The potato omelette in Spain, more than a recipe, is a personality test. There are those who defend it with onion as if it were a matter of State, those who want it so curdled that it can survive a nuclear explosion and those who dream of that creamy interior that seems to spill out when cutting the first piece. In the midst of this eternal national debate, a chef has given us an idea to make things even more complicated: the secret of a good potato omelette actually lies in the amount of egg.
Carlos Gómez, known on social networks as Charlito Cooks, has seen fit to share with the rest of humanity one of his best tricks in front of the frying pan. As he explains, the more egg the mixture has, the creamier the omelette will be. It seems obvious, but for years many people have associated the honeyed texture exclusively with the famous cooking point, as if it were all a matter of turning it at the exact second. On the contrary, he proposes another theory that is much simpler and much less stressful for all of us who experience the turn of the tables as an Olympic test.
“The more egg you add to the potato mixture, the more liquid the omelet will be,” explains the cook. And here comes the important nuance: it is not necessary to cook it for less time. In fact, it ensures that it can be perfectly sealed on the outside and continue to maintain that much creamier interior thanks to the egg proportion.
It's one of those tricks that completely changes the way you understand this classic dish. Because the Spanish omelet has something deceptive: it only needs potato, egg, oil and salt, but every small detail of the process alters the final result. The variety of potato, the thickness of the cut, the temperature of the oil or even the exact moment in which the ingredients are mixed can totally transform the texture.
In the case of potatoes, Carlos Gómez recommends using the Agria variety if you are looking for a particularly good tortilla. As he explains, this preserves its structure better and has more starch, which helps to achieve a more pleasant and slightly crunchy texture after frying. Although, if you don't want to complicate your life by buying different types of potatoes, it also specifies that Monalisa works for practically everything.
But the real turning point between your past and future tortillas comes in the final mix. The chef proposes a fairly generous proportion of eggs for those looking for a creamy omelette without reaching the extreme of a completely liquid interior: just over a kilo of potatoes, between six and eight eggs and two extra yolks. That is, more egg than you've probably ever put in an omelet.
MikeGz
Another detail that he mentions, and that most of us overlook, is the temperature at which the potato has to be when mixing it with the egg. As recommended, it should be added while still hot because that heat helps to better integrate the mixture and also modifies the final texture.
What is clear is that there will never end up being a single correct way to make potato omelette. In each house, each one has their exact proportion, their favorite degree of curdling and the heritage of having turned a simple recipe into an emotional affair. Now, there is also a perfect excuse to add one more egg without feeling like you are breaking any sacred rules.
Cover photo | MikeGz and @charlito_cooks
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