Smoked ham tortilla with chargrilled peppers recipe
Eat this tortilla warm or cold with a green salad or in bite-sized wedges for kids on the move. Discover more picnic-inspired recipes at www.waitrose.com/recipes
Ingredients
- 3 tbsp light olive oil
- 500 g waxy potatoes, peeled and cut into 1cm cubes
- 1 large onion, finely sliced
- 6 large free range eggs
- 0.25 tsp smoked paprika
- 0.5 20g pack fresh flat leaf parsley, finely chopped
- 120 g pack smoked ham, sliced into small pieces
- 0.5 170g jar chargrilled peppers, drained and chopped
Details
- Cuisine: Spanish
- Recipe Type: Starter
- Difficulty: Easy
- Preparation Time: 20 mins
- Cooking Time: 35 mins
- Serves: 4
Step-by-step
- Preheat the grill to its highest setting. Heat the oil in a large sauté pan and gently fry the potatoes and onion for about 20 minutes, until golden and soft.
- Whisk the eggs lightly together in a jug with the smoked paprika and the parsley.
- Heat a 23cm non-stick frying pan then tip in the potato and onion mixture, followed by the ham and peppers and a little seasoning.
- Pour the egg mixture over, moving the ingredients around with a fork before leaving to gently cook over a medium heat for about 10 minutes until the egg is just set.
- Finish cooking the tortilla under the grill for 2-3 minutes until golden. If serving cold, leave to stand in the pan then cut into wedges. Serve with some continental salad leaves.