Tortilla Española, or Spanish Tortilla, is traditional tapa in Spain. It is usually made with olive oil, potatoes, onions and eggs, but this time I made mine adding Hatfield Quality Meats baked ham to add more flavor. This is a simple and versatile dish, it can be served for breakfast, lunch, or dinner, and it’s delicious warm or at room temperature. It can also be cut into small cubes and served with toothpicks for a fun appetizer or party snack. Spanish Tortilla can be fried or baked. You can cook it on the top of the stove, but I prefer the oven because it’s easier, it doesn’t require a lot of oil and you don’t have to worry about ruining the tortilla when you flip it over.
- 2 tablespoons olive oil
- 6 medium potatoes, peeled and sliced
- 1/2 yellow onion, peeled and sliced
- 2 cups of Hatfield baked ham, cut into thin strips
- 8 eggs
- Salt and pepper to taste