Spanish Tortilla with Green Peas and Ham Recipe
This is a twist on the classic Spanish tortilla, where green peas and pieces of ham replace some of the potatoes. In Spain, such omelettes are often cut into cubes and served as tapas with a glass of wine or beer. At home, it works perfectly as a filling breakfast or a quick lunch with a side salad.
This tortilla combines the comforting, classic texture of Spanish potato omelette with the sweetness of green peas and the savory depth of ham, making it more colorful, nutritious, and perfect both as a main meal and as bite-sized tapas.
Chef's tips
Use a non-stick pan with slightly higher sides so flipping the tortilla is easier and safer. Don’t rush the cooking over high heat – gentle, slower frying keeps the inside moist and prevents the outside from burning. If you’re nervous about flipping, you can finish the tortilla under a hot grill (broiler), watching carefully so it doesn’t overcook.
How to serve
Serve cut into wedges for breakfast or lunch with a green salad, or into bite-sized cubes as tapas with olives and crusty bread. It also pairs well with a spoonful of aioli or plain yogurt mixed with lemon juice and herbs.
Ingredients
- eggs at room temperature - 6 pieces
- green peas frozen or fresh - 150 g
- cooked ham diced; you can also use serrano ham - 100 g
- potatoes peeled, thinly sliced - 200 g
- onion thinly sliced into feathers - 1 piece
- olive oil for frying - 4 tablespoons
- salt to taste
- black pepper to taste
Preparation
- Heat 3 tablespoons of olive oil in a large non-stick frying pan over medium heat.
- Add the potato slices and onion. Fry for 10–12 minutes, stirring often, until the potatoes soften and lightly brown and the onion is soft and lightly golden.
- Meanwhile, cook the green peas in salted water for 3–4 minutes until tender, then drain.
- Add the diced ham and peas to the potatoes and onion. Fry for another 2 minutes, stirring so the ingredients combine well. Remove the pan from the heat and let cool slightly.
- In a bowl, whisk the eggs with salt and pepper until the mixture is uniform and slightly foamy.
- Add the contents of the pan to the eggs and gently mix, taking care not to crush the peas.
- In the same pan, heat the remaining 1 tablespoon of olive oil over medium heat. Pour in the egg mixture and smooth the surface.
- Cook over low heat for 7–8 minutes, until the edges are set and the center is still slightly runny. From time to time, lift the edges with a spatula so the uncooked mixture from the top can flow underneath.
- When the top is almost set, cover the pan with a large plate, quickly flip the tortilla onto the plate, then slide it back into the pan to cook the other side.
- Cook for another 3–4 minutes, until the tortilla is fully set but still moist in the center. Remove from the pan, rest for 5 minutes, and serve warm or at room temperature.
Storage
Tortillę przechowuj w lodówce, dobrze przykrytą, aby nie wyschła. Możesz ją jeść na zimno lub delikatnie podgrzać na patelni na małym ogniu pod przykryciem.
