Mexican or Spanish Tortilla – There is a Difference
I love those thin Mexican tortillas made with flour or corn that you use for tacos and burritos. The tortillas are AMAZING served warm straight off the griddle with a dab of butter. This recipe is not for those kinds of tortillas! If you are looking for flat bread flour tortillas, I have that recipe over here.
What is a Spanish Tortilla?
A Tortilla Española, or Spanish Tortilla, is nothing like the flatbread we call a tortilla. It is closer to an Italian frittata. It is a potato and egg omelet that is finished in the oven until it’s golden brown. It can be served hot or cold as tapas/appetizers, or as an entrée. Just like a frittata, it is great any time of day.
My Spanish Tortilla with Ham Recipe
A traditional Spanish Tortilla combines thinly sliced potato and onions with eggs. My version adds in ham, Manchego cheese, and cilantro. Manchego cheese is a Spanish hard cheese with a nutty flavor. I can find it at my local Aldi grocery store. If you don’t have an Aldi’s, check your local store’s specialty cheese section. But, if you can’t find it, you can easily substitute freshly grated Parmesan.
Spanish tortillas are a great way to repurpose leftovers. Just like with frittatas or omelettes, you can create your own version by adding mushrooms, chorizo sausage, bell peppers, etc. You add what you like and it comes out delicious every time.
Spanish Tortilla with Ham
An oven baked omelette combining potatoes, ham, and Manchego cheese for a delicious meal or appetizer.
Ingredients
- 2 Russet potatoes, peeled (about 1 1/2 cups)
- 1/2 red onion, diced (about 2/3 cup)
- 2 Tablespoons coconut oil
- 1 cup diced ham
- 6 eggs
- 1/2 cup Manchego cheese, grated
- 1/4 teaspoon garlic powder
- 4 Tablespoons chopped cilantro, divided
- Salt and pepper to taste
Instructions
- Preheat oven to 375 degrees F.
- Quarter potatoes lengthwise and thinly slice.
- Heat oil in a large, oven safe skillet on medium heat.
- Add potatoes and onions and cook for 9 minutes. Stir occasionally.
- Add ham to skillet and cook for additional 3-4 minutes. Potatoes will be tender, but not brown.
- In a large bowl combine eggs, cheese, garlic powder, 3 tablespoons of cilantro, salt and pepper. Beat with a fork or whisk until combined.
- Add egg mixture to skillet and stir gently using a heat proof spatula. Be sure potato and ham mixture is covered by the eggs.
- Reduce heat to low and cook until eggs begin to thicken, about 5-6 minutes.
- Transfer skillet to oven and cook for 10-15 minutes or until lightly golden brown.
- Remove skillet from oven and invert tortilla on a large plate or cutting board.
- Cut into slices. Garnish with remaining tablespoon of chopped cilantro.
This is wonderful!!! Thank you so much for sharing 🙂
These are great for using up little bits of this and that. In Spain the tortilla is a popular tapa. They’ll serve a little piece on a slice of bread with a glass of wine or beer. It’s common to flip the tortilla and finish cooking it in the same pan, but you need a large lid or plate in order to do it. Finishing in the oven is safer, hahaha. Thanks for linking up to Real Food Fridays 🙂
Lydia, I can see how tasty this would be served on a slice of bread. It’s good to know that you can finish the tortilla on the stovetop by flipping it in the same pan. There are times when you just don’t want to turn the oven on (summer months around here). Thanks so much for hosting the link party. I’m always happy to share and link up with y’all.
Thanks for stopping by and linking it up to Saturday Dishes blog hop.
Blessings,
Diane Roark
http://www.recipesforourdailybread.com
This looks so good. I love that you used coconut oil in it. I am a huge fan of coconut oil. Thanks for sharing with us at Saturday Dishes.
I love breakfast recipes and im eager to give this a try! Thanks for sharing at The Weekend Retreat, hope to see you back on Thursday.
Okay this one is being pinned to my breakfast board, onions, potatoes, and eggs, I’m there. Thanks for sharing this on Real Food Fridays.
Thanks for pinning Joyce. This recipe is great with other ingredients too. It’s a good way to use leftovers in a new way.
This looks like something my husband would really love! I’m picky but he is always convincing me to try new stuff! Thank you for sharing with the Weekend Block Party last week, we hope to see you there again this weekend! Happy Friday!
Think of this as an omelette with ham, cheese, and potato. It’s really good. If you try it, I’d love to hear how to like it.
What a wonderful breakfast this would be Nicky! I love it! I could eat mexican food for breakfast lunch and dinner 🙂 Thanks for linking up at my Sunday Dinner Link Party, hope to see you next week!
yum!! I love this sort of meal… looks delicious!
Thanks Emily