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January 17, 2014 By Nicky 13 Comments

Spanish Tortilla with Ham

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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. 

Spanish Tortilla with Ham from Little Family Adventure

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.

Spanish Tortilla - from Little Family Adventure

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. 

Continue to Content
Yield: 4

Spanish Tortilla with Ham

Spanish Tortilla with Ham

An oven baked omelette combining potatoes, ham, and Manchego cheese for a delicious meal or appetizer.

Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes

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

  1. Preheat oven to 375 degrees F.
  2. Quarter potatoes lengthwise and thinly slice.
  3. Heat oil in a large, oven safe skillet on medium heat.
  4. Add potatoes and onions and cook for 9 minutes. Stir occasionally.
  5. Add ham to skillet and cook for additional 3-4 minutes. Potatoes will be tender, but not brown.
  6. In a large bowl combine eggs, cheese, garlic powder, 3 tablespoons of cilantro, salt and pepper. Beat with a fork or whisk until combined.
  7. Add egg mixture to skillet and stir gently using a heat proof spatula. Be sure potato and ham mixture is covered by the eggs.
  8. Reduce heat to low and cook until eggs begin to thicken, about 5-6 minutes.
  9. Transfer skillet to oven and cook for 10-15 minutes or until lightly golden brown.
  10. Remove skillet from oven and invert tortilla on a large plate or cutting board.
  11. Cut into slices. Garnish with remaining tablespoon of chopped cilantro.
© Nicky

 

 

Filed Under: Recipes Tagged With: appetizers and snacks, breakfasts, main entrees

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About Nicky

Nicky Omohundro is a travel and active family lifestyle blogger and social media influencer based out of Oklahoma City, Oklahoma. She shares stories, destinations, and ideas on food, family, health, and outdoor recreation to help families find their own adventures. Her spirit animal is a caffeinated squirrel fueled by coffee, real food, and the desire to seek new adventures.

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Comments

  1. blankNEATLY-PACKAGED says

    January 17, 2014 at 3:56 pm

    This is wonderful!!! Thank you so much for sharing 🙂

    Reply
  2. blanklydiaf says

    January 18, 2014 at 5:06 am

    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 🙂

    Reply
  3. blankLittle Family Adventure says

    January 18, 2014 at 9:55 am

    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.

    Reply
  4. blankDiane Roark says

    January 18, 2014 at 9:47 pm

    Thanks for stopping by and linking it up to Saturday Dishes blog hop.
    Blessings,
    Diane Roark
    http://www.recipesforourdailybread.com

    Reply
  5. blankKerry C says

    January 20, 2014 at 2:23 pm

    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.

    Reply
  6. blankMommy on Demand says

    January 21, 2014 at 2:56 pm

    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.

    Reply
  7. blankJoyce @ It's Your Life says

    January 23, 2014 at 5:51 pm

    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.

    Reply
    • blankLittle Family Adventure says

      January 24, 2014 at 9:51 pm

      Thanks for pinning Joyce. This recipe is great with other ingredients too. It’s a good way to use leftovers in a new way.

      Reply
  8. blankSarah says

    January 31, 2014 at 8:26 am

    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!

    Reply
    • blankLittle Family Adventure says

      January 31, 2014 at 9:46 pm

      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.

      Reply
  9. blankSarah @ the magical slow cooker says

    February 17, 2014 at 6:35 pm

    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!

    Reply
  10. blankEmily says

    October 16, 2014 at 10:05 am

    yum!! I love this sort of meal… looks delicious!

    Reply
    • blankLittle Family Adventure says

      October 22, 2014 at 4:55 pm

      Thanks Emily

      Reply

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