Restaurants›Jamon Iberico Pata Negra Restaurant›Pincho De Tortilla Española Recipe

Pincho De Tortilla Española Recipe

Inspired by Jamon Iberico Pata Negra Restaurant

Time1h

Serves6

Make Pincho De Tortilla Española Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Frequently paired with

The best thing to pair and share with Pincho De Tortilla Española

Selected to serve

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Ingredients

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Method

Preparation

Prepare the Potatoes and Onions

Peel and thinly slice the potatoes and onion. Aim for even thickness for even cooking.

Heat the Olive Oil

In a large skillet, heat the olive oil over medium heat until shimmering. Add the sliced potatoes and onions.

Cook the Vegetables

Cook the potatoes and onions for about 20 minutes, stirring occasionally, until the potatoes are tender and edges are golden. Season with salt and black pepper.

Cooking the Tortilla

Beat the Eggs

In a large bowl, crack the eggs and beat them until well mixed. Season with a pinch of salt.

Combine Potatoes and Eggs

Once the potatoes and onions are cooked, remove them from the heat and let them cool slightly. Then, add them to the bowl with the beaten eggs and mix gently to combine.

Cook the Tortilla

Wipe the skillet clean and add a little more olive oil if needed. Pour the potato and egg mixture back into the skillet. Cook on medium heat for about 5-7 minutes until the bottom is set and golden.

Flip the Tortilla

To flip the tortilla, place a large plate over the skillet and carefully invert the tortilla onto the plate. Slide it back into the skillet to cook the other side for another 5-7 minutes.

Finish Cooking

Cook until the tortilla is set in the center and golden on both sides. Remove from heat and let it cool for a few minutes.

Serving

Serve the Tortilla

Cut the tortilla into wedges and garnish with fresh parsley and a sprinkle of paprika before serving. Enjoy warm or at room temperature.