00:00Juicy, packed with flavor, and above all, super easy to make.
00:05That's the wonder we're bringing you today.
00:07Check this out.
00:08Wow, looks amazing.
00:13A completely foolproof recipe that is always a hit.
00:17Wow, I love it.
00:20There you have it.
00:21The final result.
00:23Put it on the table, and you'll get a round of applause.
00:27Incredible.
00:28Friends, what we're bringing you today should be elevated to the level of art.
00:33Santander-style Spanish omelet.
00:36One of my favorite omelets, and one of the juiciest you'll ever come across.
00:40And the egg isn't runny either.
00:42Is it still juicy?
00:44Absolutely.
00:45Stick around until the end.
00:46There'll be a few tricks along the way.
00:48I'm VT.
00:49This is La Cochina de la Abuela.
00:51Let's get started.
00:52Essential for a good omelet.
00:53Eggs.
00:54Six large eggs that I'm pouring into a spacious bowl where the magic is going to happen, and
01:01always with my glasses on, keeping a sharp eye out so not a single shell slips through.
01:06This recipe has two tricks.
01:09The first and essential one is this.
01:12Don't beat the eggs too much.
01:14We don't want them frothy.
01:15We just want them well mixed.
01:18And that's it.
01:18We beat the eggs.
01:20You can use a whisk, but if you do it with a fork the way grandma used to do it,
01:25it'll
01:26turn out even better.
01:28You lift it up a little bit like this, keep whisking for 20 seconds, and you have your
01:33perfect eggs ready.
01:35Look.
01:35Check it out.
01:36There it is.
01:37We don't want them any frothy.
01:41Now, on to the potatoes.
01:43We need four or five potatoes, which together will make about a kilo.
01:47We want the potatoes sliced thin.
01:49It turns out much better that way, and also cooks faster.
01:53We slice them thin so they fry super well, and we'll have it done in no time.
01:59Stop.
01:59Stop the presses.
02:01Give me one second.
02:02Many of you might be wondering, Biti, what are you doing sitting there?
02:07Well, I'll tell you.
02:09I'm having breakfast.
02:12Something that's going to be way more common than you think, because with El Gato, I'm
02:17going to start doing the live streams on Twitch that you all love so much.
02:21I'm starting on the 18th, and by then I'll have these wonders configured, so the result
02:27will be spectacular.
02:29On the 18th, I'll answer questions, respond to comments, will react to videos, talk about
02:35current events, and have a great time.
02:38The 18th, early in the morning, 9 o'clock or 10 o'clock a.m.
02:44What do you prefer?
02:459 o'clock or 10 o'clock a.m.?
02:48In the comments.
02:50I'm not sure yet.
02:51You know me, I always wait until the end.
02:54The only essential thing is that we're going to have a good time.
02:58And what do we have here?
02:59The Wave 3 Mark 2.
03:02A true marvel that will make the sound amazing.
03:05I haven't set it up yet, although I've already been playing around with it.
03:09With this, I get studio sound without cables, without complex interfaces, and without spending
03:17a lot, which is important.
03:18And the best part is that it has an internal DSP processor that thinks for you.
03:23So I just have to press this little button here in the middle for 5 seconds, talk a little
03:28bit, and all by itself, it calculates all the technical settings so your voice sounds
03:33better than ever.
03:35The Elgato Facecam 4K, one of the best cameras on the market.
03:42It records in 4K at a true 60fps, so the image is going to look amazing.
03:49Plus, from the software, you can adjust the lighting, zoom, white balance, whatever you
03:54want, so you'll get a perfect picture, even if your actual lighting isn't that great.
03:59You know, that thing that always happens to us when the sun goes down.
04:04Wave desk, stand, there it is, that's an arm that I'm going to use for my microphone,
04:09although you can use it for different things, like a spotlight or whatever you want.
04:13It weighs a ton.
04:15I've got a question for you.
04:172 pounds?
04:18How much is that in kilos?
04:19You don't know, do you?
04:21A boom arm that lets you adjust it to whatever you want, to your needs, or to the space you
04:26have.
04:27Nothing but benefits.
04:29Well, guys, remember, the 18th, and I'll read the comments to decide if I start at
04:359 or at 10, a morning stream.
04:38That's what I'm going to do.
04:41Join me.
04:42We're going to have a good time.
04:43See you.
04:43Moving on.
04:45The potatoes are ready.
04:47Salt to taste, and this step is done.
04:49See how easy it is?
04:53And the other little trick for this recipe, the oil temperature.
04:57Don't overdo it.
04:58Don't get it too hot.
04:59Otherwise, the potatoes will turn out crispy instead of soft.
05:02What are we looking for?
05:04We want them almost gently cooked in the oil, soft and tender.
05:08It turns out so good.
05:10The oil is hot, but not at full blast.
05:14Ingo the potatoes.
05:15See how it sizzles when I add them?
05:17Well, that means the oil is right where it needs to be.
05:20We fry them over medium heat until they're ready.
