Daniel Garcia He has just launched ‘Cooking at home like Dani’, his latest book, which features the recipes he prepares at home, without the professional kitchen he uses at work. In recent years, the chef has established himself as one of Spain’s most prominent chefs around the world.
Dani García, in ‘El Hormiguero’
To present the new cookbook, García went to ‘El Hormiguero’ on Thursday, January 29th. Within minutes of sitting down on set, the chef was asked about the potato omelet and emphatically responded, “The potato omelet is made without onion. It’s an absurd controversy, because to make a potato omelette well there are four ingredients: salt, olive oil, potatoes and egg. From then on, it is adulterating. Be it onions, peppers or chorizo.”
However, the Andalusian chef revealed his trick to enhance the flavor of this dish, sharing a tip that allows you to enhance the aromas: “The tortilla has a great trick. After making the tortilla dough, we add an olive oil mayonnaise with egg and saltwhich are part of the tortilla’s own ingredients. This gives freshness to the pure and unique olive oil. When you eat it, you notice a note, a purity and a unique flavor of potatoes, egg and olive oil, which is the flavor an omelet should have.”
Dani García, in ‘El Hormiguero’
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Although García is very categorical about the ingredients that the potato omelet should contain, in his case he adds an extra ingredient, even if it is not part of the ingredients of the omelet itself: “Curd with a little butter. It’s true that it’s another ingredient, but it’s just for curdling, it doesn’t go into it. This is already personal: I like the white tortillaI don’t like toast. “Olive oil transmits color very quickly, when it coagulates it takes on a certain color and I don’t like it.”
The chef joins other renowned chefs such as Dabiz Muñoz or Ferran Adriàwho also consider that the tortilla should not contain onion, or that it does not include it in the original recipe.
