Spanish-inspired · omelet
Potato, Ham, and Onion Spanish Tortilla
Tender potatoes, smoky ham, and onion set into a thick skillet omelet that works warm or at room temperature.
Cook
Make dinner
- 01
Heat 2 tablespoons oil in a 10-inch nonstick skillet over medium-low. Add potatoes, onion, and 1/2 teaspoon salt; cover and cook until tender, stirring occasionally, 15 to 18 minutes.
- 02
Stir in the ham. Beat the eggs with the remaining salt and black pepper, then pour them evenly over the potato mixture.
- 03
Cook over low heat until the edges are set, 8 to 10 minutes. Run a spatula around the edge, invert onto a plate, and slide the tortilla back into the skillet.
- 04
Add the remaining oil around the edge and cook until the center is just set, 4 to 5 minutes. Rest for 5 minutes and finish with parsley.
Make it work
Useful swaps
- Use cooked turkey ham for a lighter option.
- Omit the ham and add sliced roasted peppers for a vegetarian tortilla.
Why this is a good weeknight call
It keeps the cleanup to one main pan. The ingredient list stays focused, and the recipe has a clear stopping point instead of extra optional projects.
