Hospitality professionals say that you know when you are in front of a good kitchen when in a restaurant they do well the Russian salad, the croquettes and the potato omelette. Not for gourmet, but for the science that these plates carry, with more skill than strength.
Beyond wars with onion or without onion, that even divides the great chefs of our country —where we clearly see the two Spains of the tortilla—, the reality is that most of the Spanish potato tortillas are ‘concebollistas’.
There are exceptions, like the very liquid tortilla from Betanzos, and like those promulgated by chefs like Dabiz Muñoz, Ángel León or Dani García. However, if we look up (to the north) we see that chives are spreading, especially in Basque cuisine.
The perfect omelette according to Karlos Arguiñano
It is not surprising that Karlos Arguiñano, the most popular of our chefs and also one of the great priests of Basque cuisine, be ‘concebollista’. In fact, on more than one occasion he has confessed that he would not know what to do in the kitchen “without garlic, onion and green pepper”.
Bases apart; Beasaín’s chef is a in love with the potato omelette, of which it even has a master recipe that, as if we were talking about the golden ratio, has to do with maintaining perfect rules in terms of quantity.
Although he acknowledges that its potato omelette also has a green pepper (we don’t know if genius or rarity), the reality is that the key to his omelette is to achieve the perfect balance between egg, potatoes and onion.
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From there, our decision is already made to curdle the tortilla more or less, to make it in a double pan —or not— or to (attention, debate) how is the potato omelette better: warm, hot or cold.
What is certain is that Karlos Arguiñano maintains a strict amount so that the egg is generous, the potato is well soaked and the onion, without harassing, is present. In addition, it is a question that we have also resolved on other occasions to see how to get a juicy omelette.
To do this, the Basque chef has recognized on several occasions and in some of his books that the perfect omelette is one that has: six eggs, three potatoes and an onion. Interestingly, it is the same measure advocated by another chef, in this case the two Michelin stars Mario Sandoval, who also endorses the 6-3-1 theory.
Images | istock
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