As the old legandary comments were deleted, let's start a new list with legandary quotes/fragments from this epic scene: 0:12: it is not as simple as it looks, but it is simple 0:21: there is not recipe, it is just "let's have a guess". Sometimes you get is right, sometimes, you get it wrong 2:04: tasting a raw egg "quite nice" 2:37: putting a finger in the searing hot fat and pretending that this is normal 2:52: tasting a piece of potato straight from the oil "pretty hot" 3:32: it has been a long time since I have made a tortilla, I may have to add another egg.....maybe not. Etc. This man is legandary and should be the norm for chefs on tele. :)
Thank you! As the great man says "if we're really honest" reading his quotes on a comment list like this is far more hilarious than hearing it on the video
@@CasualFace I believe he did. If you know who this guy is you would realize that he is doing this just so he could show people that they shouldn't be afraid to cook and make mistakes. I mean the youngest chef to win 3 stars, thing that requires years of work and incredibile dedication makes one mistake after another and uses store bought ingredientes... Let's be honest A funny thing is I made this today :)
Man, I miss the old comment at 5:04, paraphasing: "should we turn the preciousss? No! not yet! it's too soon, we must wait. But what if ... No! But now, now it's the time. What's this? the precious is ruined!" One of the best things I have read on youtube.
Marco knows it well. Spanish Tortilla is underrated and not easy at all to pull off. There’s an art to it and there’re national competitions about it. I’m from the northwest of the country where we proudly make some of the best in the game. Respect your o Marco for being honest about it and keeping the video released.
Same, I was just curious how he was going to incorporate the Knorr stock cubes for this recipe. I was rather disappointed because he didn't use stock cubes like Adam said.
I like Chef Marco because he has two modes: 1. The ultra perfectionist chef 2. Laid back dont give a damn how it turns out chef Its nice to see the human side of great "god like" people. 😃
It was certainly a bit too long... or too hot while congealing (not sure it's the right word, in spanish we say "cuajar") It's a deceptively complicated dish, for being so absolutely basic... and the terror tales about the disasters of the flipping are countless :D
Whenever I get depressed, I can always rely on this video to pick me up! MPW looks like a homeless addict here, and the way he just pops the hot potatoes into his mouth- straight from the hot oil- just makes me laugh; he quietly utters 'hot' but his expression stays the same. What a champ!
This is one of those dishes that sounds easy but it's rather difficult to perfectly execute. But when you do get that perfect tortilla you feel like a champion.
@@RylanStorm I agree. For one thing, I start with olive oil. It IS a Spanish dish. For another, I don't put quite so many potatoes and onions into one tortilla. It was overloaded; no wonder it was hard to turn earlier. Fewer fillings also means fewer eggs, which means they will cook more quickly. I have head of this guy, and he seems very appealing and is probably justly admired, but for a good tortilla video, look elsewhere.
Marco makes the most hilarious videos. Although I would say his meals are actually very homey & hearty none of this restraunt quality food made at home.
OK Marco, you did an incredible job, but (how awfully daring of me!) here are a few tips from a Spaniard who has prepared many an omelette since childhood: 1. use regular olive oil The fragrance it adds is amazing. Not extra virgin! 2. Use an eight inch porcelain ramekin, bottom and sides with parchment paper. 3. Cut your potatoes thin and round; cut your onions thin and round. 4. Fry the onions first - they flavor the oil. Fry the potatoes; they initially stick to each other, but eventually they will separate. 5. Spoon them both in the ramekin, mix them up. Add salt. 6. Eight eggs, well beaten. Mix it in well. Add 3-4 TBSP of frying oil. 7. ramekin goes in the oven at 300F for twenty minutes; broil it for 90 seconds, remove it and let it rest for an hour. 8. Do your flip with the plates. Serve it warm, or preferably, put it in a refrigerator for 24 hours. The cold sweetens and firms it up. Cut it in eight slices for a side dish, or sixteen slices for a party. My humble suggestions. One never stops learning.
