Potato tortilla (Spanish omelette)
Tortilla is a recipe from Spain, which can be eat hot or cold. It's a kind of omelette, with several ingredients, in this recipe potatoes, onion and smoked ham.
Ingredients are cooked first, then mixed with egg, to make a tortilla which is cooked on both sides.
Ingredients are cooked first, then mixed with egg, to make a tortilla which is cooked on both sides.
Last modified on: February 21th 2011
Keywords for this recipe:
1 
1 
1 kg 
6 
1 glass 
2 slices smoked ham
How long does it take?
Time required for this recipe:
| Preparation | Resting | Cooking | Start to finish |
|---|---|---|---|
| 41 min. | 3 min. | 33 min. | 1 hour 17 min. |
At what time:
- When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
Step by step recipe
Stage 1 - 5 min.
Stage 2 - 3 min.
Cut 2 slices smoked ham into thin strips.
Stage 3 - 5 min.
Stage 4 - 5 min.
Pour 1 glass olive oil into a large pan, to give ½ cm ( ¼ inch) in the bottom. This seems a lot, but don't worry it's fine.
When oil is hot, add potaoes and garlic, salt and mix to distribute oil over potatoes.
When oil is hot, add potaoes and garlic, salt and mix to distribute oil over potatoes.
Stage 5 - 25 min.
Cook covered, stirring from time to time, until potatoes are just soft (about 25 minutes).
Stage 6 - 5 min.
Discard garlic.
Add onion and ham, mix well and leave to cook, uncovered, for 5 more minutes.
Add onion and ham, mix well and leave to cook, uncovered, for 5 more minutes.
Stage 7
It doesn't matter, whatever many other recipes might say, if potatoes are browned, on the contrary it's even better.
Stage 8 - 3 min.
Tip potaoes + onion and ham into a strainer to drain off excess olive oil.
Stage 10 - 3 min.
Add potatoes and mix.
Stage 11 - 10 min.
Put a frying pan on medium heat, pour in 4 tablespoons olive oil saved from cooking potatoes.
When oil is hot, add potato-egg mixture, then with a wooden spatula, scrape bottom of pan to help eggs cook.
Do this until only a little liquid egg remains.
When oil is hot, add potato-egg mixture, then with a wooden spatula, scrape bottom of pan to help eggs cook.
Do this until only a little liquid egg remains.
Stage 12 - 3 min.
Turn down heat, cover and leave to cook for 3 minutes.
Stage 13
Your tortilla is almost cooked now, and should be turned over.
Stage 14 - 2 min.
Using an oven glove to protect your hand, press firmly on lid and with a smart gesture turn upside down.
Tortilla is now on the lid .
Tip: if the inside of your lid is not smooth, line with aluminium foil. By the way, if you can manage this, you're ready for a tart tatin.
Tortilla is now on the lid .
Tip: if the inside of your lid is not smooth, line with aluminium foil. By the way, if you can manage this, you're ready for a tart tatin.
Stage 15 - 3 min.
Slide tortilla back into pan, and leave to stand for 2 or 3 minutes off the heat to just cook the bottom.
Stage 16
Serve cut into wedges like a tart, hot or cold, if possible with a green salad and French dressing (vinaigrette).
Remarks
For the ham, if possible use one of those great spanish hams (Jamon Iberico).
If you are worry about turning tortilla upside down, leave it on the first side, still covered, 5 minutes off the heat to finish cooking top.
There are infinite ways of filling tortillas, from this recipe let your imagination guide you. Don't hesitate, when they're in season, to use spring onions.
If you are worry about turning tortilla upside down, leave it on the first side, still covered, 5 minutes off the heat to finish cooking top.
There are infinite ways of filling tortillas, from this recipe let your imagination guide you. Don't hesitate, when they're in season, to use spring onions.
And to drink?
A spanish wine of course!
If you can, try "Villa Narcisa", a great red wine from Javier Sanz, wine maker in Valladolid (Spain), or "Orden Tercera", also from Javier (contact www.jsviticultor.com).
