Dani García’s trick to flip a potato omelet and make you look like a Michelin-starred chef

While other nuances of the traditional omelet recipe are more and more overlooked in the face of the endless debate between “with onions” and “without onions”, the complexity of this dish ranges from the number of eggs to the 6+ rule. It goes through the presence of Karlos Arguiñano and his canned potato omelet. However, to reverse daniel garcia it has the ultimate trick to do this without fighting the plate or dragging the tortilla until it falls back into the pan and thus risking it starting to fall apart.

Although he is the chief of Marbella supporter of onion-free breadat the same time in favor of leaving them a little curled and very white, just back and forth. There’s a reason for that, and thanks to a trick that allows you to get a creamy, well-done egg without risking the tortilla coating.

Also, so potato omelet creamy but not liquefiedThe Andalusian chooses another simple trick: rest the hot fried potatoes with scrambled eggs for about 10 minutes, allowing it to cook gently but without losing its texture.

However, the most interesting of the tricks the former three Michelin stars provide on their Instagram account it has more to do with how the tables are rotateda gesture that is often the beginning of a real disaster.

If we want to prevent this from happening, it’s something as easy and simple as Dani García’s suggestion of flipping the potato omelet so it doesn’t fall apart, break, and spoil the recipe. Squeeze some olive oil onto the plate on which we will turn the tortilla and add a few drops of water on it..

This will allow two things: the tortilla drains easily from the plate we have a thin layer of oil that will come in handy when we turn it over and turn it into the pan on the raw side to finish cooking. Of course, if you’re not convinced of the trick, you can always use a double pan.

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