05:23Take your time and give the potatoes a stir every now and then.
05:27They'll turn out perfect and take about 15 minutes or so.
05:31While the potatoes are frying, let's move on to the onion.
05:34Half of one will be enough.
05:36The onion should be thinly sliced, and it's going to cook down so much that it'll just melt into the
05:42mix.
05:42If you are one of those who don't like onion, no need to cry about it.
05:47Just leave it out, and that's it.
05:49It turns out just as good.
05:51Let's go with this cut, which I think is called julienne.
05:55We slice it really thin, and before you know it, we'll have a handful like this.
05:59You don't need any more, because if you add too much onion, it tastes too much like onion.
06:04Did you guess it?
06:06We add just a little bit directly over the potatoes, and we'll stir it around to cook along with them.
06:15See?
06:16Just like that.
06:17We cook it together.
06:18Like I said, in 15 minutes, it should be ready.
06:22Once you have the potatoes nice and soft...
06:25Pro tip.
06:26Use a large strainer to separate your onion and potatoes from the frying oil.
06:32You leave it like that for a bit so it drains almost all the oil, and then right away you
06:38move on to the egg.
06:40Boom!
06:40You toss it in there, and now give it a good mix, so the onion, potato, and egg come together,
06:46and let it rest for two quick minutes.
06:49Once time's up, skillet a tiny, tiny splash of oil from frying the potatoes, which works just fine.
06:58We add it in, and now this is where the egg goes.
07:01If you want it runny, it'll take one minute per second ID.
07:05If you want it juicy, just like I like it, two minutes per second ID.
07:08And if you want a dry brick, which I also like, why fool ourselves?
07:13You should leave it for three minutes per second ID.
07:17That's just how the omelet is.
07:19Come on, we flip it and cook the other side.
07:23Let's prepare the topping canned tuna.
07:26Three small cans from which we're going to drain the oil.
07:29Or else, use two large ones, it's no big deal.
07:32Or half a giant one.
07:35Pour it in there and stir it up a bit.
07:38Tuna in oil.
07:40If you're rich, you can add tuna belly or one of those tuna jars that come with tuna loins.
07:46Much better, sure, but way more expensive.
07:49And since I'm a thrifty guy, well, I go with these little cans.
07:53The choice is yours.
07:55To this wonderful oil-packed bonito, we're going to add three tablespoons of mayonnaise,
08:00two big ones and a small one.
08:01Why?
08:01Because that's the way it has to be, period.
08:04We mix it well until it forms a well-blended paste of the two ingredients.
08:10There we go.
08:12Five seconds.
08:13If it has that creaminess we're looking for, let it sit there.
08:17Take it easy.
08:18And you have the omelet ready.
08:20So put it on a plate.
08:21On that plate, you use for omelets.
08:24Mine is this blue one, which is uglier than sin.
08:27But it works really well, and I always use it for omelets.
08:32I put the warm omelet on top.
08:34My wonderful mix of mayo and tuna.
08:40I spread it out nicely, and we still need that professional touch.
08:45The thing that actually makes this omelet make sense.
08:50Because besides being called Tortilla Santanderina and Tortilla de la Mili, which I've heard around,
08:55it's also called Tortilla con Chapella, even though the chapella is Basque.
09:00So I don't know what this has to do with Santander.
09:03Let's make the chapella, a beaten egg into the pan, cook until set, and place it right on top.
09:10There it is, the chapella, the little beret.
09:13The finishing touch for this most wonderful omelet.
09:17Since I placed it a bit clumsily, I'll fix this little mess like this,
09:22using a clean hand, and my omelet is ready for the table.
09:27There you have it.
09:28Santander-style omelet, Tortilla con Chapella,
09:32Tortilla de la Mili, Creamy omelet, Juicy omelet.
09:36It has it all, Ristras.
09:38Who can beat that?
09:41Look at that.
09:42Pure wonder.
09:44And now, with a sharp little knife, I'm going to cut a slice for you to see the inside.
09:50I like this omelet juicy, so I hope it turned out that way.
09:55Here we go.
09:57With the same knife, I lift it, take a peek, and enjoy.
10:03Come on, what a wonder.
10:06From here we go straight to the plate, a hearty chunk.
10:10But don't go skimping on this beauty, because it'll fly right off the plate.
10:16It's so good.
10:17So good.
10:18Here I go.
10:18Take that.
10:19See how the ingredients mix together?
10:22That's how I like it.
10:24Nothing going to waste.
10:25Fantastic.
10:26Make it, you're going to leave your guests with their mouths wide open.
10:30You eat it nice and juicy like this, and I assure you, it's an absolute showstopper for me.
10:37Oh.
10:39It's so good.
10:42Just like I remembered it.
10:45Man, those summers in Santander.
10:49And we're back.
10:53I'll leave the ingredients right there for you to make it, and see you in the next video, and of
10:58course, on the live streams.
11:00So good.
11:02Definitely keeping this one.
11:05Wonderful.
11:08Bye.
11:12Bye.
11:19Bye.
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