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.
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 :)
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.
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.
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
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. 😃
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.
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
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.
@@ulkigmeme2703 On his Great British Menu show, he totally fucked up 2 of his 3 courses. The Potted Shrimp starter he completed drowned the shrimps in butter so much so as to be all but inedible. One of his main course options was honey glazed loin of pork. Again, he totally overdid the amount of honey used and it received scathing reactions from the invited guests... These were all cooked by MPW. and I stand by my comment, he is totally over rated.
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.
Live in Santa Fe, NM and need to know how to make this fab tortilla/Spanish Omelette. I was one of the first customers at your first restaurant in Wandsworth, London UK and have been a huge fan ever since.
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)
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.
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.
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. 😂
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 .
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.
Some years ago I was in Madrid for a R&R from a job in North Africa and thought that I would have a omelette I chose a Spanish one thinking that it would have all kinds of stuff in it. When it came all there was was eggs potato and onions l was disappointed but it was delicious
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
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.
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 RUclips.
*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.
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.
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
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
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.
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
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
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 :)
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
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
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.
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.
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
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 👌
Came to watch him make the omelette.
Stayed because its my choice.
1:23 subtitles:
[Applause]
Even oil is clapping for Marco.
🤣🤣
HAHAHAHAHAHA
1:34 "and as you can see, they cook evenly"
Yes, I agree as my bionic eyes decipher pixels
"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..."
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!!
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.😂😂😂
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.
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.
Wonder how many tastebuds he has left.
As a Spaniard, this is exactly how you do it. Some people like it without the onion, but Marco is a man of culture.
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
MPW burning his tongue on a piece of fried potato to check if it's done is very relatable.
I envy Marco. He's such a knowledgeable man, not just as a chef but in life as well!
5:04: The part where he's talking to himself about turning it makes me think he'd be an amazing Jekyll/Hyde
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
Greatest burnt Spanish omelette recipe ever - just like mine!!
Thank you! Wonderful guidance and lovely attitude!
He’s actually human. Wow
“I don’t present that side. Then it’ll be a surprise”. But wait, I messed up the other side too. Love it 😂
He left it to long but it was his choice 😂
Just amazing watching Marco doing his Art.
I love my knorr stock pot with a seasoning of spanish omelette
2:55 *picks food out of literal boiling hot oil* Marco: It’s very hot….
🤣☠️
I have never seen someone crack an egg so smoothly
Maestro at work. Thank you Marco and thank you RUclips.
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?
No anger at his misjudgement. It gives us home-cooks reassurance !
Marco at his most chilled 100 percent
A genuine thing of beauty and flavour
Sunflower oil for tortilla?! No Marco. Olive oil!
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
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.
Unless you are traveling to Sevilla this is as good as you are going to watch
5:45 when i burn food this is what i watch.
very wise to cut out the bit where he overflows the entire pan of boiling oil and sets fire to the kitchen.
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
@@Improveng1 He had 3 michelin stars overrated is a stretch lol
@@ulkigmeme2703 On his Great British Menu show, he totally fucked up 2 of his 3 courses. The Potted Shrimp starter he completed drowned the shrimps in butter so much so as to be all but inedible. One of his main course options was honey glazed loin of pork. Again, he totally overdid the amount of honey used and it received scathing reactions from the invited guests... These were all cooked by MPW. and I stand by my comment, he is totally over rated.
Marco is a Rock Star!!!! Awesome!
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
Live in Santa Fe, NM and need to know how to make this fab tortilla/Spanish Omelette. I was one of the first customers at your first restaurant in Wandsworth, London UK and have been a huge fan ever since.
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!
I could watch this man all day and night lol
Spanish omelette. Very simple, very straightforward. Eggs, Pollo, and some knorr Chicken Stock Pot
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.
Is that a master chef? That onion and potato peeling is like my 7 years old doing it.
I can tell you now... If the Spanish momma's saw the way he was cooking that they'd be coming after him with their frying pans!
Hangover food. Add diced capsicum and a dash of hot paprika as well
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.
No Recipe “ Let’s have a guess “
Its your choice
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.
4:58 *Marco anticipating the birth of his first child*
HahahahaHahahahaHahahaha
Got me lmao
Burns the underside and says "I don't need to present that side" then proceeds to burn the other side too !
Looks delicious, and the omelette ain’t bad either.
Thanks for your contribution to Aus Master Chief..Love your Plain speak
If you burn one side don't worry, you can burn the other side too.
Ahhhh la frittata di patate. My Sicilian grandma used to make it for us, mum too. Indeed, it is not easy to pull off.
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. 😂
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.
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.
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
Some years ago I was in Madrid for a R&R from a job in North Africa and thought that I would have a omelette I chose a Spanish one thinking that it would have all kinds of stuff in it. When it came all there was was eggs potato and onions l was disappointed but it was delicious
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
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
The relationship he developed with that omelette was deeper than most of my friendships. 😂
**burns one side**
"But you don't present that side!"
**burns other side**
It was the omelette's choice to burn
It’s not burnt though just a bit overdone
@@danielvandamyeah its burnt
a well seasoned iron skillet is non-stick as well if one knows how to use it, there more one does anything the better the end result will be.
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.
He's a great cook....but hilariously comical too. Funny delivery and language....he just makes me laugh, a proper character.
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
1:20 Marco came this close to setting his kitchen on fire...
So I take it Marco likes, Omelette, Poached Egg, Boiled Egg (hard and soft), Fried Egg, Scrambled Egg and now Raw Egg!
Wow 1st time to watch. Love his demeanor while cooking. Want to make a Spanish omelet now
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
In Spain I believe they use olive oil and don’t let the potatoes brown
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 RUclips.
Oh yeah that is pretty overdone! How long did it take for you to get your three Michelin Stars?
Magnificent
Master at work ;)
Lovely and doable for a home cook.