Marco before flipping: "I hope it's not burnt. God, I'd die!" Marco after flipping: "I left it a bit too long, but you don't present that side because you flip it again and baddabing" Marco at the end: "you have to leave it a bit longer before flipping, otherwise it's not cooked enough" I've watched these cooking videos so many times, always calmes me down.
My Cuban mother in law lived in Spain for some years and was taught how to properly make tortilla. You sauté the onions separately and put in the potatoes when the oil is still cold. You don’t want to fry them, you want to poach them so they don’t lose their moisture. There’s nothing worse than dry tortilla.
I fry the onions and potatoes separately. I like my potatoes a bit brown. I like the onions translucid. Then I cover the mixture on low heat. That way, it cooks without getting too brown on the sides. Sometimes I also add scallions, green onions, and ham. I love Spanish omelets. There is no right way, but the person who makes it way.
My personal advice would be to use a lid to avoid burning the tortilla. It does 2 things: it helps the heat to go inside the tortilla so you can turn it faster (as if it was an oven) and it also creates steam which also helps to avoid burning the tortilla. Additionaly it is wonderful for presentation becuse it gets super fluffy. That's my personal experience with tortilla española.
I used to get this when I worked in Kings Cross 30 odd years ago, I've made it many times but never as good as these guys made it, it had a kind of rubbery texture to it. This is still my favourite thing to eat after all these years later
No matter how many times you cook this dish, the fear at 4:58 never seems to disappear. It’s so relatable and humbling to see that even Marco has it. 😂
99% of other cooks you see on TH-cam wouldn't have been able swallow there pride and put out a video where they made a mistake but Marko a 3 star mitchilin chef is humble enough to show he makes mistakes from time to time.
I made my first tortillia yesterday after watching a nice short recipe, it was simple and came out perfectly, never once worried about burning it or doing the flip. So seeing Marco actually stress about it here is both hilarious and makes me think ignorance is bliss.
Probably the best recipe demo for tortilla that I have seen from a non Spanish cook. He does it the way my mother did it. Minus the "granules", she used salt.Have to say that the best way to eat Tortilla is cold. Believe me, its a taste sensation .
1:45 I love how he says "YOU CAN ALWAYS ADD", instead of the usual phrase of "remember you can always add but you can't take away so don't add too much initially". Imagine watching this recipe and he just blurts out "you can always add" with no context lol
hahaha me too: "... you can see none other than Marco Piere White doing just that while making a spanish omelette..." , and here i am waiting for the oil to spill over!!
This would make every Spaniard weep. The main issues: 1) Should be 5 eggs not 9! 2) SUNFLOWER OIL????!!! 3) "Granules"???? 4) About 3 times too much oil. 5) He's made crispy fried chips (potatoes should be soft, almost mashed-potato-like spuds) which is why you can see all the separate pieces of potato in the final abomination. 6) It's completely burnt! Hilarious. That needs to go straight in the bin. Search for Tortilla de Patatas by Recetas de Cocina for the best "how to make a proper Spanish tortilla" on TH-cam.
Never seen Marco nor get it right and i guess it's a bit refreshing seeing the slightly dark surface. Saying that, Marco has the right to not get it right as he in my eyes is one of the greatest chefs of modern Britain. I salute him.
1st error: never use sunflower oil, always use olive oil for a tortilla de patatas. 2nd error: putting the potatoes straight into the eggs without cooling them first, the tortilla ends up overcooked and the eggs get lumpy. 3rd error: not adding a splash of milk in the eggs, to make the omelette thicker and keep its shape better. 4th error: letting it cook too much it turns brown. Also forgot to mention earlier but 5th error wrong potatoes. Shouldn’t use those for the omelette. Is the wrong variety. 6th error putting a dish on top of an uncut fresh tortilla makes it soggy only do it if you’re going to store it. As a Spanish: Not approved! (Edited to fix some typos)
Love this guy! This one was great because it wasn’t perfect :) Also, he’s just fun to watch - he’s gorgeous and has a wonderful voice. Hey! I’m 78 and I get to say these things now - without being embarrassed. LOL😁😋🌷🌱
Las patatas no se fríen con fuego fuerte, se confitan a fuego suave. Las patatas tienen que quedar blandas, que se rompan, no duras y tostadas, para que puedan empaparse del huevo y la tortilla quede jugosa. Luego al cuajar no debe dejarse tanto tiempo al fuego hasta quemar el huevo. La tortilla es amarilla, no marrón.
