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This March 9, the International Day of potato omelette And we can’t think of a better excuse to make our particular gastronomic route through some of the most succulent proposals in Madrid.
With and without onion for the most classics with the “gluten free” option from Triana; the restaurant’s famous trendy truffle Tatel; with aubergine and truffle oil in Cristina Oria; in green sauce with cod kokotxas with the proposal of Dani Garcia for sea lobito; with potato foam in Perrachica; classic with beef jerky in Rocacho or with shrimp romescada in Cadaqués. You will have no excuse to enjoy this luxury of Spanish gastronomy.
truffled in Tatel
It is one of the essentials of your letter. Flipped into the air with mastery and little curd. At Tatel the potato omelette is served with a intense truffle aroma and filled with a potato foam.
“Our kitchen is memory and we must avoid losing it. The memories of a recipe have the ability to return us to past moments of our life; childhood, a trip, a love… it would be very sad if this disappeared due to the globalization of gastronomy and flavors ”, says its chef, Julio Miralles, who landed at the end of 2020 in the kitchens of Tatel with the firm objective of continuing to promote the traditional Mediterranean gastronomic culture that characterizes it.
Gluten Free and Triana
With or without onion and curd at its optimum point, in Triana propose its traditional “gluten free” potato omelette. An omelette of 20 cm, included in your home letter to enjoy this delicacy also at home.
Located at number 48 in Narváez and founded in 2006, Triana constitutes, thanks to its unique proposal to bring the tavern to the table the essence of traditional Andalusian cuisine, a gastronomic reference in the Retiro neighborhood, one of the areas of Madrid with the highest quality, identity, authenticity and gastronomic variety and which currently has the best atmosphere and popularity.
In green sauce with cod kokotxas in Lobito de Mar
The rogue tavern and the resalao bar of the Dani García Group where you can have espetos, fish and all kinds of tapas in an informal format and with careful product. Always linked to a kitchen where the product is the main protagonist, in Sea Wolf the menu and the bar are always differentiated. His creations are revealed from two letters; a more informal tapas and snacks designed for all tastes and pockets. And a more formal one based on seafood, crustaceans and national mollusks, Andalusian fritters, skewers, recipes with tuna and a wide variety of rice dishes in the pure Alicante style.
Here, the Spanish omelette in green sauce with cod kokotxas .
With aubergine and truffle oil in Cristina Oria
The potato omelette of Cristina Oria leads aubergine, onion and truffle oil, in addition to egg and potato of course. A traditional dish to which the cook once again gives a twist to propose an improved and delicious version of this classic of our kitchens.
This succulent version can be tasted both in one of its restaurants (C / Ortega y Gasset, 29; C / Conde de Aranda, 6; and Las Rozas Village), in which visiting the gourmet shop area is more than recommended. And it can also be ordered at home to enjoy at home through Glovo, Uber Eats o Deliveroo.
With beef jerky in Rocacho
Rocacho It is a modern steakhouse consolidated as one of the maximum references of traditional cuisine of cult product in the capital. Among its specialties are beef and beef from El Capricho (José Gordón’s project in León) grilled on charcoal, grilled fish and Mediterranean rice dishes with a very fine layer. For months, Rocacho has also included an extensive delivery menu with which to bring your kitchen closer to the houses of the capital.
Su Beef jerky omelette with goat cheese foam It is a version of their classic potato omelette with a foam based on cream and goat cheese, which is also accompanied by cubes of beef jerky from El Capricho. It can be ordered at home and is undoubtedly a real pleasure for the senses.
With potato foam in Perrachica
With more than 900m² in the traditional Chamberí neighborhood, this industrial-style restaurant has different areas in which to have a brunch to a cocktail, passing through a succulent and renewed menu in which the Spanish potato omlette.
En Perrachica, one of the emblems of Grupo Larrumba, the Truffled omelette with potato foam It is served made to order and very creamy. One of the most popular dishes in the restaurant, which season after season is kept on the menu to the delight of diners and that now you can also taste it at home with its delivery service, by asking for itthrough platforms like Glovo.
With prawn romescada in Cadaqués
This magical town is also the name of the new restoration project of the Sagardi Group landed in the Salamanca neighborhood, with which the brothers Viñaspre they propose a gastronomic immersion in the millenary tradition of Mediterranean cuisine with embers and seafood as the protagonists. A corner that offers delicious and very tasty diners sea and mountain recipes, as their juicy omelette with prawn romescada which, along with its wood-fired rice dishes, the flagship of the house, are mandatory in the command.
This potato omelette has the peculiarity that it is served covered with a delicious romescada, a traditional stew of Catalan fishermen that, in each area, has its peculiarities. In the case of Cadaqués, true to its roots, it is prepared and served with prawns. Undoubtedly, a dish designed to dip bread and scrape the plate until no trace is left.
Like your grandmother’s in El Castizo de Velázquez
Juicy, with flavor and very traditionalAt number 97 on Calle Velázquez in Madrid, the tortilla pincho is one of the essentials. In this restaurant, one of the group’s latest additions Black Coal which opened its doors in October 2020, they propose a menu that returns to tradition, to traditional taverns characterized by warmth, wood, mirrors and food menus displayed in their famous marble bars.
En The Castizo of Velázquez In addition to potato omelette, great seafood is served, such as the white prawn from Isla Cristina, the red one from garrucha, the coquina from Huelva or the Galician clam will be present just arrived from the fish market. Muffins and mounts, homemade stuffed eggs, squid squid, ear or tripe are options that will create discussion at the time of choose starters. Tuna with tomato and fried egg, stewed veal tail or the homemade spoon stew of the day are some of the dishes that will remain in the memory of customers after passing through the restaurant.