Description
Tortilla Española Pintxo is a traditional Spanish dish made primarily with eggs, potatoes, and sometimes onions, known for its simple yet delicious flavor and creamy texture.
Ingredients
Scale
- 4 large eggs
- 2 medium potatoes (about 500g), peeled and thinly sliced
- 1 medium onion (optional), thinly sliced
- 1/4 cup olive oil (60ml)
- Salt, to taste
- Fresh parsley, for garnish
- Toothpicks or small skewers, for serving
Instructions
- Prepare the potatoes and onions by peeling and slicing them thinly.
- In a large skillet, heat olive oil over medium heat, add potatoes and onions, and cook gently until tender (15-20 minutes).
- While the potatoes cool, beat the eggs in a large mixing bowl with a pinch of salt.
- Fold the cooled potatoes into the beaten eggs until evenly coated.
- Cook the tortilla in a clean skillet over medium-low heat for 5-7 minutes, then flip and cook the other side for another 5-7 minutes until golden brown.
- Let the tortilla cool slightly, slice into wedges, and serve as pintxos garnished with parsley.
Notes
- Overcooking the potatoes can make them mushy.
- Use medium-low heat for even cooking.
- Beat the eggs well for a fluffy texture.
- Allow potatoes to cool before mixing with eggs.
- Flip the tortilla carefully to avoid breaking.
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 1g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 200mg
Keywords: Tortilla Española, Pintxo, Spanish omelet, tapas, traditional Spanish dish