Baked Spanish style tortilla with ham
User Reviews
4.7
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Prep Time
15 mins
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Cook Time
45 mins
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Total Time
1 hr
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Servings
4 -6 people as a main dish or 12-15 as an appetizer
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Cuisine
South American, Spanish, International
Baked Spanish style tortilla with ham
Description
Baked Spanish style tortilla with ham combines sautéed potatoes, onions, and garlic cooked together with ham and jalapeños for a mild spicy note. The ingredients are mixed with beaten eggs seasoned lightly with black pepper and salt, then baked in a greased mold until the eggs are fully set. Cooking the potatoes and aromatics first ensures they develop flavors and become tender. The ham adds saltiness that complements the creamy egg mixture.
The resulting tortilla has a soft, custardy texture punctuated by tender potato slices and tender strips of ham, with the jalapeño providing a subtle kick. Baking instead of frying provides a more uniform set without the extra oiliness of pan-frying.
This tortilla can be served warm or at room temperature, making it convenient for any meal or for entertaining. Garnishes such as chopped parsley and crumbled queso fresco add freshness and a hint of creaminess to the dish.
Ingredients
- 2-3 tablespoons olive oil
- 1 lb potato peeled and sliced
- 1 yellow onion peeled and sliced, large
- 2-3 garlic crushed, cloves
- 12 ounces ham cut into thin strips, sliced
- 1-2 jalapeños can also use milder Anaheim peppers or green bell pepper, seeds and veins removed, thinly sliced or diced
- 8 egg
- salt to taste
- black pepper to taste
Garnishes:
- parsley chopped
- queso fresco crumbled
Instructions
- Heat the olive oil over medium heat in a large skillet, frying pan or sauté pan. Add the potato slices and stir to coat with oil. Cook for about 5-7 minutes, stirring occasionally.
- Add the sliced onions and crushed garlic. Mix well and continue cooking for another 10 minutes – stirring occasionally.
- Add the ham strips and sliced jalapeños, mix and cook for another 5 minutes or until the potatoes are tender. Taste and season with salt – the ham is naturally salty so you probably don’t need to add much salt.
- Remove from the heat and let the potato ham mix cool for about 5 minutes.
- Pre-heat the oven to 375F.
- Beat eggs with some ground black pepper using a whisk or fork until you have a smooth mix.
- Add the potato ham mix to the eggs and stir gently.
- The tortillas can be baked in greased baking molds or an oven proof skillet(s). For easy removal, you can line the baking mold with parchment paper.
- Pour the tortilla mix into the baking molds and place in the pre-heated oven.
- Bake the potato and ham tortillas until they are fully cooked and they start to get golden on top. Exact baking time will vary based on the size of the baking pan and thickness of the tortilla. The smaller ones made in 5 inch cast iron pans (at less than 1 inch of thickness) took about 18-20 minutes to be done. The larger one made in a rectangular 9 inch by 5 inch pan , and about 1.5 inch thick, took about 30-35 minutes to be done.
- Remove the baked Spanish tortilla from the oven. Let it cool down a little before removing from the baking mold. If lined with parchment paper you can just gently lift it out of the pan. If prepared in small individual serving molds then they can be served directly as is. Can be served warm or cold.
- Sprinkle with chopped parsley (or cilantro) and crumbled queso fresco.
User Reviews
Overall Rating
4.7
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