Bar Nestor Tortilla Recipe: How to Make It at Home

If you’ve ever wandered the bustling streets of San Sebastián in Spain’s Basque Country, you might have heard whispers about a legendary tortilla served at Bar Nestor. This unassuming pintxos bar has achieved cult status for its iconic Spanish tortilla—a simple harmony of eggs, potatoes, onions, olive oil, and salt.

Yet, what makes the Bar Nestor tortilla truly unforgettable is its texture: golden and crisp outside, with an almost custardy, oozing center that melts on your tongue. Foodies from all over the world queue up for a mere slice, and once you try it, you’ll understand why.

In this post, I’ll guide you through the secrets of crafting your own Bar Nestor-inspired tortilla at home. Whether you’re a lifelong tortilla fan or discovering this Spanish classic for the first time, you’ll find this recipe approachable, satisfying, and—most importantly—delicious.

Let’s get started!

Why You’ll Love This Recipe

• Authentic Flavor: This recipe stays true to the spirit of Bar Nestor, with a focus on just a handful of quality ingredients.
• Silky Texture: The magic lies in the balance between a golden crust and a soft, almost runny center—just like the original.
• Perfect for Sharing: Serve it as a main, a side, or as a pintxo for gatherings and tapas nights.
• Customizable: Easily adapt to your taste—try with or without onions, or add a sprinkle of your favorite herbs.
• Satisfyingly Simple: Minimal ingredients, maximum comfort and flavor, no matter your cooking skill.

Ingredients

Equipment

• Nonstick or Well-Seasoned Cast Iron Skillet (8-9 inch): For perfect shape and easy flipping
• Mixing Bowls: For beating eggs and mixing potatoes
• Slotted Spoon: For lifting potatoes and onions from oil
• Chef’s Knife: For slicing potatoes and onions
• Mandolin (optional): For ultra-thin potato slices
• Spatula: For shaping and flipping the tortilla
• Large Plate: For inverting the tortilla
• Paper Towels: For draining potatoes (optional, for less oil)

Instructions

1. Prepare the Potatoes and Onion:

   Peel the potatoes and slice them thinly—about 1/8-inch (3mm) thick. You can use a sharp knife or a mandolin for even slices.

   If you’re using the onion, peel and thinly slice it as well.

2. Fry the Potatoes (and Onion):

   Heat the olive oil in your skillet over medium-low heat. Once shimmering, add the potato slices (and onion, if using).

   The oil should gently bubble around the potatoes, not sizzle aggressively—think confit, not deep-fry.

   Tip: The potatoes should soften without browning. Stir gently so they don’t break up.

   Cook, stirring occasionally, until the potatoes are very tender (about 15-18 minutes). Use a slotted spoon to transfer the potatoes and onion to a large bowl.

   Season with sea salt.

3. Drain Excess Oil:

   Let the potatoes sit for a minute to release extra oil. Reserve the leftover oil for cooking the tortilla and for future use—it’s full of flavor!

4. Beat the Eggs:

   Crack the eggs into a bowl and beat gently with a fork until just combined. Pour the eggs over the warm potato and onion mixture.

   Stir gently, ensuring all pieces are coated but not mashed. Let sit for 5–10 minutes.

   This resting time lets potatoes absorb some egg, giving the tortilla its signature custardy texture.

5. Cook the Tortilla:

   Wipe the skillet clean and add 2–3 tablespoons of the reserved olive oil over medium-high heat. When the oil is hot but not smoking, add the egg-potato mixture, spreading it evenly.

   Lower the heat to medium-low. Cook undisturbed for 3–4 minutes, using a spatula to gently shape the edges into a neat round.

   The edges should set, but the center should remain jiggly.

   Don’t overcook! The magic is in the soft, runny middle.

6. Flip the Tortilla:

   Place a large plate over the skillet, hold both firmly (use oven mitts if needed), and invert the tortilla onto the plate. Slide the tortilla back into the pan, uncooked side down.

   Cook for another 2–3 minutes to gently set the bottom, leaving the center soft and creamy.

7. Rest, Slice, and Serve:

   Slide the tortilla onto a clean plate and let it rest for 5 minutes. Slice into wedges and sprinkle with a little extra salt if desired.

