Dani García’s Potato Omelet Tips

Although they look simple at first glance, relatively typical food The content of Spanish recipe books can be a real headache. Dishes like croquettes or Russian salad are kitchen staples and recipes that are on every home cook’s menu. However, while an acceptable result may be very simple, achieving the perfect result can be a science.in this case potato omelette, Every master has his own tricks (and his fanaticism).marbella chef Dani García admits to being a ‘sincebollista’has a list of tips worth signing up for.

“For me, it’s a personal issue; Onion excuse me”, says Dani Garcia in one of his video recipes, a statement that will undoubtedly cause harm to those staunch “concebollistas”. The chef from Marbella is well aware that his favorite omelette is without onions An omelette, an omelette with just potatoes, eggs and salt. “That’s why I’m Galician. “I’m Andalusian, but I feel like a Galician making a potato omelette,” Danny joked, referring to Betanzos region

Make tortillas without onions.

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But, beyond that, the Andalusian chef is also very much in favor of leaving them A little condensed and very white

, just round and round. In short, Dani García knows exactly what he prefers when it comes to a good potato omelet. In order to achieve the perfect effect, the chef makes a series of preparations. suggestion We can follow this from the moment we cut the potatoes until the most crucial step comes: flipping them.

In one of Dani García’s recipe videos, she makes a potato omelette and in the process gives us some tips for getting the perfect result.Garcia’s number one tip for great results is to use good olive oil Let’s fry our potatoes. He usually uses one from the picture. Among the extra virgin varieties we can find on the market, picual oil It is the one most recommended for fried foods because it contains a large amount of antioxidants, higher than other varieties and is therefore the one that best retains its properties at high temperatures.

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The second tip from the Malaga chef is control ratio According to our personal taste. According to him, there is no exact formula for determining the amount of eggs and potatoes needed for an omelette. (As Karlos Arguiñano believes, he has his own personal formula). For Garcia, it all comes down to how much we like tacos. “If you want it to be less, the ideal thing is to add a little more egg. If you want it to be more, the ideal thing is to add a little less egg,” he explains.For the middle point, neither too cooked nor too congealed, the chef uses One kilogram of potatoes and about 8 eggs.

Another secret of Andalusian chefs has to do with the way we cut potatoes: this is how Garcia does it on the sheets Then rinse well until the water is clean Remove all starch possible.Then let them cook About 10 or 12 minutes. Cut thinly this way and the potatoes will fry better.

As far as salt goes, the cook adds it to the eggs just enough so that the potatoes come out later too. After we beat the fried potatoes and eggs well, the chef will add the potatoes and eggs freshly removed from the oil. let it soak Soak in the eggs for about 10 minutes to soak them in and leave you with a juicy omelet.

But the defining skill of Marbella chefs has to do with the most crucial moment in the preparation of this gourmet dish, namely Turn it over. We must do it decisively and hold the plate we want to use firmly. The chef likes it white and rare, so it’s a fairly short process.

Dani García has no problem turning the tables It is recommended to wet the plate We’re going to flip it over with a little bit of water because then the raw part of the tortilla will slide back into the pan better.