Pincho de Tortilla (Spanish Potato Omelette Pintxo)

🧂 Ingredients

• 500 g Potatoes(Yukon Gold or other waxy potatoes work best. Peel and slice thinly, about 2-3mm thick.)
• 6 Eggs(Large)
• 1 medium Onion(Optional. Finely slice.)
• 200 ml Olive oil(Generous amount for frying. Extra virgin is good for flavor, but a lighter olive oil is also fine.)
• 1 teaspoon Salt(Or to taste)
• 0.5 teaspoon Black pepper(Freshly ground, or to taste)
• 8 Bread slices(Baguette or rustic bread, about 1.5cm thick. Lightly toasted or grilled.)
• 8 Toothpicks(For securing the pintxos)

👨‍🍳 Instructions

1. 1

   Prepare the potatoes and onion: Peel and thinly slice the potatoes (about 2-3mm thick). If using onion, peel and finely slice it. Season the potato slices generously with salt.

   ⏱️ 10 minutes
2. 2

   Slowly cook the potatoes (and onion): Heat the olive oil in a non-stick frying pan (about 24cm diameter) over medium-low heat. Add the seasoned potato slices and onion (if using). The oil should almost cover the potatoes. Cook gently for about 20-25 minutes, stirring occasionally, until the potatoes are very tender but not browned or crispy. They should be soft enough to break easily.

   ⏱️ 25 minutes
3. 3

   Drain the potatoes: Carefully drain the potatoes and onion in a colander set over a bowl, reserving the flavorful olive oil. Let them drain for at least 5 minutes. Gently press to remove excess oil.

   ⏱️ 5 minutes
4. 4

   Prepare the egg mixture: While the potatoes drain, crack the eggs into a large bowl. Add salt and freshly ground black pepper. Beat the eggs well until the yolks and whites are fully combined. Add the drained, slightly cooled potatoes and onion to the beaten eggs. Gently mix everything together, ensuring all potato slices are coated. Let the mixture sit for 5-10 minutes to allow the potatoes to absorb some of the egg.

   ⏱️ 10 minutes
5. 5

   Cook the tortilla: Wipe the frying pan clean and add about 2 tablespoons of the reserved olive oil. Heat over medium heat. Pour the egg and potato mixture into the pan, spreading it evenly. Cook for about 5-7 minutes, gently shaking the pan occasionally to prevent sticking. Use a spatula to shape the edges and ensure it's not sticking. The edges should start to set.

   ⏱️ 7 minutes
6. 6

   Flip the tortilla: This is the trickiest part. Place a large plate or a flat lid over the frying pan. With one hand firmly on the plate and the other holding the pan handle, quickly and confidently invert the pan so the tortilla lands on the plate. Slide the tortilla back into the pan, uncooked side down. Tuck in the edges with a spatula to create a neat, rounded shape.

   ⏱️ 2 minutes
7. 7

   Finish cooking: Cook the second side for another 5-7 minutes, until the tortilla is cooked through but still slightly moist and tender in the center. You can test by gently pressing the center; it should feel slightly yielding.

   ⏱️ 7 minutes
8. 8

   Cool and slice: Slide the finished tortilla onto a clean plate or cutting board. Let it cool for at least 10-15 minutes. This allows it to firm up, making it easier to slice. Once cooled slightly, cut the tortilla into 8 equal wedges.

   ⏱️ 15 minutes
9. 9

   Assemble the pintxos: Lightly toast or grill the bread slices. Place a slice of tortilla on top of each bread slice. Secure each pintxo with a toothpick through the tortilla and bread.

   ⏱️ 5 minutes

💡 Pro Tips

• ✓The center of the tortilla should be slightly moist and custardy, not completely dry. This is key to a great tortilla.
• ✓The debate of 'con cebolla' (with onion) or 'sin cebolla' (without onion) is a classic in Spain. Try both ways to see which you prefer!
• ✓This tortilla is an essential and beloved pintxo in Basque Country bars, often served as a quick snack with a drink.
• ✓Ensure the oil is not too hot when cooking the potatoes; they should poach in the oil rather than fry.

🔄 Variations

• Add finely diced chorizo to the potato mixture before cooking.
• Sauté finely chopped green or red bell peppers with the onions and potatoes.

🥗 Nutrition

Per serving