- 26 minutes
- For 4 people
- 0.6 € / person
- 315kcal per 100g.
How to make a Betanzos-style omelette .
Surely the omelette that you like the most, without arguments, is your mother’s.
It seems that in most cases that is clear. But I also tell you that after that one of the best has to be the famous Tortilla de Betanzos (A Coruña, Galicia) .
It is a well-known tortilla, with numerous recognitions, and several restaurants in this illustrious town have won the title of best Tortilla in Spain . But since everything depends on tastes, there will also be those who do not have it among their favorites.
What the experts of the omelette do say, and professional juries is that this omelette for its ingredients and flavor is the best in Spain . Although you already know that I am Galician and I always shoot for the land, professionals say so here.
The omelette is an essential dish in Spanish gastronomy. If you want to deviate a little from the more traditional, here on the blog I have many options: the stuffed omelette , the country omelette , the cod omelette , the vegetable omelette , etc.
And I say this because it is a juicy, onion-free omelette. Those in which the egg almost spills over the plate. The secret of its success, especially if we taste it in Betanzos, is the quality of the ingredients: Galician potatoes and eggs as organic (or homemade) as possible.
In Betanzos there are many places that prepare the famous omelette, but the best known are Casa Miranda and O Pote. This last restaurant is the one that holds the current title of best Tortilla in Spain.
The recipe that I propose is that of O Pote, since it seemed to me the juiciest and is the one that we liked the most.
Preparation of the base of the Betanzos omelette
- Peel the potatoes. We cut them into thin flakes (without reaching chips) and irregular.
- In a frying pan, with extra virgin olive oil, put them to fry. The point we want is that they are a little crispy, until we see that the edges start to brown.
- In the ingredients I have put 10 eggs and 2 yolks. This is to achieve the creaminess point of the most homemade eggs, which usually have a more unctuous yolk.
- In a large bowl, we crack the eggs and add the yolks. With a spatula or a spoon, we begin to mix, gently, and never without beating.
- Add the potatoes to the bowl, mix and salt to taste. Now let it rest for about 2/3 minutes.
- We put the same frying pan that we use to fry the potatoes (without oil) over high heat.
- We pour a small splash of oil. When it reaches temperature, pour the potato and egg mixture, and reduce the heat to a minimum.
Preparation and final presentation of the omelette
- Now we begin the elaboration process, with several steps:
- After about 30 seconds, we give it the first turn. After 30 seconds we go to the second lap. At 15 seconds, the third and last lap.
- Now we turn off the heat and let it rest in the pan for 1 minute. We turn it on the serving plate on the table and that’s it.
This omelette itself is a delicacy, but a good artisan bread is essential to accompany.
A tomato salad from home or some fried Padrón peppers also goes well with pearls .
If you still do not have it clear, I leave you a step by step in photos of this omelette recipe in the Betanzos style so that they come out yes or yes. Do not miss any detail of the photos or the video, it will be perfect for you.
Tips for a yummy Betanzos omelette
- In addition to eggs, one of the keys is to use high-quality potatoes. In Betanzos, being in Galicia they are in luck, since they can use the potato with their own IGP (protected geographical identity), of the Kennebec variety.
- If you go to Ourense, we use those from the A Limia region (Xinzo de Limia).
- Let’s not forget the logistics. It is very important to have a good frying pan, which does not stick. In it we will prepare the whole process, from frying the potatoes to giving the final touch to the omelette.
- The same may seem a little exaggerated, but at home we have a frying pan exclusively to make omelette.