Pincho de Tortilla
This classic Spanish tapa features a thick, rustic omelet made with tender potatoes and sweet caramelized onions. It's perfect served warm or at room temperature, making it a versatile snack or light meal. Enjoy a slice on its own or with a crusty piece of bread.
An original recipe by Forkin
- Total time
- 1 hr 5 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 496 kcal
Allergen information: may contain eggs. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
- 500 gpotato, peeled and thinly sliced
- 1 pcsyellow onion, thinly sliced
- 6 pcsegg
- 120 mlolive oil
- 1 tspsalt
- 0.5 tspblack pepper, freshly ground
Equipment
colander · large bowl · frying pan · cutting board · knife · whisk
The method
Step by step
- 1
Heat the olive oil in a 20-22 cm non-stick frying pan over medium-low heat.
About 1 min
- 2
Add the sliced potatoes and onion to the pan. Ensure they are submerged in the oil.
About 1 min
- 3
Cook slowly for 20-25 minutes, stirring occasionally, until the potatoes are very tender and the onions are caramelized and soft. Do not brown them.
About 25 min
Cook’s note: The goal is to confit the potatoes and onions, not fry them crispy.
- 4
While the potatoes and onions cook, crack the eggs into a large bowl.
About 1 min
- 5
Season the eggs with salt and black pepper, then whisk them well until combined.
About 1 min
- 6
Once the potatoes and onions are cooked, carefully drain them in a colander, reserving a small amount of the cooking oil.
About 2 min
Cook’s note: Allow excess oil to drip off for a minute or two.
- 7
Add the drained potatoes and onions to the whisked eggs and mix gently to combine. Let this mixture rest for 5 minutes.
About 5 min
Cook’s note: This resting period allows the potatoes to absorb some of the egg mixture, resulting in a creamier tortilla.
- 8
Heat a clean 20-22 cm non-stick frying pan over medium heat, adding a small amount of the reserved olive oil.
About 1 min
Cook’s note: Use just enough oil to lightly coat the bottom of the pan.
- 9
Pour the egg and potato mixture into the hot pan, spreading it evenly.
About 1 min
- 10
Cook for 5-7 minutes without stirring, until the bottom is golden brown and the edges start to set.
About 6 min
- 11
Place a large plate over the pan, invert the pan to flip the tortilla onto the plate, then slide the tortilla back into the pan to cook the other side.
About 1 min
Cook’s note: Be confident and quick with the flip!
- 12
Cook for another 3-5 minutes, or until the tortilla is golden brown and cooked through but still slightly moist in the center.
About 4 min
- 13
Remove the tortilla from the pan and let it rest on a cutting board for 10 minutes before slicing and serving.
About 10 min
Cook’s note: Resting helps the tortilla set and makes it easier to slice cleanly.
Per serving
Nutrition
- Calories
- 496kcal
- Protein
- 14.7g
- Carbs
- 25.9g
- Fat
- 37.7g
- Fibre
- 3.5g
- Sugar
- 3.6g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover tortilla in an airtight container in the refrigerator.
Gently reheat slices in a microwave or a warm oven until heated through.
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