The world of the potato tortilla goes beyond the complexity of thinking about whether we want it with onion or without onion, the authentic debate that really persecutes the two Spains. However, there are many other nuances to this traditional recipe that we sometimes overlook.
Luckily, the chef Dani García comes first from his Instagram to the rescue to give us the definitive trick to turn the potato omelette without having to be hitting each other with the plate or dragging the poor tortilla until it falls back into the pan, risking it starting to dismember.
Although the Marbella chef is supporter of tortillas without oniona reality that we already made clear when we told you how the sector was divided when talking about this preparation, but also that is not only the ‘vice’ that Dani García has, of which we have also seen what his tricks were to do a perfect mixed sandwich.
As he proved in a video, the former three Michelin stars is very supporter of little curdled and very white tortillasjust round and round, which, as we will see, has a reason for being thanks to a trick that allows you to get a creamy and well-cooked egg without having to risk the tortilla coating.
However, we believe that the great miracle of the tricks that the Andalusian chef has provided on his Instagram account it has more to do with how to turn the tablesan apparently simple gesture that, depending on the case, can turn into a disaster.
If we want to prevent this from happening, we can take a look at these nine double pans to easily turn the potato omelette, but if we don’t want to go through the box we have a easier and cheaper alternative.
In this case, what Dani García proposes to turn the potato omelette upside down and don’t fall apart, break and ruin the recipe is to spray a little olive oil on the plate that we are going to turn the tortilla over and, in addition, add a few drops of water.
This gesture will allow two things: that the tortilla drains easily from the plate when we turn it over and, on the other, it will get us to have a thin layer of oil that will come in handy so that it finishes cooking on the raw side when it returns to the pan.
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Easy, simple and for all audiences. By the way, so that the potato omelette is creamy, but not liquefiedDani García bets on another simple trick: let the hot fried potato rest for about 10 minutes with the beaten egg, allowing it to cook slightly but without losing its texture.
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