Top Chef Dani García Ends Onion Debate, Reveals Secret for Perfect Tortilla
The three-star chef says onion 'adulterates' the classic dish and shares an unusual trick involving mayonnaise.
Chef Dani García has waded into Spain’s most contentious culinary dispute, taking a firm stand on the great tortilla de patatas debate: it should not contain onion.
Appearing on the television show ‘El Hormiguero’ to present his new book, ‘Cocina en Casa como Dani’, the chef with three Michelin stars settled what he called an “absurd controversy.”
García insisted that an authentic Spanish tortilla admits only four ingredients: olive oil, salt, eggs, and potatoes. “Anything else is adulterating it,” he stated firmly.
Beyond settling the onion question, the chef shared a unique method for creating his perfect version of the dish. His secret is to add a mayonnaise made from olive oil directly into the mix of potato and egg.
“I add one or two spoonfuls because it gives it freshness and a pure olive oil flavor,” García explained. He noted that since mayonnaise consists of egg, oil, and salt, the technique enhances juiciness without introducing a foreign ingredient.
The inspiration, he said, came from a Valencian restaurant that incorporates aioli into its croquette recipe.
García also revealed another distinctive step in his process. He prefers his tortilla to have a vibrant yellow color rather than a toasted brown exterior. To achieve this, he adds a bit of butter to the pan when cooking, which helps keep the color pale and the interior moist.
