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Baked Spanish style tortilla with ham
4.7 from 762 votes

Baked Spanish style tortilla with ham

This baked Spanish style tortilla blends tender slices of potato, savory ham, and the mild heat of jalapeños in a rich egg custard. The potatoes and onions are gently sautéed before mixing with beaten eggs and ham, then baked until set. The result is a hearty dish with a pleasing balance of soft textures and delicate spices. This dish can serve as a satisfying breakfast, brunch, or light dinner option when paired with a simple salad or crusty bread.

Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
Servings: 4 -6 people as a main dish or 12-15 as an appetizer
Course: Breakfast, Appetizer, Snacks, Brunch
Cuisine: South American, Spanish, International

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

    Cup of Yum
  1. 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.
  2. Add the sliced onions and crushed garlic. Mix well and continue cooking for another 10 minutes – stirring occasionally.
  3. 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.
  4. Remove from the heat and let the potato ham mix cool for about 5 minutes.
  5. Pre-heat the oven to 375F.
  6. Beat eggs with some ground black pepper using a whisk or fork until you have a smooth mix.
  7. Add the potato ham mix to the eggs and stir gently.
  8. 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.
  9. Pour the tortilla mix into the baking molds and place in the pre-heated oven.
  10. 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.
  11. 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.
  12. Sprinkle with chopped parsley (or cilantro) and crumbled queso fresco.