Cuts into: 6-8 wedges
Canadian Ham Tortilla
Prep time: 10 mins
Cook time: 35 mins
Ingredients
- 3 tbsp olive oil
- 500g/ 1lb 2oz baby new potatoes, finely sliced
- 1 onion, finely sliced
- 100g/ 4oz Canadian ham (or any other ham you like), roughly chopped
- 8 large eggs
- 2 tbsp semi- skimmed milk
- Handful flat leaf parsley, roughly chopped
Method
- Heat the olive oil in a large non-stick pan over a medium heat and toss in the potato slices. Fry for 10-15 mins until tender and golden, stirring occasionally so all the potatoes cook thoroughly. Add the finely sliced onion and fry for another 7-10 mins with the potatoes until the onions soften.
- In a large jug or bowl, beat the eggs with the milk. Tip in the potato and onion mixture with the ham and some seasoning. Return to the pan on a low heat and cook gently for 5 mins.
- Remove the pan from the heat and hold a large plate over the top of the pan to cover it completely. Invert the plate to remove the tortilla (it may spill over a little) and then slide the tortilla off the plate and back into the pan for a further 5 mins until golden but soft in the centre.
- Sprinkle with the roughly chopped parsley and serve in wedges.
Recipe courtesy of Seabrook crisps for National Picnic Week.
Tagged in Recipes