Hello, friends of good cuisine! Today, we want to reveal one of our best Iberian gastronomy secrets: the recipe for the potato omelet, the bar-style!!!
It’s not just any recipe; it’s the recipe we use in our Bar&Kitchen, the one that brings joy to every palate that comes to have lunch with us any day of the week.
Note: We’re sharing a pro-level recipe with generous quantities so you can invite friends, family… sharing makes it taste much better. But beware, everything seems straightforward until you struggle to flip the pan and it falls, loses its shape… has it ever happened to you? A little tip: either don’t invite anyone until you’re an expert, or have those friends who can order some good pizzas as Plan B if the omelet doesn’t turn out well. A couple of times, and we’re sure you’ll be an expert.
What do we need? Let’s get started!
Ingredients:
- 1.2 kg of raw potatoes (preferably Agria variety, but any other will work, choose your favorite)
- No onions, but if you like onions, go ahead (we won’t open the onion debate here)
- 15 fresh eggs
- Extra virgin olive oil (the secret to juiciness)
- 2 cloves of garlic
- 15 grams of salt
- A pinch of love and lots of joy
Instructions:
- First, create a playlist of great tunes and hit “play”. Music accompanies and helps everything go better. To the rhythm of the first song, peel the potatoes and cut them into slices—not too thick, not too thin, about 5 mm. But be careful not to cut your fingers while belting out your favorite tunes!
- Now, in a large pan, exactly 28 cm, heat a good stream of olive oil over medium heat. If you want to make it smaller, divide the quantities we’ve mentioned by half and use a 24 cm pan.
- When the oil is hot, add the potatoes, crushed garlic, and 10 grams of salt. The potatoes should swim in that golden liquid. Reduce the heat and cook them slowly until they are tender but not golden. We don’t want fries!
- While they slow-cook, beat the eggs in a large bowl, add the remaining 5 grams of salt, and beat with passion. A good upbeat song will help.
- When the potatoes are ready, drain them well, remove the garlic, and add them to the beaten eggs. This is the moment when magic begins to happen.
- Retrieve the pan, and with a little oil (save the rest without burning yourself), pour the egg and potato mixture. Cook the omelet for a few minutes over low heat until the edges are golden and crispy, and the center is still a bit liquid.
- Now, here comes the most important trick: the flip! Place a large plate over the pan and, with a swift movement faster than a Chuck Norris kick, turn the omelet onto the plate. Then, slide the omelet back into the pan with the raw side down. This requires practice, but it’s what gives that magical touch to the omelet!
- Cook the other side for a few minutes until it’s golden and delicious. You choose the point of the omelet: more cooked but not turning into a marble stone, a bit undercooked but not saying “cheep-cheep,” or a good middle ground to please the majority.
- Finally, transfer the omelet to a plate, preferably a nice one with style. Let it cool a bit, and then cut it into triangles or squares.
And… Voilà! You have in your kitchen one of the best potato omelets in the world ready to savor. Juicy on the inside, crispy on the outside, full of flavor, and with an incredible touch of self-love.
If you still don’t feel ready and prefer to convince yourself of how amazing this recipe is, you can come and evaluate it yourself. From Monday to Sunday, you can grab a good slice or sandwich of omelet at Bar&Kitchen from breakfast to lunchtime.
PS: At home, be careful with the choice of tunes. We are not responsible if someone cuts or burns themselves by going hard on reggaeton, rock, or electro-house.
Enjoy your meal! We hope you savor the best potato omelet.
