Tortilla espagnole au jambon

Name: Tortilla espagnole au jambon
Prep time: 15 min
Cook time: 25 min
Yield: Serves 4
Ingredients: 1 lb firm potatoes, peeled, washed and cut into thin slices; 1 yellow onion, peeled and chopped; 2 cloves of garlic, peeled and crushed; 8 oz smoked ham, cut into thin strips; 8 eggs; Salt, pepper to taste; 3 tablespoons of olive oil

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Ingredients and Method

Ingredients

1 lb firm potatoes, peeled, washed and cut into thin slices
1 yellow onion, peeled and chopped
2 cloves of garlic, peeled and crushed
8 oz smoked ham, cut into thin strips
8 eggs
Salt, pepper to taste
3 tablespoons of olive oil

Méthode

Heat the pan over a medium heat and wait until the Thermal-Spot has turned completely red before adding your ingredients.
Pour the oil into the pan and add the potato slices. Stir well to coat them with oil. Cook for about ten minutes over medium heat, stirring occasionally.
Meanwhile, beat the eggs in a bowl. Season with salt and pepper.
Add the onions and garlic to the pan, stir and cook for another 10 minutes.
Add the ham strips, mix and cook for 5 minutes. Once the potatoes are soft, pour in the beaten eggs. Cook over a low heat for 5 minutes.
Turn the tortilla over using a plate and cook for another 5 minutes.
Serve as a hot or warm portion. You can also let it cool and cut it into cubes for a starter.
Pro Tip: For a richer and creamier Spanish Tortilla, try adding a splash of milk or cream to the beaten eggs before pouring them over the potatoes and ham. This will give the tortilla a softer texture and a more luxurious taste. Additionally, let the mixture sit for a few minutes before cooking to allow the flavors to meld together even more.