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Tortilla de Betanzos
Created by Chef Isabel
Betanzos, in Galicia, cooks its potato tortilla fast and barely set: tender fried potatoes held in abundant egg, with a thin golden skin and a loose, glossy centre that waits for no one.
Tortilla de Betanzos is Galician, from the town of Betanzos in A Coruña, and its centre is meant to run onto the plate. It uses only potato, egg, olive oil, and salt. No onion. Compared with the thicker tortilla de patatas cooked across the peninsula, this one wears only a thin golden skin around a loose, glossy middle.
The method that decides it is the final minute in the pan. Fry the potatoes gently until tender without making them crisp, fold them warm into eggs beaten only enough to break the whites, then use lively heat to seal the outside quickly. The pan keeps cooking the egg after the flip. Wait until the middle looks set and you've waited too long.
Kennebec is the potato used around Galicia, but Yukon Gold or another yellow all-purpose potato will do when that's what your market has. The result will be a little firmer, not a different dish. No hace falta haber pisado España. Use pasteurized eggs, keep to the pan size, and cut the tortilla while it still trembles. Siempre sale, si lo sigues.
Ingredients
Kennebec potatoes, or Yukon Gold potatoes
Quantity
500g peeled weight
cut into irregular slices 2 to 3mm thick
large pasteurized eggs
Quantity
8, about 400g without shells
brought to room temperature
mild olive oil
Quantity
500ml
for frying, with 15ml reserved for setting the tortilla
| Ingredient | Quantity |
|---|---|
| Kennebec potatoes, or Yukon Gold potatoescut into irregular slices 2 to 3mm thick | 500g peeled weight |
| large pasteurized eggsbrought to room temperature | 8, about 400g without shells |
| mild olive oilfor frying, with 15ml reserved for setting the tortilla | 500ml |
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