If you can, try "Villa Narcisa", a great red wine from Javier Sanz, wine maker in Valladolid (Spain), or "Orden Tercera", also from Javier (contact www.jsviticultor.com).
Keeping
Several days in the fridge, in a closed jar.
Source
Home made.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 2,451 Kcal or 10,262 Kj | 69 gr | 205 gr | 151 gr |
| 123 % | 26 % | 19 % | 23 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 154 Kcal or 645 Kj | 4 gr | 13 gr | 9 gr |
| 8 % | 2 % | 1 % | 1 % |
| Per person | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 408 Kcal or 1,708 Kj | 11 gr | 34 gr | 25 gr |
| 20 % | 4 % | 3 % | 4 % |
How much will it cost?
- For 6 people : 3.41 €
- Per person : 0.57 €
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
 | Potatoes: You can get more informations, or check-out other recipes which use it, for example: Boulangère potatoes, Endives "bonne femme", Pork Chops Champvallon style, Gratin Comtois, Piedmont salad, ... All |
 | Egg: You can get more informations, or check-out other recipes which use it, for example: Sweet pastry, Pogne de Romans, Cashew-nut and Parmesan biscuits, Hachis parmentier, Shiitake eggs, ... All |
 | Smoked ham: You can check-out other recipes which use it, like for example: "Buttonhole" quail eggs, Crème de foie gras, Rolls of fish in smoked ham, Dauphinoise potatoes with Serano ham, Chicano burger, ... All |
 | Onion: You can get more informations, or check-out other recipes which use it, for example: Curried prawn risotto, Potatoes with prawns, Morel risotto with Vin Jaune and Mont d'Or, Pork Chops Champvallon style, Fillet of pollack cooked in two stages, ... All |
Other recipes you may also like
Chestnut cake
This delightful cake is doubly chestnutty: it contains chestnut flour, and sweet chestnut purée.309K5 1 hour 13 min. May 8th 2020
Fruit crumble
A fruit pudding: very easy to do and delicious: just a layer of fruit with a golden crunchy topping.336K4.0 1 hour 11 min. February 21th 2011
Exotic fruit tart
An exotic fruit tart (bananas, kiwi and pineapple), with crisp pastry and almond cream which are cooked beforehand. It's a rather simple recipe, but the final result will impress your guests.297K5 2 hours 23 min. May 27th 2020
Pear tart with almond cream
This is a very quick and easy tart to make, as everything (or almost) can be done in advance. A piece of sweetcrust pastry, some almond cream and pears? You have "everything you need".345K4.3 1 hour 14 min. March 17th 2011
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2023-06-11)
Note: We'll never share your e-mail address with anyone else.
Post your comment or question
Your 3 comments or questions on this recipe
- Es la misma que lo a comer en espana durante las vacaciones !Posted by Pete june 2nd 2009 at 20:44 (n° 3)
- Hello,We bumped into your blog and we really liked it - great recipes YUM YUM.We would like to add it to the Petitchef.com. We would be delighted if you could add your blog to Petitchef so that our users can, as us,enjoy your recipes. Petitchef is a french based Cooking recipes Portal. Several hundred Blogs are already membersand benefit from their exposure on Petitchef.com. To add your site to the Petitchef family you can use http://en.petitchef.com/?obj=front&action=site_ajout_form or just go to Petitchef.com and click on "Add your site" Best regards, Vincentpetitchef.comPosted by vincent june 2nd 2009 at 19:22 (n° 2)
- Hi Jh,I LOVE the new look. I never thought the other look was off but boy oh boy this new look sure does blend quite well. As for the recipe, it reminds me of a meal we use to have on Friday's minus the ham. I can't recall what the name was in Italian, however, I know my favorite part was doing the flip! I remember once the eggs weren't quite done and I almost got burned. Always checked after that. Gee, I miss that dish. I think I will save your recipe and give it a try:) Thanks for sharing...Posted by Louise june 1st 2009 at 22:00 (n° 1)
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.