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.
@@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 :)
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
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. 😃
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.
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!
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.
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
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 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.
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.
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
No sé quién tiene más delito, si el cocinero por hacer ese mejunje y atreverse a llamarle tortilla de patatas o los 2.800 que le han dado "me gusta" a la receta.
does anyone know what the granules he uses for the eggs instead if salt? They look brownish/seasoned breadcrumbs? Is it soke sort of knorr stockpot boiullon? Cheers
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.
MPW is hillarious indeed, but the fact is a Spanish omellete should be made with olive oil. that's how it's done in Spain. you could confit the potatoes and onion with sunflower oil f you dont have enough olive oil but the cooking of the omelette itself has to be with olive oil.
Thats a lot of onion for a relatively small tortilla. The critical bit is knowing when to flip it, as you discovered. It is a messy dish - your wife is right - normally takes a day or two to clean all the oil up :-) My wife is Spanish and we make a lot of tortillas - I do prefer them melloso, or soft and creamy on the inside rather than with the eggs cooked to death.
