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

By Spain on a Fork · 45 min

Ingredients

Instructions

1. Heat a large non-stick frying pan over medium heat and add the olive oil.
2. While the oil heats, peel the potatoes and cut them into small bite-sized pieces about 0.625 cm (1/4 inch) thick. Roughly chop the onions.
3. Add the onions to the hot pan and stir constantly. After about 4 minutes, add the potatoes and stir. Keep stirring every 3 to 4 minutes so everything cooks evenly.
4. Meanwhile, crack the eggs into a large bowl, season with salt and pepper and whisk. Slice the manchego thinly, cut the roasted red pepper into thin strips, and cut the baguette on the diagonal into 1.25 cm (1/2 inch) slices.
5. After 20 to 25 minutes, when the potatoes are golden and cooked through, season them with salt and pepper and stir. Transfer everything to the bowl of beaten eggs, keeping the oil in the pan. Mix and let the mixture rest for 3 to 4 minutes.
6. Heat the same pan with the reserved oil over low-medium heat; you want about 30 ml (2 tablespoons) of oil.
7. After a couple of minutes, add the potato and egg mixture, spreading it into an even, flat layer.
8. After 4 to 5 minutes, flip the omelette: place a plate slightly smaller than the pan over it, invert the pan onto the plate, then slide the omelette back into the pan. With the back of a spatula, push the edges toward the centre to give a rounded shape. Cook another 3 to 4 minutes, until the eggs are set through, then move the omelette to a cutting board.
9. To assemble, place the baguette slices on a serving dish and top each with a slice of manchego. Cut the omelette into pieces slightly larger than the bread slices and place one on each slice. Top with roasted pepper strips and chopped parsley, secure each with a toothpick, and serve warm, at room temperature or chilled.

Summarized from Spain on a Fork's video. Watch it for the details.

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