@@jpeezy3m6 Mejor te monto una academia de gramática. Haz, imperativo del verbo hacer. As, alguien que es muy bueno en algo. Tu, adjetivo posesivo. Tú, pronombre personal. Por cierto, un vídeo solo es una forma de explicar algo. También se puede hacer de palabra, si se sabe manejar el lenguaje. Pero si necesitas dibujitos para entender las cosas te los hago, no tengo problemas.
@@JavierGarcia-yp9pg me haces burlar pero espanol no es mi primer language es como yo asiendo te burla de tu ingles? let me see how fluent you are in spanish you're self contradictory and make yourself look ignorant.
To be honest, at least he turned the omelette with a plate and he didn't finish it in the oven 🙄. A few mistakes, olive oil should be used, it's burnt and we don't put any flavor powder. But not too bad
Not too bad? My god, that’s a thousand miles away from being something decent in Spain. It’s like concrete… the tortilla has to be in the pan for seconds before you flip it… has to be runny and juicy
*grabs frying onion out of bubbling hot oil with his fingers and puts in his mouth*
"It's very hot"
Thanks for commenting this, I was about to and you saved me the time 💙
I swear this man's fingers are made of asbestos
Lol, yeah
Lmao
"Fingers are for burning."
I’ve never seen this side of Marco where he’s unsure and funny, I love it
Pratfall effect,
Yes it's true -- he's really endearing in this. It's rare to see him without that persona he puts on.
Thats the spaniard effect.
I think he's been unsure a lot in his career.....
99% of people in any sort of management are unsure... You just have to put on a brave face and own it though.
As the old legandary comments were deleted, let's start a new list with legandary quotes/fragments from this epic scene:
0:12: it is not as simple as it looks, but it is simple
0:21: there is not recipe, it is just "let's have a guess". Sometimes you get is right, sometimes, you get it wrong
2:04: tasting a raw egg "quite nice"
2:37: putting a finger in the searing hot fat and pretending that this is normal
2:52: tasting a piece of potato straight from the oil "pretty hot"
3:32: it has been a long time since I have made a tortilla, I may have to add another egg.....maybe not.
Etc.
This man is legandary and should be the norm for chefs on tele. :)
Friso Lustig looool. Brilliant for re putting the comment. Ha thanks
Thank you! As the great man says "if we're really honest" reading his quotes on a comment list like this is far more hilarious than hearing it on the video
Stfu like beg
@Andres Porras He's not wrong. Marco is legendary in the culinary world
he is using his intuition to cook and this is perfect
Love the fact he released a video where he made a mistake leaving it a bit too long. Gives us home cooks confidence that it doesn't have be perfect.
'there is not recipe, it is just "let's have a guess". Sometimes you get is right, sometimes, you get it wrong'
a little piece of him died when he saw it burnt
We all make mistakes, but omelette looks Yummy Yummy in my Tummy Tummy!
A BIT TOO LONG?? ITS BURNED!! TOTALLY RUINED. YOU WONT FIND A TORTILLA LIKE THAT IN ALL SPAIN
@Tweed Penguin i'm from Spain, you moron.
Sometimes I just come and watch this video because I enjoy it.
Me too
It’s your choice.
Same.
He didn't make you enjoy it, you chose to enjoy it. It was your choice to enjoy it.
@@CasualFace I believe he did. If you know who this guy is you would realize that he is doing this just so he could show people that they shouldn't be afraid to cook and make mistakes.
I mean the youngest chef to win 3 stars, thing that requires years of work and incredibile dedication makes one mistake after another and uses store bought ingredientes... Let's be honest
A funny thing is I made this today :)
5:08 “Marco, it might be too soon”.
Man, I miss the old comment at 5:04, paraphasing:
"should we turn the preciousss? No! not yet! it's too soon, we must wait. But what if ... No! But now, now it's the time. What's this? the precious is ruined!"
One of the best things I have read on youtube.
