Marbella | Grupo Dani Garcia Marbella | Grupo Dani Garcia

For lovers of Spanish gastronomy and culture, Cinco Jotas offers a unique opportunity to immerse themselves in the art of acorn-fed Iberian ham with its upcoming workshops. These exclusive experiences will take place on 30 May at 19:30 in Tragabuches Marbella and on 6 June at 20:00 in Tragabuches Madrid. These events promise to be a celebration of flavour, tradition and learning, led by experts in the field.

The magic of Cinco Jotas

Cinco Jotas is synonymous with quality and tradition in the world of Iberian ham. With more than 140 years of history, this brand has established itself as a world reference thanks to its commitment to excellence and respect for artisan methods. Cinco Jotas acorn-fed Iberian ham is the result of meticulous breeding, in which pure-bred Iberian pigs are fed on acorns and natural pasture in the pasture, which gives rise to its unique and incomparable flavour.

What Can You Expect from the Workshops?

Cinco Jotas workshops are not just a tasting, but a complete immersion in the world of Iberian ham. Here is a sneak preview of what you will experience:

History and Tradition: Learn about the rich history of Cinco Jotas and Iberian ham. Discover how traditional methods have been preserved and perfected over the years to guarantee a product of the highest quality.

Guided Tasting: Take part in a tasting led by experts. You will be able to taste different cuts of ham and learn to identify the characteristics that make Cinco Jotas a unique ham. From aroma to texture and flavour, each aspect will be explained in detail.

Cutting Techniques: Cutting ham is an art in itself. During the workshop, there will be knife cutting demonstrations, and participants will have the opportunity to practice under the supervision of a master slicer. You will learn how to obtain the best slices to fully appreciate the flavour and texture of the ham.

Perfect Pairing: Discover how to pair Iberian ham with other gourmet products and select wines. This section of the workshop will teach you how to enhance the flavours of ham with exquisite combinations that will delight your palate.

The spot

Tragabuches Marbella and Tragabuches Madrid are the perfect setting for these events. Both restaurants are renowned for their traditional gastronomy and cosy atmosphere, ideal to enjoy an unforgettable experience.

  • Tragabuches Marbella: Located in one of the most exclusive areas of the city, this restaurant combines traditional Andalusian cuisine with a modern twist. The workshop in Marbella will be on 30 May at 19:30.
  • Tragabuches Madrid: Located in the heart of the capital, this place is known for its tradition and dedication to quality products. The date in Madrid is 6 June at 20:00.

The Cinco Jotas workshops at Tragabuches Marbella and Madrid are the perfect opportunity for foodies to discover the secrets of Iberian acorn-fed ham. Not only will you enjoy an exceptional tasting, but you will also learn techniques and knowledge that will enrich your appreciation of this Spanish delicacy. Book your place and get ready for a night full of flavour and tradition – we’re waiting for you!

Ready for a journey that awakens your senses and takes you deep into the Andalusian tradition? Welcome to Tragabuches, where the passion for food meets the warmth of southern Spain! With locations in both Marbella and Madrid, this restaurant is the perfect destination for lovers of good food, unique experiences coupled with tradition.

Marbella and its Andalusian soul

Tragabuches Marbella, stands as a gastronomic oasis, where the authentic flavours of Andalusia come alive in every dish. From gazpacho to the most typical Andalusian stews in winter, every bite transports you to the sunny streets of southern Spain.

But the experience goes beyond the food. Here, the youngest members of the family also have their special place thanks to the Kids Club, where they can have fun while the adults enjoy a palate-pleasing meal.

Tragabuches Madrid, a place for all occasions

In the heart of the capital, Tragabuches Madrid offers something for everyone. As well as a menu that celebrates Spain’s gastronomic richness, the restaurant has several spaces ideal for meetings and special events.

Whether you’re looking for the perfect place for a business lunch or an intimate celebration with friends, Tragabuches Madrid has the ideal setting for every occasion. Immerse yourself in the modern elegance of its dining rooms and let the magic of Spanish gastronomy do the rest.

The charm of Tragabuches

Tragabuches is a celebration of life, friendship and Spanish culture. With its focus on Andalusian flavours in Marbella and its versatility in Madrid, this restaurant captivates all who have the pleasure of visiting.

