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Ham and Vegetable Tortilla

This recipe for Ham and Vegetable Tortilla has been reproduced courtesy of Orce Serrano Hams -

Orce 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 it!

If you would like to find out more about Orce Serrano Hams and the Serrano Hams then have a look at the article entitled Jamon Serrano / Jamon Iberico / Spanish Ham - Orce Serrano Hams or visit the web site

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!

Ingredients for Ham and Vegetable Tortilla

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

How to make Ham and Vegetable Tortilla

  • 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

Ham and Vegetable Tortilla

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Orce Serrano Hams

Published with permission of Orce Serrano Hams