Karlos Arguiñano is one of the best chefs in our country who shares his cooking tips, with this rule to make the perfect potato omelette. One of the quintessential recipes in Spanish kitchens is the potato omelette, a basic low cost that we can cook over and over again whenever we feel like it. Enjoying a meal that costs less and that the whole family likes will be a very simple task, it will consist of mixing only two ingredients, with olive oil and salt to taste. With this trick you will have a restaurant omelette ready at the speed of light.
This is Arguiñano’s rule of numbers to create the perfect potato omelette: 6-3-1
Around a recipe like potato omelette there is always an open debate. This snack whose origin is not entirely clear, has some ingredients that may not be entirely clear. The most controversial of all, the onion. Introducing this product from the garden is a staple for many or a kind of intruder. Tradition dictates that the omelette must be made with potatoes and an egg, although in a certain way we can include an onion or there are even chefs who add half a garlic.
Arguiñano is one of the cooks who chooses to put onion. Beyond the controversy of whether or not this ingredient is included. The option of adding it makes the tortilla a kind of salty cake with the sweet touch of the onion that gives it not only flavor, but also a texture that stands out. In addition to the ingredients, the other element that has led this cook to create a rule is the proportions.
The 6-3-1 rule will not help you remember amounts just right to create the perfect potato omelette. For every 3 potatoes we will use 6 eggs and 1 onion. In this way, if we choose to make an omelette with more potatoes, we can add a potato and a half, with 3 eggs and half an onion. We will have an ideal tapas ration.
The olive oil par excellence, that is to say, that national jewel that we have cannot be missing when making an omelette of this type. We can opt for a sunflower one, although it will always be better with the olive one. The intensity of this base and the appropriate measures of each ingredient will lead to a perfect tortilla. Dare to try this Arguiñano trick, it really works.
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