Smoked Ham Tortilla with Chargrilled Peppers.A lovely family lunch, easily transportable for a picnic.
Eat warm or cold with a green salad or in bite-sized wedges for kids on the move.
How To Make A Smoked Ham Tortilla With Chargrilled Peppers:
Preparation time:20 minutes
Cooking time:35 minutes
Total time:55 minutes
3 tbsp light olive oil
500g waxy potatoes, peeled and cut into 1cm cubes
1 large onion, finely sliced
6 large free range eggs
¼ tsp smoked paprika
½ x 20g pack fresh flat leaf parsley, finely chopped
120g pack Waitrose Brunswick Smoked Ham, sliced into small pieces
½ x 170g jar Waitrose Cooks’ Ingredients Chargrilled Peppers, drained and chopped
How To Make:
Preheat the grill to its highest setting. Heat the oil in a large sauté pan and gently fry the potatoes and onion for about 20 minutes, until golden and soft.
Whisk the eggs lightly together in a jug with the smoked paprika and the parsley.
Heat a 23cm non-stick frying pan then tip in the potato and onion mixture, followed by the ham and peppers and a little seasoning.
Pour the egg mixture over, moving the ingredients around with a fork before leaving to gently cook over a medium heat for about 10 minutes until the egg is just set.
Finish cooking the tortilla under the grill for 2-3 minutes until golden. If serving cold, leave to stand in the pan then cut into wedges. Serve with some continental salad leaves.
To make the tortilla the traditional Spanish way, cook the onion and potato in 150ml olive oil then drain off the excess. This adds a lovely sweetness to the finished dish.
A Pinot Noir Rose from France is perfect for a picnic and would match the sweetness of this dish beautifully.
*Recipe and recipe photo by Waitrose Smoked Ham Tortilla wit Chargrilled Peppers*
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