Ham-Wrapped Spanish Omelette with Pepper Relish

Ingredients

Estimated total cost: €18.72 · €3.12/serving

• 4 jarred piquillo peppers, finely minced (pat dry to remove excess moisture)Est. price €2.80–€4.50
• 1/2 cup verdant green olives, pitted and finely minced (rinse under cold water to remove excess salt)Est. price €1.20–€2.50
• 1 teaspoon sherry vinegar (enhances the overall flavor profile)Est. price €0.15–€0.35
• 2 cups extra virgin olive oil, divided (use high-quality olive oil for best results)Est. price €8.00–€25.00
• Kosher salt (to taste)Est. price €0.02–€0.10
• 3 fresh garlic cloves, thinly sliced (use a sharp knife to ensure thin slices)Est. price €0.15–€0.40
• 1 large ivory white onion, thinly sliced (cook slowly over low heat to caramelize)Est. price €0.40–€0.90
• 5 large eggs, at room temperature, beaten until well blended (ensures a smoother mixture)Est. price €1.50–€3.00
• 5 slices of delicate Serrano ham (crisp in a pan for added texture)Est. price €4.50–€8.00

Steps

1. 1

   In a small bowl, combine peppers, olives, vinegar, and 1/3 cup of oil. Season the mixture with salt and allow the relish to rest at room temperature for 1 hour to enhance the fusion of flavors.

2. 2

   Begin by heating the potatoes in a small saucepan with the remaining 1 2/3 cups of oil over medium heat until bubbles start to form. Lower the heat to medium-low and continue cooking, turning the potatoes occasionally, until they are tender but not browned, which should take around 25 to 30 minutes. Using a slotted spoon, carefully transfer the cooked potatoes onto a rimmed baking sheet. Allow them to cool for a bit before gently flattening them with your hands and placing them in a large bowl. Next, strain the oil into a measuring glass for later use.

3. 3

   Begin by heating 2 tablespoons of potato-cooking oil in a medium skillet over medium heat. Sauté the garlic, stirring occasionally, until it turns golden which should take around 2 minutes. Then, add the onion and continue cooking while stirring occasionally until it becomes soft and translucent, this should take approximately 8 to 10 minutes. Remember to season with salt as you cook. Transfer this mixture to a bowl with the potatoes. Into the same bowl, add eggs and another 1/3 cup of potato-cooking oil; gently mix everything together until well combined. Don't forget to season with salt again before serving.

Full steps, exact amounts, and Cook Mode are available after sign-in.

• Cultural note

  The Spanish omelette, also known as 'Tortilla Española,' is a classic dish hailing from Spain. It is a popular tapas item and a staple in Spanish cuisine. The combination of ingredients like Serrano ham, potatoes, and eggs reflects the rich culinary heritage of Spain.

• Seasonal note

  This dish is versatile and can be enjoyed year-round. Piquillo peppers are typically harvested in late summer to early fall, while potatoes are readily available in the fall and winter.

• Health note

  This Spanish omelette is a good source of protein, healthy fats from olive oil, and essential vitamins like A and C. It is relatively high in calories and fat, so moderation is key. The dish also provides fiber and minerals like zinc.