Spanish Ham Potato Omelette Recipe Sharing
Since living in Spain, I found that Tortilla de Patatas is almost a staple on every dining table. Today I’m specially sharing an upgraded version with Spanish ham—ham potato omelette. It’s simple to make, full of flavor, and perfect to try at home!
Ingredients List
Here are the main ingredients for preparing the ham potato omelette:
| Ingredient | Quantity |
|---|
| Eggs | 4 |
| Peeled potatoes | 2-3 medium |
| Spanish ham | 80-100 grams |
| Onion | Half |
| Olive oil | Appropriate amount |
| Salt | Appropriate amount |
I personally recommend using quality olive oil to make the potatoes more fragrant.# Steps Spanish Ham Potato Soup Recipe detailed instructions
Slice or cube the potatoes. If the Spanish Potato Ham Mushrooms are quite thick, you can grate them. Fry them slowly over medium-low heat in olive oil, being careful not to turn them into chips.
After slicing the onion, add it to the potatoes and stir-fry slowly until the potatoes soften. You can add a pinch of salt during this process.
Crack the eggs into a large bowl and gently beat them. Add the potatoes and onions mixture. Now add torn strips of Spanish ham. Since the ham is already salty, you can reduce the salt accordingly when referring to Spanish Ham and Potato Eating Method.
Use a non-stick frying pan with a little oil, pour in the mixture and fry over medium-low heat for 3-4 minutes. After it sets, flip it over with a large plate and fry the other side until golden.
Remove and let cool slightly before cutting into pieces. It tastes great eaten directly or with a little ketchup!
Tips and Variations
- For a more tender texture, you can add an extra egg.
- It’s recommended to use Iberian ham for a more distinctive flavor.
- If you prefer a thicker omelette, use a smaller pan.
- Pairing it with fresh salad or roasted vegetables makes it great as a main dish or tapas.
I hope my sharing helps those who, like me, love Spanish food! If you have questions or your own special recipe, feel free to discuss～
