Tortilla de Betanzos
Tortilla de Betanzos
Ingredients
- 1 kg Galician white potatoes, (Kennebec variety)
- 7 eggs
- 2 egg yolks
- 750 g extra virgin olive oil
- 1 pinch salt, as needed
Instructions
- 1
Peel the Galician white potatoes. Using a mandoline for precision, slice the peeled potatoes into thin half-moons, approximately 2 mm thick.
⏱️ 10 min
- 2
Place the sliced potatoes in a bowl, season generously with salt, and let them sit for 15 minutes to draw out excess moisture. After 15 minutes, thoroughly dry the potatoes using paper towels or a clean kitchen towel.
⏱️ 15 min
- 3
Heat 750 g of extra virgin olive oil in a pan over medium-high heat. Once the oil is hot, add the dried potatoes and fry for approximately 17-18 minutes, or until tender and lightly golden. The goal is to cook them through without browning them too much. Drain the fried potatoes well, reserving the oil for other uses if desired. You should have around 290 g of fried potatoes.
⏱️ 20 min
- 4
While the potatoes are frying, crack the 7 eggs and add the 2 egg yolks to a large bowl. Beat them until just combined, being careful not to overbeat, as we want to avoid incorporating too much air. Once the potatoes are drained, add them to the beaten egg mixture. Gently mix the potatoes and eggs until the mixture turns creamy. Let the mixture rest for 5-10 minutes to allow the potatoes to absorb some of the egg. Adjust salt to taste just before cooking.
⏱️ 15 min
- 5
Properly preheat a 22 cm non-stick pan with a small amount of olive oil over medium-low heat. If using induction, you may want to add the mixture off the heat. Pour the potato and egg mixture into the preheated pan. Gently move the mixture around with a spatula to prevent it from sticking to the bottom.
⏱️ 2 min
- 6
Cook the tortilla on medium-low heat until the bottom is set but the top is still very runny. Carefully flip the tortilla using a plate or a tortilla flipper. Add a bit more olive oil to the pan, reheat it (but do not let it smoke), and slide the tortilla back into the pan. Continue to cook, performing short, quick flips until the outside is sealed and lightly golden, but the interior remains beautifully runny.
⏱️ 10 min
- 7
Carefully slide the finished Tortilla de Betanzos onto a serving plate. Serve immediately, slicing into wedges to reveal the creamy, runny interior. Enjoy right away!
⏱️ 3 min
Kitchen Tools
Tortilla de Betanzos
- 1 kg Galician white potatoes, (Kennebec variety)
- 7 eggs
- 2 egg yolks
- 750 g extra virgin olive oil
- 1 pinch salt, as needed
Instructions
- 1
Peel the Galician white potatoes. Using a mandoline for precision, slice the peeled potatoes into thin half-moons, approximately 2 mm thick.
⏱️ 10 min - 2
Place the sliced potatoes in a bowl, season generously with salt, and let them sit for 15 minutes to draw out excess moisture. After 15 minutes, thoroughly dry the potatoes using paper towels or a clean kitchen towel.
⏱️ 15 min - 3
Heat 750 g of extra virgin olive oil in a pan over medium-high heat. Once the oil is hot, add the dried potatoes and fry for approximately 17-18 minutes, or until tender and lightly golden. The goal is to cook them through without browning them too much. Drain the fried potatoes well, reserving the oil for other uses if desired. You should have around 290 g of fried potatoes.
⏱️ 20 min - 4
While the potatoes are frying, crack the 7 eggs and add the 2 egg yolks to a large bowl. Beat them until just combined, being careful not to overbeat, as we want to avoid incorporating too much air. Once the potatoes are drained, add them to the beaten egg mixture. Gently mix the potatoes and eggs until the mixture turns creamy. Let the mixture rest for 5-10 minutes to allow the potatoes to absorb some of the egg. Adjust salt to taste just before cooking.
⏱️ 15 min - 5
Properly preheat a 22 cm non-stick pan with a small amount of olive oil over medium-low heat. If using induction, you may want to add the mixture off the heat. Pour the potato and egg mixture into the preheated pan. Gently move the mixture around with a spatula to prevent it from sticking to the bottom.
⏱️ 2 min - 6
Cook the tortilla on medium-low heat until the bottom is set but the top is still very runny. Carefully flip the tortilla using a plate or a tortilla flipper. Add a bit more olive oil to the pan, reheat it (but do not let it smoke), and slide the tortilla back into the pan. Continue to cook, performing short, quick flips until the outside is sealed and lightly golden, but the interior remains beautifully runny.
⏱️ 10 min - 7
Carefully slide the finished Tortilla de Betanzos onto a serving plate. Serve immediately, slicing into wedges to reveal the creamy, runny interior. Enjoy right away!
⏱️ 3 min