Ham and Potato Tortilla

Ham Potato Tortilla

There are many wonderful things about Fall, the leaves changing, the cooler air and you can use the oven without heating up the entire house to an uncomfortable level.  The oven doesn’t get a lot of use in the summer because our apartment is west facing and the afternoon sun can be brutal. I always get a little excited to started baking and trying new things again. I’ve been keeping a list all summer of new recipes to try.

Here in Colorado, we’ve already had two frost warnings in Denver and some parts have seen snow. I’m not ready for snow. I’m not ready to be bundle and wear a bunch of layers. I’m hoping it holds off and we can enjoy Fall for a bit. We went leaf peeping again and it snowed. Confirming that I’m not ready for winter. It does make for a beautiful scene with the aspen leaves changing and the evergreens dusted with snow. We went to the Maroon Bells in Aspen and the clouds, snow and changing leaves made a gorgeous view. Well worth the drive, but happy to back home with the 70 degree days.

One of those recipes I’ve been excited to try is the Spanish Tortilla. The Spanish Tortilla made with potatoes, eggs and onion. I’ve simply added diced ham and scallions to the dish to be more like an omelet I would make. This dish is great the first day or warmed up as leftovers. I had it both plain and with a small dollop of sour cream. (It still counts as a healthy breakfast, right?) The Ham and Potato Tortilla is an easy meal for a brunch, breakfast potluck or a special breakfast for your family.

Ham Potato Tortilla

Ham and Potato Tortilla
Author: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 1 tablespoon olive oil
  • 1 pound potatoes, quartered lengthwise, thinly sliced crosswise
  • 1 medium onion, chopped
  • 6 eggs
  • ¼ cup mozzarella cheese
  • ¼ cup Parmesan cheese
  • 1 6 ounce ham steak, cubed
  • 2 scallions, chopped
Instructions
  1. Preheat oven 400° F.
  2. In a 10” iron skillet, heat oil over medium-high heat, swirling to coat the bottom.
  3. In a large bowl, mix together potatoes and onion. Pour into iron skillet.
  4. Using a spatula, gently spread and press the mixture into an even layer.
  5. Reduce heat to low and cover (I used foil, since I don’t have a lid for the iron skillet) and cook for about 15-30 minutes, or until potatoes are tender.
  6. While that cooks, in a large bowl, whisk together eggs, cheese, ham and scallions.
  7. Pour over the potato mixture, don’t stir.
  8. Bake for 25-30 minutes, or until tortilla set.
  9. Cut tortilla into 6 wedges.
 

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