The potato and onion version is one of the dishes included in the 'selection of omelettes' on the menu, along with a courgette one and another made with aubergine and pepper. The onion is caramelised, which makes a difference to the texture, which is nicely spongy, and to the flavour: it couldn't be any sweeter, and you won't be able to resist trying to eat every last bit off the plate. It's also worth asking about the omelette of the day, which they make with seasonal vegetables.
Quite often the best omelettes are made in the most authentic bars. Which is why at Tole you can always find an excellent potato or courgette omelette among the assortment of tapas on offer. The potato one is made with thin slices of the tuber cooked slowly over a low heat together with onion. The secret, they say, is to stir it when it's just starting to be cooked, and take it off the heat before the potato gets too hard.
Classic recipes never let you down. Which is why Conse, cook at El Primer Glop, has looked up her mother's potato omelette recipe to serve at this bar that specialises in beer. She uses a whole onion for each omelette, which giving them an incredible sweetness. The slices of potato are small and soft, but even so, the finished product is seriously weighty! When you order your portion, make sure you check out the blackboard and choose one of the recommended beers to wash it down with.
It's officially called Can Sala, but among certain fans it's known as Can Truites (The House of Omelettes). And the truth is that the name suits it perfectly. In the summer, its busiest time, they can make between 800 and 1,000 a month! At Can Sala the omelettes are XL: made with three eggs, you'll get a whole omelette to yourself accompanied by bread with tomato. The base recipe always has well-cooked onion and potato, but with that they make nine different varieties - we suggest trying the one with potato and spring onion or the one of 'botifarra negra' (blood sausage). If you've got some space left over, then go for the one of aubergine, onion and courgette, which they mix with goat's cheese (that might be our favourite – it's so sweet!), the one with pebrot del piquillo (small, sweet peppers), or the one with ham and mushrooms.
Twins Cati and Lídia are charm personified and, from behind the bar at Bogey, they serve the fluffiest potato omelettes in Girona. What's the secret? Both the potato and the onion are slowly cooked. This means the potato is nicely softened and the onion reaches the perfect point of sweetness. They add a touch of baking powder and mix everything up with the egg once it's all in the pan. The omelette is served cold with some slices of bread with tomato, and for just a few euros, it comes with a small beer.
At El Vermutet de Can Gombau they're experts in making omelettes. Like with almost anything worth eating, the key is slow cooking. In the case of the potato omelette, they cook the onion for between 45 minutes and an hour, and add three cloves of minced garlic to give it a special flavour. The potatoes are sliced and roasted at a low temperature to ensure they end up soft and well done, but before they're cooked they're soak for 20 minutes to get rid of all the starch. The secret for making the omelette particularly tender is, once the beaten eggs are added to all the other ingredients in the pan, mixing everything for a few seconds, then cooking it on a low flame for three more minutes. The same method is used as the base of their other omelettes: 'botifarra negra' (blood sausage), peppers, and 'sobrassada' (spicy spreading sausage from Mallorca), which they make from time to time.
Good things come in small packages, so they say. At El Museu del Vi, they know that well and that's why their portions of potato omelette are actually individual omelettes made with a mini frying pan. The presentation is amazing! The advantage of doing it like that is they make the omelettes to order and they're served hot. The potato is cut fine and the onion, somewhat unusually, is julienne style, like little noodles. Enjoy it with a good house wine – the Museum of Wine is just the right place to do that!