|
Ham
and Vegetable Tortilla
 This
traditional Spanish tortilla has been adapted and made with
the addition of fresh vegetables making this dish both colourful
and exciting. Here we used green and red peppers but you
can also use spinach, broccoli or peas. We also decided
that in this vegetable tortilla that we would add some diced
Serrano ham. You can also use variations of Spanish chorizo
to liven things up even more!
You
will need:
2
medium potatoes
1 medium onion
1 small red pepper
1 small green pepper
100g diced Serrano
ham
8 eggs
Olive oil
Salt and pepper to season
Method
- Peel
and finely slice the onion and potatoes. Dice the peppers
into quite small pieces.
- In
a large heavy based non stick frying pan heat the olive
oil, you will need about 200ml.
- Add
the onions and potatoes and then turn down the heat to
its lowest setting. Cook for about 10 minutes until they
begin to soften stirring occasionally so the onions and
potatoes don't brown. Then add the peppers and continue
to cook for a further 10-15 minutes until all the vegetables
are soft. Add the ham and cook for 5 minutes more.
- Meanwhile
beat the eggs in a large bowl with a little salt and pepper
to season.
- Remove
the ingredients from the pan with a slotted spoon and
add to the eggs, mix well. Carefully pour away most of
the oil into a bowl and set aside (you may need more later)
Leave just a light covering of oil in the pan.
- Pour
the egg mixture back into the pan and leave to cook on
a very low heat for about 10 minutes. You can go round
the edge with a knife to make sure the mixture is not
sticking.
- After
10 minutes or so (the omelette should be firm on the bottom
and starting to cook through to the top), place a large
plate or specialist tortilla flipper over the pan and
very carefully turn the pan over. Lift off the pan and
add more oil if necessary. Then slide the omelette back
into the pan to cook the other side (careful of hot oil)
- Cook
the other side for a further 10 minutes or so until it
is cooked right through. You may need to repeat the flipping
process again.
- Once
the omelette is cooked through, flip again and place on
a serving plate to rest.
- The
tortilla can be served warm or cold and is great served
cut into little squares for tapas or in larger slices
if eating as a main meal.
Serves
4 - 6
| |
| Discover
Spanish Ceramics |
|
|
