- We are sorted. A group of mates from London, exploring the newest and
best in the world of food, whilst trying to have a
few laughs along the way. (laughing) We've got chefs, we've got normals. (beep) And a whole world of
stuff for you to explore but everything we do starts with you. - Hello, welcome to our
fridge, this is Mike and I'm Ben. - Let's just bring in
the Cool Music Montage. - These are
three different omelettes. Each one takes a different
amount of time to make. Each one has different stuff, in it. But which one is best? - Well, fear not, we're going to show you how to make each and every one of them. - And to get started, I'm gonna show you how to make an omelette in five minutes. This is ultimate to me
because, well two reasons. One, it takes less than five minutes and it's the easiest thing in the world. A chef-y version is going
to take a lot longer, and be a lot more effort, and I don't think it's
going to be that worth it. I'm intrigued to see that they think. - I've
got eggs, cheese, butter, chives, and this beauty. - The key in getting this bang on is preparation. Make sure everything in front of you cause once you start, you can't stop. First thing I'm doing are the "ch's." Cheese, chives, into the chopper. And I'm cracking some
eggs, salt and pepper into a beaker. Then I'm blitzing up on my "ch's" into a nice green-y, cheesy crumb. And then using the same machine, adding my whisk attachment
and whisking up me eggs. Now with that prepped, now it's time to get cooking. I've got a hot pan and
some butter in there that's just bubbled. And now in with the eggs. The key here, is to keep dragging across the egg and kind of ruining your
omelette over and over and over again. So the top of the egg moves under the base and then cooks again. You still want the egg
slightly loose on top. So it's nice and gooey in the middle. And then in with your filling. We're only using half of this because it serves two. Then fold it in over a third. And the final third, you wanna
flip it over one more time. This way it's slightly
undercooked in the middle so it's nice and gooey and cheesy and top it off- that was silly wasn't it? Two pieces of chive on top. I don't know why I did that. Eh come on. - Don't get me wrong, that's
what I love in an omelette, simplicity. - Think it was just under two minutes. - Wouldn't you love a bit more of everything in your omelette though? Barry's simple omelette sounds perfect for a well a simple person like Barry. It's great if you're
cooking for one person. It's great if you don't like
a lot going on in your omelette. But I'm an everything kind of guy and I like to cook for a lot of people. So this is my everything omelette. I'm using all the eggs, butter, cheese, spinach, peppers, onions, tomatoes, chives, and some ham. I'm going to be chopping it up, in this. First things first, we're
going to prep everything before we start cooking. And that basically
means, chopping things up and chucking them in
the chopper to make them as small as possible. Roughly chopped onions,
do the same with pepper, then ham, spinach, cheese and chives. Just dice your tomatoes because they'll be too wet otherwise. It'll go down, it's spinach. Then 10 eggs, cracked, whisked up. Season to taste. Blincing up and everything beforehand makes it incredibly quick and easy to prep but also it's so small that it makes it incredibly quick and easy to cook as well. Here comes the really smart bit, now with everything prepped, people can decide exactly what
they want in their omelette. Obviously, everything. Start with the things
that take longest to cook. Onion, then pepper, bit of spinach, and then you're good with
your ham and tomatoes. Now it's egg time and I
need to work quick here. We're gonna pour in just
enough eggs to cover the bottom of the pan. That's about a quarter
of what we whisked up. And then what I'm doing
is bringing the eggs into the middle of the pan and letting the runny egg
fill the gap so it all cooks. Once it stops doing that
and the top is almost cooked we're gonna crumble our
cheese and chive mix right down the middle and then fold in one third of the omelet with my spatula. Flip it onto a plate and there is everything you need to know to make an everything omelette from the Everyman. Wait it hasn't got everything on it. Oo ho ho ho. - It already looks like
something more going on but commit to this. So the chef-y one, it is got
no more ingredients in it, just four. But it does take a little bit more time. A Spanish omelette... tortilla. And no moaning in the comments, this is still omelette-esque,
eggs cooked in pan. The four ingredients are, spuds,
onion, olive oil and eggs. And we're going to use this. First up I'm peeling my potatoes and then I'm going to push it through the thick slicing disk of a food processor cause you want every slice
to be the same thickness so it cooks in the same amount of time. Still impresses me every time. Now in a large frying pan, we're going to add a fairly
good glug of olive oil and start to cook the potatoes in it. They won't all be submerged in the oil, don't worry because we
can always add a lid and they'll need five or
six minutes head start. Give the food processor a quick wipe out, and then slice the onion. Swap out the thick slicing
disc for the thin one. Once your potatoes have had maybe six or eight minutes head start, turn them once in that time, then add in your onions for
another six or eight minutes. Once the onions soften,
same food processor, different attachment,
go in with eight eggs and just whisk them up. Season well, salt and pepper. Pour your eggs into a big bowl and then once the potato
and onion are cooked, they go into the same bowl
with all the olive oil. Let the mixture rest for 10 minutes or so then back into the pan
with a little extra oil. Having potentially offended the Spanish by calling this an omelette, I'm now going to potentially
offend them again with this part of the process. You want it at a time
when it's coming away from the side of the pan. Slide it out onto a plate. But the pan upside down on
top, flip the entire thing, tidy anywhere where it
might have got messy. Then put it back on the hot
for another five minutes, that way up before sliding onto a plate and leave it to cool
slightly before serving. Oh la. (laughing) - I see what you did there. - Oh lay yes. - Now, let's dig in, let's dig in. - But come on, to be fair, shouldn't you have served
up one portion of yours? Cause inga- - That's not fair. - Well taste a sliver.
