Pintxos de Tortilla — Print Recipe

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.

Ingredients

6 medium potatoes, peeled and thinly sliced
6 eggs
1 small onion, thinly sliced (optional)
200ml olive oil for confit
Salt
Bread slices for serving
Toothpicks

Instructions

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.
2 Drain potatoes, reserving oil. Beat eggs in a large bowl with salt. Fold in warm potatoes gently.
3 Heat 2 tbsp reserved oil in a non-stick skillet. Pour in the egg-potato mixture.
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.
5 Cook 3 more minutes for a juicy center. Slide onto a board and let cool to room temperature.
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.