faction:The Purists ingredient:Potato ingredient:Fresh Egg ingredient:Extra Virgin Olive Oil region:Betanzos (Galicia)technique:Crispy Frying difficulty:Medium

Runny Betanzos-Style Spanish Omelette

Name: Runny Betanzos-Style Spanish Omelette
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 raciones
Cuisine: Spanish
Ingredients: Thinly sliced potatoes cooked until very tender; 8 free-range eggs; Extra yolks added for richness and creaminess; Generous olive oil for frying potatoes; Salt to taste

The iconic Galician Betanzos tortilla: egg-forward, with tender potatoes and an almost liquid creamy center.

25 min tiempo total

4 raciones

Publicado por:tortilladepatatas.org

Origen (traditional):Betanzos tortilla tradition— Galician style known for a very runny centre.

Pasos de Elaboración

Prepare the potatoes

Peel the potatoes and cut them into very thin irregular slices.

Slow-fry the potatoes

Cook the potatoes in plenty of olive oil over medium heat until tender but not heavily browned.

Combine with eggs

Beat the eggs with salt and add the hot potatoes. Allow them to absorb some of the egg.

Rest the mixture

Rest for a few minutes to achieve a creamier texture.

Cook the omelette

Cook in a very hot pan for a few seconds on each side. The center should remain runny and creamy.

Estándar Bactericida: Alcanzar 70°C durante 2 minutos o cocinar a 63°C durante 20 segundos. Consumir en menos de 4 horas a temperatura ambiente o refrigerar a <8°C.