Are you ready to be swept away by the charm of Tragabuches?

It is no secret that the potato omelette is a divisive issue in Spain. Supporters of the onion omelette argue that it adds extra flavour and a different texture, as well as being a long-established tradition in many regions of Spain.

On the other hand, advocates of the omelette without onion insist that the pure flavour of the potato and egg should predominate.

At Tragabuches, we love to challenge the most ”great cookers” with this iconic Tragabuches recipe. We encourage everyone to try both styles and share their experiences and results with us.

Cooking is a subjective and personal art, and we are excited to see how everyone interprets and enjoys this classic Spanish recipe in their own way.

For those who love truffles, Tragabuches has put an exquisite twist on this theme with its truffled onion potato omelette, combining the best of both worlds: Spanish tradition with a touch of sophistication.

In the meantime, we invite you to join us at the Tragabuches bar, where the most authentic tapas of Andalusia await you for a unique dining experience.

Spanish omelette

Print Recipe

Equipment

  • Thermomix
  • Kitchen spatule
  • Varilla 25 cm
  • Sartén antiadeherente 24 cm
  • Bol de acero mediano

Ingredients

  • 0,1232 Kg New Calm Potato (Rolled for tortilla) Raw:0,1438 Kg
  • 0,0308 Kg Sunflower oil
  • 0,0018 Kg Pasteurised whole egg
  • 0,1101 Gr Vinegar from Jerez 25 years
  • 0,1284 Gr Fine salt
  • 4,02 Gr Extra virgin olive oil cooking
  • 4,02 Gr Sunflower oil
  • 1 Calma free-range egg
  • 0,01 Kg EVOO mayonnaise
  • 1,25 Gr Fine salt
  • 0,0188 Kg Poached onion with onion puree

Instructions

  • For 0,0625 Kg of poached potato for omelette
    0,1232 Kg New Calm Potato (Rolled for omelette) Raw:0,1438 Kg0,0308 Kg Sunflower oil
    1. Cut the potato into 3mm slices with the Japanese mandolin, set aside.
    2.Poach the potatoes when the sunflower oil reaches 110oc , it will cook for about 7-8 minutes, until the outside is a little dry, golden brown and the inside is still creamy.
    3.With the help of a cooking spider we take the potatoes and let them drain of oil, we will mix them with the still hot egg.
  • For 0,01 Kg of EVOO Mayonnaise
    0,0018 Kg Pasteurised whole egg0,1101 gr Sherry vinegar 25 years0,1284 gr Fine salt4,02 gr Extra virgin olive oil cooking 4,02 gr Sunflower oil
    1.In the thermomix mixing bowl, add all the ingredients except the oils.
    2. Set the speed to 3 and add the oils little by little (increase the speed if the preparation requires it).
    3. Once the mayonnaise is ready, taste, adjust the salt if necessary and store in a Tupperware until ready to use.
  • For 0,1325 Kg of potato omelette base
    1 free range egg Calma0,01 Kg Mayonnaise AOVE1,25 gr Fine salt
    1.In a large bowl, break the eggs and beat for 30 seconds with a whisk.
    2.Add the freshly made potatoes, the EVOO mayonnaise and beat for 15 seconds (mashing the potato), leave the mixture to rest for 15 minutes.Add salt if necessary.
  • For 0,125 Uni (1 Rac, 2 Tapa) of Potato Omelette
    0,0188 Kg Poached onion with onion purée
    Omelette curd
    Heat the butter in the omelette pan over a low heat, add the omelette base and cook over a low heat for 4-5 minutes on the same side, then leave to stand for 2 minutes off the heat. Turn it over and cook for another 4-5 minutes over low heat, remove again and leave to stand for 2 minutes off the heat.
    Always pay attention to the temperature of the frying pan, because if it is too hot, it could toast the omelette. The omelette should be white and semi-smooth.
  • Rest
    Once finished, remove to a plate and leave it to stand at room temperature (NEVER cover it, as we would cook it with its own heat).
    Cut
    Cut the omelette into eight equal parts.
    Serve
    Serve one piece on a plate.

ATTENTION!

If you are a truffle lover, you can add 0.625 gr Black truffle melanosporum (laminated).