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Origins in Spanish Authenticity: MariPili Tapas Bar and its Runny Tortilla de Betanzos
You know that traveler’s high you get when you stumble upon a place that just feels… right? It’s not about flashy signs or slick marketing. It’s about a warm glow from a doorway and the sound of happy chatter spilling onto the sidewalk.
That was me, wandering through Seattle’s Capitol Hill, when I found MariPili Tapas Bar.
I peeked inside. It was buzzing. A beautiful, long bar, small tables packed with people laughing, sharing plates, and clinking glasses. It had the infectious energy of a truly great neighborhood spot. This was MariPili Tapas Bar, and my internal compass for authentic food experiences was spinning. I had to go in.
I managed to snag a spot at the bar—the best seat in any house, if you ask me. I looked over the menu, a fantastic collection of Spanish tapas, but my eyes locked on one thing: Tortilla de Betanzos.
Now, I’ve had my share of Spanish tortillas. They’re usually thick, firm, almost like a potato-and-egg cake. Good, but predictable. The menu at MariPili Tapas Bar, however, described this one as “runny,” and that was all I needed to hear. This was supposed to be the dish to get here.
When my Tortilla de Betanzos arrived, it looked almost deceptively simple. A perfect golden circle, slightly wobbly, sitting in a small skillet. I slid my fork into the side, and it was like breaking the seal on a treasure chest. A molten, creamy, glorious river of barely-set egg yolk and soft potatoes flowed out.
I took a bite. Oh, man. It was salty, savory, and unbelievably rich, but not heavy. The potatoes were perfect, and the gooey egg held it all together. This wasn’t just an omelet; it was an experience. This specific Tortilla de Betanzos tasted like something a Spanish grandmother would make for you—food with history and a whole lot of love.
This couldn’t just be a good recipe; there was a story here. I could feel it. So, I got to chatting with the bartender.
“This Tortilla de Betanzos is incredible,” I said. “What’s the story behind MariPili Tapas Bar?”
And that’s when I learned the origin. The name isn’t some trendy, made-up Spanish word. MariPili Tapas Bar is named after a real person: Chef Grayson Pilar Corrales’ great-aunt, María Pilar, from her family’s home region of Galicia in northwestern Spain. The whole restaurant, I learned, is a love letter to Galicia. It’s an homage to the food she grew up with, the authentic flavors of her heritage.
Suddenly, it all clicked. The Tortilla de Betanzos isn’t just a random dish on the menu. Betanzos is an actual town in Galicia, famous for this specific style of runny, gooey tortilla. It’s what makes MariPili Tapas Bar so authentic. This dish wasn’t just an interpretation of Spanish food; it was a direct culinary link to the chef’s family home.
Eating that tortilla again, knowing its story, changed everything. At MariPili Tapas Bar, it wasn’t just egg and potatoes anymore. It was a taste of family history. It was a great-aunt’s kitchen. It was the spirit of Galicia, right there on my plate in Seattle.
I left MariPili Tapas Bar feeling full, not just from the food, but from the experience. It’s so rare to find a place that’s not just serving food, but sharing a story. If you’re ever in Seattle, you have to go. Find that warm glow on Capitol Hill, grab a seat at the bar at MariPili Tapas Bar, and order the Tortilla de Betanzos. You won’t just be eating an omelet; you’ll be tasting the very story that makes this place so special. And it’s a delicious one.
A Celebration of Spanish Authenticity: Crafting Your Own Runny Tortilla de Betanzos
To capture the elegant, vibrant essence of MariPili Tapas Bar’s celebrated Tortilla de Betanzos in your own kitchen, begin with fresh potatoes and eggs, and a touch of Spanish inspiration. This culinary journey celebrates the simple beauty of well-prepared ingredients, much like the authentic ethos at MariPili.
Embarking on this endeavor is a lesson in appreciating the inherent tenderness of slowly cooked potatoes and the creamy, almost liquid, richness of eggs. Focus on achieving a perfectly cooked exterior that cradles a wonderfully runny center. Start by selecting good quality potatoes and fresh eggs, the foundation of this delightful dish.
Consider incorporating elements that reflect MariPili’s focus on highlighting the best of classic Spanish ingredients. A generous drizzle of good quality olive oil and a touch of sea salt will enhance the inherent flavors and bring out their natural character. The key is to let the quality of the potatoes and eggs be the star, perhaps with a subtle hint of caramelized onion.
Pay close attention to slicing the potatoes very thinly and cooking them gently in olive oil until soft. The final cooking process for the tortilla requires a hot pan and quick, confident flips to set the exterior while maintaining the runny interior. The aroma filling your kitchen will be a testament to the simple yet profound transformation of quality ingredients.
As you prepare this vibrant dish, you’ll appreciate the ease and satisfaction of creating something both delicious and elegant. It’s a celebration of classic bistro flavors, minimal fuss, and the pure pleasure of enjoying a simply prepared yet flavorful dish, inspired by the artistry of MariPili Tapas Bar.
Chef’s Notes: Spanish Creamy Potato Omelet
• Poach, don’t fry – The key to custardy tortilla texture is low-and-slow potato poaching. No sizzle, no color—just gentle softening in olive oil.
• Eggs should glide, not scramble – Lightly beat just to combine; overmixing toughens the final texture. Think fluid ribbons, not uniform yellow.
• The chill pause is powerful – Letting the cooked potatoes rest briefly in the egg mixture melds flavors and helps the center hold together when flipped.
• Flip with confidence – Use a flat plate or lid that covers the whole pan. Invert quickly and evenly. A little bravery delivers a creamy payoff.
• Control the set – For a traditional runny center, cook the second side just until the outer edge springs back when touched. For less wobble, add a minute or two.
