DEATH BY SALIVATION
IN BETANZOS, SINCE WHEN?
If we have to talk about Origin of the Betanzos omelette Although we are aware of the existence of the potato omelette from the 19th century , we have to go back to the beginning of the 20th century. would be the La Casilla restaurant , already a hundred years old and still in operation, is responsible for the existence of this tortilla that became popular a hundred years ago.
For three generations, the tradition of making an omelet with a larger quantity of eggs became very popular , which pushed other restaurateurs to imitate the gesture until it became a distinctive gastronomic icon of the town.
There are as many varieties of potato omelettes as there are fish in the sea. The ingredients of the Betanzos omelette are four: potato, egg, olive oil and salt. No more. The complication is in the pan, because it is about an omelette with the undercooked egg (not raw) , which has to curdle subtly on the outside and cook minimally on the inside.
They know a lot about that Betanzos , where since 2007 l he restaurants themselves compete with each other in a contest to get the best tortilla. ** Casa Miranda, La Casilla, Mesón O Pote **, all of them. And such is the tourist claim that the Betanzos omelette has that has been gaining popularity for years in other lands, such as Madrid.
Here, they are real experts
MADRID, TORTILLA CITY
Madrid is a very tortilla city. We love tortillas, we like them better than Mondays that fall on holidays. It is a fact. It is difficult to find a tapas bar or restaurant in which there is not some reference to the potato omelette, with or without onion. However, when it comes to the Betanzos tortilla, or Betanzos style as some say, things change. There are not so many places where you can taste it
Two of the places where the Betanzos tortilla has found its place in the capital have been The Penela _(Velázque Street, 87) _ and Ocafu _(Jorge Juan Street, 29) _, both from the same group. Although the concepts are very different, since one is more traditional and the other more modernized, the Betanzos tortilla they make is basically the same , with the indisputable Betanzos stamp. The tortilla is very juicy inside , a true delicacy. In addition, they rescue the Galician spirit by accompanying this delicatessen with Grilled scallops, mussels, razor shells and other seafood. It's a matter of letting go.
One of the places to taste it in the capital
THE MAGIC OF THE PEDRAZA TAVERN
When the Pedraza Tavern _(Ibiza street, 38) _ entered the scene, the world changed. Taberna Pedraza opened next door to its current location on April 10, 2014. They stayed there until November 15, 2015, when they moved to number 38. And today, Santiago Pedraza and Carmen Carro, souls Mater of the tavern, open the door to Traveler to reveal his secret
“When we opened, many people told us that we were wrong, that the public was not going to understand it, that the tortilla of that type was not going to be liked and that it would still produce rejection. We have seen that it is not like that and that people have demanded it a lot. What we do is put a lot of passion and a lot of analysis. Popularizing a dish that was not so well known gives us a lot of satisfaction” Santiago comments.
Carmen went to Betanzos to train in O Pote and, when she returned, she materialized the miracle. To find the formula, Santiago and Carmen tried countless times at home. When they discovered the Betanzos tortilla it was almost a shock for them. The egg used is a free-range egg, which already makes it different. "We got it right, but not without a lot of fear, because we had no record and we feared the public's response," says Santiago.
When they entered the scene, the world changed
Only Carmen has made tortillas in Betanzos since its opening, the nearly 30,000 tortillas they carry . She is constantly making tortillas all day. About 60 can come out a day, which would be about 1,000 a month.
For it to be perfect the omelette must have regularity above all else and, on the other hand, the quality of the ingredients. “The potato is what we are most aware of, it is what changes the most. Regarding the egg, it must have a great quality and freshness. You have to know what kind of egg to use , what characteristics does it have? A few days difference in the egg laying date can completely change the value of the omelette. And we have achieved it. Carmen weighed absolutely all the eggs. The laying date of it is from 24 to 48 hours. ” adds James
The Pedraza formula has a mathematical part and a technical part. Mathematics because everything is very measured and technical because you have to have a special skill. Every month and a half or two months Carmen sees that the potato has to be changed, that it cannot be the same. She is aware of absolutely everything, almost a fight against the elements. She is a 'superwoman'. The potato has to stay to the point of being fried and ensure that the tortilla remains white, that it closes and that the egg remains inside. This series of technical complications make this dish a culinary feat.
They carry more than 30,000 tortillas on their backs
“In summer the ingredients do not respond the same as in winter, so you have to observe how the tortilla behaves, you have to understand it to see how to act. Sometimes things like a door opening while cooking play a role. And the potato always changes with respect to the origin. Now we have potatoes from Cartagena that fry wonderfully” explains Carmen.
Her formula is 250 grams of potato for four eggs. The potato must always be cold and kept in low-temperature water. The egg is not beaten, it is shaken with enveloping movements. The pan must be like the ones from before, with just enough depth to make the shape. Several turns are given in the pan so that the edges are closed and that's it. And in theory it seems simple, but in practice...
The result is a simply spectacular Betanzos-style tortilla, with a delicate consistency on the outside and a sublime creaminess on the inside. Unmatched, a work of art. And if the accompaniment is the Iberian acorn-fed ham croquettes, you can now levitate like Santa Teresa.
Carmen, who was a finalist in 2015 in the first edition of the International Championship of Iberian Ham Croquettes that was held in Madrid Fusión, can well boast of having, possibly, the best croquettes in the capital . Attest.
Attention to these ham croquettes