Dish

Tortilla de Betanzos

Spanish omelette from Betanzos

Tortilla de Betanzos is a thick omelette that is cooked slowly to ensure that the potatoes are soft and the eggs are cooked through. The dish is typically served as a main course or as a snack. The potatoes and onions are sliced thinly and cooked in olive oil until they are soft. The eggs are then beaten and added to the pan. The mixture is cooked slowly until the eggs are set. The tortilla is then flipped over and cooked on the other side. The result is a thick, hearty omelette that is perfect for any meal.

European cuisine› Mediterranean cuisine› Spanish cuisine

Egg Dish

Origins and history

Tortilla de Betanzos originated in the town of Betanzos in the Galicia region of Spain. It is a traditional dish that has been enjoyed for generations. The dish is typically served as a main course or as a snack.

Dietary considerations

Gluten-free, dairy-free

Variations

There are many variations of Tortilla de Betanzos, but the basic recipe remains the same. Some people add chorizo or other meats to the dish. Others add cheese or other vegetables. The possibilities are endless.

Presentation and garnishing

Tortilla de Betanzos is typically served on a plate with a side of bread or a salad. It can be garnished with fresh herbs or a sprinkle of paprika.

Tips & Tricks

To ensure that the tortilla is cooked through, it is important to cook it slowly over low heat. It is also important to flip the tortilla carefully to avoid breaking it.