Galician Betanzos Tortilla with Paprika & Chorizo
Galician variation of the legendary Betanzos tortilla infused with smoky paprika and artisanal cured chorizo, retaining its famous liquid golden center.
Preparation Steps
Follow the step-by-step technique for the perfect texture
1. Betanzos-style potato cutting
Step 1Peel Kennebec potatoes and slice into very thin, small chips with a sharp chef knife without rinsing to retain natural starches.
2. Sautéing chorizo & oil infusion
Step 2Sauté the finely diced chorizo in 1 tbsp olive oil for 1 minute until fragrant and releasing its natural red oils. Set aside.
3. Crispy potato frying
Step 3Fry the potatoes in hot olive oil at 160-170°C until golden and crispy at the edges while remaining tender inside.
4. Egg & paprika blend
Step 4Lightly beat the 8 eggs with sea salt and smoked paprika. Stir in the crisped chorizo and hot freshly drained potatoes.
5. Rest & thermal integration
Step 5Allow the bowl mixture to rest for 1 minute so the warm crispy potatoes absorb the seasoned egg yolk liquid.
6. Flash searing in skillet
Step 6Pour into a very hot skillet and agitate vigorously for 20 seconds. Flip immediately and sear for only 20 seconds more to seal the outer shell.
7. Plating & food safety guidelines
Step 7Slide onto a serving plate; slicing should release a golden river of paprika-scented yolk. For storage, ensure safety heating to **70°C for 2 minutes** and never leave beyond **4 hours**.
Grandma's Secret & Thermal Safety
To guarantee maximum food safety while preserving signature juiciness, the culinary standard recommends reaching 70°C for 2 minutes at the center, or 63°C for 20 seconds for immediate serving. Once cooked, do not leave at room temperature for more than 4 hours.
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Key Ingredients
Black Pepper
A subtle pinch of freshly cracked black pepper in the beaten eggs to elevate aroma.Riojan Chorizo
Cured or fresh spicy paprika sausage that infuses the oil with smoky warmth.Fresh Egg
The emulsifying nexus. Free-range eggs ensure rich golden color and creamy emulsion.Extra Virgin Olive Oil
Thermal transmission medium. EVOO infuses fruity aromas and clean frying properties.Potato
The structural base of the Spanish omelette. Varieties like Monalisa or Kennebec yield the best confit texture.Fine Sea Salt
Essential mineral to season potatoes and enhance egg matrix flavor.Related Variations
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