Making the perfect potato omelet is the goal of every self-respecting cook. At first glance, it seems like a simple preparation: fry the potatoes (and the onion if you want), mix them with the egg and set the omelet. But the truth is that there are a series of key points that will make the difference between a normal omelette and a truly spectacular one.
In this sense, there are three very common mistakes that we make when preparing potato omelette that prevent us from achieving an honors result. They have explained them on the Instagram profile @restobarlaspenhas (105 thousand followers on said social network), so that from now on you can make a tasty, creamy and perfect omelette.
Apart from the three points mentioned in the previous video, there are other tips that you should keep in mind when making the potato omelette if you really want it to be spectacular. To start, you have to choose the right type of potato, with Monalisa and Kennebec being the most recommended for this dish, as they do not release much water when frying them.
On the other hand, it is recommended that the eggs are warm, so it is best to take them out of the refrigerator a few minutes before preparing the omelet. Likewise, it is imperative that you choose a good non-stick pan, to prevent the omelette from sticking.
When the time comes to turn it, the turn must be precise and without hesitation. You can apply chef José Andrés' trick of moistening the plate or the tortilla turner with oil so that it slides better when returning it to the pan.
