bar nestor tortilla, Spanish tortilla Basque Recipes, Spanish Vegetarian Recipes, Tapas Recipes 5 1 5 0

Bar Nestor Tortilla

Prep Time

10 mins

Cook Time

20 mins

Total Time

30 mins

There is nothing better than food that becomes legendary, like Bar Nestor’s tortilla.

This small bar tucked in the old part of San Sebastian, on Arrandegi Kalea, bangs out mean txuleton steaks, tomato salads, fried green peppers and the finest wines, like there is no tomorrow but their tortilla makes people go wild, with some arriving hours before its made to get their name on the list because they only serve it twice a day. This could involve ducking under their half-open metal shutter to speak to one of the guys and tell them how many slices you want (limited to one each).

Only 16, or maybe 17, slices are available, and they sell out fast, so get there at 12 to reserve the lunchtime tortilla, or 7pm for the evening one. Excitement spreads through the bar as Nestor himself appears from the kitchen with his golden tortilla and in the form of a ritual, one by one, slices are cut, and names are called out to an entranced crowd, prepare to give their life away for a slice of this iconic tortilla.

The secret? Quality ingredients that are perfectly cooked. The tortilla has a slight crust that reveals caramelised onions, green peppers and tender potatoes encapsulated in the most delicious liquid gold.

30 mins

4 people

Ingredients
Method

4 maris piper potatoes, peeled
1 large white onion, finely sliced
1 green pepper, finely sliced
4 large eggs and 2 egg yolks
300ml of olive oil
Salt to taste

Using a small knife, cut the potatoes into irregular chunks of about one inch in size.
In a large, non-stick frying pan, heat the oil on a medium heat. Once hot, add the potato and spread evenly. The oil should cover all the potatoes, if they don’t add a bit more oil.
Cook the potatoes in the oil for about 10 minutes, add the sliced onions and peppers and cook for further 10 minutes over a medium heat. The idea is to caramelise the potato, onion and pepper in the oil until you obtain a nice light brown colour, you may need to shake or stir the potato mix carefully, so all the mix browns evenly. Drain the mix out from the pan into a bowl with a slotted spoon and reserve.
Crack the eggs and egg yolks into a large bowl and beat them with a whisk or fork. Pour in the cooked potatoes, mix, and season with salt.
Pour one tablespoon of the cooking oil into the same non-stick frying pan and warm on a medium heat. When hot, stir in the potato mixture and spread it out evenly. Allow the egg to cook around the edges using a fork to lift the mixture from the centre so the egg runs in and begins to cook. Allow the mix to cook for two minutes until the one side of the omelette is slightly browned. The inside of the mixture should not be completely cooked, and the egg mix should be still runny.
When the mixture has browned on the bottom, you are ready to turn it over to cook the other side. Place a plate upside down over the frying pan. With one hand on the frying pan handle and the other on top of the plate to hold it steady, quickly turn the frying pan over and the omelette will fall onto the plate.
Place the frying pan back on the heat, pour in a bit more oil and let the pan warm for 30 seconds or so, now slide the omelette into the frying pan. Use a fork to shape the sides of the omelette. Let the omelette cook for another minute or so. Turn the heat off and slide the omelette onto a plate to serve.

Ingredients

4 maris piper potatoes, peeled
1 large white onion, finely sliced
1 green pepper, finely sliced
4 large eggs and 2 egg yolks
300ml of olive oil
Salt to taste

Method

Using a small knife, cut the potatoes into irregular chunks of about one inch in size.
In a large, non-stick frying pan, heat the oil on a medium heat. Once hot, add the potato and spread evenly. The oil should cover all the potatoes, if they don’t add a bit more oil.
Cook the potatoes in the oil for about 10 minutes, add the sliced onions and peppers and cook for further 10 minutes over a medium heat. The idea is to caramelise the potato, onion and pepper in the oil until you obtain a nice light brown colour, you may need to shake or stir the potato mix carefully, so all the mix browns evenly. Drain the mix out from the pan into a bowl with a slotted spoon and reserve.
Crack the eggs and egg yolks into a large bowl and beat them with a whisk or fork. Pour in the cooked potatoes, mix, and season with salt.
Pour one tablespoon of the cooking oil into the same non-stick frying pan and warm on a medium heat. When hot, stir in the potato mixture and spread it out evenly. Allow the egg to cook around the edges using a fork to lift the mixture from the centre so the egg runs in and begins to cook. Allow the mix to cook for two minutes until the one side of the omelette is slightly browned. The inside of the mixture should not be completely cooked, and the egg mix should be still runny.
When the mixture has browned on the bottom, you are ready to turn it over to cook the other side. Place a plate upside down over the frying pan. With one hand on the frying pan handle and the other on top of the plate to hold it steady, quickly turn the frying pan over and the omelette will fall onto the plate.
Place the frying pan back on the heat, pour in a bit more oil and let the pan warm for 30 seconds or so, now slide the omelette into the frying pan. Use a fork to shape the sides of the omelette. Let the omelette cook for another minute or so. Turn the heat off and slide the omelette onto a plate to serve.

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Chef's Profile

Javier De La Hormaza

Javier is a Basque born, trained chef and hospitality professional, owner of Basco Fine Foods, a Spanish food and drink importer based in Yorkshire. He regularly runs client food and drink events around the country and he is a course tutor at Hartingtons of Bakewell cookery school. Javier’s passion lies on bringing quality Spanish ingredients and recipes to as many people as possible.

Twitter: @bascofinefoods
Instagram: @mrbasco

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