Rosalía Cooks Tortilla de Patatas | Now Serving | Vogue

Uh It's strong You're going to make a potato omelette with Rosalía We'll need onions we'll need eggs we' ll need olive oil we'll need potatoes If you can go to the market even better I'm generous with the onion We peeled off the skin I always have this terrible technique for cutting Well here we go huh It doesn't have to be perfect The important thing is that it has vibe heart and is made with passion Otherwise sometimes you're left with these awkward silences You know from the waves If you have four potatoes just add a whole onion Why Because the onion is absolutely delicious and gives it that sweet perfect touch So that's that I'd do it that way Here we have a paella This paella the one with all the chemicals and everything That one That's the one that'll prevent the omelette from sticking to the pan Olive oil Again you rely on intuition and you'll go crazy You put a lot if you feel like it Me I put a lot I put again generously And the fire has to be medium right Don't go overboard or it'll burn you That'd be bad So it has to caramelize little by little Little by little right So we're going to add a bit more Phew Good grief It's open Well nothing's wrong So now we're going to open a bottle of wine because some friends have already arrived We'll tell them to come taste it Come on come on Friends Affection Caris we have two wines okay Two that are sauvignon We have one that's a smoked chicken And then we have a Sancerre Pretty women know how to open bottles and open them themselves The Sancerre the first time I tried it was with Farrell Farrell Williams knows all the good stuff Look More duplega More But the cute girls Yeah yeah That's true I don't usually drink much alcohol You can have a little fashion with me you know Right But Oh my God No Wait Chef Fitness legend Mira it's done Good good Her Hey Good good Health Who's supporting Olé They say that whoever supports doesn 't **** That means if you don 't do this after this you're not going to screw Wow That's right And we'll just sit here while you finish up right Okay Come on Yeah smoking Wow And drinking and having a good time Alright so this is the consistency you want This is the color you want Okay I' m a bit of a difficult cook Yes Ugly girl Now the potato Easy You just break the potato Yes one potato person maybe Or perhaps one and a half if you're hungry But yes quantity Divine intuition darling That 's the best thing in the world Because there you never fail We need to crack the potato Basically you cut it imperfectly That's it Guabisabi Do you understand me And then I like it because the texture is good It becomes soft on the inside but crunchy on the outside And each one can be a little different which is what you want I think When you're eating an omelette it's good You know some are more done others less Some are crunchier others less so And you can achieve it simply by cutting them imperfectly Speaking of potatoes A quick lesson on how to make vermouth Just like we do here sometimes in the Bragats neighborhood Put down some potatoes Ideally from that churrería over there on the side of your house Then pick up the olives Stir the liquid You place it like this at the top The mussels there in oil But if not you add something else You put it like this Oh Sweetheart Then you do it this way with a little spinach sauce And you put it on And now you have the vermouth So while you're cooking people can start chopping Quality control Also if someone comes over to your place to eat I might end up staring at myself like a lunatic But most of the time I'll try to have a little presence Something small I'm a diva I'm always gotta be ready And if I'm cooking yes I love wearing a dress Absolutely Let's fry the potatoes Take the olive oil Oh Yes yes And then Wait The fire All my friends they usually worry about me When they see me driving when they see me cooking Because I get distracted so easily This and that I'm just being silly But it's okay I've got it under control While we wait for the potatoes to fry and everything else we can prepare the side dish Yes Catalan basics Tomatoes Fan I like this one it's like glass pastry Delicious Garlic Wait a moment Cooking this requires a lot of prep work We'll cut the chabata here Cut it right here And over here I like it just the way it is Okay Just love yourself Then you take the tomato You cut it in half And if it's a good one it shouldn' t cost anything It should basically just be done like this And that' s it You're feeling bolder today And I say I feel like going crazy Take the bread like this And before adding the tomato And this is burning me up Just a moment just a moment So much stuff You split it And you start doing it this way In the bread That's right isn't it Let me make sure I'm not mistaken Then you add the tomato And finally you're missing the oil Chorrillo there Plenty Grab the salt Just a little bit like this There it is You eat it We'll take it little by little Oh my God Be careful Uh It's strong Leave it on medium heat And then you can keep drinking You know we need to stop normalizing being cooked It's like preparing something special for yourself It's incredible And if you 're lucky enough to have it made for you every day well that's truly fortunate But what they give us It's something we often take for granted And I think it's very special that someone cooks for you because it's a language of love We'll pick up a bit So they won 't have reason to complain later We'd take some eggs I say a few Oh I say about four or five Oops I say one more Alright let's grab this And you do it like this Got it It overflows like that Uh Cooking drama Okay now let's add the beans Alright If they're crunchy even better We start with this amount Take a fork And there you go No fear Okay Something like that Praying Praying that it turns out well An interesting thing is that some people make potato omelets with this kind of bean That's also a possibility If you only had these You could make a very good potato omelette with this We have this consistency and it should be left to rest for about ten minutes or so After that time has passed it's already ready and then it goes into the paella The heat I'd say a medium flame about that Roughly Don't overdo it And make sure there's oil Have some oil Then I'll pour this in Let's add the mixture It looks divine I love the color too The color is beautiful Didn't we add the salt I must have forgotten Oh I forgot Well I'll add a bit now There we go We'll improvise We don't want to leave it too much So let's keep checking A little a little I think it's going to be fine Here a bit more here a bit more So yes Cooking is an activity I really enjoy But now don't ask me too many questions because I need to focus right now Yes yes OK Let's go The mess Now we have to rotate it OK it's not bad See There it goes Now put it back again Oh what nerves I'm stressed You do it this way Right Okay Now again you do it like this to work on the form You don't want to leave it too much Just to keep it consistent Imagine we've gone through all this trouble for nothing Now you do it like this No more no more It's slipping away from me This has never happened to me before OK But we'll make it work Wow kind of Presentation Flavor Amazing Not bad at all Well we've already collected it And now we serve The moment of truth Not bad at all A piece of bread Right there Sprinkle some salt on it You're pouring oil There it is Your potato omelette Let's see let's see Very good It needs salt It needs salt because I forgot to add it at the right moment It needs a bit more salt but you can add it right there right away Great Ten One hundred out of one hundred Two thousand out of one hundred Health Vogue Ana you know whenever you want I'll make you an omelet Great My mind honestly isn 't so much about production It's more about other things you know More about creation So many things And talking so much about everything Well the people who make cooking shows I don't know how they do it—it's really difficult