When we lived in Puerto de Santa Maria, our friend Milagros would serve this excellent tortilla. I use our smoked paprika in many of my dishes now, so I added some to her recipe.
Prep Time: 20 min.
Cook Time: 25 min.
Average Customer Rating: 5 out of 5
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4 good sized potatoes
4 - 5 eggs
2 cups olive oil
1 large sweet onion, chopped
1/2 bell pepper, yellow, red or green (yellow is mildest)
2 tsp diced garlic, about 4 cloves
2 tbsp chopped parsley
1 - 2 tsp salt, to taste
1/2 tsp sweet smoked paprika (Pimentón de la Vera)
1/2 cup chopped jamón serrano
In a large bowl beat together eggs, peppers, garlic, parsley, jamón, paprika and salt. Set aside.
Cut potatoes into 1/2 inch cubes, mix with chopped onion. Place potato mixture in a 10" non-stick frying pan and fry in sufficient oil to almost cover the potatoes. When potatoes are just cooked, remove from pan with a slotted spoon and place into egg mixture, mixing well.
Pour out oil from pan and clean well. Coat the pan with olive oil once more. Place combined potato egg mixture into the medium hot frying pan, then continuously shake the pan for a few minutes so that the tortilla does not stick on the bottom. Shape with a spatula to flatten and push away from the sides.
Turn firm tortilla by inverting onto a flat tortilla plate and slide back into the pan. Continue to shake pan to prevent sticking. When browned, remove the tortilla to a plate.
Serve hot or cold.
THIS RECIPE FEATURES:
Sliced Serrano Ham by Peregrino
- Freshly sliced daily at our facilities
- Spain’s most popular ham
- Cured in Spain, 12-18 months
- Open and serve at room temperature
- USDA inspected