Ham and Potato Tortilla
Elevate your weeknight dinner game with this savory Ham and Potato Tortilla—a Spanish-inspired dish that’s perfect for any time of day. Combining tender yellow potatoes, sweet caramelized onion, and smoky diced ham with fluffy, golden eggs, this one-pan recipe is as comforting as it is versatile. Simple ingredients shine thanks to classic cooking techniques like layering and slow cooking, ensuring a perfectly set tortilla with a golden crust and soft, flavorful interior. Ready in just 40 minutes, this easy-to-make tortilla is ideal as a warm breakfast, hearty lunch, or satisfying dinner. Garnish with fresh parsley for a pop of color and serve warm or at room temperature for a dish that feels equally elegant and approachable. Perfect for meal prep or casual entertaining, this gluten-free recipe is sure to be a crowd favorite!
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Recipe Information
Ingredients
- 3 tablespoons Olive oil
- 4 medium Yellow potatoes
- 1 medium Sweet onion
- 1 cup Diced ham
- 6 Large eggs
- 2 tablespoons Milk
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Chopped fresh parsley (optional)
Instructions
Peel the potatoes and slice them thinly into approximately 1/8-inch rounds. Set aside.
Peel and finely dice the onion.
In a large, nonstick skillet, heat 2 tablespoons of olive oil over medium heat.
Add the potato slices to the skillet in an even layer. Sprinkle with a pinch of salt and stir occasionally, cooking for about 10 minutes, or until the potatoes are tender but not browned.
Add the diced onion to the skillet and cook for 3-5 minutes, until softened and translucent.
Stir in the diced ham and cook for another 2 minutes until heated through. Remove the mixture from the skillet and set aside.
In a large mixing bowl, whisk together the eggs, milk, remaining salt, and black pepper until well combined.
Stir the potato, onion, and ham mixture into the egg mixture, gently folding until evenly coated.
Heat the remaining tablespoon of olive oil in the skillet over medium heat.
Pour the egg and potato mixture into the skillet, spreading it out evenly.
Reduce the heat to low and cook for about 8-10 minutes, or until the edges are set and the bottom is golden brown. Do not stir.
To finish cooking the top, carefully flip the tortilla onto a large plate. Slide it back into the skillet, cooked side up, and cook for an additional 3-5 minutes, or until fully set.
Remove from heat and let it rest for a minute before slicing into wedges.
Garnish with fresh parsley, if desired, and serve warm or at room temperature.
Nutrition Facts
Calories |
1566 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.3 g | 104% | |
| Saturated Fat | 18.8 g | 94% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 1209 mg | 403% | |
| Sodium | 4789 mg | 208% | |
| Total Carbohydrate | 141.3 g | 51% | |
| Dietary Fiber | 13.0 g | 46% | |
| Total Sugars | 11.7 g | ||
| Protein | 74.0 g | 148% | |
| Vitamin D | 6.3 mcg | 32% | |
| Calcium | 307 mg | 24% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 3372 mg | 72% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
