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Smoked Ham Tortilla with Chargrilled Peppers
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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.
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.
A Pinot Noir Rose from France is perfect for a picnic, and would match the sweetness of this dish beautifully.
Typical values per serving:
This recipe was first published in July 2008.