• Save the oil – Strain and reserve the olive oil used for poaching; it’s flavorful and perfect for drizzling or vinaigrettes.
• Stick to nonstick – This tortilla turns best in a well-seasoned nonstick skillet—flipping is a cinch and cleanup is minimal.
• Go minimalist or herbaceous – Purists adore it plain. But finely diced onion, chives, or thyme stirred into the egg elevates it without overshadowing the creaminess.
• Cut clean, serve warm – Let it cool briefly after cooking so it firms slightly, then slice with a sharp knife and serve warm—not hot—for full silk appeal.
• Leftovers = tapas treasure – Slice cold tortilla into cubes and serve on toothpicks with olives or pickled peppers for a second-day pintxo win.
Spanish Creamy Potato Omelet
Imagine a silky, golden-edged omelet that’s half custard, half rustic tapa—this is the Spanish Creamy Potato Omelet you never knew you needed. With whisper-thin potato ribbons gently poached in olive oil and free-range eggs barely set, each slice reveals a luxurious, almost liquid center. It’s the kind of recipe that turns simple pantry staples into show-stopping plates, perfect for brunch, tapas, or a weekday feast. Dive in and discover why chefs everywhere rave about this dreamy twist on classic tortilla!
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servings30
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Ingredients
- Potatoes Eggs
1.2 lb waxy potatoes, peeled and cut into 1/4-inch slices
5 large free-range eggs, brought to room temperature
- Oil Seasoning
1 cup extra-virgin olive oil (240 ml)
Fine sea salt, as needed for seasoning
- Alternative Ingredients
Potatoes: swap for sweet potatoes or Yukon Gold if waxy varieties aren’t available
Eggs: use a commercial egg replacer or silken tofu puree for a vegan version
Olive oil: substitute sunflower oil or avocado oil for a milder flavor
Salt: kosher salt Himalayan pink salt, or a pinch of soy sauce (gluten-free if needed)
Add-ins: thinly sliced onion or chopped chives in place of plain potatoes
Directions
- Potato Poaching Prep – Place the olive oil in a 10-inch nonstick pan over medium-low heat and heat for 2–3 minutes until shimmering. Add the potato slices carefully; they should submerge in oil. Stir every 2 minutes so they soften evenly without browning, about 20 minutes total. Optional: strain off excess oil into a heatproof bowl for reuse.
- Egg Mixture Rest – Transfer the cooked potatoes to a colander and let them drain for 5 minutes; pat dry if extra oil pools. In a mixing bowl, break the eggs with a fork just enough to blend whites and yolks; season with a pinch of salt. Gently fold the potatoes into the eggs, cover, and let sit for 5 minutes to marry flavors.
- First-Side Cooking – Wipe the skillet clean, add 1 tablespoon of reserved oil, and heat over medium for 1 minute. Pour in the potato-egg blend, gently distributing solids so they settle flat. Cook undisturbed for 1–2 minutes until the bottom edge is set but the center still wobbles.
- Flip Finish Cooking – Slide the tortilla onto a large plate, reserve the pan at medium-high, add another tablespoon of oil, and let heat for 30 seconds. Invert the omelet back into the pan so the raw side contacts the surface; cook for 1–2 minutes more. For a runny heart leave barely set; for a firmer slice cook an extra minute.
- Resting Serving – Slide the finished tortilla onto a clean plate and let rest for 3–5 minutes (it will continue to set as it cools). Optional: serve immediately on warmed plates or alongside crusty bread and a green salad.
Equipment
- Chef’s Knife
- Cutting Board
- Nonstick Pan
- colander
- Mixing Bowls
- measuring cups and spoons
Notes
- • Use a mandoline or very sharp chef’s knife for uniform potato slices—this ensures even cooking.
• Always bring eggs to room temperature so they fold gently and cook evenly.
• Serve with toasted baguette or a crisp green salad drizzled with sherry vinaigrette.
• For extra aroma, stir in chopped fresh parsley or thyme just before resting.
• Leftovers can be reheated gently in a nonstick skillet over low heat or enjoyed cold.
Nutrition Facts
- Serving Size: 1g
- Calories: 700kcal
- Fat: 66g
- Saturated Fat: 2g
- Trans Fat: 0.1g
- Polyunsaturated Fat: 3g
- Monounsaturated Fat: 11g
- Cholesterol: 210mg
- Sodium: 125mg
- Potassium: 263mg
- Carbohydrates: 20g
- Fiber: 1.5g
- Sugar: 0.5g
- Protein: 10g
- Vitamin A: 344IU
- Vitamin C: 9.5mg
- Calcium: 14mg
- Iron: 0.6mg
FAQs: Spanish Creamy Potato Omelet
Can I cook this without flipping?
Yes. Cover the skillet after pouring in the egg mixture and finish in a low oven (around 300°F) until the top just sets, about 10–15 minutes.
Can I add onions?
Absolutely. Sauté finely sliced onions in the oil before adding potatoes, or cook them together for a more traditional tortilla española flavor.
How do I make it firmer in the center?
Simply cook 1–2 minutes longer on the second side. A gentle press with a spatula should show slight resistance if fully set.
Can I use less oil?
Yes. Use just enough to coat the potatoes during poaching or boil them in lightly salted water as an alternative, though you’ll sacrifice some silkiness.
Is it safe to eat slightly undercooked eggs?
In Spain, a barely set tortilla is a delicacy. Use high-quality eggs and consume promptly if choosing a runny center.
Can I make this in advance?
Yes. Cook, cool, and store tightly wrapped in the fridge for up to 3 days. Serve chilled, at room temp, or gently reheated in a skillet.
Why is my tortilla sticking to the pan?
The pan may not be nonstick or hot enough. Always clean between sides and lightly oil before returning the tortilla for flipping.
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