🥔 Tortilla pintxo
A pintxo de tortilla is a wedge of Spanish potato omelette — thick, soft and golden, with sweet cooked onion — set on a slice of toasted bread. The tortilla is creamy in the middle and the bread gives a crisp base. It is eaten standing at the bar counter in Basque towns, usually with a small drink, as one of several pintxos.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 500 g potatoes, thinly sliced
- 1 onion, thinly sliced
- 5 eggs
- 150 ml olive oil for frying (most is drained off)
- 4 slices baguette, toasted
- Salt
Method
- Fry the potatoes and onion gently in the olive oil for 20 minutes until soft but not crisp, then drain well.
- Beat the eggs with salt, mix in the potatoes and onion and leave for 10 minutes.
- Cook the mixture in a small pan with 1 tbsp of the oil for 5 minutes, flip with a plate and cook 3 minutes more.
- Cut into wedges and set each on a slice of toasted bread.
How to make it lighter
- Drain the fried potatoes very well — 1 tbsp oil ≈ 120 kcal.
- Boil or steam the potatoes instead of frying them for a lighter tortilla.
- Have one pintxo and fill up on a salad rather than a round of several.
History
Pintxos — small bites often held on bread — are the bar food of the Basque Country, especially San Sebastián and Bilbao. Tortilla de patatas itself is one of Spain's national dishes, and a slice on bread is among the most common pintxos on any counter.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →