About this recipe:Colourful and packed with flavours, this thick, flat omelette, called a tortilla in Spanish, tastes good served at any temperature. The classic recipe contains only potatoes, onions and eggs, but this version has extra vegetables and lean ham added. Serve with a green salad.
400g new potatoes, scrubbed and cut into 5mm slices
150g frozen peas
4 tbsp vegetable oil
1 large onion, halved and thinly sliced
2 large garlic cloves, crushed
6 large eggs
4 tbsp chopped fresh parsley
200g lean cooked ham, about 5mm thick, chopped
6 cherry tomatoes, quartered
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Method Prep:15min › Cook:25min › Ready in:40min
Bring a large pan of lightly salted water to the boil. Add the potatoes and peas and return to the boil. Reduce the heat and simmer for 3 minutes or until the potatoes are just beginning to soften. Drain and set aside.
Heat 2 tbsp of the oil in a 25cm frying pan with a flameproof handle. When the oil is hot, reduce the heat to medium, add the onion and cook for 2 minutes. Add the garlic and continue cooking for a further 2–3 minutes until the onion is soft, but not brown. Add the potatoes and peas to the pan and continue frying, stirring, for 5 minutes or until the potatoes are tender. Remove the pan from the heat.
In a large bowl, lightly beat the eggs with the parsley and a little black pepper, then stir in the ham, the potato, onion and pea mixture and the tomatoes.
Place the frying pan back over a medium heat, add the remaining oil and swirl it around. When the oil is hot, pour in the egg mixture, spreading it out evenly. Cook the omelette for 5–7 minutes on a low heat, shaking the pan frequently, until the base is set.
Use a spatula to loosen and lift the edges of the omelette, allowing the uncooked egg mixture to run underneath. Meanwhile preheat the grill to medium.
Place the pan under the grill and continue cooking the omelette for 5 minutes until it is golden brown and set. Pierce the top with a knife to make sure it is cooked all the way through. Slide the omelette out of the pan onto a board and leave to cool for 2–3 minutes. Serve cut into wedges.
Extra or alternative vegetables can be added for variety and to suit your own preference. How about sweetcorn, finely diced red or green peppers or sliced courgettes?
Very easy to cook. Tastes brilliant. did this for brekkie whilst on hols in the lakes and it really went down a treat with everybody, took them by surprise ha!!!! don,t be afraid to throw anything extra in, the cheese topping just adds a finishing touch. well recommended. - 01 Mar 2013
LOVE making these frittatas.
I always use chunks of potato, par-boiled then pan fried in olive oil with sage and lots of chilli flakes. When the potatoes are getting crisp slice an onion and chuck in in. You could add some garlic too. And chorizo if you've got any. It all caramelizes and goes crisp and sticky. Grate some cheese over the top before you stick it under the grill (after you have added the eggs, of course.) So delicious. Also I find that letting these cool down rather than eating them hot is much more enjoyable. A green salad, crusty bread and a glass of red wine is all you need to go with it. - 11 Jul 2012
Great recipe, and flexible with what you have in the fridge! I was able to use some leftover grilled vegetables I had and didn't have any ham so I used chorizo sausage and thick sliced turkey. Delicious! Perfect for dinner and have the leftovers for breakfast the next morning! - 11 Aug 2011