-When you serve yourself
a tequila shot or a margarita,
you're not really drinking,
you're helping a farmer
in the middle of Mexico.
When you have a shot of vodka,
you're helping a farmer
in the middle of anywhere
that they use potatoes.
You see, when you're drinking,
you are supporting the local
economies of the world.
♪♪
Hello, people
of "Munchies" at Vice.
Today, I am your host because
they couldn't find anybody else,
and they saw this guy with a hat
that says "I am an immigrant,"
so because now, immigrants,
we are "cool" again.
And because I want to cook
for everybody.
Sometimes you have to be ready
to cook for everybody
when you don't have anything
to cook for, right?
Because this is
the perfect dream.
Imagine you are walking
Fifth Avenue
and I want to cook
for everybody, and --
boom, you say, boom, food,
and all the food shows up there
in the middle of Fifth Avenue.
You can feed the world!
Amazing, right?
Okay, because that's
science-fiction,
and it's not happening yet,
let me show you the next thing
closest
to "Star Trek" science fiction,
beam me up, boom,
I want food, and it happens.
So, I'm gonna show you how to
make a tortilla de verduras.
No fucking frittata.
I am up to here of frittata.
Italians don't have a clue
about frittata.
It's only because it has
two "T's"
and sounds good
when you pronounce it.
Frittata sucks!
Everybody puts it in the oven.
Frittata is overcooked,
they put too many ingredients.
Fuck it. Forget frittata.
Tortilla is a new word in town.
Are you with me?
Tortilla, which is written
like the Mexican tortilla
made out of corn
for the tacos
but it has nothing
to do with that.
That's a tortilla
we make in Spain,
and where the Italians
try to copy it from us,
and they give it
a fancy name.
And because there's more
Italians in American
than the Spanish,
they try to impose
the word frittata on tortilla.
But now I'm here, and I'm gonna
stop that from taking over.
Tortilla. You are trying
to feed the world.
But you have no time,
you have no helpers.
You almost want to be like
Jesus multiplying sardines
and bread for the masses.
What you do is you buy the eggs,
and you put them
in a beautiful bowl like this.
Are you with me?
Let's go.
One, two, three.
Very important.
Many people go and they crack
the egg right here on the rim.
Don't do that, because
usually you see the shell
is gonna go inside
because this is very thin.
And chances are you're gonna get
some of the shells inside,
and maybe if the egg
has salmonella, salmonella.
What you should be doing
is this.
Always do it on a flat surface.
Why?
Because when you do like this,
you cut it cleaner.
The shell doesn't go inside.
The shell just is broken
on the outside.
And then when you open,
chances are that you get never,
ever salmonella or any shell
in the bowl.
Are you with me?
Great.
So, we have one, two, three,
four, five, six --
because I don't know how many --
how many eggs he put.
So, here we have the shells.
Boom.
Out.
And now the secret ingredient.
I will tell you, buy all
the root vegetables you can.
Bring them home.
Wash them, take the dirt out,
then start peeling them.
Throw the peels out.
Then you have to get the roots,
and you have to start
slicing them one by one.
You never use a knife before,
you cut yourself.
Oh, my God, you're about to get
married,
the ring is not gonna fit
because you have bandage
all over your fingers.
Bad.
You go and you don't do that.
You buy a bag of taro chips
or any other of
the different chips
that they're already pre-washed,
pre-peeled,
pre-cut,
pre-fried.
Boom.
Simple.
You open the bag,
and you put them in the bowl.
♪♪
And you start mixing them.
Don't break them into too many
little pieces, but break them.
Maybe I was supposed to whip
the eggs before,
but you don't need to
because now the chips
are having a party --
a pool party.
And now because they are
different chips
from different parts
of the world,
they are kind of having
a fun party.
They are kind of saying,
"Wow, this is cool,
I've never been in such a feast,
in such a party.
I'm very happy."
When they are happy,
the food is gonna be great!
And then you're gonna wait,
because these taro chips
are really crunchy.
We want them not to be thick.
We want them to soft.
So, you will wait with those
maybe 10, 20 minutes.
The 25 minutes pass.
Do you see that
they're kind of soft.
Already, they are tired.
They had so much fun,
now they are ready to be cooked.
And now is the moment
that we add the oil.
And I'm gonna make sure
that the eggs
and the taro chips
go into the pan.
I will keep moving the pan
a little bit.
A little bit, little bit.
Oh, yeah.
And now I don't move it anymore.
Now put your favorite music,
with the help of the spatula.
You only are able to create
this edge with this kind of
15-degrees
movement of the spatula,
bringing the edges
to the inside.
You see?
Great.
Maybe a little bit of oil
on the edge sometimes.
Oh.
It's hard.
Oh!
I used to do this
when I was younger
with 50 eggs
in a pan this big.
And I had to do it
very high up in the air.
The secret, I would have
to go very up,
because in the moment
the omelet left the pan,
I will have to go to find
the omelet with the pan
as low as
the diameter of the pan.
I would have to go to look
for the tortilla,
it's turning upside
down up here.
No, I'm not gonna do it now.
But in the old days, I used
to do 50-egg omelets, people.
And now I let it warm
a little bit more.
I bring it here.
And now...
People of Vice, don't tell me
this is not an amazing way
that you can cook
for everybody.
You go up to whatever dorm
or whatever condo you live,
you go up to the top,
you have sofas, you have a view
of the city you live in.
You put two pans there,
you get taro chips,
you get the eggs,
and you can start making eggs
for everybody on your block.
You see?
We start here.
Oh, man! Oh, man!
I know what you're thinking.
Ahhh!
And then some of the sauce.
No, no, it's not raw egg.
It's the egg which is warm
that becomes the sauce.
You see, already we created
a dish with the sauce
at the same time
as making the dish.
And now is the moment of truth.
You know what I did forget?
I didn't put salt.
But no problema.
All right.
Oh, my God.
You can feed the world
with this.
So, my name is José Andrés.
I hope you enjoyed this recipe.
And if you want to have
the entire recipe,
you can click down here.
And there you have
the perfect recipe.
Yeah, from my book
"Vegetables Unleashed."
Ah, those --
They've been unleashed, really.
Oh, yeah.
♪♪
♪♪
