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Although there is always the debate of with or without onion, overcooked or undercooked and so on, the potato omelette is an authentic emblem of Spanish gastronomy that 99% of people like (to leave a minimum margin). Whether for breakfast, lunch, snack or dinner, it is a dish that can be eaten at any time. Taking advantage of the fact that 9 March is World Potato Omelette Day, we have compiled the recipe for the omelettes that won the last Spanish Championship, held in Alicante in September 2022. As we know that there are tortillas and tortillas, we show you how to cook the best ones: the one from the Mesón O Pote restaurant in Betanzos (A Coruña) and the one from Café Tizona in Logroño. One recipe has onions and the other doesn’t, to please all palates. Take note!
Recipe for potato omelette (with onion) from Café Tizona
Ingredients:
- 5 whole eggs
- 7 egg yolks
- 1 kg approx. of potatoes
- 1 onion
- Extra virgin olive oil
Preparation:
- Poach the potato beforehand for 50 minutes at 80 degrees. Once the potato is poached, put it in the fridge with a large part of the oil from the poaching so that it macerates for at least a day.
- Boil the onion for three and a half hours and set aside.
- Once the potato has been poached for a day, add 800 g to the frying pan with a little arbequina oil. The secret is to bake the potatoes.
- Beat the eggs and egg yolks and leave to stand for 5-6 minutes, so that it becomes creamy. Then add the potatoes to the bowl of eggs.
- Seal the omelette in the frying pan for 15 seconds on each side.
Mesón O Pote’s potato omelette recipe (without onion)
Ingredients:
- 12 free-range eggs from Campomayor
- 350 g of sour potato variety I.G.P. Pataca de Galicia
- Extra virgin olive oil, arbequina variety
- Salt
Preparation:
- First soak the potatoes in water to release the starch. Drain them and cut them “into thin slices, as if they were a potato chip”.
- Fry them in arbequina olive oil at 160 degrees.
- Meanwhile, crack the eggs into a bowl, but “do not break, mix or beat them”, as the restaurant explains. When the chips are ready, pour them into the egg, add the salt and mix for a minute.
- Heat the frying pan and add a drizzle of arbequina oil. Then lower the heat to the minimum and pour the mixture into the frying pan.
- In 5 seconds make the first turn and then put it back in the pan after 30 seconds and give it the next turn, as the chef of the restaurant says.
- The last step is to turn off the heat and leave it for another half a minute at residual temperature.
As well as the best tortillas in Spain, you can also prepare Ferran Adrià’s tortilla with chip recipe. But if you prefer to try it outside the home, here is a route with the best places in Madrid.
