Ham and Potato Tortilla

Elevate your weeknight dinner game with this savory Ham and Potato Tortilla—a Spanish-inspired dish that’s perfect for any time of day. Combining tender yellow potatoes, sweet caramelized onion, and smoky diced ham with fluffy, golden eggs, this one-pan recipe is as comforting as it is versatile. Simple ingredients shine thanks to classic cooking techniques like layering and slow cooking, ensuring a perfectly set tortilla with a golden crust and soft, flavorful interior. Ready in just 40 minutes, this easy-to-make tortilla is ideal as a warm breakfast, hearty lunch, or satisfying dinner. Garnish with fresh parsley for a pop of color and serve warm or at room temperature for a dish that feels equally elegant and approachable. Perfect for meal prep or casual entertaining, this gluten-free recipe is sure to be a crowd favorite!

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 3 tablespoons Olive oil
• 4 medium Yellow potatoes
• 1 medium Sweet onion
• 1 cup Diced ham
• 6 Large eggs
• 2 tablespoons Milk
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 tablespoon Chopped fresh parsley (optional)

Directions

Step 1

Peel the potatoes and slice them thinly into approximately 1/8-inch rounds. Set aside.

Step 2

Peel and finely dice the onion.

Step 3

In a large, nonstick skillet, heat 2 tablespoons of olive oil over medium heat.

Step 4

Add the potato slices to the skillet in an even layer. Sprinkle with a pinch of salt and stir occasionally, cooking for about 10 minutes, or until the potatoes are tender but not browned.

Step 5

Add the diced onion to the skillet and cook for 3-5 minutes, until softened and translucent.

Step 6

Stir in the diced ham and cook for another 2 minutes until heated through. Remove the mixture from the skillet and set aside.

Step 7

In a large mixing bowl, whisk together the eggs, milk, remaining salt, and black pepper until well combined.

Step 8

Stir the potato, onion, and ham mixture into the egg mixture, gently folding until evenly coated.

Step 9

Heat the remaining tablespoon of olive oil in the skillet over medium heat.

Step 10

Pour the egg and potato mixture into the skillet, spreading it out evenly.

Step 11

Reduce the heat to low and cook for about 8-10 minutes, or until the edges are set and the bottom is golden brown. Do not stir.

Step 12

To finish cooking the top, carefully flip the tortilla onto a large plate. Slide it back into the skillet, cooked side up, and cook for an additional 3-5 minutes, or until fully set.

Step 13

Remove from heat and let it rest for a minute before slicing into wedges.

Step 14

Garnish with fresh parsley, if desired, and serve warm or at room temperature.

Nutrition Facts

Serving size	1240.2 grams (1240.2g)

Amount per serving	% Daily Value*
Calories	1566

Total Fat 81.30g	104%
Saturated Fat 18.80g	94%
Polyunsaturated Fat 4.00g
Cholesterol 1209mg	403%
Sodium 4789mg	208%
Total Carbohydrate 141.30g	51%
Dietary Fiber 13.00g	46%
Total Sugars 11.70g
Protein 74.00g	148%

Vitamin D 253IU	1265%
Calcium 307mg	24%
Iron 10mg	55%
Potassium 3372mg	72%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 45.9%

Protein: 18.6%

Carbs: 35.5%