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    Bar Nestor Tortilla

    Total Time 30 mins
    Serves 4 people
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    Bar Nestor Tortilla
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    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.

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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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