Originating from Betanzos, a small town in Galicia, Spain, this version of the Spanish tortilla has gained national and international recognition for its unique consistency. Unlike the firmer Tortilla Española, the Tortilla de Betanzos is almost custard-like in texture, with a golden, slightly crispy outer layer and an irresistibly creamy inside.
The key difference? A higher ratio of eggs to potatoes and a precise cooking method that ensures the inside remains perfectly runny while the exterior is lightly set.
The Essential Ingredients
To achieve an authentic Tortilla de Betanzos, you need just a few simple ingredients—but each plays a crucial role in the final result.
1. Eggs (The Star of the Dish)
- The egg-to-potato ratio is what sets this tortilla apart.
- Free-range eggs with deep yellow yolks provide the best color and creaminess.
- You’ll need 5-6 large eggs for a perfect balance.
2. Potatoes (Choosing the Right Type)
- Traditionally, Galician potatoes are used, but you can substitute with Yukon Gold or waxy potatoes that hold their shape.
- They should be thinly sliced (not diced!) to ensure even cooking.
3. Olive Oil (The Secret to Perfect Potatoes)
- High-quality extra virgin olive oil is essential for frying the potatoes to a soft and flavorful consistency.
- Avoid using butter or vegetable oil, as they won’t give the authentic taste.
4. Salt (Just Enough to Enhance Flavor)
- Sea salt or fine salt brings out the natural flavors of the potatoes and eggs.
- No need for pepper or additional spices—simplicity is key to this dish.
Step-by-Step Recipe: How to Make the Perfect Tortilla de Betanzos
Now that you have your ingredients ready, let’s get into the cooking process.
Step 1: Prepare the Potatoes
- Peel and slice the potatoes into thin, even rounds (around 2-3mm thick).
- Heat a generous amount of extra virgin olive oil in a non-stick or cast iron pan over medium heat.
- Fry the potatoes gently until they are soft but not crispy—they should be tender and slightly golden.
- Remove the potatoes with a slotted spoon and let them drain.
Step 2: Beat the Eggs
- Crack 5-6 eggs into a bowl and beat them lightly (not too much—you want texture!).
- Add a generous pinch of sea salt.
- Mix in the cooked potatoes, ensuring they are fully coated in the egg mixture.
Step 3: Cooking the Tortilla
- Heat a small amount of olive oil in the pan over medium-high heat.
- Pour in the egg and potato mixture and let it cook for 1-2 minutes, just until the edges begin to set.
- Using a plate or tortilla turner, carefully flip the omelet and cook for just 30-45 seconds on the other side.
- The goal is to have a lightly set exterior while keeping the inside runny.
Step 4: Serve Immediately
- Let the tortilla rest for a minute before slicing into it.
- Serve it warm and slightly oozing—the ultimate texture that defines Tortilla de Betanzos.
Tips for the Perfect Tortilla de Betanzos
✔ Use room-temperature eggs for the best consistency.
✔ Don’t overcook! The secret is in the runny center.
✔ Flip with confidence—a firm and quick motion ensures a smooth turnover.
✔ Avoid overbeating the eggs to maintain a rich texture.
✔ Use a well-seasoned non-stick or cast-iron pan for easy flipping.
Why You Should Try This Dish
The Tortilla de Betanzos is more than just an omelet—it’s a culinary masterpiece that showcases the richness of Spanish cuisine. The contrast between the crispy edges and the velvety, creamy center makes it an unforgettable experience. Whether you’re a fan of Spanish food or just love discovering new, authentic recipes, this dish is a must-try.
So, grab your eggs, potatoes, and olive oil, and bring the taste of Spain into your kitchen today!
