Servings: 4
Ingredients
- 4 medium potatoes about 350 g total
- 5 large eggs about 275 g total
- 250 ml extra-virgin olive oil
- salt
Procédé
Prepare the potatoes
- Peel, wash, and dry the potatoes.4 medium potatoes
- Cut them into small, thin pieces with a knife (not a mandoline or food processor) so you can control the size and thickness.
Cook the potatoes
- Heat the oil in a skillet. Once it begins to smoke, add all the potatoes at once, then reduce the heat to medium.250 ml extra-virgin olive oil
- Gently poach the potatoes, stirring from time to time so the pieces do not stick together or to the bottom of the pan; they should become tender without browning.
Prepare the eggs
- Meanwhile, crack the eggs into a large bowl and stir just enough to break them up, without beating or aerating them. Season with salt and set aside.5 large eggs, salt
Combine the mixture
- Drain the cooked potatoes in a colander for 2 minutes, just until the excess oil runs off and they cool slightly.
- Add the potatoes to the eggs, season again with salt, mix, and let the mixture rest for a few minutes so it comes together evenly.
Cook the tortilla
- Heat a 22 cm skillet. Once hot, lightly grease it with olive oil, then pour in the mixture. Lower the heat and let the bottom set for 1 minute—no more.
- Invert the tortilla onto a plate. Grease the skillet again and heat over high heat; once it begins to smoke, slide the tortilla back into the pan. Lower the heat and let the second side set for 1 minute.
- Transfer to a plate and let it rest for a few minutes before slicing and serving.
Notes
Betanzos tortilla is the Galician take on Spanish potato tortilla: no onion, just potatoes, eggs, olive oil, and salt. The center is intentionally only lightly set and very runny—that is exactly what defines it.
The eggs should be stirred, not beaten: if overmixed, they trap air and the tortilla puffs up instead of staying luscious. Likewise, the potatoes should poach gently in the oil and stay pale; once they brown, they firm up and the center will no longer be runny.
A few minutes' rest off the heat helps the center settle: the tortilla stays juicy but slices more cleanly. Serve with a salad of baby greens or a simply dressed tomato.
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