I came back to this video just to hear that line!
fucking waste of dirtying a plate, it's fucking scorched
That’s what she said!
But it is always his choice
he reminds me of a medieval chef who would cook for his King in the morning and then go slaughter his enemies in the afternoon...
Using stockcubes.
@John Matrix I am not even aware of any substantial medieval cook
@Artistica36 that's not medieval though.
Yes!!!
Pmsl 😂😂😂
Glad he was so kind enough to do this video while so hungover
he wasnt hungover, he was drunk.
Imagine his sous chef quoting him “there’s no recipe; let’s just have a guess” when Marco loses his shit on him in the kitchen
6:24 When he reveals the other side and lets out a disappointed sigh
Then covers it with another plate to hide his embarrassment
First time seeing Marco this stressed
Eating straight from the boiling oil.
Him: Pretty hot 🤔
2:52 for people who are looking for it
Then 3:04 for the second bite
Marco's split personality came out in this video lol
Marco knows it well. Spanish Tortilla is underrated and not easy at all to pull off. There’s an art to it and there’re national competitions about it. I’m from the northwest of the country where we proudly make some of the best in the game. Respect your o Marco for being honest about it and keeping the video released.
White wine crazy dude brought me here
yeah same.....
Wine box papi?
Same, I was just curious how he was going to incorporate the Knorr stock cubes for this recipe. I was rather disappointed because he didn't use stock cubes like Adam said.
@@torkelsvenson6411 it went into the egg instead of salt, when he's talking about seasoning the egg not the potato he'd just added knorr into the egg
@@Agodders Yeah but it was Aromat, not stock cubes. Which makes more sense, but still, that wasn't what I was promised
Everything about this man tells the tale of someone that has lived one hell of a life.
But spent cooking
He has had a breakdown for sure
And has a mum's job
This is why you don't film a cooking show at 3am after a night of drinking. Still love this video though. It helps me relax.
I like Chef Marco because he has two modes:
1. The ultra perfectionist chef
2. Laid back dont give a damn how it turns out chef
Its nice to see the human side of great "god like" people. 😃
the professional vs the home cook.
A chef has stress, a home cook has fun. Should be like that imo at least...
the tortilla is burned!!! i wont even feed my dog with that!!
Came to watch him make the omelette.
Stayed because its my choice.
1:34 "and as you can see, they cook evenly"
Yes, I agree as my bionic eyes decipher pixels
1:23 subtitles:
[Applause]
Even oil is clapping for Marco.
🤣🤣
HAHAHAHAHAHA
Flips omelette
MARCO: "I've left it a little bit too long."
GORDON: "Beautiful! Absolutely stunning!"
It was certainly a bit too long... or too hot while congealing (not sure it's the right word, in spanish we say "cuajar")
It's a deceptively complicated dish, for being so absolutely basic... and the terror tales about the disasters of the flipping are countless :D
Accurate AF 👌
05:04 spoilers for Fight Club
Whenever I get depressed, I can always rely on this video to pick me up! MPW looks like a homeless addict here, and the way he just pops the hot potatoes into his mouth- straight from the hot oil- just makes me laugh; he quietly utters 'hot' but his expression stays the same. What a champ!
Mans mouth and fingers are lined with asbestos. decades of being in the kitchen I bet just heat immune. Absolute ledge
Lol...
Your comment had me roaring with laughter.😂😂😂
He burned it on one side and then realizing his mistake he burns it on the other side too, What a chef!
pan was too hot ..lol
he left out the peas too
This is one of those dishes that sounds easy but it's rather difficult to perfectly execute. But when you do get that perfect tortilla you feel like a champion.
its not that hard. takes times? yes but the burned egg has no justification
@@Braulios_Penesecou reading your comments is hard.
I've cooked this many times. It's not hard.
@@RylanStorm I agree. For one thing, I start with olive oil. It IS a Spanish dish. For another, I don't put quite so many potatoes and onions into one tortilla. It was overloaded; no wonder it was hard to turn earlier. Fewer fillings also means fewer eggs, which means they will cook more quickly.
I have head of this guy, and he seems very appealing and is probably justly admired, but for a good tortilla video, look elsewhere.
