Can you imagine combining the tradition of a potato omelette with the elegance of truffle? This recipe classic of Spanish cuisine is a delight on its own, but today we’re adding a touch of sophistication. In the Dupla Bra pan, the double pan that makes cooking easier (and definitely flipping!), we’ve found the perfect partner to take this recipe to the next level.
We invite you to discover our version of the truffled potato omelette, an elegant, sophisticated reinterpretation that will seduce your palate with its irresistible combination of flavors.
With this recipe, we want to celebrate March 9, the day when Potato Omelette Day is celebrated, a date dedicated to this emblematic dish of Spanish cuisine. This celebration pays tribute to the versatility and popularity of the potato omelette, which has won over the palates of people all around the world. From the most traditional versions to the most innovative reinterpretations, the potato omelette is a symbol of homestyle cooking and delicious comfort.
Who can resist the charm of a good potato omelette?
Ingredients
- 800 gr Kennebeck-type potato
- 8 fresh eggs
- 1/2 onion
- 2 tablespoons Tartuflanghe truffle oil
- 1 preserved truffle (see notes)
- Oil
- Salt
Method
- Peel the potatoes, and in a colander rinse them well under the tap to remove the starch. Pat them dry with paper towel before continuing.
- On a cutting board, cut the potatoes into thin slices or small cubes, and place them in the BRA Dupla pan with a little oil.
- Cook the potatoes over medium-low heat with the pan covered, to gently soften them, avoiding any golden color (we want them tender, not fried).
- Meanwhile, finely chop the onion and add it to the pan.
- Let the potatoes cook slowly with the lid on until tender. If necessary, add a little more oil during the process. Once cooked, remove from the pan with a slotted spoon, set aside on a plate lined with paper towel, and season with salt to taste.
- In a bowl, add the eggs and season with a pinch of salt per egg.
- Beat the eggs, not excessively. Then, add the reserved potatoes and onion to the same bowl.
- Add the grated or finely chopped truffle, mix to distribute, and adjust seasoning if needed.
- Heat the Dupla pan again, and now add a little truffle oil. When it’s hot, pour in the egg and potato mixture.
- Use a silicone or wooden spatula to gently stir and ensure the eggs start to set. After a few minutes, when one side is done, flip the omelette by closing and turning the pan (since it seals tightly, there’s no risk of spilling), and brown the other side for another two minutes or as needed. If you find it convenient, you can close the pan again and finish browning the first side.
- Unhook the top pan of the Dupla and carefully slide the omelette onto a plate. Enjoy!
Notes
- If you want, you can skip adding onion. You know the decision to add it or not is quite controversial and a matter of personal taste.
- If you have truffled eggs, you can skip adding truffle oil or the chopped truffle (one or the other, but it’s important to keep one of them to ensure the flavor comes through).
- The aroma of TartufLanghe oil is wonderful and intense. Don’t use a large amount; you’ll see that a little floods the dish with aroma. If you want, when adding oil to the pan, you can combine it with olive oil to reduce the intensity of the truffle flavor. In fact, that’s why that little bottle of liquid gold lasts so long—it goes a long way!
- If you want, instead of truffle oil you can replace it with truffle salt when seasoning the potatoes or the egg. TartufLanghe truffle salt is really intense, and with a pinch the omelette will also take on great flavor.
- Truffle is an exquisite flavor, but it can be a strong or overly intense aroma. If you prefer, you can make the truffled potato omelette simply using truffle oil and/or truffle salt, and avoid using preserved truffle directly (still, I insist, don’t overdo the amount of oil or truffle salt in the recipe because its aroma is very intense, and a little is enough).
