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Greatest plates · Breakfast
Spanish Potato & Onion Tortilla with Ham and Tomato
A proper thick Spanish tortilla built on plenty of egg and diced jamón for real staying power, layered with soft olive-oil potatoes and sweet onion, served with fresh grated tomato on the side. Completely dairy-free and packed with over 22 g of protein a serve — a breakfast that actually keeps you going.
Serves 4Prep 20 minCook 35 minBreakfastEgg
Containsegg
Protein 20%Carbs 24%Fat 56%
About 567 kcal a serve — 29 g protein, 34 g carbs, 35 g fat. Each segment is that macro's share of the calories, within about 10%.
Ingredients
Serves 4
Method
Gather the tortilla base
prepPeel and thinly slice the potatoes, halve and thinly slice the onion, and cube the ham. Have your eggs and salt ready.
On the boardPrep →
Soften potato and onion
cookHeat the olive oil in a 24 cm non-stick frying pan over medium-low heat. Add the potatoes and onion with a good pinch of salt. Cook gently, stirring now and then, for 18–20 minutes until the potatoes are meltingly tender but not browned. They should slide apart easily.
In the panConfit →
medium-low, 18–20 min
Drain and cool
cookTip the potato and onion into a colander set over a bowl to catch the oil. Reserve 2 tablespoons of the oil and let the potatoes cool for 5 minutes.
In the colanderDrain →
rest 5 min
Beat eggs with ham
prepCrack the eggs into a large bowl, add the remaining ½ teaspoon salt and beat well. Stir through the diced ham, then fold in the warm drained potato and onion. Let it sit 5 minutes so the potato soaks up the egg.
In the bowlCombine →
rest 5 min
Set the first side
cookWipe the pan and return 2 tablespoons of the reserved oil over medium heat. Pour in the egg mixture, spread evenly, and cook for 5–6 minutes, easing the edges in with a spatula, until the base is set and golden and the top is still a little loose.
In the panFry →
medium, 5–6 min
Flip and finish
cookSlide the tortilla onto a large plate, invert the pan over it, and flip together confidently. Return to the heat and cook the second side for 3–4 minutes until just set but still juicy in the middle. Slide onto a plate and rest 5 minutes.
Prepare the tomato
prepHalve the tomatoes and grate the cut sides on a box grater into a bowl, discarding the skins. Season with a pinch of salt and drizzle with the tablespoon of olive oil.
In the bowlTo serve →
Serve
serveCut the tortilla into wedges and serve warm or at room temperature with a spoonful of grated tomato alongside.
Cook's noteWaxy potatoes hold their shape best. Keep the heat gentle when confiting so the potatoes stay pale — that soft texture is the heart of a good tortilla. The oil can be strained and reused for another batch.
Estimated per serve
567 kcal · 29 g protein · 34 g carbs · 35 g fatestimates, within ~10%
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