How to make the Betanzos tortilla: 8 key tips

Hello, dear friends of Paulina Kitchen! Today we are going to take you travel to Galicia, Spain, with a recipe that will make you drool (literally): the Betanzos omelet .

If you don't know her, get ready to try one of the world's most delicious potato tortillas Because if there is something in which the Spaniards are distinguished, it is in the preparation of a good potato tortilla , but it has some characteristics that make it special.

A Galician delight, with juicy appearance and a center that seems to melt in the mouth. This dish has won legions of fans throughout Spain and beyond. But surely you must have your detractors too. " Almost raw team" or "Well cooked", what side of the tortilla are you? In this note we will understand why this Betanzos style tortilla is so special, what are its distinctive features and what are the best tips to get perfect.

About the Betanzos tortilla

Betanzo omelette is an art in itself. It is not a simple potato tortilla , it is practically a culinary statement. Originally from Betanzos, a picturesque town in the province of La Coruña, in Galicia.

Its main characteristic is that it differs from other Spanish tortillas because it is more liquid, less cooked and with ingredients as simple as forceful: potatoes, eggs, salt, oil and, eye to the data, nothing of onion . Yes, friends, in the Betanzo omelet, onion is almost a sacrilege.

The success of this recipe lies in its simplicity, but as the connoisseurs say, the simple is usually the most difficult to dominate. Not only is it about mixing potatoes and eggs, but also with a master's degree, with an exact cooking point that allows the egg to be creamy, almost raw , creating that texture that flows with each bite.

Key features of the authentic Betanzos style tortilla

What makes Betanzos tortilla is its liquid character . While in other parts of Spain the potato omelette is usually cooked more, until a firm texture is achieved, here the key is in the "little done tortilla" or "babé" as we say in Argentina.

The interior must be juicy , with the egg slipping through the potato like a golden cream. That is what differentiates this Betanzos tortilla from any other and makes it a sublime experience.

In addition, onion is not used in Betanzos . This has unleashed intense culinary debates among tortilla lovers with and without onion, but in this small Galician city, the onion simply has no place in the traditional tortilla recipe . So, if they are "Team onion", they will have to leave their inclinations at the door before facing this masterpiece.

The story of the Betanzos omelette: Who invented this delicacy?

The Betanzos omelette has its origin in this picturesque Pueblito de Galicia , where it became a gastronomic badge. Although the potato omelette in general originated in Navarra in the nineteenth century, the Galicians of Betanzos gave it their special touch: the egg little made, well juicy, and the absence of onion (which for them is almost a sacrilege).

Today, this version is a culinary treasure that tourists are looking for Betanzos and its surroundings. If you ever walk through Galicia, you can't miss this delight in its place of origin.

Distinctive attributes of the Betanzos tortilla

• Creamy egg: The entire Betanzo tortilla key is not to cook the eggs too much. We want a liquid texture, where the egg is barely curdled and form a golden cream that slides through the potatoes.
• Potatoes at its point: the potatoes are fried until they are confined but not golden. His softness is essential to combine perfectly with the egg.
• No onion: This is a pride point for Galicians. There is no onion in the authentic Betanzo tortilla, which allows the pure taste of the egg and the potato to stand out.
• Extra virgin olive oil: it is crucial. It gives that touch of flavor to the Betanzos style tortilla without overloading the plate. In addition, he is responsible for potatoes to acquire that soft texture without burning.
• Fair salt : it may seem a smaller detail, but the amount of salt is essential to highlight the natural flavor of the ingredients.
• Precise cooking time: There is no margin of error. A minute of more or less can make the tortilla lose its liquid charm or that it is raw in excess.

Where is the best tortilla in Galicia?

Defining what is " the best Betanzo tortilla" is a topic of debate. If you are lucky to be in Galicia, you have to make a technical stop in Betanzos to try the tortilla in one of its mythical bars.

• One of the most famous places is the box , in Betanzos, where they say they have an original little made tortilla, which is almost a work of art. There is also much talk about other key points to find this tortilla, such as or Power or Mesón or Progreso , where each one has its particular version of the recipe.

Each one has their own interpretation of the recipe, but everyone respects the essence of the Betanzos style tortilla : creamy egg, soft potatoes and no onion .

8 tips to make the best Betanzo tortilla

1. The choice of eggs : always use fresh field eggs, and at room temperature . The amount will depend on the size of the tortilla, but it is calculated with six or eight eggs for a medium tortilla. Even for a more creamy tortilla, more yolks are added.
2. Do not beat, just mix: it is essential that eggs only mix with the help of a spoon, because we do not want air in our Betanzo tortilla.
3. Potatoes : Galicians are the most recommended, although failing that, flour potatoes are used that cold.
4. The cut of potatoes: it must be thin and in small pieces. You don't have to fry them too much, they barely begin to confite and drain well.
5. Olive oil : cooking potatoes and tortilla with a good olive oil will give its characteristic flavor to the tortilla.
6. Soak the potatoes in the egg: once the potatoes are ready to integrate them with the eggs and leave them a few minutes to absorb part of the liquid and are creamy.
7. The trick of the curd : this is where the trick of the Betanzo tortilla lies. Cut the egg just. Ideally, when the tortilla turns, only the surface is cooked, leaving the interior almost liquid.
8. Choosing a good accompaniment: roasted peppers , a jacket salad and a good piece of bagguette bread are the perfect companions for this delicious tortilla.

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Betanzo tortilla recipe

Yields: 4 portions

Preparation time: 35-40 minutes

Ingredients

• 6 fresh eggs (or 4 eggs and 2 yolks)
• 4 Galician or flour potatoes (approximately 400 g)
• Extra virgin olive oil (necessary quantity)
• Salt to taste

How to do Mexican tlacoyos step by step

1. Peel the potatoes and cut them into very thin slices or small pieces to ensure uniform cooking.
2. In a pan, heat abundant olive oil over low heat. Fry the potatoes in hot oil until they are cooked but soft (confited). This should take about 20-25 minutes. The potatoes should not brown, they should only be tender. Remove the potatoes from the oil and drain the excess well.
3. In a large bowl, beate the eggs slightly, salt to taste. Incorporate the drained potatoes into the egg mixture and let stand about 5 minutes to absorb part of the egg.
4. Heat a small pan with a little olive oil over low-medium heat. Pour the mixture of eggs and potatoes in the pan and let it set for approximately 1 minute. Use a large cover or plate to turn the tortilla and cook on the other side for 1 minute and a half more.
5. If you are looking for a more creamy tortilla, turn off the fire at this point. For a firmer tortilla, turn back and cook about 30 additional seconds on each side until the desired point reaches
6. Let stand 30 seconds and serve the Betanzos omelet on a dish with the chosen accompaniments.