Spanish Tortilla with Ham and Peas (Tortilla de Guisantes con Jamón)

Method9 steps · about 1 hr 5 min

1. 1

   Step 1: Peel and dice the four medium waxy potatoes. Have the diced onion, minced garlic, chopped mint and diced cured ham ready before starting the pan.

   Uses 4 medium waxy potatoes, peeled and diced

2. 2

   Step 2: Heat the 2 tbsp olive oil over medium-low heat. Add the diced onion and sauté, stirring every couple of minutes, until soft and starting to caramelize.

   Uses 2 tbsp olive oil for sautéing the onion · 1 sweet onion, diced

3. 3

   Step 3: Add the prepared potato dice and the ¼ cup water to the softened onion. Raise the heat to medium and cover. Cook for 10 minutes once the pan is steaming, stirring every 2 minutes. Add a little extra olive oil only if needed to prevent sticking.

   Cook the covered potatoes · 10 minUses All peeled potato dice from the four potatoes, excluding peels · Onion sautéed in olive oil · ¼ cup water for cooking the potatoes · Extra olive oil only if needed for the vegetables

4. 4

   Step 4: Uncover and continue cooking until the water has fully evaporated and the potatoes are tender but not mushy. Transfer the potato-and-onion mixture to a bowl and let it cool until it will not scramble the eggs.

   Uses Covered-cooked potatoes and onion

5. 5

   Step 5: Beat all five eggs in a separate bowl and season with salt to taste. Stir in all the diced cured ham (2 oz), minced garlic (2 cloves), fresh peas (¼ cup) and chopped mint. Gently fold in the cooled potato-and-onion mixture and let the combined tortilla mixture stand for about 15 minutes, then cook promptly.

   Rest the tortilla mixture · 15 minUses 5 large eggs · Salt, to taste, for seasoning the eggs · 2 oz diced cured ham, preferably jamón serrano · 2 cloves garlic, minced · ¼ cup fresh peas · 2 tsp chopped fresh mint leaves · Cooled cooked potatoes and onion

6. 6

   Step 6: Lightly coat a medium nonstick frying pan with additional olive oil and heat over medium-high heat. Pour in all the rested tortilla mixture. Reduce the heat as needed to cook gently until the bottom is browned and set, loosening the edges with a spatula and checking that the tortilla releases from the pan.

   Uses Additional olive oil, enough to coat the tortilla pan · Rested ham, pea, potato and egg mixture

7. 7

   Step 7: Put a plate larger than the pan over the tortilla and invert the pan onto it. Carefully slide the tortilla back into the pan with the uncooked side down, returning any loose egg caught on the plate to the pan.

   Uses Tortilla after cooking the first side

8. 8

   Step 8: Continue cooking gently until the second side has a browned crust, the egg is set throughout and the center reaches 71°C/160°F. Lower the heat if the outside browns before the center is cooked.

   Uses Flipped ham-and-pea tortilla

9. 9

   Step 9: Slide the fully cooked tortilla onto a clean plate and let it rest for at least 10 minutes. Cut into six slices and serve warm, or briefly at room temperature. Refrigerate leftovers promptly in an airtight container; reheating may make the egg firmer.

   Rest before slicing · 10 minUses Fully cooked ham-and-pea tortilla