Even as I hiked the Camino de Santiago, I’d told myself that I needed to cook this. There are so many recipes out there currently but this variation includes some cheese and ham and was the easiest for me to cook without the whole thing sticking in the pan.
6 Medium potatoes – peeled and sliced to ⅛” thickness.
1 Onion – peeled and chopped into ¼” pieces
2-3 cups of olive oil for pan frying
Enough ham to cover a 9″ diameter dish.
1 Cup cheese (any variety) – Shredded.
1. Put potatoes and onions into a bowl and mix together, salting generously.
2. In a large (at least 8″), non-stick, oven-proof frying pan, heat the olive oil on medium heat.
3. Put the potato and onion mixture into the pan in an even layer, ensuring they are just covered by the oil.
4. Cook until the potato breaks easily with a spatula, then remove from the pan, draining any excess oil.
5. In a large mixing bowl, beat the eggs and add the potato and onion mixture, combining all ingredients.
6. Clean the pan, retaining 2 Tblsp oil. Reheat the oil on a medium heat.
7. Pour half the potato, onion and egg mixture into the pan and spread out evenly.
8. Add the ham in an even layer and cover with the cheese.
9. Pour the remaining potato, onion and egg mixture on top, again spreading out evenly.
10. Cook for approximately 5 minutes until the base of the tortilla is set and lightly browned. While the mixture is cooking, preheat the oven to 400F.
11. Place the pan in the oven and cook for a further 10-20 minutes, or until the mixture is completely cooked through.
12. Place a plate on the top of the frying pan and flip over, to allow the tortilla to fall onto the plate for serving.