Without a doubt, one of the best Spanish omelettes is the Betanzos omelette. A juicy and unique potato omelette that leaves no one indifferent. There are several secrets to making it the way they do it in Betanzos. First of all the quality of the ingredients: the Kebennec potato and on the other hand the organic eggs. Second, the cut of the potatoes for the omelette, which must be fine and irregular. Thirdly, the frying of the potato that must be a bit crunchy without overdoing it. Fourth, the amount of eggs that we must use and beat them with a spoon without introducing air to the mixture. Fifth, drain the potatoes a little and mix them immediately (still hot) with the mixed egg and let the mixture rest for at least 10 minutes so that the potato softens. Finally, form the tortilla in a hot pan with a drizzle of olive oil, and give it at least 3 quick turns so that it sets on the outside and remains very creamy on the inside.
But from my point of view, the most important thing is practice, and if you do it often, in the end you will always make it look perfect.
I hope you liked the video.
11 ноя 2021
