Potato omelette Betanzos style, the video recipe to not fail
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Total: 30 min Diners: 2
There are those who love the Betanzos-style tortilla above all things, and there are those who stick with the mellow tortilla with larger potatoes and onion included. I still haven’t found normal people who like the dry mazacotes; will there be? (Please, understand my irony. Everyone can eat things the way they like, by all means). There are places that have become authentic places of pilgrimage because of this type of tortillas, such as Mesón O Pote (penultimate winner of the best potato omelette in Spain), but also in Madrid is famous tortilla Carmen Carro in Taberna Pedraza and Ocafú I do not even know how many places have been open and in all of them the omelette comes out practically every table.
Thanks to the Lord, nowadays you can eat very good potato omelets in many places, but if I have to choose I will always opt for the creamy version with onion; I like the sweetness it brings. What I don’t love so much about the Betanzos one is when I find it with a lot of liquid egg, and you have to know some tricks to make this happen but with moderation.
For me, you have to have quality potatoes and you have to cut them very thinly. They should also be fried in extra virgin olive oil, which will give us that peculiar flavor. I like to leave some of them well browned, but there are those who prefer the potato more candied than fried. Then, it is important not to beat the eggs but to mix them, that’s why I do it with a spoon, so that not too much air gets into the mixture. And I also think it is key that the potato rests in the egg for about 5 minutes, so that there is not so much liquid egg in the mixture, without forgetting that it is an omelet that has to be quite liquid.
I add more yolks than eggs, because it gives a special creaminess to the whole. And then, in the video you can see it well, the trick is to curdle it very little and not too high heat, we do not want it to brown on the outside. We are talking about tortillas not too thick and small, manageable.
How to make Betanzos omelette
Betanzos omelette Clara Villalón
Ingredients
. Potatoes, 300 g Egg yolks, 4 pc Free range eggs, 3 pc Extra virgin olive oil, abundant Salt, c/S
Step 1
With the help of a peeler, peel the potatoes completely. Now cut slices between 1 and 3 millimeters either with the knife or with the same peeler or with a mandolin, the options are varied. Personally I really like the peeler version because they are very thin.
Step 2
Cut the potatoes in turn into quarters, we want small pieces of potato.
Step 3
Prepare a deep fryer or saucepan with plenty of extra virgin olive oil. Heat it very well, until it reaches more or less 180 ºC. Once the oil is very hot, add the potatoes.
Step 4
Fry the potatoes until they are crispy and there are some golden brown, you have to stir occasionally because if not we run the risk of burning the bottom ones.
Step 5
After approximately 10 minutes the potatoes are ready, remove from the oil with the help of a skimmer and place on a colander to lose as much oil as possible.
Step 6
Mix the yolks with the eggs in a bowl, using a spoon to avoid getting too much air in. It is just stirring before beating. Add the salt until it is just right and also the potatoes. Mix and let stand 5 minutes.
Step 7
Heat a frying pan with oil, use a frying pan in which we have confidence, that does not stick. Pour the mixture into the pan, spread well and lower the heat almost to the minimum. Cook for 45 seconds, shaking the omelette with the back and forth motion when you take the pan by the handle.
Step 8
Turn the omelette over, heat it a little again, add oil again and pour it on the other side. Do the same process 45 seconds more.
Step 9
Finish 10 seconds on the first side, making the third turn. Serve immediately.
