Jamón-Wrapped Spanish Tortilla With Piquillo Relish

Name: Jamón-Wrapped Spanish Tortilla With Piquillo Relish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 jarred piquillo peppers, finely chopped; 1/2 cup green olives, pitted, finely chopped; 1 teaspoon sherry vinegar; 2 cups olive oil, divided; Kosher salt; 12 ounces fingerling potatoes (about 10); 3 garlic cloves, thinly sliced; 1 large white onion, thinly sliced; 5 large eggs, room temperature, beaten to blend; 5 slices thin Serrano ham

Servings: persons

1
Mix peppers, olives, vinegar, and 1/3 cup oil in a small bowl; season with salt. Let relish sit at room temperature 1 hour to let flavors meld.
2
Meanwhile, heat potatoes and remaining 1 2/3 cups oil in a small saucepan over medium until oil begins to bubble; reduce heat to medium-low and cook, turning potatoes occasionally, until tender but not browned, 25-30 minutes. Transfer potatoes to a rimmed baking sheet with a slotted spoon; let cool slightly. Flatten with your hands and place in a large bowl. Strain oil into a measuring glass.
3
Heat 2 Tbsp. potato-cooking oil in a medium skillet over medium. Cook garlic, stirring occasionally, until golden, about 2 minutes. Add onion and cook, stirring occasionally, until soft and translucent, 8-10 minutes; season with salt. Transfer to bowl with potatoes. Add eggs and 1/3 cup potato-cooking oil and mix gently to combine; season with salt.
4
Heat 1 tsp. potato-cooking oil in a small nonstick skillet over medium. Pour in egg mixture and cook, stirring often until beginning to set and occasionally pushing away from sides to shape and compact, until golden brown and set on bottom, about 5 minutes. Press down on tortilla with spatula to flatten. Set a plate face down over skillet and swiftly invert tortilla onto plate. Slide back into skillet, browned side up, and cook until golden brown on other side, about 2 minutes. Slide tortilla onto a clean plate; let cool.
5
Just before serving, drape ham over tortilla and tuck ends under; spoon some relish on top.

1519

kcal

Calories

136

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 jarred piquillo peppers, finely chopped, 1/2 cup green olives, pitted, finely chopped, 1 teaspoon sherry vinegar, 2 cups olive oil, divided, and more.

Yes, Jamón-Wrapped Spanish Tortilla With Piquillo Relish falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!