The dispute over the potato omelette in Spain divides gastronomists into two clear factions: those who defend the addition of onion and those who reject it. Renowned chefs, such as Dabiz Muñoz, have expressed their preferences, framing the controversy within a tradition that has endured over the years. Dani García, a renowned chef at renowned restaurants such as Tragabuches and Smoked Room, is a fervent advocate for the onion-free tortilla. On their social media, they showcase their particular method for preparing it, emphasizing technique and timing as the keys to achieving a quality Spanish omelette.
García recommends a crucial step in his culinary process: letting the potato and egg mixture rest for between 15 and 20 minutes after frying it, allowing the flavors to meld properly. Additionally, it suggests using a lid during frying to speed up the softening of the potatoes and to prevent splattering. For those who venture to enjoy its tortilla, the chef advises savoring each bite without accompaniments, although he suggests the option of pairing it with roasted peppers or salads for those who prefer an extra touch at their table.
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