Making a good potato omelette is not an art, but it is a technique. Getting it has nothing to do with the eternal debate of whether or not to add onion, although there is something else that David Geli, “master tortilla maker” recommends on his channel. A small detail that you probably hadn't noticed.
This is something that is not well known and has to do with the utensil with which we beat the eggs for the omelet. Normally, this is a process that many of us tend to do using a fork or some whisks. However, if we aspire to achieve honors, it is best to beat the egg with a spoon.
Chef David Geli shares recipes and cooking tips on his Instagram profile and, on more than one occasion, has explored the ins and outs of making the perfect omelet. Precisely from him, we have learned that the secret to getting a particularly creamy bite is to beat the egg with a spoon and not with a fork.
In his own words: “if you beat an egg with a fork, what you will do is break the egg a lot, you will create foam and you will put air inside that, when it comes to making an omelet, will be worse.”
In addition, he also explains that this trick applies to making a potato omelette, French omelette, or any dish that requires scrambled eggs. So, “if we beat it with a spoon, we won't break the egg as much and we will have a much creamier omelet,” Geli clarifies.
