Colourful and packed with flavours, this thick, flat omelette, called a tortilla in Spanish, tastes good served at any temperature. The classic recipe contains only potatoes, onions and eggs, but this version has extra vegetables and tasty lean ham added. Serve with a green salad.
400g new potatoes, scrubbed and cut into 5 mm slices
1 cup (150g) frozen peas
1/4 cup (60ml) vegetable oil
1 large onion, halved and thinly sliced
2 large garlic cloves, crushed
6 large eggs
1/3 cup (20g) chopped fresh flat-leaf parsley
175g lean cooked ham, about 5mm thick, chopped
6 cherry tomatoes, quartered
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Bring a large saucepan of lightly salted water to the boil. Add the potatoes and peas and return to the boil. Reduce the heat and simmer for 3 minutes or until the potatoes are just beginning to soften. Drain and set aside.
Heat 2 tablespoons of the oil in a 25cm frying pan with a flameproof handle. When the oil is hot, reduce the heat to medium, add the onion and cook for 2 minutes. Add the garlic and cook for a further 3 minutes until the onion is soft, but not brown. Add the potatoes and peas and continue frying, stirring, for 5 minutes or until the potatoes are tender. Remove the pan from the heat.
In a large bowl, lightly beat the eggs with the parsley and a little black pepper, then stir in the ham, the potato, onion and pea mixture and the tomatoes.
Place the frying pan back over a medium heat, add the remaining oil and swirl it around. When the oil is hot, pour in the egg mixture, spreading it out evenly. Cook the tortilla for 5–7 minutes on a low heat, shaking the pan frequently, until the base is set. Use a spatula to loosen and lift the edges of the tortilla, allowing the uncooked egg mixture to run underneath. Meanwhile, preheat the grill to medium.
Place the pan under the grill and cook the tortilla for 5 minutes until it is golden and set. Pierce the top with a knife to make sure it is cooked through. Slide the tortilla onto a board and cool for 2 minutes. Serve cut into wedges.