The potato omelette, that humble delicacy that tastes like glory, has become over the years one of the best-known emblems of Spanish gastronomy. It is our seal of identity and one of the reasons why Spanish cuisine is so top.
With so few ingredients – potato, egg, salt and oil for the Dabiz Muñoz purist who eliminates the onion from the equation – the real challenge is find the balance that makes it a perfect potato omelette recipe. As simple as it may be, it is not always an easy task. Until now.
The most televised chef of all, the wonderful Karlos Arguiñano, has found the key so that our tortilla always has a flavor of ten, and the secret is in mathematics: 6+3+1. Six eggs, three potatoes and an onion.
We could make a version with bag potatoes like Ferrán Adriá’s, or try the wonderful Betanzos-style omelette, with little curd and no onion. Make us a tortilla cake or even make a vegan potato omelette like in the video.
But the classics in the kitchen are like rock stars and they never die, so if we want to make a classic potato omelette, it is best to listen to Arguiñano and follow his trick that endorses the two Michelin stars Mario Sandoval.
Peel and cut the potatoes into thin slices of the same thickness (it is ideal to have a mandoline like this for the task), salt and fry in plenty of olive oil. Add the onion cut in brunoise (small squares), mix and fry until the potato is soft and golden, Be careful not to let the onion burn.
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Drain the oil with the help of a strainer and beat the eggs with salt (it is not necessary to beat them too much). Add the potato with the onion still hot and stir well to integrate.
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In addition to paying attention to mathematics, it is important that, so that the omelette comes out perfect, the potato is well soaked with the egg, leaving it in it for a couple of minutes stirring from time to time). Once everything is integrated, it is time to curdle it to taste, for which we can use a double pan like this one, or a tortilla turner.
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The original recipe by Karlos Arguiñano calls for a green pepper that is fried with the potato, but the canonical potato omelette recipe does not, so in this one we have combined both to achieve the best potato omelette of history
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Photos | Direct to the Palate