Potato Omelette with crispy Spanish ham

By Stephen Parkins-Knight
Posted Wednesday, August 10, 2005

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Potato Omelette with crispy Spanish ham
Tortilla de Patatas con Jamon Serrano

Preparation and cook time: 25mins

Serves: 4 - 6

Ingredients:
250g Potatoes, thinly sliced
2 Onions, thinly sliced
4 tbs Olive oil
6 Medium size eggs
20g Flat leaf parsley, finely chopped
Pinch Smoked paprika
8 Slices Serrano ham

Method
In a medium size frying pan heat the olive oil, add the onions and potatoes, cover and cook over a low heat for approx. 10–15mins until soft but not coloured.

In another bowl whisk up the eggs and add the parsley and paprika. Pour the potatoes and onions onto the eggs and mix well.

Heat the remaining olive oil before adding the potato mixture. Turn the heat down and cook slowly for approx. 10–12 minutes. Then turn the tortilla over being careful not to burn or scald yourself (an oven cloth comes in real handy here as does a spatula) and continue cooking for further 3–4 minutes.Then allow the tortilla to stand in the pan with heat off for 5mins before turning out and serving.

Crispy Spanish ham
Arrange slices of the ham over a cooling rack, which in turn rests over an oven tray filled with 2" of hot water. Place into pre-heated oven (190°C/375°F Gas mark 5) for 8–12mins until ham is crispy. Serve with tortilla and watercress.

©Stephen Parkins-Knight. www.kitchenofsecrets.com