Marta Fernández Guadañ

Updated Wednesday, March 27, 2024-00:12

The Penela

The family hospitality group originally from Galicia,

founded in 1989

, has several locations in Madrid, a city where La Penela arrived in 2006 with its first opening and after previous success at its headquarters in La Coruña and Betanzos. Apart from its famous roast beef with potatoes, its tortilla is one of the dishes for which this type of Galician food house is famous.

So liquid that it is necessary to use a spoon

to serve the liquid part on the plate, their potatoes come from the hospitality group's own farms. In a size designed

for 4 people

, it has a price of

17.50 euros

. This is how they describe their recipe: "Our most emblematic dish, whose secret is nothing more than mixing with care and in the

right proportions

homemade eggs of the best quality with potatoes grown with dedication." Within Madrid, La Penela – which, by the way, has a restaurant in Paris – currently has branches in Velázquez and La Moraleja, while preparing an opening in Torrelodones.

Velázquez, 96. Madrid

Tel. 915 765 222

www.lapenela.com

Price: €40-€55

Ocafu

Ocafu dining room.

It is the second brand of La Penela, conceived as a Galician tavern, which

has five locations in Madrid

. Empanada, croquettes, croca taquitos with potatoes, grilled razor clams... are dishes that, among others, follow one another, in many cases, to share. Obviously, the star dish of the 'La Penela saga' is not missing: the Betanzos tortilla, which in the case of Ocafú is sold in two sizes:

the small one, for 13 euros, and the large one, for 16.50

.

Sagasta, 24. Madrid

Tel. 917 469 188

https://ocafu.com

Price: €25-€35

Garelos

Garelos dining room.

Tavern that is more of a

Galician cuisine restaurant

. Empanada, traditional dishes and, in addition, seafood —the price of the pieces can be decisive in the final average ticket— mark the offer of this project based on the Galician recipe book. Its menu grants specialty status to the Betanzos tortilla, which is prepared in two weights:

small, priced at 12 euros; and large, for 16.50

. Apart from its original headquarters in Blanca de Navarra, it has other locations: a headquarters inside the Food Hall of Galería Canalejas; in Españoleto, there is Garelos Furancho, and in Monte Esquinza, La Bodega de Garelos.

Blanca de Navarra, 6. Madrid

Tel. 910 58 89 56

https://www.garelos.es

Price: from €35-40

Maruxa Bar Atlántico

Exterior appearance of Maruxa.

Although his 'last name' was until recently 'Atlantic Bar', it has been changed to 'Atlantic Bar'. A Galician cuisine tavern on bustling Ponzano Street? Something like that and, in case there are any doubts, it is possible to stop at the list of cover letters dedicated to

Maruxa

. "Illustrated tavern, wine store, traditional cuisine, tomatoes, sausages, preserves and stews." With this starting point, it is possible to find a standout dish on their menu: the 'Betanzos style omelette', which is sold for a

price of 11 euros

and is made with

Xinzo de Limia potatoes and free-range eggs

. It is also sold to take away.

Ponzano, 52. Madrid

Tel. 918 67 52 03

https://maruxabarraatlantica.es

Price: €35-50

Agarimo

Agarimo's omelet.

"Atlantic tavern; cuisine with purpose", this business is defined, where they assure that the menu is prepared to try to achieve

zero food waste

. It is captained by the young Galician

Guille Rivera

. "It complies with the Betanzos-style recipe, except that in this place in the Chamberí neighborhood they opt for a peculiar preparation: a filling of pig's trotters in the undercooked tortilla, which adds more sweetness to the dish — and also a clear carnivorous point in the flavor—in fact, it has become an essential emblem of Agarimo, which

receives clients who come expressly in search of the recipe

.

