In Spain, the recipe for tortilla de patatas is controversial despite the fact that it couldn’t be simpler. We are talking, of course, about the eternal debate between whether or not it should have onions. However, Dani García has raised the ante and asked that the cubata be held because the chef from Marbella is not shy when it comes to proposing variants with ingredients that have earned him the odd criticism among his followers.
On this occasion, the product of contention is not the onion. The chef presented one of the latest versions of his potato omelette on TikTok a few days ago. A recipe that we could qualify as more gourmetwell it is truffled. In this way, the cook gives a good account of a piece of black truffle with which he flavors the egg, in addition to crowning it by cutting it into thin slices.
However, it is not the truffle that provoked the fury and indignant criticism in the responses to the video from the most purists. And is that the recipe puts competition to one of our most precious national products: the olive oil.
Truffled potato omelette!!! #danigarcia #tortilla #food #foodporn #foodie #chef #tortillatrend #tortillaland
♬ original sound – Dani Garcia
Although, without a doubt, olive oil is the basis of the Mediterranean diet and is full of healthy properties and provides an exceptional flavor, it must be recognized that other lipids such as butter They also have a lot to contribute to the kitchen and it is the particular touch of the Andalusian chef in this truffled potato omelette.
Is at the time of curdling in the pan, already with the fried potato and mixed with the beaten egg and the grated truffle point, when you first heat a little oil before grabbing a piece of said dairy and saying to the camera: “And now, the controversial, a bit of butter, fundamental”.
In this way, melt the block in the non-stick pan, add the mixture and curdle the tortilla on one side. Then, he turns it over using the same previously washed plate and, passing it through the other side, throws a little more butter on the sides so that it melts around the edges.
In reality, what Dani García does is only give it a touch of butter while continuing to prioritize olive oil in cooking. In other words: he combines the virtues of our oil with the milky point of butter. This, in addition to helping it not stick, gives it an extra touch of sweetness and a flavour that pairs very well with the truffle.
Cover photo | @chefdanigarcia
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