Tortilla de Betanzos

Ingredients

• 4 medium potatoes, peeled and thinly sliced (500g) 4 medium potatoes, peeled and thinly sliced (500g)
• 1 large onion, thinly sliced 1 large onion, thinly sliced
• 6 large eggs 6 large eggs
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 1/2 teaspoon smoked paprika 1/2 teaspoon smoked paprika
• 4 tablespoons olive oil 4 tablespoons olive oil

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 20g, 4g
• Carbohydrates (total, sugars): 28g, 3g
• Protein: 10g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   Heat 2 tablespoons of olive oil in a large non-stick skillet over medium heat.
2. 2.
   Add the sliced potatoes and onions to the skillet and cook until they are tender and lightly golden, stirring occasionally. This should take about 15-20 minutes.
3. 3.
   In a large bowl, beat the eggs and season with salt, black pepper, and smoked paprika.
4. 4.
   Transfer the cooked potatoes and onions to the bowl with the beaten eggs and gently mix until well combined.
5. 5.
   Wipe the skillet clean and add the remaining 2 tablespoons of olive oil. Heat the skillet over medium heat.
6. 6.
   Pour the potato and egg mixture into the skillet and spread it evenly.
7. 7.
   Cook the tortilla for about 5-7 minutes, or until the edges start to set and the bottom is golden brown.
8. 8.
   Carefully flip the tortilla using a large plate or a lid. Slide it back into the skillet to cook the other side for an additional 5-7 minutes, or until it is fully set and golden brown.
9. 9.
   Once cooked, transfer the tortilla to a serving plate and let it cool slightly before slicing into wedges.
10. 10.
    Serve warm or at room temperature.

Treat your ingredients with care...

• Potatoes — Make sure to slice the potatoes thinly to ensure even cooking and a tender texture.
• Onions — Slice the onions thinly to achieve a sweet and caramelized flavor.
• Eggs — Beat the eggs well to incorporate air and create a fluffy texture in the tortilla.
• Smoked paprika — Use a good quality smoked paprika to add a subtle smoky flavor to the dish.
• Olive oil — Use extra virgin olive oil for its distinct flavor and richness.

Tips & Tricks

• For a twist, you can add diced bell peppers or chorizo to the potato and onion mixture before cooking.
• Letting the tortilla rest for a few minutes after cooking allows the flavors to meld together.
• Serve the tortilla with a dollop of aioli or a side of fresh salad for a complete meal.
• Leftover tortilla can be refrigerated and enjoyed cold or reheated gently in a skillet.
• Experiment with different herbs and spices to customize the flavor of your tortilla.

Serving advice

Serve the Tortilla de Betanzos warm or at room temperature. It can be enjoyed as a main course, tapas, or sliced into smaller portions for a party or picnic.

Presentation advice

To enhance the presentation, garnish the Tortilla de Betanzos with a sprinkle of fresh parsley or chives. Serve it on a rustic wooden platter for an authentic Spanish touch.