Marbella | Grupo Dani Garcia

Tag: Marbella

BLOG |

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?

BLOG |

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).

BLOG |

En Lobito de Mar, nos preparamos para la temporada más importante del atún. Llega la primavera y viene de la mano de una tradición culinaria única y emocionante: La Almadraba. 

ALMADRABA AS A TRADITION

Almadraba is a traditional fishing method handed down from generation to generation, which involves catching migratory bluefin tuna as it passes through Mediterranean waters. This technique stands out for its 3,000 years of history on the coast of Cádiz.

Every year, as spring arrives, the local fishermen prepare their boats and nets for the almadraba season. This is a fixed fishing net, made up of mazes of nets and structures, strategically placed in the waters of the Strait of Gibraltar to intercept the passage of the tuna on their spring migration.

THE ALMADRABA IS ALSO SUSTAINABLE

Despite its age, the almadraba fishery has adapted to modern times, incorporating sustainable practices to ensure the conservation of tuna stocks.

From the use of selective fishing techniques to the implementation of closed fishing periods, fishermen strive to maintain a balance between tradition and conservation.

Once the fishing is done, the ”levantá” takes place, they select the adult tuna and release the rest of the fish alive into the sea.

FROM THE SEA TO THE TABLE

Before reaching Lobito de Mar, the technique of “ronqueo” is carried out; cutting up the tuna with a knife in a manual and artisan way. Experience this tradition live with us and enjoy exquisite recipes from our chef.

This is the process of cutting up a bluefin tuna. The ”ronqueo” requires skill and dexterity on the part of the ”ronqueador”, who carefully cuts the tuna into different parts: the head, the tail, the loins and the belly.

This process is not only a culinary technique, but also a ritual passed down through generations in fishing communities. The ”ronqueadores” are experts who know the anatomy of the tuna perfectly and know how to make the best use of each part.

See you at sea!