Spanish Potato Omelette With Piquillo Pepper Pintxo

Basque Spectrum
by Basque Spectrum
5 people
45 min
Tortilla is the best invention that Spaniards came up with. I even dare to say, that tortilla is the best possible recipe that can be cooked using eggs onions and potatoes. If you don’t believe me, give it a try and let me know!


Tips & Tricks...

The holy trinity of any tortilla pintxo…

    gooey, because if it’s not gooey it’s just not the real deal, the gooeyness is what makes tortilla the so very loved Spanish food staple yellow, because eggs are the key ingredient for a great tortilla (I know most people say you need good and the right potatoes, but that’s easier to find and harder to mess up). If you make an effort to get proper farm yellow eggs, that’s what will bring your tortilla to the next level! on top of a baguette slice, because the baguette slice part is what make it pintxo instead of just a slice or tortilla in your plate, this one is pretty straight forward.


Spanish Potato Omelette With Piquillo Pepper Pintxo
Recipe details
  • 5  people
  • Prep time: 10 Minutes Cook time: 35 Minutes Total time: 45 min
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Ingredients
  • Cooking Oil
  • 800 g Potatoes
  • 7 Large Eggs (Free Range)
  • ½ White Onion (Large)
  • Roasted Pepper Jar
  • 1 Baguette
Instructions
Peel and wash your potatoes and cut them into thick slices (about 1 cm / 0.4 inch). Cut the potatoes in half lengthwise and then into slices in the shape of half circles.
Cover a large non-sticky pan with cooking oil, enough to almost cover the potatoes when added to the pan. Place the pan on high heat and once the oil is hot, add the potatoes and cover with a lid. Lower the heat to medium and cook for 20 minutes.
Meanwhile, chop your onion to small pieces and add to the pan after the 20 minutes have passed. Cook the potatoes and onions for further 10 minutes.
In the meantime, prep the baguette and the roasted red pepper so that you can build the pintxos later on. Cut the baguette into 2-3 cm slices at an angle (see images above as example). Prepare the peppers by cutting them into thin slices (long enough to draw a cross in each pintxo, see images above).
Whisk the eggs into a large bowl, salt generously and add the potatoes and onions. Mix together and let it rest for 10 minutes.
Add a splash of oil (1/2 tbsp olive oil more or less) into a medium sized, non stick pan and place on medium-high heat. Once the oil is hot pour in the egg mixture. After 30 seconds lower the heat to low medium and cook for further 60 seconds.
Place a large plate (bigger than the pan) on top of pan facing down, and flip the omelette into the plate, CAREFULLY! To avoid dropping the omelette and making a mess, make sure you are pressing the plate against the pan, this should help. Also flip it over the sink or over a big plate, this way if the mess does happen, it is easier to clean.
Cook for another 60 seconds on low-medium heat and then take it out onto that same plate. Slice into triangles (like a pizza) and place over each bread piece. Add the roasted red peppers drawing a cross and keep it all together with the help of a toothpick. On egin!
Tips
  • *Calories set per pintxo. 1 pintxo = 190 calories
Basque Spectrum
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Comments
  • Preston Preston on Jan 18, 2024

    Does anybody besides me instantly skip a recipe that gives quantities in grams without the American equivalent? I expect many. It is very presumptuous of the authors to expect all readers to convert when she/he could do it once and include it.
  • Diana Diana on Jan 24, 2024

    Ok .. sounds like a faulty recipe.. almost cover potatoes with oil? Never drain? Add more oil ? Ok nope

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