My trick is really simple. Put it under a grill for a minute before you toss it. Give the egg on top time to set.
"Theres a side of me that says go for the snog. Then theres another side of me that thinks Marco it might be too soon..."
And voila, I present the other burnt side lol
The other side is perfect
@@timkratz742 dude, did you hear him exhale when he flipped it again. It's burnt lol. Just not as burnt.
looks good to me.
Yup. Both sides destroyed.
I'm spanish and I approve that
marco, it might be too soon
The only person I know who turns out consistently excellent Spanish omelettes is a Spanish man. My uncle in law.
and i bet he never ever will present you a burnt one.
I bet his mother did better than him
Seeing Marco act like…a human being. It’s both refreshing. And terrifying.
Gives an insight into Gordon Ramsey’s personality.
I envy Marco. He's such a knowledgeable man, not just as a chef but in life as well!
Marco makes the most hilarious videos. Although I would say his meals are actually very homey & hearty none of this restraunt quality food made at home.
what are you talking about? the tortilla is totally burned
Wonder how many tastebuds he has left.
OK Marco, you did an incredible job, but (how awfully daring of me!) here are a few tips from a Spaniard who has prepared many an omelette since childhood:
1. use regular olive oil The fragrance it adds is amazing. Not extra virgin!
2. Use an eight inch porcelain ramekin, bottom and sides with parchment paper.
3. Cut your potatoes thin and round; cut your onions thin and round.
4. Fry the onions first - they flavor the oil. Fry the potatoes; they initially stick to each other, but eventually they will separate.
5. Spoon them both in the ramekin, mix them up. Add salt.
6. Eight eggs, well beaten. Mix it in well. Add 3-4 TBSP of frying oil.
7. ramekin goes in the oven at 300F for twenty minutes; broil it for 90 seconds, remove it and let it rest for an hour.
8. Do your flip with the plates. Serve it warm, or preferably, put it in a refrigerator for 24 hours.
The cold sweetens and firms it up. Cut it in eight slices for a side dish, or sixteen slices for a party.
My humble suggestions. One never stops learning.
Marco before flipping: "I hope it's not burnt. God, I'd die!"
Marco after flipping: "I left it a bit too long, but you don't present that side because you flip it again and baddabing"
Marco at the end: "you have to leave it a bit longer before flipping, otherwise it's not cooked enough"
I've watched these cooking videos so many times, always calmes me down.
Greatest burnt Spanish omelette recipe ever - just like mine!!
He left it to long but it was his choice 😂
Thank you! Wonderful guidance and lovely attitude!
Nice to see him using Knorr Granules before he expanded on to Knorr stock pots, definitely method in his Madness!
I never heard of "granules." Does this guy use Bisto too?
As a Spaniard, this is exactly how you do it. Some people like it without the onion, but Marco is a man of culture.
Burnt to a crisp, and overcooked to a tee. Loving that Marco absolutely messed this up - and didn't do a second take!
My Cuban mother in law lived in Spain for some years and was taught how to properly make tortilla. You sauté the onions separately and put in the potatoes when the oil is still cold. You don’t want to fry them, you want to poach them so they don’t lose their moisture. There’s nothing worse than dry tortilla.
Totally overrated as a chef, he fucks things up time and time again.
Overcooked, hide the burnt side. Only in England
I fry the onions and potatoes separately. I like my potatoes a bit brown. I like the onions translucid. Then I cover the mixture on low heat. That way, it cooks without getting too brown on the sides. Sometimes I also add scallions, green onions, and ham. I love Spanish omelets. There is no right way, but the person who makes it way.
I love my knorr stock pot with a seasoning of spanish omelette
Oh my God. I think I had to watch this several times to get the recipe, because I was focusing on a legend of a man.
Marco at his most chilled 100 percent
Spanish omelette. Very simple, very straightforward. Eggs, Pollo, and some knorr Chicken Stock Pot
5:45 when i burn food this is what i watch.
