This Pintxo de Tortilla con Queso y Piminetos is Spain’s No. 1 Tapas Dish. Like seriously, you will find this delicious tapas appetizer at almost every tapas bar throughout the Iberian peninsula. But the best part? It’s easy to make at home, made with simple everyday ingredients, and all done in about 40 minutes.
To make the potato omelette, I used yukon gold potatoes. But you can use whatever potatoes you like. I did peel the potatoes, as this is how the dish is traditionally made. If you prefer, you can leave the skins on the potatoes.
For the cheese, I used a Spanish manchego that was aged for 4 months. But you can use whatever manchego you like or whatever cheese you have on hand. However, using a Spanish manchego is what gives this tapas dish that classic Spanish flavor.
TIPS & TRICKS to Make this Recipe: If you are not comfortable flipping the omelette in the pan, just place the pan (making sure it’s oven-proof) into the broiler for a couple of minutes or until the eggs are just cooked through.
Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
EXTRA VIRGIN SPANISH OLIVE OIL
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Watch the Video Below on How to Make Spain’s No.1 Tapas Dish
Spain's No.1 Tapas Dish! Pintxo de Tortilla con Queso y Pimientos
Ingredients
- 1/2 cup extra virgin olive oil 120 ml
- 2 onions
- 4 potatoes 2 1/4 lbs / 1 kg
- 6 cage-free organic eggs
- 1 crunchy baguette
- 1/2 block manchego cheese
- 1 jarred roasted red bell pepper
- sea salt & black pepper
- fresh parsley for garnish
- toothpicks for garnish
Instructions
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Heat a large nonstick fry pan with a medium heat and add in the olive oil
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While the oil is heating, cut the potatoes (peeled) into small bite-sized pieces that are a 1/4 inch (.625 cm) thick and roughly chop the onions
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Add the chopped onions into the hot fry pan, mix continuously, after about 4 minutes add in the chopped potatoes, mix together, then mix every 3 to 4 minutes so everything evenly cooks
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In the meantime, crack the eggs into a large bowl, season with sea salt & black pepper and whisk together, cut the manchego cheese into thin slices, cut the roasted red bell pepper into thin strips, and cut the baguette into diagonal slices that are 1/2 inch (1.25 cm) thick
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After 20 to 25 minutes and the potatoes are golden fried and cooked through, season with sea salt & black pepper, mix together, then transfer everyting into the bowl with the whisked eggs, reserving the olive oil in the pan, mix together and then let the mixture sit for 3 to 4 minutes
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In the meantime, heat the same fry pan with the reserved olive oil with a low-medium heat (you want about 2 tbsp - 30 ml olive oil in the pan)
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After a couple of minutes add in the potato and egg mixture, making sure it's all in a flat layer and evenly distributed
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After 4 to 5 minutes it's time to flip the omelette, add a plate that's slightly smaller than the pan over the omelette, in one swift move flip the pan into the plate, slide the omelette back into the pan, using the back of a spatula compact the omelette from the outer edges towards the center, this gives it that classic rounded edge, go for another 3 to 4 minutes or until the eggs are cooked through, then transfer the omelette over a cutting board
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To assemble, add the slices of baguette over a serving dish and top each one off with a slice of manchego cheese, then cut the omelette into pieces that are slightly bigger than the slices of bread, add each piece over a slice of bread, top off with some strips of roasted red bell pepper and chopped parsley, pierce each one with a toothpick to hold everything together, serve warm, at room temperature or even chilled, enjoy!
Recipe Notes
Get the Spanish Olive Oil I used to make this Recipe
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