Rocio Osborne

This week my friend made pinchos (tapas on a stick) of tortilla Española and it was soo good. This delicious potato omelette is one of Spain’s staple tapas. You will find it in every tapas bar and, if you’re lucky, at your friend’s house. 

As you know, I’m not the most talented cook, but I’ve found that the recipe below is very easy.  Try it this weekend, and of course, take a picture. I want to see your beautiful creations!

pincho de tortilla

Serves 4

Prep time: 15 minutes    Cook time: 25 minutes

Ingredients: 6 eggs, 1 medium onion, olive oil, 2 large potatoes, salt.

1. Peel, wash & chop the potatoes into small chunks.

2. Season

3. Heat the oil in a large frying pan

4. Add the potatoes. Keep turning and separating them for 5 minutes. If they start to turn brown, lower the heat.

5. Add the chopped onion and mix it well.

6. Beat the eggs into a large bowl, salt slightly.

7. Add the potatoes and onion when cooked to the bowl.

8. Mix and leave to settle for 5 minutes.

9. Add 1 tablespoon of olive oil to the frying pan and up the heat to maximum for 1 minute.

10. Pour the mixture into and cook at the lowest heat for 5 minutes.

11. Cook for 3 minutes on the other side turning with the help of a plate over the frying pan.

12. Serve hot or cold. Cut like a pizza, or in dice for small bites.

13. Enjoy!!

Rocio