Spanish Potato Omelette Pincho (Pincho de Tortilla)
Pincho de tortilla Say it: PEEN-choh deh tor-TEE-yah
Pincho de tortilla is a beloved Basque bar snack: a thick wedge of Spanish potato omelette (tortilla de patatas) set on a slice of bread and speared with a toothpick. The tortilla is creamy and tender inside, golden outside, with soft potatoes and sweet onion bound by egg. It is served at room temperature or warm as a tapa, especially in the pintxo bars of the Basque Country. Simple, comforting, and deeply satisfying, it turns a classic Spanish omelette into an easy, shareable bite.
Spanish Potato Omelette Pincho (Pincho de Tortilla)
Pincho de tortilla
Pronounced PEEN-choh deh tor-TEE-yah
- Serves
- 4
- Prep
- 20 min
- Cook
- 30 min
- Total
- 50 min
- Level
- Medium
Also nut-free.
Allergens: contains gluten, egg. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
For the tortilla
For the pinchos
Method
Peel and cut the potatoes into 1/8-inch (3 mm) slices. Halve the onion and cut it into thin slices.
Heat 1 cup (240 ml) olive oil in a 10-inch nonstick skillet over medium-low. Add the potatoes and onion, season with ½ tsp salt, and cook gently, turning occasionally, until the potatoes are tender when pierced with a knife but not browned, 12–15 minutes.
Drain the potatoes and onion in a colander set over a bowl, reserving the oil. Let cool for 5 minutes.
In a large bowl, beat the eggs with the remaining ½ tsp salt. Add the drained potato-onion mixture and stir gently to coat. Let rest for 5 minutes.
Wipe the skillet, add 2 tbsp of the reserved oil, and heat over medium-low. Pour in the egg mixture, pressing gently to even it out. Cook until the edges are set and the bottom is deep golden, 6–8 minutes.
Place a large plate over the skillet, invert the skillet to turn the tortilla onto the plate, then slide it back into the skillet. Cook until just set and the center is still slightly creamy, 3–4 minutes. Slide onto a clean plate and let rest for 10 minutes.
Meanwhile, toast the bread slices until golden and crisp. Cut the tortilla into 8 wedges or squares the size of the bread.
Place a tortilla piece on each toast, top with a strip of piquillo pepper if using, and secure with a wooden toothpick. Serve warm or at room temperature.
Regional variant: Tortilla de patatas sin cebolla (no-onion Spanish omelette)
Omit the onion and cook the potato slices alone in the olive oil. The tortilla will be slightly firmer and less sweet; add an extra pinch of salt to compensate. Some cooks also add a splash of milk to the eggs for a lighter texture.
Cook's notes
- Use waxy potatoes like Yukon Gold or red potatoes; they hold their shape and stay creamy.
- For a runny center, cook the second side 1–2 minutes less; for a fully set tortilla, cook 2 minutes longer.
- The reserved olive oil can be strained and used for other cooking; it has a lovely potato-onion flavor.
Serve with
Serve as part of a pintxos spread with olives, guindilla peppers, and a glass of txakoli or dry Basque cider.
Make ahead and storage
Make the tortilla up to a day ahead; cool, cover, and refrigerate. Bring to room temperature before cutting. Assemble the pinchos just before serving so the bread stays crisp.
