Pintxos de Tortilla
Pintxos de Tortilla (PEEN-chos deh tor-TEE-yah)
Basque Tortilla Bites
Thick wedges of golden potato tortilla skewered with toothpicks and served atop slices of bread, the quintessential Basque pintxo found on every bar counter in San Sebastián.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: wooden bar board
Garnishes: toothpick flag, olive
Accompaniments: cold beer, txakoli wine
Instructions
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1
Heat olive oil in a deep skillet over medium heat. Add potato slices and onion, cooking slowly for 20 minutes until very tender but not browned. Stir occasionally.
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2
Drain potatoes, reserving oil. Beat eggs in a large bowl with salt. Fold in warm potatoes gently.
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3
Heat 2 tbsp reserved oil in a non-stick skillet. Pour in the egg-potato mixture.
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4
Cook on medium-low for 5 minutes until the bottom is set and golden. Place a large plate over the pan and flip the tortilla onto it. Slide back into the pan.
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5
Cook 3 more minutes for a juicy center. Slide onto a board and let cool to room temperature.
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6
Cut into cubes, place each on a bread slice, and secure with a toothpick. Arrange on a platter.
Did You Know?
In San Sebastián, locals rate bars entirely by the quality of their tortilla pintxo — a bad tortilla means the whole bar is suspect.
Chef's Notes
Equipment Tips
- non-stick skillet
- large plate for flipping
Garnishing
toothpick flag, olive
Accompaniments
cold beer, txakoli wine
The Story Behind Pintxos de Tortilla
The pintxo tradition originated in the Basque Country in the mid-20th century as a social eating culture where patrons move from bar to bar, sampling small bites. Tortilla became the benchmark pintxo — every bar in San Sebastián and Bilbao competes to serve the best version.
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