Current Vogue cover star — it’s the one and only Rosalía!
Check out the songbird as she prepares her own take on the classic tortilla de patatas — Spain’s beloved potato omelette that every abuela has an opinion about. And in true Rosalía fashion, she doesn’t just cook… she performs.
She starts by admitting she’s a big‑time foodie, the kind who can’t pick a favorite dish because she “loves, loves” everything. Then she dives right in: onions, eggs, olive oil, patatas — all delivered with her signature mix of Spanish asides, giggles, and that mischievous grin.
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She chops onions while talking about how shorter nails make life easier (“I can play the piano more, I can practice more”), caramelizes everything “by heart,” and reminds us that cooking is one of the few things that forces her to be present — unless she’s internally dancing salsa, which she admits is most of the time.
And then there’s the olive oil moment. She goes generous — very generous — because intuition is queen. A splash becomes a pour, becomes a “you go crazy if you feel like it,” and the producers laugh as she keeps the vibe loose and playful.
There’s even a spontaneous vermut lesson, complete with chips, olives, and a little “I’m a diva, I have to be ready always” energy. Outfit on, hair right, cooking like a glamorous tornado. Messy girl? Absolutely. But she owns it.
She peels potatoes imperfectly — “wabi‑sabi” — because the texture is better when some pieces get soft, some crunchy, some golden, some caramelized. It’s all part of the charm.
And then comes the flip. The moment. The drama.
She whoops, she giggles, she nearly loses it, she saves it, she reshapes it, she keeps going. Presentation? “Kind of.” Flavor? “Amazing.” And honestly? She’s right.
By the end, she’s panting, laughing, and serving a tortilla that’s golden, rustic, and perfectly Rosalía — confident flips, a little chaos, a lot of heart.
Bon Appetit!
