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04 March 2009
Top chef Figueras shows us how to cook the perfect Spanish omelette

We're so excited to be able to introduce today our new regular top chef, Selwyn Figueras.  In today's show Selwyn goes through the entire process of making the perfect Spanish omelette.  He's full of some brilliant cooking tips.  Sit back and learn how to make this simple but popular Spanish dish.

 

Did you enjoy today's show? Would you like to learn how to cook more Spanish dishes? Let us know in the comments below.



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19 Comments

jaylou said:
04 March 2009 @ 15:09

It's good to have some cookery but honestly it's too long. If you hadn't kept filming whilst he cut up and peeled all the onions and potatoes you could have got the whole recipe done on one day. It's boring watching someone peeling all those potatoes. Sorry to be critical because usually the videos are good. But on this occasion not so good. Would love to see more cookery though


steve said:
04 March 2009 @ 15:32

I thought is was great. Really looking forward to the second part. Selwyn gives a lot of advice and tips so it's good to hear what he has to say.


Lin Gossage said:
04 March 2009 @ 15:37

The "omelette show" was good as I have always wanted to know how to cook a real Spanish one, but I agree with the previous comment that it would be better if all the ingredients were prepared first to save time and saw less of the faces and more o9f the food being cooked. Also I would like to know what size pan to use and to have a recap at the end for example: 4 eggs 5 potatoes 1 onion and how ever much oil(and type) to use.
But as this was the first one I think you did well. Can't wait for part 2 !!!!!


CAROL SHARP said:
04 March 2009 @ 15:40

I ENJOYED THE SHOW AND LOOK FORWAR TO THE FINAL RESULT. recepies are a great idea


Kim Charles said:
04 March 2009 @ 17:05

I love the show, I think you all do a great job. I cant wait until tomorrow to see how Selwyn is going to turn the omelette over without it breaking up as it is so much thicker than the omelette's I usually make. One sugestion... could you film a little further away (if the kitchen is big enough) so that we get to see the ingredients/cooker and the presenters and maybe place the camera on a tripod so that filming would be more stable with less movement when panning left, right and zooming in. Just an idea... xxx ;o)


James said:
04 March 2009 @ 17:48

Selwyn is a natural..careful Justin, he's going to be poached by some big TV company. lol. GREAT STUFF


Maria said:
04 March 2009 @ 17:59

Great, great, great!
Real Spain here


Katie said:
04 March 2009 @ 18:24

now I have to wait until tomorrow to know how to finish off my omelette, hubby won't be pleased. I love cooking so hope you make a regular spot for Selwyn. More of the same por favor


Selwyn said:
04 March 2009 @ 18:33

Hi all, Selwyn here. Glad to read you liked it... The flipping's going to be fun... Thanks for all the comments, all of which I think are valid. Hopefully we'll get another opportunity to right the technical 'issues' soon!


James said:
04 March 2009 @ 19:06

Hi Selwyn
Did you ever come across a 'straw oven'? (SO)
SO's reduce energy requiered to cook by up to 70%.
I made one, it works!
Perhaps there will be one in every home in the not too distant future.
Fancy doing a program on the SO Selwyn?
Saludos



Howard said:
04 March 2009 @ 20:50

Cookery programme is a natural, although I agree it would look smoother if all ingredients were prepared beforehand.
Look forward to future recipes


Maureen said:
04 March 2009 @ 21:48

Hi Selwyn,
Brilliant! Really enjoyed my cookery lesson. Looking forward to your next episode.

Maureen x


kenn symonds said:
05 March 2009 @ 10:22

Hi there, enjoyed the cooking although the presenter should be blonde with the questions she asks! a good rule of thumb on quantities of ingredients for the traditional tortilla is approx 1 kilo potatoes and 3 tablespoons chopped onion(I say three tablespoon because thats what the english are used too. the onion by the way are optional and can be replaced by other cooked veg. such as broad beans etc. these quantites allow for 4 starters or 2 main courses. cheers ken symonds.


liz said:
05 March 2009 @ 12:03

Cookery is such a good idea. Just found show a bit too long for an "internet/work break".Don't need real-time cooking. 12-15 mins better. I don't think the questions were at all "blonde".


Ray said:
05 March 2009 @ 15:21

Great subject - love my eggs. How about a few subtitles to show what a Tatatataellatata looks like in the written word.
cheers,
Ray


Jeanie said:
05 March 2009 @ 15:38

Hi there,
Loved the show again.
I love to cook so i will try this version this weekend.
I think i will try to put the mix through a sieve then paper towel just to try and obsorbe more oil.
"Sue you are a natural".
More cookery please.
Cheers.
Jeanie.


audrey said:
06 March 2009 @ 14:13

The best cookery show I have seen so far, is it my Gibraltarian sense of humour, this is such an uplifting show for us back in the uk, cannot wait to see the end result.


Jan said:
07 March 2009 @ 13:15

Great show! Just got a chance to watch it (will watch the next episode straight away!). Yes, it was long and could do with a bit of editing, but very entertaining.

Susan, how do you cook your eggs in that spatula??




Jean Woodcok said:
17 March 2009 @ 09:28

First Show I have watched had to fast forward it as I didn't need lesson on cutting onions or potatoes. sorry hope the next one I watch is better.



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