How many eggs do you have to add to the potato omelette so that it comes out perfect and juicy?

How many eggs do you have to add to the potato omelette so that it comes out perfect and juicy?

The turns we give to something as simple and popular as the potato omelette is something worthy of study. On Direct to the Palate we defend that everyone enjoys it as you likebut there is a key question that concerns all the recipes of this humble delicacy: the perfect proportion egg and potato.

Whether you like it with or without onion, more or less curdled, thin or chubby, slightly crispy or just slightly browned, get it right the number of eggs What to add to the mix usually raises many doubts among first-timers and can make the difference between an omelette triumph or an absolute failure.

Is experience the best adviser in these cases, and it is not uncommon that if we ask mothers and grandmothers they answer that they do it by eye or as the mixture requests, but there are also some other tricks that we can take into account.

Unless we like a dry lump like a shoe sole -there are tastes for everything-, a good potato omelette should be juicy, with the perfect proportion of tuber and egg mixture, without it standing out or monopolizing the flavor in excess. The problem is that not all potatoes and not all eggs weigh the sameand factors such as the type and age of the potato, its cut and frying point, the size of the pan or the setting point also have an influence.

So to say that there is a perfect proportion is impossible and absurd. All tortilla recipes are similar, but none will always be the same; each teacher has his booklet and his tastes, and they will never be 100% identical. In a way it’s part of the charm of it. With that said, let’s see how we can at least approximate that ideal ratio of ingredients.

The ojimeter from the egg

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If we review the tips shared by cooks and winners of various contests, they will rarely give us an exact amount; their recommendations tend to be more about the type of potato (always new or sour), how to cut it (thinly sliced) or tricks such as gently candiing the potato and draining it well. But when we delve into specific recipes, such as the tortillas that you have published Arguiñano in his books, or david de georgewe find several similar formulas:

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  • 3 potatoes or 600 g and 6 eggs, plus 1 onion (Arguiñano).
  • 750 g of potatoes and 6 eggs, plus 1-2 onions (another Arguiñano recipe).
  • 1 kg of potatoes and 8 eggs, plus 150 g of spring onion (David de Jorge).
  • 1 kg of Kennebec potatoes and about 8 eggs (Dani García).
  • 220 g of sour potato already peeled and cut, plus 4-5 eggs (Taberna Pedraza, Betanzos style).

For her part, Ana Cordero, author of the book ‘History of the potato omelette. Its origin: Villanueva de la Serena 1798’, which defends a controversial theory about the birth of the plate denied by the historian and gastronome Ana Vegashares another trick: for an average potato or a handful of potatoes, two eggs. 2:1 ratio. If we add onionthe amount of potato needed is reduced.

All these proportions agree somewhat with our recipes favourites, in which we use 700 g of potato and 6 eggs, plus the onion; 1 potato and 2 eggs for an individual omelette; or 600 g of potatoes and 6 eggs plus onion in the Thermomix version.

In conclusion

Our advice is to start 600-750g potatoes unpeeled for a medium size tortilla serving 4-6 people, and have 6-8 eggs available at home. Another good ratio to start with is about 100 g of potato for each egg. Once the potato is fried, with or without onion, you have to beat the eggs separately, adding if you want a splash of milk or liquid cream to give it more creaminess, and trying not to introduce too much air.

Egg Omelet

Add the beaten eggs to the potato mixture and not the other way around, because you may not need to add it all. With experience you will learn to adjust the exact amount, as is done in any kitchen: the mixture must be juicy and homogeneous, without forming a pasty paste, but neither creating a bathtub in which the potato floats.

Add more beaten egg little by little if you think it is necessary, mixing gently, and proceed to cook it to your liking, curdling it more or less. If you like more Betanzos type, very juicy and somewhat liquid, add more egg; if you prefer it firmer, reduce the amount. Cook, test and correct until you find your perfect formula.

Pictures | iStock – jLastras
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