We use cookies and similar technologies to improve user experience, and analyse activities and performance. For more information, please see our Privacy Policy. 
Recipe Detail Page
Spanish Tortilla with Serrano Ham
Summer 2019
This is the perfect dish for al fresco dining—easy, tasty and light—and it’s great at any time of the day, from sunrise to sunset. Serve this classic-style tortilla right out of the pan or at room temperature a few hours later.
Serves 4
2 tbsp (30 mL) olive oil
1 ½ cups (375 mL) Spanish onion, finely diced
1 ½ cups (375 mL) Yukon Gold potato, cut into ½-inch (1-cm) dice
4 slices serrano ham or prosciutto, sliced into 1-inch (2.5-cm) pieces
12 large eggs
½ tsp salt
1 In a 10-inch (25-cm) nonstick pan, heat olive oil over medium heat. Stirring occasionally, cook onions and potatoes until onions are translucent and potatoes are tender, about 12 minutes.
2 Add ham and continue to cook while breaking up the ham pieces for 10 minutes.
3 Meanwhile, lightly beat together eggs and salt until eggs are well combined.
4 Heat broiler to high. 5 Slowly pour the egg mixture into the pan and gently rearrange potato mixture to evenly distribute. As the exterior edges of the egg begin to firm up, gently push them towards the centre of pan using a rubber spatula. Tip the pan to allow the runny egg to move toward the edges and bottom of pan. Continue this until all the egg is just set.
6 Place under the broiler and continue to cook until the top of tortilla is light golden. Keep the door of oven open and watch carefully so as not to burn. Jiggle pan to loosen tortilla before letting rest for 10 minutes. Slide onto a platter for serving. Top with Greens in Citrus Vinaigrette and serve.
Serves 4
Greens in Citrus Vinaigrette
This is a simple toss of greens to add freshness to the tortilla. Adding herbs such as mint or basil brightens the flavour even more.
½ tsp (2 mL) Dijon mustard
2 tsp (10 mL) lemon juice
3 tbsp (45 mL) olive oil
6 cups (1.5 L) mixed greens: try a mix of frisée, arugula, radicchio and basil or mint for freshness
Salt to taste
1 In a large bowl, whisk together mustard, lemon juice and olive oil to combine.
2 Add greens and toss gently to coat. Season to taste with salt, retoss and serve atop the Spanish Tortilla.
Serves 6
