How many eggs to put in a potato omelet: expert keys to do everything right and always get perfect results

Whoever says that a potato omelet is an easy dish anyone can make is not entirely wrong. But as with anything, when it comes to gastronomy, easy doesn’t mean it has tricks.

It’s true that in this thing about tortillas, colors are fulfilled for tastes. whoever will be set onions and who doesn’t (Dabiz Muñoz has already made it clear to us that Potato omelet should not be onionsalthough we disagree with him on this occasion), whoever prefers a slightly curled tortilla in the style of betanzos and who prefers it more. In both cases, however, the potato/egg ratio should always be balanced.

although dear I can say about the potato omelet, even the bad ones are pretty good, it’s easier than you think to fall for the worst thing you can do to this flavor: leaving the tortilla dry. Fortunately, experts ATP They are wonderful people who clear all doubts about the big question:How many eggs should I add for the potato omelet??

How many eggs should be added to the potato omelet

If you ask your grandmothers or parents, it’s possible that the ojimeter is the meter they use, but they are backed by experience and have thousands of tortilla turns behind them. If you’re just starting out in the kitchen, it’s best to try to find the balance using other methods.

As they explained to us at DAP, There is no perfect ratio in this recipe. because “the problem is that not all potatoes or all eggs weigh the same, and factors such as the type and age of the potato, the cut and fry point, the size of the frying pan or the set point also play a role.”

Winners of the competitions best potato omelette They don’t give up on proportion and instead choose the type of potato (always fresh or sour) or how to cut it (thinly sliced, for that mandolin).

Now you can trust our most televised chef and 6+3+1 by Karlos Arguiñano (six eggs, three potatoes and an onion) or pay attention to what the books say. For example, Dani García states that using 1 kg of Kennebec potatoes and about 8 eggs gives us an excellent result, while David de Jorge states that he uses 1 kg of potatoes and 8 eggs plus 150 g of scallions. Pedraza Tavern Betanzos style potato omeletShe recommends 220 g peeled and cut sour potatoes and 4 or 5 eggs.

Ana Cordero confirms that for every medium potato or a handful of potatoes, we add two eggs, and if we add onions, we reduce the amount of potatoes.

DAP experts give us their keys: add the eggs to the potatoes, not vice versa. We explain it to you so that you can understand. The idea is to start with 600-750g of unpeeled potatoes and about 6-8 eggs (about 100g of potatoes per egg) for a medium omelet (4-6 people).

After the potatoes are browned, beat the eggs (we started with 6) without adding much air and add the water to the drained potatoes. This way you can adjust the amount so that the mixture is watery and homogeneous without forming a paste, but without floating the potato. If you need more eggs, add more.

A good trick to having a potato omelet to your liking is whether it’s more or less curdled (you can use one of these two pans to easily flip a potato omelet), it’s always juicy and perfect.

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