Crispy milk fritters served with a dusting of milk powder Crispy Milk Fritters Kimchi somen noodles Spicy Kimchi Somen Noodles Spanish Potato Tortilla Pintxos cut into bite-sized squares Spanish Potato Tortilla Pintxos Taco al Pastor with grilled pork, pineapple, and cilantro Homemade Tacos Al Pastor Spicy BBQ chicken wings served hot Spicy BBQ Chicken Wings Thick Sicilian square pizza slices Sicilian Sheet Pan Pizza (Sfincione) Cardamom Revani cake squares soaked in syrup Cardamom Spiced Revani (Semolina Cake) Coconut lassi in a glass with shredded coconut rim Creamy Coconut Lassi Poppy seed sour cherry stollen slices served Poppy Seed and Sour Cherry Stollen Stack of gluten free crepes Gluten-Free Crepes Vegetable Nikujaga served with rich vegetables and fresh cilantro Japanese Vegetable Stew (Nikujaga Style) Spicy lentil rasam garnished with fresh cilantro Spicy Lentil Rasam | South Indian Soup Lauki ka Halwa with rich spices, roasted nuts, and rose water. Sweet Bottle Gourd Pudding (Lauki Halwa) Merguez burger with cheese and vegetables Spicy Merguez Lamb Burger Sweet and sour kimchi served Quick Sweet and Sour Kimchi (Geotjeori) Fish Arroz Caldo served with fried fish fillet, scallions, and crispy garlic Creamy Fish Arroz Caldo with Crispy Garlic Grilled Urfa kebab skewers served with flatbread and vegetables Authentic Urfa Kebab (Mild Turkish Skewers) Roasted pepper and olive bao bun served Mediterranean Roasted Pepper Bao Cinnamon Apple Bundt Cake sliced and dusted with powdered sugar Cinnamon Apple Bundt Cake Spicy pickled cucumber seeds served in a jar Spicy Pickled Cucumber Seeds Crispy milk fritters served with a dusting of milk powder Crispy Milk Fritters Kimchi somen noodles Spicy Kimchi Somen Noodles Spanish Potato Tortilla Pintxos cut into bite-sized squares Spanish Potato Tortilla Pintxos Taco al Pastor with grilled pork, pineapple, and cilantro Homemade Tacos Al Pastor Spicy BBQ chicken wings served hot Spicy BBQ Chicken Wings Thick Sicilian square pizza slices Sicilian Sheet Pan Pizza (Sfincione) Cardamom Revani cake squares soaked in syrup Cardamom Spiced Revani (Semolina Cake) Coconut lassi in a glass with shredded coconut rim Creamy Coconut Lassi Poppy seed sour cherry stollen slices served Poppy Seed and Sour Cherry Stollen Stack of gluten free crepes Gluten-Free Crepes Vegetable Nikujaga served with rich vegetables and fresh cilantro Japanese Vegetable Stew (Nikujaga Style) Spicy lentil rasam garnished with fresh cilantro Spicy Lentil Rasam | South Indian Soup Lauki ka Halwa with rich spices, roasted nuts, and rose water. Sweet Bottle Gourd Pudding (Lauki Halwa) Merguez burger with cheese and vegetables Spicy Merguez Lamb Burger Sweet and sour kimchi served Quick Sweet and Sour Kimchi (Geotjeori) Fish Arroz Caldo served with fried fish fillet, scallions, and crispy garlic Creamy Fish Arroz Caldo with Crispy Garlic Grilled Urfa kebab skewers served with flatbread and vegetables Authentic Urfa Kebab (Mild Turkish Skewers) Roasted pepper and olive bao bun served Mediterranean Roasted Pepper Bao Cinnamon Apple Bundt Cake sliced and dusted with powdered sugar Cinnamon Apple Bundt Cake Spicy pickled cucumber seeds served in a jar Spicy Pickled Cucumber Seeds
Spanish Potato Tortilla Pintxos cut into bite-sized squares
Delicious Spanish tortilla with potatoes and eggs, served as pintxos

Spanish Potato Tortilla Pintxos

Author: Flavelo
Recipes Main Courses
The queen of the counter in Spanish bars is the 'Tortilla de Patata'. This isn't a thin wrap, but a thick, hearty potato and egg omelet cake. The secret lies in the potatoes: they aren't boiled or fried crispy, but slowly 'confited' in oil with onions until buttery soft, then married with eggs and cooked to perfection.
🕒 Prep Time 10 mins
🍳 Cook Time 20 mins
⌛ Total Time 30 mins
🍽️ Servings 4 servings
🔥 Calories 350 kcal
🌍 Cuisine Spanish

Ingredients

Equipment Needed

  • Non-stick skillet (critical!)
  • Large flat plate for flipping
  • Slotted spoon

Allergen Information

⚠️ Egg

Instructions

1 ✓

Peel and quarter the potatoes, then slice them thinly (approx. 1/8 inch). Finely chop the onion.

Tip: Thin slices cook faster and more evenly.
2 ✓

Heat the oil in the skillet and add the potatoes and onions. Season with salt. Cook over medium heat, stirring occasionally, until the potatoes are completely tender (about 15 minutes).

Tip: The goal isn't to brown them, but to soften them in the oil (confit style). Don't let the oil get too smoking hot.
3 ✓

Drain the oil from the potatoes (reserve it for other cooking). In a bowl, whisk the eggs with salt and pepper.

Tip: Mix the hot potatoes into the eggs immediately.
4 ✓

Stir the hot potatoes into the eggs and let sit for 5 minutes.

Tip: This is the secret step! The heat from the potatoes begins to set the eggs, thickening the mixture so the potatoes absorb the flavor.
5 ✓

Pour the mixture back into the hot skillet (with a little oil). Cook for 1-2 minutes on high heat, then lower the heat until the bottom sets and pulls away from the pan.

Tip: Shake the pan gently to prevent sticking.
6 ✓

Using a plate, flip the tortilla and cook the other side for 1-2 minutes. The center can remain slightly soft.

Tip: In Spain, it's often left slightly runny in the middle ('baveuse').
7 ✓

Cut into cubes, skewer with toothpicks, and serve.

Recipe FAQ

Why did it stick?
Eggs are unforgiving. Use a flawless non-stick or ceramic pan, and ensure the oil is hot before pouring in the mixture.
How do I flip it without a disaster?
Use a flat plate larger than your skillet. Place it firmly over the pan, flip the whole thing over, then slide the tortilla back into the pan.

Ingredients

  • 1 lb Potatoes (Yukon Gold or waxy variety)
  • 6 large Eggs
  • 1 medium Onion (Yellow)
  • 1/4 cup Olive Oil (be generous)
  • 1 tsp Salt
  • 1 pinch Ground Black Pepper