The potato omelet is always a matter of State. With or without onion? Undercooked or hard as a rock? Each teacher has his or her booklet and mutual agreement seems to always be unattainable at the national level.
Still, what we always like to know is how our cooks prefer this recipe. The last one to position himself? Ferran Adrià, who was asked by journalist Marc Girò this week on 'Late Xou'.
The chef, who visited the TV2 program to talk about elBulli1846, the museum that occupies the place of the disappeared El Bulli restaurant, in Cala Montjoi in Roses, assured that although he likes potato omelette in all ways, he definitely He prefers it "rarely cooked and without onion."
Furthermore, he did not hesitate to open another debate, stating that in our country "the onion omelet was probably long before the potato omelette." The reason? This last ingredient had to travel from the Andean countries during the Conquest of America, so possibly the first recipe appeared much earlier in our country.
He also explained on the program some of his culinary phobias, such as that he hates green and red peppers (even though he does eat chili peppers, Padrón peppers, and chili peppers). As she says, she can't stand them to the point that she is able to recognize them in any stir-fry.
And, in the tortilla controversy, journalist Marc Girò also did not hesitate to give his opinion, who assured that he prefers "mazacote, like a frisbee" rather than slug.
