Pincho de patata, york, queso y huevo 
Potato, Ham, Cheese, and Egg Skewers
A 'pincho' (or 'pintxo' in Basque) is a small slice of bread topped with a small portion of food, traditionally held together with a toothpick—though that's not always required. In this version, there's no bread; instead, it's built on a slice of potato. Pinchos are especially associated with Basque cuisine, often enjoyed as an appetizer with a glass of red wine (called txikito) or a small glass of beer (zurito). I first tried this pincho at a tavern and loved it. I promised myself I’d make it at home, and when I remembered it the other day, I finally did—and it turned out even better than the one I tried! I highly recommend it as an appetizer or starter, whether for yourself or for guests—they’ll love it. Another one to add to my collection of published pinchos.
Potato, Ham, Cheese, and Egg Skewers
A 'pincho' (or 'pintxo' in Basque) is a small slice of bread topped with a small portion of food, traditionally held together with a toothpick—though that's not always required. In this version, there's no bread; instead, it's built on a slice of potato. Pinchos are especially associated with Basque cuisine, often enjoyed as an appetizer with a glass of red wine (called txikito) or a small glass of beer (zurito). I first tried this pincho at a tavern and loved it. I promised myself I’d make it at home, and when I remembered it the other day, I finally did—and it turned out even better than the one I tried! I highly recommend it as an appetizer or starter, whether for yourself or for guests—they’ll love it. Another one to add to my collection of published pinchos.
Cooking Instructions
- 1
Boil the potato until tender. Remove, let cool, peel, and cut into 1/4-inch (about 0.5 cm) slices. Set aside.
- 2
Boil the egg for 10 minutes. Once done, place it in cold water to make peeling easier. When cooled, peel and set aside.
- 3
Finely chop both peppers and mix them in a bowl.
- 4
Finely chop the onion, add it to the peppers, and mix together.
- 5
Place two slices of potato on the serving plate.
- 6
Cut the ham and cheese slices in half, then fold each piece over itself.
- 7
Layer the folded ham and cheese on top of the potato slices.
- 8
Place two more potato slices on top of the ham and cheese. Lightly salt them (not too much, as the vinaigrette will add more salt).
- 9
Cut the egg in half and place each half on top of the potatoes. To keep them in place, secure each with a skewer or toothpick.
- 10
Season the chopped vegetables with salt, add a splash of vinegar and olive oil to taste, and mix well. It's best to prepare the vinaigrette ahead of time and keep it chilled for extra flavor.
- 11
Spoon the vinaigrette over the skewers, using as much as you like. Personally, I love it and add plenty. All that's left is to enjoy!
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