The recipe is short enough to memorize and forgiving enough to make badly the first time. What it asks for is five ingredients, a heavy pan, and forty minutes, most of which you spend not touching anything.
The step everyone skips is the first one: getting the pan genuinely hot before anything goes into it. Not warm. Hot enough that the first ingredient makes a sound.
Everything after that is patience. The instinct to move things around the pan is the single most common way this dish is ruined, and it is entirely resistible once you have been burned by it twice.
