No onion, butter during cooking, and a precise method to achieve the right consistency... but the real trick is something else: homemade mayonnaise! Here's how to replicate one of the best-selling tortillas ever, also available at Dani García's Tragabuches and BiBo restaurants.
Chef photo on cover: @JavierPenas
Tortilla photo on cover: @RaoulPalomino
The secrets of the signature tortilla
The tortilla de patatas is one of the most iconic dishes in Iberian culinary tradition, and every master chef offers their own distinctive interpretation. The renowned chef Dani García has managed to reinvent this classic with surprising results. The potato omelet recipe created by Dani García (here on the website) stands out for one notable feature: the omission of onion. The chef explains this choice by stating that “this avoids sweetness” and preserves an extraordinary taste. This small trick allows the flavor of the potatoes to dominate the scene, achieving a velvety internal consistency that goes beautifully with the eggs.
The “extra something” in García's tortilla lies in the preparation method. The chef selects high-quality tubers, ensuring they are tender and have a sweet, earthy aftertaste. These are sliced thinly and cooked slowly in olive oil to form the typical crust and develop an intense, concentrated flavor. In addition to potatoes, the other crucial element of Dani García's omelet is eggs. These are carefully beaten and incorporated into the cooked tubers, creating a smooth, creamy mixture that is then cooked over moderate heat. The chef pays close attention to the cooking process, ensuring that the inside of the omelet remains succulent. A key ingredient is butter, which is added just before cooking, and then, of course, homemade mayonnaise, perfect for adding the right creaminess.
The final product is satisfying and rich in flavor: the combination of browned potatoes and eggs creates a balance of flavors that will delight everyone's palate. Dani García's Spanish omelet can be enjoyed at his restaurant Tragabuches or at other establishments that offer his culinary creations, such as BiBo London.
For the mayonnaise
- 1 whole pasteurized egg
- 25-year-aged sherry vinegar, to taste
- Fine salt
- 100 ml extra virgin olive oil for cooking
- 100 ml sunflower oil
For the tortilla
- 550 g potatoes
- 120 ml sunflower oil
- 4 eggs
- Fine salt
- Butter for cooking
Start with the mayonnaise: add all the ingredients except the oils to the Thermomix bowl. Set the speed to 3 and add the oils a little at a time (increase the speed if necessary).
Once the mayonnaise is ready, taste it, add salt if necessary, and store it in a container until ready to use.
Procedure
Cut the potatoes into 3 mm slices using a Japanese mandolin and set aside.
Boil the potatoes when the sunflower oil reaches 110°C; cook for about 7-8 minutes, until the outside is slightly dry and golden, while the inside is still creamy.
Using a spatula, remove the potatoes and drain the oil. In a large bowl, crack the eggs and beat them for 30 seconds with a whisk.
Add the freshly made potatoes and the extra virgin olive oil mayonnaise and beat for 15 seconds (mashing the potatoes), then leave the mixture to rest for 15 minutes. Add salt if necessary.
Heat the butter in the omelet pan over low heat, add the omelet base and cook over low heat for 4-5 minutes on the same side, then let it rest for 2 minutes off the heat. Turn and cook for another 4-5 minutes over low heat, remove again and let it rest for 2 minutes off the heat.
Always pay attention to the temperature of the pan, because if it is too hot it could toast the frittata. The frittata should be white and semi-smooth.
Once ready, transfer it to a plate and let it rest at room temperature without covering it. Cut the frittata into eight equal pieces and serve.
