Ham and Potato Tortilla

Name: Ham and Potato Tortilla
Yield: 8 servings
Ingredients: 3 large unpeeled potatoes; 2 tbsp (30 mL) butter; 1 cup (250 mL) red onion thinly sliced; 1 cup (250 mL) lean ham finely chopped; 1 cup (250 mL) green bell pepper finely chopped; 8 eggs beaten; 1 tbsp (15 mL) Realemon lemon juice or fresh lemon juice; 1/2 tsp (2 mL) salt; 1/2 tsp (2 mL) pepper

This is the Ham and Potato Tortilla recipe.

Prep: 15 min
Cooking: 55 min - 1 h

Yields 8 servings

Ingredients

3 large unpeeled potatoes
2 tbsp (30 mL) butter
1 cup (250 mL) red onion thinly sliced
1 cup (250 mL) lean ham finely chopped
1 cup (250 mL) green bell pepper finely chopped
8 eggs beaten
1 tbsp (15 mL) Realemon lemon juice or fresh lemon juice
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) pepper

READY FOR REWARDS?

Preparation

Slice potatoes very thinly. Place slices in a saucepan and cover with salted water. Bring to a boil and reduce heat. Simmer for 3 minutes or until almost tender. Drain and rinse under cold water. Drain again. Preheat oven to 350 °F (180 °C).

Heat butter in a skillet over medium heat. Add onion slices and cook, stirring often, for 5 minutes. Place ham and green pepper in a bowl. Add onions and stir.

Arrange a third of the potato slices in a circular pattern over the bottom of a 9-inch (23 cm) quiche pan. Sprinkle with some of the onion mixture. Continue layering, finishing with remaining onion, ham and pepper. Press down gently to compact.

Whisk eggs with lemon juice, salt and pepper and pour over top. Bake for 40 to 50 minutes or until set in the centre. Cool for 5 minutes before serving.