Bretón de los Herreros, 27. Madrid

Tel. 91 702 52 09

https://agarimomadrid.com

Price: €35-50

Xeito 19'20"

"Galician food house by

Iván Domínguez

", this space in the Salesas neighborhood is presented, which, in December 2020, was actually born as NaDo, the branch in the capital of the restaurant opened by this chef in 2019 in La Coruña. If NaDo was a haute cuisine formula

with

a

tasting menu, the transformation into

with spinach juice, a traditional recipe emerges ideal for sharing: "the Betanzos-style cachelos omelette",

served with Padrón peppers

- by the way, with paprika sprinkled on top - A clarification: in Galicia, 'cachelo' means cooked potato —sometimes even with skin. It has a

price of 20 euros

.

Prim, 5. Madrid

Tel. 680 25 19 33

https://xeito1920.com

Price: €45-€60

Gonzaba Grill

Interior of Asador Gonzaba.

Galician brand founded in 1976 in Santiago de Compostela and with several stores in Galicia, landed in Madrid last autumn. This is a group owned by the hotelier and chef

José Fernández

. Its specialty focuses on grilled meats - it has different cuts and breeds - although the menu is broader and includes many options such as a good selection of seafood. Since it has

José Manuel Crespo

as an advisor , famous for his potato omelette made at the Coruña restaurant El Manjar, you can order this recipe prepared in the Betanzos style—really liquid.

Hermosilla, 103. Madrid

Tel. 913 77 97 67

www.asadorgonzaba.com/madrid

Price: €70-€130

La Jucosa de Betanzos

The tortilla 'delivery' la Jugosa de Betanzos

Delivery

format

around 'La Jugosa', a project of a Galician family, presented as "a brand tribute to that Betanzos that we hear mentioned so many times and known well, where my brothers and I have decided to try to bring that smell of Galicia to Madrid , to remove, bite by bite, the homesickness that is inside, to everyone who visited Galicia one day." With

prices starting at 12 euros

, there are different tortillas, apart from the potato one, such as

the so-called 'Villana de Betanzos' because it has onion

. Orders must be made through the

Glovo

app

; You can indicate the more or less juicy point of the tortilla.

https://www.lajugosadebetanzos.com

Price: from €12

Pedraza Tavern

Omelette from the Pedraza Tavern.

It has been operating for 10 years as the business of

Santiago Pedraza

and

Carmen Carro

, who learned to make tortillas at O'Pote, one of the best-known houses in Betanzos for its famous and award-winning recipe. They provide these statements: "We only use

eggs from young free-range hens with an exact weight

. Eggs selected at a rate of one in a million." The menu sells the tortilla at a

price of 19 euros

.

Recoletos, 4. Madrid

Tel. 913 42 82 40

https://tabernapedraza.com

Price: €45-€65

DiverXO

DiverXO version of the Betanzos.EM tortilla

The 'XO language' version of the Betanzos tortilla may recently form part of the DiverXO tasting menu. On the shell of a crab, a

ball that looks like a glazed donut

arrives at the table , which

Dabiz Muñoz

calls 'tortiyaki'. He makes it with the 'takoyaki' technique, a ball with wheat flour dough, which is filled with a very liquid tortilla on the inside and covered like a sheet of dewlap. As an accompaniment, a

roasted crab soup with 'sopako' bread

. The way to eat it? Spoonful of soup and then 'tortiyaki' in one bite, to top it off with "whatever's left of sauce. It's as if it were a stewed Betanzos tortilla," summarizes the owner of the

only three Michelin stars in Madrid

and proclaimed

three times 'Best Chef in the World'

by 'The Best Chef' list. To reconfirm his love for the Betanzos tortilla, Muñoz 'posted' a few days ago on the social network 'X' (previously, Twitter): "Someday you will discover the incredible, stratospheric, unique and unmatched Betanzos tortilla, a wonderful and delicious recipe with more than 100 years of history". On the other hand,

the Madrid chef includes a 'tortiyaki' in his menu from the recently opened StreetXO headquarters in Dubai

.

Father Damian, 23

Tel. 915 70 07 66

https://diverxo.com

Menu: €395