Basque tortilla with crispy ham Recipe

A light lunch dish - red pepper, spring onion and potato omelette served with crisp ham slices.

  • Preparation
  • Cooking time
  • Rest time
Rate this recipe
(10 votes) 4.5/5

Les ingrédients

Pour people
  • Whole egg(s) : 8 whole
  • Red pepper(s) : 1 whole
  • Spring onion(s) : 4 whole
  • Chorizo : 100 g
  • New potato(es) : 200 g
  • Olive oil : 30 ml
  • Bayonne Ham : 75 g
  • Piment d'Espelette : 2 g
  • Fine salt : 6 pinch(es)


  • ETAPE 1

    Preheat the oven to 200 degrees Celsius.

  • ETAPE 2

    Place the slices of cured ham on a baking tray between two sheets of parchment paper. Cook them in the oven for about 5 minutes. Remove from the oven and allow to cool.

  • ETAPE 3

    Wash all of the vegetables. Peel and dice the potatoes. Finely slice the spring onions. Cut the chorizo into small chunks. Peel and dice the pepper.

  • ETAPE 4

    Fry the potatoes in a frying pan with a dash of olive oil until soft. Add the chorizo and the pepper and cook for a further minute and then add the spring onions.

  • ETAPE 5

    Break the eggs into a bowl and beat well. Pour them over the vegetables in the pan. Cook for 5 minutes over a medium heat. Finish cooking in the oven for 3 minutes.

  • ETAPE 6

    Serve with the crisp slices of cured ham.

Chef's tip

«Use whatever local, seasonal vegetables you can get hold of in this tortilla.»

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