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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).

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The Spanish potato omelette recipe is an iconic dish that has generated more controversy than you would expect from a simple egg and potato dish. The dispute centres mainly on the presence of onion. Some defend the traditional version, which includes onion and consider it essential for texture and flavor, while others argue that onion ruins the omelette, with the version without it being the only correct one.

The version with onion is considered the “authentic” one and is usually the most widespread. The onion, when fried with the potatoes, contributes a unique flavor and sweetness that complements the egg. Additionally, it is said that the onion gives the omelette a juicier and creamier texture, something that onion omelette lovers greatly appreciate.

On the other hand, defenders of the onion-less omelette, including Dani García, argue that the classic version tends to be too cloying, preferring a drier and more compact omelette. They believe that onion brings a dominant flavor that masks the other ingredients, and that the natural flavor of potato and egg should be enough to delight palates.

Some restaurants in Spain offer both versions, and there are even those who have gone further and created modern and creative versions, such as the potato omelette stuffed with caramelized onion, which combines the best of both worlds.

Regardless of the preferred version, what is undeniable is that the Spanish omelette is a culinary masterpiece. It may be simple, but its simplicity is precisely what makes it so special. Whether it has onion or not, it is a dish that ignites passions and sparks debates, and will continue to be an inseparable part of Spanish culinary culture.

At Tragabuches, we want it with onion…truffled.

Although Dani García has always been a staunch advocate of the onion-less omelette above all else. He arrived in Dubai, made an omelette for the team and… added onion. This has sparked a rebellion among his entire team, leading to the official addition of the onion omelette, but…truffled, at Tragabuches.

Since March 9, Tortilla Day, Dani García’s sales have featured this exquisite bite that delights omelette lovers to the point of forgetting whether they preferred it without onion before.

You know, if you’re a fan of bars and omelettes, you must try the new addition to the menu from Monday to Sunday in Marbella and Madrid.