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Spain's No.1 Tapas Dish

Spain's No.1 Tapas Dish! Pintxo de Tortilla con Queso y Pimientos

Course Appetizer
Cuisine Spanish
Prep Time 10 minutes
Cook Time 35 minutes
Servings 8
Calories 284 kcal
Author Albert Bevia @ Spain on a Fork

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

  1. Heat a large nonstick fry pan with a medium heat and add in the olive oil

  2. 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

  3. 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

  4. 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

  5. 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

  6. 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)

  7. After a couple of minutes add in the potato and egg mixture, making sure it's all in a flat layer and evenly distributed

  8. 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

  9. 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

Nutrition Facts
Spain's No.1 Tapas Dish! Pintxo de Tortilla con Queso y Pimientos
Amount Per Serving
Calories 284 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 3g19%
Trans Fat 0.01g
Polyunsaturated Fat 2g
Monounsaturated Fat 11g
Cholesterol 123mg41%
Sodium 154mg7%
Potassium 463mg13%
Carbohydrates 25g8%
Fiber 3g13%
Sugar 3g3%
Protein 8g16%
Vitamin A 182IU4%
Vitamin C 19mg23%
Calcium 52mg5%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.