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    Smoked Ham Tortilla with Chargrilled Peppers

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    Smoked Ham Tortilla with Chargrilled Peppers

    A lovely family lunch, easily transportable for a picnic. Eat warm or cold with a green salad or in bite-sized wedges for kids on the move.

    • Preparation time: 20 minutes
    • Cooking time: 35 minutes
    • Total time: 55 minutes 55 minutes

    Serves: 4

    Ingredients

    • 3 tbsp light olive oil
    • 500g waxy potatoes, peeled and cut into 1cm cubes
    • 1 large onion, finely sliced
    • 6 large free range eggs
    • ¼ tsp smoked paprika
    • ½ x 20g pack fresh flat leaf parsley, finely chopped
    • 120g pack Waitrose Brunswick Smoked Ham, sliced into small pieces
    • ½ x 170g jar Waitrose Cooks’ Ingredients Chargrilled Peppers, drained and chopped

    Method

    1. Preheat the grill to its highest setting. Heat the oil in a large sauté pan and gently fry the potatoes and onion for about 20 minutes, until golden and soft.
    2. Whisk the eggs lightly together in a jug with the smoked paprika and the parsley.
    3. Heat a 23cm non-stick frying pan then tip in the potato and onion mixture, followed by the ham and peppers and a little seasoning.
    4. Pour the egg mixture over, moving the ingredients around with a fork before leaving to gently cook over a medium heat for about 10 minutes until the egg is just set.
    5. Finish cooking the tortilla under the grill for 2-3 minutes until golden. If serving cold, leave to stand in the pan then cut into wedges. Serve with some continental salad leaves.

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    Cook's tips

    To make the tortilla the traditional Spanish way, cook the onion and potato in 150ml olive oil then drain off the excess. This adds a lovely sweetness to the finished dish.

    Drinks recommendation

    A Pinot Noir Rose from France is perfect for a picnic, and would match the sweetness of this dish beautifully.

    Comments

    Average user rating

    4 stars