Pintxos

Classic Basque Pintxos (Gilda, Tortilla, and Piquillo)

An essential spread of three traditional Basque bar pintxos: the briny Gilda, a slice of Spanish tortilla, and a roasted pepper — all pinned to bread with a toothpick and meant to be eaten standing at the counter.

Prep

25 min

Cook

30 min

Total

55 min

Serves

Makes 12 pintxos (serves 4–6 as a snack)

Difficulty

Easy

Recipe ingredients

• •200 g (7 oz) rustic baguette or barra de pan, crusty white Spanish-style bread, sliced 1 cm thick
• •120 g (4¼ oz) Spanish olive oil, divided, mild extra virgin, for tortilla and peppers
• •1 small white onion, finely diced
• •3 large eggs, room temperature
• •150 g (5¼ oz) waxy potatoes, such as Yukon Gold, peeled and thinly sliced
• •1 g fine sea salt, to taste
• •3 jarred piquillo peppers, whole, or fire-roasted red peppers, drained and patted dry
• •12 fillets oil-packed Spanish anchovies, boquerones en aceite; Boquerón brand or similar
• •12 pieces manzanilla olives, pitted, for the Gilda
• •12 pieces guindilla peppers, small pickled green peppers, for the Gilda
• •12 wooden cocktail picks / toothpicks, the traditional pintxo 'spike'

Steps

1. 1 Make the tortilla: Heat 60 ml (¼ cup) olive oil in a 20 cm (8-inch) non-stick skillet over medium heat. Add the diced onion and a pinch of salt; cook 3–4 minutes until softened but not browned. Add the sliced potatoes and enough water to barely cover them; simmer 8–10 minutes until potatoes are tender when pierced. Drain, reserving the oil.
2. 2 Beat the eggs in a bowl with a pinch of salt. Stir in the drained potato and onion mixture. Wipe the skillet, add 1 tablespoon of the reserved oil, and heat over medium-low. Pour in the egg mixture, draw a spatula through the curds as they set, and cook 4–5 minutes until the bottom is golden and the top is still slightly wet.
3. 3 Flip the tortilla using a plate: invert the pan onto the plate, slide the tortilla back in, and cook another 2–3 minutes until set and just cooked through. Internal temperature should reach 70°C / 160°F. Cool, then cut into 12 bite-sized wedges.
4. 4 Prepare the peppers: Pat the piquillo peppers very dry on paper towels. Slice each one in half lengthwise so they lie flat. Lightly brush with olive oil and season with a pinch of salt.
5. 5 Toast the bread: Lightly grill or toast the bread slices on a dry pan or under the broiler until just crisp on one side but still tender inside (about 1 minute per side). Rub each slice lightly with a cut clove of garlic if desired.
6. 6 Assemble the Gilda (the classic green-and-red skewer): On each of 8 picks, thread one guindilla pepper, one manzanilla olive, and one folded anchovy fillet. Set aside.
7. 7 Assemble the tortilla pintxos: Place a slice of toasted bread on a board. Lay a wedge of tortilla on top, then drape a strip of piquillo pepper over it. Skewer once through bread, tortilla, and pepper with a cocktail pick.
8. 8 Assemble the anchovy pintxos: Lay a folded anchovy fillet on a slice of toasted bread, top with a strip of piquillo pepper, and pin with a cocktail pick. Repeat to make 4 of these.
9. 9 Arrange all 12 pintxos on a platter — alternating the Gilda skewers, tortilla pintxos, and anchovy pintxos — and serve immediately, standing at the counter, with a small glass of txakolí, vermut, or a cold beer.