He’s actually human. Wow
I have never seen someone crack an egg so smoothly
I could watch this man all day and night lol
I cant believe they deleted the older video which theres so many comment and memes LOL
The old comments were gold
True bro, was looking for that video
@Andres Porras it will never be the same... but it may be better
Granules, any granules will do. like sand
@Andres Porras idk ask Marco he's the boss around here
Maestro at work. Thank you Marco and thank you TH-cam.
Hangover food. Add diced capsicum and a dash of hot paprika as well
A genuine thing of beauty and flavour
Looks delicious, and the omelette ain’t bad either.
As we say in Ireland " he burned the bollox off it" 😂😂😂 but he's doesn't give a fuck , top man Marco 😂😂😂👍🏻
Looks like mpw is on ecstasy in this video, he's a 100x more chill here and makes a tiny mistake but is okay with it
My personal advice would be to use a lid to avoid burning the tortilla. It does 2 things: it helps the heat to go inside the tortilla so you can turn it faster (as if it was an oven) and it also creates steam which also helps to avoid burning the tortilla.
Additionaly it is wonderful for presentation becuse it gets super fluffy.
That's my personal experience with tortilla española.
Love this recipe 👍
I used to get this when I worked in Kings Cross 30 odd years ago, I've made it many times but never as good as these guys made it, it had a kind of rubbery texture to it. This is still my favourite thing to eat after all these years later
Sunflower oil for tortilla?! No Marco. Olive oil!
Just amazing watching Marco doing his Art.
And now imagine someone did that in MasterChef 👀
No matter how many times you cook this dish, the fear at 4:58 never seems to disappear. It’s so relatable and humbling to see that even Marco has it. 😂
2:54 "It's pretty hot"... oh you mean that thing you just pulled out of the boiling oil 2 seconds ago?
It's his choice
99% of other cooks you see on TH-cam wouldn't have been able swallow there pride and put out a video where they made a mistake but Marko a 3 star mitchilin chef is humble enough to show he makes mistakes from time to time.
Is that a master chef? That onion and potato peeling is like my 7 years old doing it.
I made my first tortillia yesterday after watching a nice short recipe, it was simple and came out perfectly, never once worried about burning it or doing the flip. So seeing Marco actually stress about it here is both hilarious and makes me think ignorance is bliss.
Probably the best recipe demo for tortilla that I have seen from a non Spanish cook. He does it the way my mother did it. Minus the "granules", she used salt.Have to say that the best way to eat Tortilla is cold. Believe me, its a taste sensation .
Nah warm is best, especially with the jammy center! I will say, a cold bocadillo de tortilla is wonderful!
@@mysticblade35 oh yes the jammy center !
What are "granules" anyway ?
I love cold tortilla.
That's the greatest chef ever
No Recipe “ Let’s have a guess “
Its your choice
1:45 I love how he says "YOU CAN ALWAYS ADD", instead of the usual phrase of "remember you can always add but you can't take away so don't add too much initially". Imagine watching this recipe and he just blurts out "you can always add" with no context lol
So I take it Marco likes, Omelette, Poached Egg, Boiled Egg (hard and soft), Fried Egg, Scrambled Egg and now Raw Egg!
This man is a complete MOOD
Still the greatest. The man who got me into cooking.
No anger at his misjudgement. It gives us home-cooks reassurance !
Came here from Adam Ragusea :D
me too
@@sontraxOFFICIAL same
Same hahaha waiting for the oil to spill over
hahaha me too: "... you can see none other than Marco Piere White doing just that while making a spanish omelette..." , and here i am waiting for the oil to spill over!!
Ragusea is a smartass
Marco is a Rock Star!!!! Awesome!
4:58 *Marco anticipating the birth of his first child*
HahahahaHahahahaHahahaha
Got me lmao
He's a great cook....but hilariously comical too. Funny delivery and language....he just makes me laugh, a proper character.
This would make every Spaniard weep. The main issues:
1) Should be 5 eggs not 9!
2) SUNFLOWER OIL????!!!
3) "Granules"????
4) About 3 times too much oil.
5) He's made crispy fried chips (potatoes should be soft, almost mashed-potato-like spuds) which is why you can see all the separate pieces of potato in the final abomination.
6) It's completely burnt! Hilarious. That needs to go straight in the bin.
Search for Tortilla de Patatas by Recetas de Cocina for the best "how to make a proper Spanish tortilla" on TH-cam.
Oh yeah that is pretty overdone! How long did it take for you to get your three Michelin Stars?
Never seen Marco nor get it right and i guess it's a bit refreshing seeing the slightly dark surface. Saying that, Marco has the right to not get it right as he in my eyes is one of the greatest chefs of modern Britain. I salute him.
Master at work ;)
Thanks for your contribution to Aus Master Chief..Love your Plain speak
The ratio for making a Spanish omelette:
1 part onions
2 part potatoes
3 part eggs
Is this how I cook a Marco Pierre White?
The way he does it, yes.
You have no idea
That’s what Marko uses here.
5 parts knorr stockpot
Magnificent
Sponsored by knorr
This is an amazing video
2:50 putting finger boiling 3:05 - 2:53
oil & saying very hot nice joke marco.😂
2:55 *picks food out of literal boiling hot oil* Marco: It’s very hot….
🤣☠️
1st error: never use sunflower oil, always use olive oil for a tortilla de patatas.
2nd error: putting the potatoes straight into the eggs without cooling them first, the tortilla ends up overcooked and the eggs get lumpy.
3rd error: not adding a splash of milk in the eggs, to make the omelette thicker and keep its shape better.
4th error: letting it cook too much it turns brown.
Also forgot to mention earlier but 5th error wrong potatoes. Shouldn’t use those for the omelette. Is the wrong variety.
6th error putting a dish on top of an uncut fresh tortilla makes it soggy only do it if you’re going to store it.
As a Spanish: Not approved!
(Edited to fix some typos)
That’s his choice
Don’t forget there s no real recipe
MILK? Never!
Love this guy! This one was great because it wasn’t perfect :)
Also, he’s just fun to watch - he’s gorgeous and has a wonderful voice. Hey! I’m 78 and I get to say these things now - without being embarrassed. LOL😁😋🌷🌱
Las patatas no se fríen con fuego fuerte, se confitan a fuego suave. Las patatas tienen que quedar blandas, que se rompan, no duras y tostadas, para que puedan empaparse del huevo y la tortilla quede jugosa. Luego al cuajar no debe dejarse tanto tiempo al fuego hasta quemar el huevo. La tortilla es amarilla, no marrón.
Javier García yeah whatever cabalero dude pow pow pow
Esa tortilla necesitan más huevo, al menos 2. Y si necesita sal.
si eres tan chef as un video tu no?
@@jpeezy3m6 Mejor te monto una academia de gramática.
Haz, imperativo del verbo hacer. As, alguien que es muy bueno en algo.
Tu, adjetivo posesivo. Tú, pronombre personal.
Por cierto, un vídeo solo es una forma de explicar algo. También se puede hacer de palabra, si se sabe manejar el lenguaje. Pero si necesitas dibujitos para entender las cosas te los hago, no tengo problemas.
@@JavierGarcia-yp9pg me haces burlar pero espanol no es mi primer language es como yo asiendo te burla de tu ingles? let me see how fluent you are in spanish you're self contradictory and make yourself look ignorant.
Lovely and doable for a home cook.
He obsess with oil dripping
5:05 is just pure gold meme material
Adam Ragusa brought me here.
The relationship he developed with that omelette was deeper than most of my friendships. 😂
To be honest, at least he turned the omelette with a plate and he didn't finish it in the oven 🙄. A few mistakes, olive oil should be used, it's burnt and we don't put any flavor powder. But not too bad
Not too bad? My god, that’s a thousand miles away from being something decent in Spain. It’s like concrete… the tortilla has to be in the pan for seconds before you flip it… has to be runny and juicy
It’s a disgrace lol
@@hugo46When can we expect your video showing how its "really" done???
@@70smusicfanatic34 mate, I’m not chef but I cook tortillas every week at home and they don’t look like that piece of concrete. Believe me
@@hugo46 avoided the question, mate. When is your video coming up? We could all learn a lot.
very wise to cut out the bit where he overflows the entire pan of boiling oil and sets fire to the kitchen.