Spanish Tortilla with Diced Ham

Summary

Ingredients

• 600 g potatoes, mostly waxy
• 120 g onion (s), red
• 50 g ham, diced, possibly Serrano ham
• 250 ml olive oil, good or sunflower oil
• 5 egg (s)
• 1 small clove garlic
• 1 teaspoon parsley
• 1 teaspoon chives
• milk
• Paprika powder, noble sweet
• Sea salt, fine

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Instructions

1. First of all - unfortunately it only occurred to me while eating the tortilla that I had forgotten to take a picture. Therefore there is a picture of the half-eaten tortilla.
2. I never peel my potatoes because I really like the peel. So everyone can decide for themselves whether to peel the potatoes or just clean them. Then cut the potatoes into small cubes, approx. 1 cm in size and then sprinkle with 1 teaspoon of sea salt. Onions can be coarsely chopped.
3. Put the olive oil or sunflower oil in a Ø 24 cm pan and heat well. When the oil is hot enough (bubbles on the wooden spoon handle) add the potatoes and onions to the oil and fry them over medium heat. This takes about 15 minutes. The potatoes should not take on any color! If not enough, add more oil if necessary, because the potato pieces must be almost covered. Stir every now and then.
4. If Serrano ham is used, pluck the slices into small pieces and set aside for the time being.
5. In the meantime, in a large bowl, beat the eggs well with a dash of milk. Add the parsley, chives and crushed garlic and then season with sea salt, pepper and a little paprika powder.
6. After 10 minutes of cooking the potatoes, add the diced ham (or plucked Serrano ham) and let sizzle for the last 5 minutes.
7. Separate the potatoes and ham from the oil using a sieve. Catch the oil and drain the potatoes well. Whip the egg mixture again firmly and then add the potatoes with the ham. Stir carefully over and over again and let it steep for a few minutes.
8. Then heat the pan well on a higher level, pour approx. 3 tablespoon of the oil that has been collected into the pan and then pour in the entire contents of the bowl. Turn back to medium, rather low heat and fry for 2 - 3 minutes, shaking the pan again and again! This prevents it from sticking and also forms an edge towards the top, which when turned around results in a nice rounding of the edge.
9. Place a large plate on the pan. Hold the pan and plate firmly and turn once in a flowing motion so that the tortilla is now on the plate. Let the tortilla slide into the pan and fry again for about 1 minute on medium heat. The core should still be shiny and not cook through. (If you really want to have the tortilla cooked through, you have to finish cooking longer on a low level.)
10. I like to eat the tortilla without anything. Fresh tomato salad also goes very well.
11. This portion is enough for 2 normal eaters as a main course. A good eater will probably eat such a portion almost on his own.
12. Traditionally, the tortilla in Spain is made exclusively with potatoes, white onions, eggs and a little salt, nothing more. But also the Spanish family of my boyfriend at the time had e.g., on top of it distributed tuna and tomato slices. Or cook the tortilla through, cut it lengthways and put vegetables etc. in the core and put it on the table as a large sandwich. I think in 10 days of vacation there was tortilla on 5 days because it was just so delicious.

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