Tortilla with artichoke and serrano ham

Published by Ryland Peters & Small
June 1, 2019

City Style and Living recipes spring 2019 Tapas_Tortilla-with-Artichoke-and-Serrano-Ham-(credit-Ryland-Peters-&-Small)

/ Tortilla de alcachofos y jamón serrano; Courtesy Ryland-Peters

Most tortillas are inverted onto a plate and returned to the pan to finish cooking. However, this tortilla is topped with Serrano ham and should be finished under the grill/broiler. You can trickle a little extra virgin olive oil over the top beforehand and, for a truly extravagant touch, add a few slices of goats’ cheese log such as Soignon Petite Sainte-Maure, which melts beautifully into the top of the tortilla.


3              tablespoons olive or sunflower/safflower oil

3              medium potatoes, about 350 g/ 12 oz., peeled and cubed

1              Spanish onion, chopped

5              large eggs

400         g/2 cups canned artichoke hearts in water, well drained and halved

2              tablespoons fresh thyme leaves

100         g/3-4 oz. thinly sliced Serrano ham, torn into strips

6-8          slices of goats’ cheese log with rind, about 125 g/4 oz. (optional)

Sea salt and freshly ground black pepper

A 24-cm/12-inch heavy non-stick frying pan/skillet (measure the base, not the top)

Heat 2 tablespoons of the oil in the frying pan/skillet. Add the potatoes and cook over medium heat for 5 minutes. Then add the onion and cook for a further 10 minutes, lifting and turning occasionally, until just tender. The potatoes and onion should not brown very much.

Meanwhile, break the eggs into a large bowl, season with salt and pepper and whisk briefly with a fork

Add the artichokes, thyme and about three-quarters of the Serrano ham to the eggs. Next add the potatoes and onion and stir gently.

Heat the remaining oil in the frying pan/skillet. Add the tortilla mixture, spreading it evenly in the pan/skillet. Cook over medium-low heat for about 6 minutes, then top with the remaining ham. Cook for a further 4-5 minutes or until the bottom is golden brown and the top almost set.

Add the goats’ cheese, if using, and slide under a preheated grill/broiler just to brown the top, about 2-3 minutes. Serve hot or warm, cut into wedges.

Excerpted from Tapas published by Ryland Peters & Small (CAN $19.95).  Photography © Ryland Peters & Small. Used with permission from the publisher.

This original recipe article first appeared in the Spring 2019 issue of City Style and Living Magazine.

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