Spanish Tortilla With Vidalia Onions Ham Food

BAKED SPANISH STYLE TORTILLA WITH HAM

Steps:

• Heat the olive oil over medium heat in a large skillet, frying pan or sauté pan. Add the potato slices and stir to coat with oil. Cook for about 5-7 minutes, stirring occasionally.
• Add the sliced onions and crushed garlic. Mix well and continue cooking for another 10 minutes - stirring occasionally.
• Add the ham strips and sliced jalapeños, mix and cook for another 5 minutes or until the potatoes are tender. Taste and season with salt - the ham is naturally salty so you probably don't need to add much salt.
• Remove from the heat and let the potato ham mix cool for about 5 minutes.
• Pre-heat the oven to 375F.
• Beat eggs with some ground black pepper using a whisk or fork until you have a smooth mix.
• Add the potato ham mix to the eggs and stir gently.
• The tortillas can be baked in greased baking molds or an oven proof skillet(s). For easy removal, you can line the baking mold with parchment paper.
• Pour the tortilla mix into the baking molds and place in the pre-heated oven.
• Bake the potato and ham tortillas until they are fully cooked and they start to get golden on top. Exact baking time will vary based on the size of the baking pan and thickness of the tortilla. The smaller ones made in 5 inch cast iron pans (at less than 1 inch of thickness) took about 18-20 minutes to be done. The larger one made in a rectangular 9 inch by 5 inch pan , and about 1.5 inch thick, took about 30-35 minutes to be done.
• Remove the baked Spanish tortilla from the oven. Let it cool down a little before removing from the baking mold. If lined with parchment paper you can just gently lift it out of the pan. If prepared in small individual serving molds then they can be served directly as is. Can be served warm or cold.
• Sprinkle with chopped parsley (or cilantro) and crumbled queso fresco.

SPANISH TORTILLA

Steps:

• In a medium bowl mix the potatoes, onions, and 1/2 teaspoon salt by hand.
• Heat 2 tablespoons of the oil in a large non-stick frying pan. Fry the potatoes and onions on low heat and cover with a lid for 5 minutes to let them soften. Turn up the heat for another 5 minutes until golden brown. Remove from the stove and drain off any excess oil.
• Meanwhile break the eggs into a medium bowl. Add the remaining salt and milk and whisk vigorously until frothy. Add the potatoes and onions to the eggs and mix until fully integrated.
• Clean the frying pan and return to stove.
• Heat the remaining 2 tablespoons of oil on a high heat and pour in the mixture, moving it around in the pan to help the tortilla to rise. Fry until golden brown, stirring occasionally until it has set. Then turn down the heat to allow the inside to cook. After a few minutes turn up the heat in order to brown the tortilla.
• When it's cooked place a large plate over the frying pan and flip the tortilla onto it. Return to the pan and fry the other side until golden brown.

VIDALIA ONION AND POTATO TORTILLA

Steps:

• Heat oven to 400 degrees with rack in center. In a medium saucepan over high heat, cover potatoes with 4 cups water and salt. Bring to a boil. Reduce to a simmer, and cook until tender, about 5 minutes. Drain, and set aside.
• Slightly beat eggs with salt and pepper. Set aside. Heat oil in a 10-inch ovenproof nonstick saute pan over medium-high heat, until just beginning to smoke. Add potatoes, and cook, stirring occasionally, until evenly golden brown, 10 to 12 minutes. Add onions, and continue to cook until wilted and beginning to brown, 2 to 3 minutes more. Add eggs, sprinkle with chives, and swirl pan to distribute evenly. Transfer to oven.
• Bake until center is set and sides are puffy and golden, about 10 minutes. Reduce oven temperature if eggs brown too quickly. Do not overcook, or eggs will get tough. Let cool slightly before slicing into small wedges.

SPANISH TORTILLA WITH VIDALIA ONIONS & HAM

Steps:

• Make sure cooking oil is hot enough before you toss the frozen diced hash brown potatoes (Med-High). Remove from pan and set aside on paper towels once they are light brown in color as it needs to drain thoroughly.
• In the meantime, that the hash brown are cooking begin to cut the onions either in slices or cubed and place them in a microwaveable dish with the butter and cook for 6-7 mins or until the onions are a translucent color. Please add by minute increments if necessary, for the onions.
• In a nice size bowl, beat the eggs, milk and salt.
• Spray the pan (I use a 3qt size).
• Place all the ingredients together plus the ham.
• Cook on Low-Medium and cover until the egg have thicken and same can be flipped over to a plate and back to the pot for the other side to cook and get a nice golden color.
• Add a sprig of Parsley or Cilantro for presentation/decoration.