Tortilla Pinchos

Thick cubes of Spanish tortilla served on rustic bread. Potatoes are slow-cooked in olive oil until tender, held together by eggs that remain moist and soft.

• Prep time: 20 min
• Cook time: 35 min
• Difficulty: Medium
• Calories: 577
• Protein: 15 g
• Carbs: 40 g
• Fat: 38 g

Ingredients

• 600 g Potato ( thinly sliced )
• 1 piece Onion ( minced )
• 6 piece Egg ( beaten )
• 1000 ml Extra virgin olive oil ( for frying )
• 1 pinch Gray sea salt
• 1 piece Country bread ( sliced )

Instructions

1. Vegetable prep

   Peel potatoes and onion. Slice potatoes into 2mm thin rounds and finely mince the onion. Consistent slicing ensures even cooking.

2. Confit the potatoes

   Heat olive oil in a pan. Add potatoes and onion. The oil should simmer gently without browning the vegetables. Cook until potatoes yield easily to a fork.

3. Egg binding

   Drain vegetables, reserving the oil. Beat eggs with salt. Mix hot vegetables into the eggs and let rest for 5 minutes; the heat from the vegetables starts to set the eggs for better structure.

4. Sear the tortilla

   Heat a small pan with a splash of the reserved oil. Pour in the mixture. When edges pull away and the bottom is set, flip confidently using a plate. Cook the other side for 2 minutes.

5. Assembling the pinchos

   Let the tortilla cool slightly to firm up. Cut into even cubes. Slice the rustic bread and place a tortilla cube on each piece. Secure with a toothpick.

Chef's tips

• Do not rush the potatoes; they should be confit, not browned.
• The tortilla is better if allowed to rest for 10 minutes before slicing.
• Use a small diameter pan to achieve a thick, tall tortilla.

Storage

Keep refrigerated for up to 48h. Take out 30 minutes before serving to let the olive oil aromas develop.