The diversity of the potato omelette in Catalonia
Potato omelette is one of the most emblematic dishes of Catalan cuisine. Despite its fame, each region of Catalonia has its own way of preparing it, with different ingredients and techniques. This makes each potato omelette unique and special.
The secret to a juicy potato omelette
One of the secrets to a juicy potato omelette is to soak the potatoes after cutting them. This process helps remove excess starch and sugars from the potatoes, preventing them from browning too quickly and ensuring even cooking. In addition, this soaking activates an enzyme that causes the potatoes to stick together, achieving a more uniform texture.
The advice of a renowned chef
Dabiz Muñoz, a renowned chef, shares his advice for achieving a professional potato omelette. According to him, cutting the potatoes in half lengthwise and then slicing them into thin 3 to 4 millimeter slices is the key to a juicy omelette. Also, cooking the potatoes in the oil at the right temperature is essential to get the best result.
The perfect curd
To achieve a perfect curd, it is important to use a very hot non-stick pan and stir the potato and egg mixture for a few seconds before reducing the heat. Flipping the omelet when the edges begin to curdle is key to prevent the heat from entering the center. Once the tortilla moves in the pan, it’s time to flip it.