Tortilla de patatas rellena de jamón york y queso 
Spanish Omelette Stuffed with Ham and Cheese
If you want to see the recipe on the blog, click here:
http://vinoymiel.blogspot.com/2017/02/tortilla-de-patatas-rellena-de-jamón.html
Spanish Omelette Stuffed with Ham and Cheese
If you want to see the recipe on the blog, click here:
http://vinoymiel.blogspot.com/2017/02/tortilla-de-patatas-rellena-de-jamón.html
Cooking Instructions
- 1
Finely chop the onion.
- 2
Peel the potatoes, slice them thinly, and add salt.
- 3
In a pan with plenty of olive oil, fry the potatoes with the onion over medium heat until they are soft but not fully fried, about 20 minutes. Drain the oil well and set aside the potatoes with the onion.
- 4
In a bowl, beat the eggs, add a little salt, and mix with the potatoes and onion.
- 5
If you have time, let the potatoes and onion sit with the eggs for at least half an hour to make the potatoes juicier.
- 6
Pour half of the mixture into a pan with a little hot olive oil (about 2 tablespoons) and start to cook the omelette. Keep the heat low to give you time to layer the ham and cheese.
- 7
Place a layer of ham.
- 8
Cover with slices of cheese.
- 9
Top the cheese with another layer of ham.
- 10
Pour the rest of the potato, onion, and egg mixture over the ham, covering the entire surface, and let the omelette cook a bit more.
- 11
Flip the omelette once the base is set, so it cooks on both sides, adjusting the time based on how well done you like it. Remove the omelette from the heat.
- 12
Leave it like this if you prefer it juicier:
- 13
Or like this if you prefer it more set:
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