Tips & Variations

• “Bar Nestor’s secret is in the timing—don’t let the center set fully for that signature gooey texture!”

• Potato Choice: Waxy potatoes like Yukon Gold or red potatoes yield the creamiest center. Avoid floury types like Russets.
• Onion or No Onion: Bar Nestor uses onion, but purists sometimes omit it. Try both ways to discover your favorite.
• Oil: Don’t skimp on good olive oil. It infuses the tortilla with deep flavor and ensures a luscious bite.
• Make It Your Own: Add a sprig of thyme, a pinch of smoked paprika, or a handful of chopped parsley for a subtle twist.
• Leftovers: Tortilla is delicious cold or at room temperature—perfect for picnics and packed lunches.

Nutrition Facts

Values are estimates and will vary based on exact ingredients and serving size.

Serving Suggestions

• Classic Pintxo: Serve warm or at room temperature, sliced into generous wedges, just as they do at Bar Nestor.
• Tapas Spread: Pair with marinated olives, crusty bread, and a crisp Spanish cider or Rioja wine for an authentic Basque tapas night.
• Brunch Star: Make it the centerpiece of brunch, alongside a fresh vegan baby spinach salad and juicy tomatoes.
• Picnic Treat: Pack slices of tortilla for a portable, satisfying snack on the go.
• Vegetarian Meal: Enjoy with a bowl of Afghan vegetarian pulao or vegan potato corn chowder for a hearty, comforting dinner.

Conclusion

There’s a reason the Bar Nestor tortilla has become the stuff of foodie legend. With its golden, crisp exterior and luscious, custardy middle, it’s proof that the simplest recipes often leave the longest impression.

By focusing on just a few quality ingredients and mastering the timing, you can bring a bit of San Sebastián magic into your own kitchen.

This tortilla is more than just a dish—it’s an experience to share with family and friends, to enjoy warm from the pan or chilled the next day. And if you’re passionate about exploring global vegetarian flavors, don’t miss my other recipes like Best Vegetarian Recipes Without Tofu or Chinese Veg Fried Rice Recipe In Marathi Made Easy.

Thanks for joining me on this culinary adventure. I hope your Bar Nestor tortilla is as unforgettable as the original—happy cooking!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Bar Nestor Tortilla”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A legendary Spanish tortilla inspired by Bar Nestor in San Sebasti\u00e1n. Creamy, custardy, and packed with flavor, it’s perfect for sharing.”, “prepTime”: “PT20M”, “cookTime”: “PT30M”, “totalTime”: “PT50M”, “recipeYield”: “4 servings”, “recipeIngredient”: [“6 large eggs”, “700g Yukon Gold potatoes, peeled and thinly sliced”, “1 medium yellow onion, thinly sliced”, “120ml extra virgin olive oil”, “1 tsp fine sea salt”, “Freshly ground black pepper, to taste”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Heat olive oil in a nonstick skillet over medium heat.”}, {“@type”: “HowToStep”, “text”: “Add potatoes and onions, season with salt, and cook gently, stirring occasionally, until tender but not browned, about 20 minutes.”}, {“@type”: “HowToStep”, “text”: “Drain potatoes and onions, reserving some oil.”}, {“@type”: “HowToStep”, “text”: “Beat eggs in a large bowl and season with salt and pepper.”}, {“@type”: “HowToStep”, “text”: “Gently fold in the cooked potatoes and onions.”}, {“@type”: “HowToStep”, “text”: “Heat a little reserved oil in the skillet over medium-high heat.”}, {“@type”: “HowToStep”, “text”: “Pour in the egg mixture, cook for 1-2 minutes, then reduce heat to low.”}, {“@type”: “HowToStep”, “text”: “Cook tortilla until the edges set but center is still slightly runny, about 4-5 minutes.”}, {“@type”: “HowToStep”, “text”: “Carefully invert tortilla onto a plate, then slide back into skillet to cook other side for 2-3 minutes.”}, {“@type”: “HowToStep”, “text”: “Slide tortilla onto a plate, let rest briefly, then serve warm or at room temperature.”}], “nutrition”: {“calories”: “350 kcal”, “proteinContent”: “10 g”, “fatContent”: “22 g”, “carbohydrateContent”: “28 g”}}