- Right. - We'll taste a sliver. - One for Jamie, a little bit. - I love an omelette, it's a little bit a little bit baveuse in the middle. - I surprise myself at how- - You're speaking French,
you're speaking Spanish, what's- (laughing) - Cheers. Barry Taylor, for a simple omelette that took no time at all, that is great.
- Yeah, innit? I can't get my head around
how simple that was. - Let's add something more to it shall we? Cheers. - Mm, see cause everything
is chopped up so fine, you don't just have everything in it, but you have a bit of
everything in every mouth full. - Yeah.
- So good. - Oh, don't give me a sliver give me a wedge mate. - Get a load of that. - Oh yeah.
- Yes. - Cheers. - Cheers.
- Honestly. How long we been doing this for? (laughing) - Every slice of potato in tact. But it's cooked so perfectly that your knife just glides through it. - That's a different level. - I'm gonna put it out there, my one, as good cold as it is warm. I think, I put this in the same realm as a classic bloomer loaf. How can such simple
ingredients taste so good. - Care and attention into each ingredient and they're all there for a reason. - They all serve very different purpose. I mean I, I would go
for one end over the other. Yours is lovely. For me it's a step too far. - But, if you were
going to cook an omelette, with the family, and you know you're making breakfast one morning, and you're like right,
there's people staying around I'm going to make omelettes for everyone. You would get, a Mise en place, you would get all of your
different bits and pieces together and then you would
pretend you're in a hotel and go like right, I'm
at the omelette station. What do you guys want? - I would go what guys. - That's the only difference
between mine and yours. - Do you want an omelette
with everything in it or do you want an omelette
that's just as good add a coffee? - Where's
coffee come into this? - Where's coffee come in? That's another video. - I'd rather focus on making
a cup of coffee to go with it rather than just throw
everything else in it. - In a world of personalization I love the fact that
that would suit everyone. - If your mom was there and she went, all right, you Barry I
don't want any cheese, what are you going to do? Sorry mom, I've already
got cheese and chives, it's going in but you have got a coffee. - I can't look passed my own dish. That is the best omelette there. Purely because it's the simplest. - I'm going to go against
every bone in my body and say that Barry's is my favorite because of the simplistic and the speed. - I love that because
it hurts him so much. - The tortilla is the tastiest but Barry gets three for three because I think that is what an omelette is. - Has that ever happened
before in one of these videos? Have we ever chosen the simpletons one? (laughing) - I get brownie points at this right? - Well shock in the Sorted studio. Do you agree? Which one would be your favourite? Comment down below and let us know. And also let us know what
we should be comparing next. - Actually the real winner is this one because there's still some left. Who wants a slice? - Uh, yes please. - Uh actually, I think you'll
find the omelette station is still up and running, so um- - If you're enjoying
these comparison recipes don't forget to give the video a like. - And while we're on
the subject of omelettes, A.M. Menu book which is
all about breakfast recipes is going down very well. Not only visually, but digestively
as well and taste wise. You should get a copy, all
the info is linked down below. - Until Sunday, enjoy your week. - Good bye. - As we mentioned, we don't just make top
quality YouTube videos, - Nope - We've built the Sorted Club where we use the best things we've learned to create stuff that's
hopefully interesting and useful to other food lovers. Check it out if you're interested. Thank you for watching and
we'll see you in a few days. - Same food processor, while the onion- I'm actually crying from those onions. - [Mike] Aww. - See, I always get emotional at omelettes.
