Ham and Vegetable Tortilla
recipe for Ham and Vegetable Tortilla has been reproduced
courtesy of Orce
Serrano Hams - www.orceserranohams.com
Serrano Hams market a range of authentic Andalucian
cured meats, in particular Serrano Hams, olive oils,
vinegars and wines. The business is situated in the
heart of the Andalucian countryside, which is the home
of Serrano Hams, and ships direct from Spain. All of
the products are locally produced with many being used
in local restaurants and tapas bars where Serrano Ham
is a great favourite. If you are looking for a taste
of real Spain the Orce Serrano Hams can supply you with
you would like to find out more about Orce Serrano Hams
and the Serrano Hams then have a look at the article
Serrano / Jamon Iberico / Spanish Ham - Orce Serrano
Hams or visit the web site www.orceserranohams.com
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!
for Ham and Vegetable Tortilla
2 medium potatoes
1 medium onion
1 small red pepper
1 small green pepper
100g diced Serrano
Salt and pepper to season
to make Ham and Vegetable Tortilla
and finely slice the onion and potatoes. Dice the
peppers into quite small pieces.
a large heavy based non stick frying pan heat the
olive oil, you will need about 200ml.
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.
beat the eggs in a large bowl with a little salt and
pepper to season.
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.
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.
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)
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.
the omelette is cooked through, flip again and place
on a serving plate to rest.
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.
4 - 6
with permission of Orce