,559 the flavours of this tortilla were slightly confusing. the flavours of this tortilla were slightly confusing.
456 00:21:58,759 00:22:02,160 And for that reason, the dish was And for that reason, the dish was
457 00:22:02,359 00:22:05,039 the jalapeno tortilla. the jalapeno tortilla.
458 00:22:06,319 00:22:07,720 Whose is that? Whose is that?
459 00:22:07,920 00:22:09,000 Oh! Adam! Oh! Adam!
460 00:22:09,200 00:22:11,400 It was... it was gonna be a risky dish for me. It was... it was gonna be a risky dish for me.
461 00:22:11,599 00:22:13,880 There was a lot of flavours that I tried in there. There was a lot of flavours that I tried in there.
462 00:22:14,079 00:22:17,079 Probably a little bit too much with a few of those combinations. Probably a little bit too much with a few of those combinations.
463 00:22:17,279 00:22:18,559 But, uh, it is what it is. But, uh, it is what it is.
464 00:22:18,759 00:22:20,839 Look, it was... it was really delicious - I'd eat it again. Look, it was... it was really delicious - I'd eat it again.
465 00:22:21,039 00:22:24,839 It's just that these other plates were also really delicious as well. It's just that these other plates were also really delicious as well.
466 00:22:25,039 00:22:27,000 Adam, a wonderful effort this evening Adam, a wonderful effort this evening
467 00:22:27,200 00:22:29,279 and we're really sorry to be seeing you go home. and we're really sorry to be seeing you go home.
468 00:22:30,480 00:22:33,599 But, Pedro, congratulations - you won best plate on the pass But, Pedro, congratulations - you won best plate on the pass
469 00:22:33,799 00:22:35,559 and you actually beat our apprentice chef, and you actually beat our apprentice chef,
470 00:22:35,759 00:22:38,160 so we have this trophy for you. so we have this trophy for you.
471 00:22:38,359 00:22:39,680 Congratulations! Congratulations!
472 00:22:39,880 00:22:41,880 (APPLAUSE) (APPLAUSE)
473 00:22:42,079 00:22:44,960 PEDRO: I feel amazing, because I beat the restaurant chef. PEDRO: I feel amazing, because I beat the restaurant chef.
474 00:22:45,160 00:22:46,839 They are practising every day, They are practising every day,
475 00:22:47,039 00:22:48,960 and I'm not that professional in that. and I'm not that professional in that.
476 00:22:49,160 00:22:51,240 I feel like, "Oh! Maybe I'm doing well." I feel like, "Oh! Maybe I'm doing well."
477 00:22:51,440 00:22:54,359 Congratulations. MARK OLIVE: Congratulations, Pedro! Congratulations. MARK OLIVE: Congratulations, Pedro!
478 00:22:58,799 00:23:00,079 MAEVE O'MEARA: Next time... MAEVE O'MEARA: Next time...
479 00:23:00,319 00:23:04,079 ADRIAN: With sardines, it's crucial you don't overcook them. You overcook them, they're ruined. ADRIAN: With sardines, it's crucial you don't overcook them. You overcook them, they're ruined.
480 00:23:04,319 00:23:07,920 ALISA: I just take what I like from Spain and I put it together. (LAUGHS) ALISA: I just take what I like from Spain and I put it together. (LAUGHS)
481 00:23:08,119 00:23:10,680 PEDRO: I learned this from my mum - the traditional way to do it. PEDRO: I learned this from my mum - the traditional way to do it.
482 00:23:10,880 00:23:12,960 MELISSA LEONG: This person obviously knows what they're doing MELISSA LEONG: This person obviously knows what they're doing
483 00:23:13,160 00:23:14,440 when it comes to sardines. when it comes to sardines.
484 00:23:14,640 00:23:16,119 This is not their first rodeo. DAN HONG: Wow. This is not their first rodeo. DAN HONG: Wow.
485 00:23:16,319 00:23:18,759 And later in the week, join me at Bar Lourinha And later in the week, join me at Bar Lourinha
486 00:23:18,960 00:23:21,599 to savour the delights of Spanish cuisine. to savour the delights of Spanish cuisine.
487 00:23:21,799 00:23:23,519 That's just so luscious! That's just so luscious!
488 00:23:23,759 00:23:28,119 If you judge this place on the prawn croquettes, it's number one! Thank you! Yes! If you judge this place on the prawn croquettes, it's number one! Thank you! Yes!