The potato omelette is one of the traditional dishes of Spanish gastronomy, but there is no consensus on how to cook it: onion or without onion? What type of potato is ideal? What is the perfect cooking point? Can you add any extra ingredients?
The only thing that can be done to clarify all these questions, or at least try to, is to turn to those who know the most: the most reputable chefs who, if possible, have extensive experience in making tortillas.
Marcelino Alonso, the chef behind Madrid's best-regarded potato omelette, maintains a very clear culinary philosophy when it comes to the ingredients of his iconic recipe. Specifically, as he has acknowledged to Alimente, there is an ingredient that Alonso says he never incorporates into his tortilla: nothing that has a sweet touch.
This exclusion is based on his conviction that the sweetness would radically alter the traditional flavor of the recipe. In fact, the inclusion of sweet ingredients, such as caramelized onion, would mean a significant departure from the essence of the potato omelette, a dish that has to be simple and balanced. On the other hand, it does allow the use of onion as long as it is very chopped.
Alonso's culinary philosophy is based on the quality and treatment of the ingredients. Eggs, with perfect yolks, are the philosopher's stone of your omelet, since by beating them you get a silky cream, essential to obtain the desired texture and flavor. He also highlights the importance of selecting tart potatoes and using a good extra virgin olive oil.
But beyond the ingredients, Alonso emphasizes a crucial factor when cooking: time. For him, dedicating the right amount of time is essential if you want to reproduce the magic of his potato omelette at home.
