Dabiz Muñoz is one of the most awarded and globally recognized Spanish chefs. Last November, the Madrid native was crowned the best chef in the world for the third consecutive year, maintaining originality at the pinnacle of his work. Currently, he is in the process of relocating the DiberXO restaurant for the fourth time in its history, wanting to once again reinvent himself and innovate.
To explain it, the chef went this Thursday to El Hormiguero, presented by Pablo Motos on Antena 3. There, in addition to talking about his daughter Laia and her way of approaching creativity in the kitchen, he also carried out a particular challenge, which the presenter de Requena had advanced during the week: a cooking duel. Both have made a French omelet with chistorra cream on brioche bread, with different results.
Muñoz, who has been direct and forceful throughout the interview, has guided Motos throughout the recipe. The Valencian has felt relatively uncomfortable trying to follow in the footsteps of his tutor, but he has ended up making a recipe relatively similar to the chef’s. Throughout the preparation, the person in charge of DiberXO has shared some tricks so that the French omelet turns out perfect.
The final result should be compact, but slightly curdled on the inside and without being too toasted on the outside. To do this, the first step is to beat the eggs vigorously, until they foam. Once this step is completed, a strainer is used to eliminate said foam and make the texture better. A relatively large stream should be placed in the pan, letting it heat for 30 seconds so that it is perfectly distributed.
Before cooking, add a pinch of salt, pepper and a teaspoon of cream. Muñoz has defined it as the “chef’s secret”, while he told Pablo Motos to shut up when he tried to resolve his doubts. When cooking it, the key is to stir constantly with a cat’s tongue and recover the egg that remains on the edges of the pan. Compacting it and turning it over in the bottom corner of the pan is the last step.
During the interview, Muñoz also attracted attention by sharing the menu that he prepares for his daughter Laia, from red shrimp burgers to candied cocochas, trying to get her used to a healthy and varied diet: “She doesn’t value it as such but when You educate her to try different flavors and textures… I will never give her industrial pastries or ultra-processed foods. It is about generating a database in her head so that she recognizes textures and flavors.”
