Tortilla de Patatas y Jamon

Continuing with this week's international theme, today's lunch is Spanish. The classis tortilla is literally just potatoes, onion and egg, but I had some ham leftover that I wanted to use up. 

 

Serves 2

Syn Free on Extra Easy

3 medium-sized potatoes, peeled and thinly sliced

1 large onion, sliced

2 eggs

100g cooked ham, cubed

Sauté the onion and potato in Fry Light for around ten minutes or so, stirring frequently to prevent sticking. Add a small amount of water (around 5mm in the bottom of the frying pan) and simmer until the potatoes are cooked through. You may have to do that more than once, depending on the type and thickness of the potatoes – I ended up adding three lots of water for my potatoes to be cooked properly. Remove from the heat.

In a large bowl, beat together the eggs with a little salt and pepper and add the ham, potatoes and onions. Heat a frying pan with Fry Light and pour in the potato mixture. Cook very gently for 5-8 minutes until the mixture is almost set. You can then either try and invert it and cook the other side using a plate, or – if like me, you have never mastered that particular procedure - you can stick it under the grill for a few minutes to finish off. Serve with grilled tomatoes and a salad of your choice.