Patatas the spanish way #17: Tortilla de Betanzos What for some people look like an undercooked failure, is to me a masterpiece of gastronomy, result of an excellent and complex technique. Here’s how to make it: 1kg of galician white potato (kennebec) 7 eggs 2 egg yolks 750 g of oil (each chef has its preference, I used extra virgin olive oil) A pinch of salt Peel and slice the potatoes thin (around 2 mm), in half moons. For other styles of tortilla, uneven cuts may be what we look for, but here