Spanish Tortilla With Vidalia Onions & Ham |
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Prep Time: 6 Minutes Cook Time: 40 Minutes |
Ready In: 46 Minutes Servings: 8 |
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I've learned how to make this simple but yet very tasty recipe from my Spanish Father. It may be eaten at anytime of the day. Note: The smaller the pot the better one can flip over. I've also made a few changes to make it easier and less time consuming for the working parents. Ingredients:
1 lb frozen southern style hash brown potatoes |
6 large eggs |
1/3 cup milk (i use 2%) |
1 large vidalia onion |
2 tablespoons unsalted butter |
4 ounces ham, cut or shred with fingers into small pieces (boar's head maple glazed) |
cooking spray |
cooking oil |
salt |
1 sprig parsley or 1 sprig cilantro |
Directions:
1. Make sure cooking oil is hot enough before you toss the frozen diced hash brown potatoes (Med-High). Remove from pan and set aside on paper towels once they are light brown in color as it needs to drain thoroughly.
2. In the meantime, that the hash brown are cooking begin to cut the onions either in slices or cubed and place them in a microwaveable dish with the butter and cook for 6-7 mins or until the onions are a translucent color. Please add by minute increments if necessary, for the onions.
3. In a nice size bowl, beat the eggs, milk and salt.
4. Spray the pan (I use a 3qt size).
5. Place all the ingredients together plus the ham.
6. Cook on Low-Medium and cover until the egg have thicken and same can be flipped over to a plate and back to the pot for the other side to cook and get a nice golden color.
7. Add a sprig of Parsley or Cilantro for presentation/decoration.
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