Dani García, a chef from Malaga, reveals on 'El Hormiguero' the secret ingredient for the best Spanish omelette:

There are many tricks in the kitchen, but few spark as much debate as one of the most popular dishes in Spanish cuisine: the potato omelette. This culinary icon was discussed this week by Dani García, one of the most internationally recognized chefs from Málaga, during his visit to El Hormiguero, where he went to present his new book Cook at Home Like Dani, a cookbook designed to adapt his cooking to the utensils and appliances anyone has at home.

The chef from Marbella, who leads more than twenty restaurants around the world, did not shy away from one of the most passionately debated topics among cooking enthusiasts: the eternal discussion about whether the omelette should include onions or not. His stance was as clear as it was emphatic. For Dani García, the potato omelette has only one possible recipe, and any deviation from it is simply a modification of the original dish. "To make an omelette you only need four ingredients: salt, olive oil, potato, and egg. Anything else is adulterating it," he declared on camera. The chef repeatedly insisted on the same idea, a statement that unequivocally excludes onions, chorizo, or any other additions: "From there, it's adulterating it with onions, chorizo, whatever you want, but it's still adulterating."

Dani García's Trick for a Different Omelette

Beyond defending the "onion-free" omelette, the chef from Málaga did reveal one of the technical secrets he applies in his own recipe, which is included in his new book. An unusual detail in home cooking that, according to him, makes a difference in the final result. "The secret of my omelette, which I explain in the book, is to make an olive oil mayonnaise with the mixture," he explained.

Dani García clarifies that it is an emulsion made only with the same ingredients as the omelette itself. "I make the mayonnaise with olive oil. In the end, it's egg, olive oil, and salt," he points out. An addition that, far from introducing new flavors, enhances the character of this dish so typical of Spanish cuisine, of many homes: "It gives a unique flavor and freshness. When you eat it, you taste in the aftertaste a purity and a flavor of what a potato omelette should be."

The origin of this technical gesture is also linked to a personal memory. "A lady used to make cod fritters and would add two tablespoons of aioli to the mixture. Many years later, I added it to the omelette and it made no sense, so I switched it to mayonnaise and it was worth it," he recounted.

Another Controversial Detail: Butter for Setting

Dani García also acknowledged that his version of the omelette includes another step that does not leave purists indifferent. "And I do another controversial thing. I set it with a bit of butter," he confessed. The reason, he explained, is purely about texture and color. "I don't like the omelette toasted, I like it white, but this is already something very personal."

The chef justifies this decision based on the behavior of olive oil during the setting process. "Olive oil transmits heat very quickly. I don't like that toasted look. Mine is white because the egg hasn't toasted," he explained, finally admitting that, at this point, "I recognize it's a matter of taste."

Key Points of the Potato Omelette According to Dani García

• Only four ingredients: potato, egg, olive oil, and salt.
• No onions or any other additions.
• Add to the mixture a mayonnaise made with olive oil, egg, and salt.
• Set the omelette with a touch of butter to avoid toasting.
• Aim for a whiter, softer finish, prioritizing the clean flavor of the oil and egg.