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

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast adds a cheesy flavor with fewer calories.

bell peppers

🥗Healthier: zucchini

💰Cheaper: canned peppers

Zucchini is a lower-calorie alternative, while canned peppers are often less expensive.

Heat a large nonstick fry pan over medium heat and add 1/2 cup of extra virgin olive oil.

Cut 4 medium-sized peeled and washed potatoes into small bite-sized pieces about 1/4 inch thick.

Roughly chop 2 medium-sized onions and add them to the hot fry pan, mixing continuously for 3 to 4 minutes until slightly translucent.

Add the chopped potatoes to the pan, mixing them around to coat in the olive oil, and cook for about 25 minutes, stirring every 3 to 4 minutes until golden and cooked through.

In a large bowl, crack 6 large eggs and season with sea salt and freshly cracked black pepper, then whisk together.

Once the potatoes are cooked, season them with sea salt and black pepper, then transfer everything to the bowl with the whisked eggs and mix well, letting it sit for a few minutes.

Heat the same fry pan over low medium heat with about 2 tablespoons of olive oil (30 ml).

Add the potato and egg mixture to the pan, spreading it out evenly in a flat layer.

After 4 to 5 minutes, flip the omelette using a plate, then slide it back into the pan and compact the edges with a spatula.

Cook for another 3 to 4 minutes until the eggs are just cooked through, then remove from heat and slide onto a cutting board.

Assemble by placing slices of baguette on a serving board, adding a slice of Manchego cheese on each, then topping with a slice of the potato omelette, sliced roasted red bell peppers, and chopped parsley, securing with a toothpick.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens