Tortilla de patatas at home, chef Dani Garcia’s tricks
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Total: 35 min Diners: 6-8
Malaga-born Dani García is another of the great chefs of our country who is taking advantage of these days to teach us some of his recipes from the kitchen of his own home. On this occasion, he has prepared one of the most basic and famous recipes of our gastronomy, the potato omelette. The famous chef has declared himself categorically sincebollista.
Ingredients
Galician Kennebec potatoes, 1 kg Eggs, 8 Picual or hojiblanca olive oil, for frying Salt Ingredients
Kennebec Galician potatoes, 1 kg Eggs, 8 Picual or hojiblanca olive oil, for frying Salt
Step 1
Cut the potatoes into thin slices, wash them well in cold water to release the starch and dry them.
Step 2
Fry them in plenty of hot oil over medium-high heat without adding any salt.
The Malaga chef fries the potatoes in a pot, which allows him to use a large amount of oil so that all the potatoes are completely submerged and also avoids splashing and excessively dirtying the kitchen.
Step 3
While the potatoes are frying, beat the eggs with the salt in a heat-resistant bowl, preferably glass or metal.
Dani García comments that we should not be shy about salting the eggs, as we must remember that we are cooking the potatoes without salt and they will have to absorb it after the egg.
Step 4
When the potatoes are ready, immediately transfer them to the bowl with the beaten eggs, mix and let stand for 10 minutes. This time will be enough for the potatoes to absorb some of the egg, get the seasoning they need and soften the crispy ones.
Step 5
To finish Dani García’s potato omelette recipe, the only thing left to do is to cook it. He does it over medium heat, with the pan greased with a few drops of oil from frying the potatoes.
On the curdling of the omelet, the chef explains that he personally likes his omelets “white” on the outside and juicy on the inside, but without being liquid. To make it this way, he cooks it over medium heat, gives it the first turn when he sees that it starts to come away from the edges and then gives it two more turns in the pan.
Notes
When it comes to the proportion between potatoes and eggs, the Malaga-born chef comments that there is no universal rule. He explains that for the type of omelette he likes, the proportion is 8 eggs per kilogram of potatoes. That makes for a juicy omelette, but not quite an egg and potato soup to eat with a spoon.
Based on that ratio, those who want a Betanzos-style omelette-soup should add more eggs to the recipe and those who want a completely curdled omelette should add fewer eggs.
