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Spanish prosciutto tortilla
🇧🇷Brazil
•View in original language
(Português)
20 min(s)
2 servings
Raquel Novais
@chefraquelnovais- Ingredients
- Recipe
- Jamon or raw ham100 g
- Frozen peas1/2 cup
- Red bell pepper, diced1/2 cup
- Yellow bell pepper, diced1/2 cup
- English Potato (medium)500 g
- Onion (medium), diced1/2 unit(s)
- Free-range egg6 unit(s)
- Whole milk3 tablespoon
- Salt2 teaspoon
- Nutmeg and Black Pepper to taste
- Olive oil3 tablespoon
- Peel and cut the potatoes into thin slices. Place in a pan with water until covered and place over high heat. When it starts to boil, count 3 minutes, turn off and drain the potatoes. Reserve.
- Cut the peppers and onion into cubes and slices of raw ham into strips. Then in a non-stick frying pan, heat the oil. Start by browning the bell pepper squares, and when they are golden, add the ham and peas and sauté for 2 minutes.
- Also add the boiled potatoes and sauté for another 4 minutes, or until the potatoes start to brown. Season with 1 teaspoon of salt and pepper to taste.
- In a bowl, break the eggs one by one and beat with the milk, with 1 teaspoon of salt and black pepper to taste, to mix everything, without beating too much.
- Add the eggs to the skillet and lower the heat. Cover and let cook for 4 minutes. Uncover and run a spatula on the side to unglue the sides. If there is still an uncooked egg, tilt the skillet so that the liquid runs down.
- When well fried, turn the tortilla onto a plate and return the tortilla to the skillet with the top down. Let it brown on low heat for another 3 minutes.
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