The potato omelette is one of the most emblematic preparations of Spanish gastronomy. Aside from the debate about whether you prefer it with or without onion, more or less curdled, it is a dish that usually conquers even the most demanding palates. In addition, it is a relatively simple recipe to prepare.
Now, the difference between a basic omelette and a really excellent one lies in small details. We’re not just talking about incorporating ingredients to provide an original touch, like a truffled omelet. But from the base of the omelette – the potato and the egg – we can adopt certain tricks with which to improve the result. One of them may surprise you because it is not well known: beat the egg with a spoon instead of using a fork or whisk.
Chef David Geli is a master tortilla maker who shares recipes and cooking tips on his Instagram social network profile (@davidgelicook, with 28 thousand followers) with special emphasis on the art of making the perfect tortilla.
Among the keys to making the omelet especially creamy is to beat the egg with a spoon and not with a fork. In a video, he explained that “if you beat an egg with a fork, what you are going to do is break the egg a lot, you are going to create a foam and you are going to put an air inside the egg that when it comes to making an omelette, a French omelet or any dish that requires scrambled eggs is going to be worse.”
For this reason, “if we beat it with a spoon we will not break the egg as much and we will have a much creamier omelette,” the expert promises.
In another video, David Geli shares what in his opinion are the best potatoes to prepare an omelet. Since there are many varieties of this tuber, choosing one or the other will also make a difference in the texture and flavor of the tortilla.
The cook assures that the best potatoes to make an omelet are monalisa and kennebec. “The monalisa potato is a very regular potato, it is available all year round, no matter what season it is, you will find a potato that will give a very good result,” he promises. “On the other hand, kennebec is a potato that is not available all year round, it is only good when it is in season, so it doesn’t quite suit me,” he adds.
He notes that monalisa “has a very intense flavor and has little water content, this is perfect for frying,” while “kennebec has a little more water, but it also has a very extra flavor.” “For frying and making tortillas, I stick with the monalisa potato,” concludes the cook.
