Pincho de tortilla, the Spanish answer for rough mornings

Pintxo de tortilla.

We already gave you some tips and tricks to get rid of your hangover. But every country has its own traditional dishes to make the process go faster. We like to give you a taste of the international anti-hangover cuisine. Today we go to Spain where after a lot of soups we’ll try tome solid food that should fix the hangover. Pincho de tortilla (or pintxo in Baskian) is a kind of tapas.

Well needless to say Spain is a real wine country, but in the Northern parts also some excellent beers are made, like for example Estrella Galicia. Add to that the night culture and the many bars and clubs on the Spanish Costa’s and a hangover in the morning is easily explained. Well, not to worry there are many tapas or pinchos to be found to help you cure it. Pincho de tortilla is one of them. Here’s how you make them yourself. Could be a nice surprise for your friends the night after a sangria party.

Ingredients:
Olive oil for frying
300 grams of potatoes (in very thin slices)
3 eggs
1 onion (chopped into small pieces)
Table spoon olive oil (extra vierge)
1 red bell pepper (chopped in little squares)
30 gram of tuna chunks
30 grams of mushrooms (sliced)
Salt

Preparation:
Heat up the frying oil in a medium sized pan. Then add the potato slices and the chopped onion. Turn down the heat and fry them slowly until the potatoes get tender. It’s best to cover the pan, but remember to stir often so nothing will be burned. The potato may crumble a little. Once the potatoes are soft enough take them with the onions from the pan. Drain out the oil and set them aside.
Beat the eggs in a bowl and add salt. Now put in all the other ingredients (potatoes, onion, chopped bell pepper, tuna chunks and sliced mushrooms) and mix them. Now take a large frying pan and put the mix in. Fry the mix until the egg is ready to set. Than cover the pan with a plate and flip it. Slide the tortilla back in and fry the other side.
When done let the whole thing cool down on a plate before you slice it in bite-sized pieces. Put a toothpick (pincho is the Spanish word for thorn) in each of them and you’re good to go. Pincho de tortilla is usually enjoyed in combination with wine or beer.

Micky Bumbar

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