It’s harvest time so it’s busy in the polders. So a nutritious lunch is very welcome. This type of Spanish tortilla is, in fact, a richly-filled farmhouse omelette. Delicious when hot, but when cold, easy to cut into pieces and take out into the field.
Serves 4, preparation time approx. 25 minutes (plus ½ hour on a cooking-plate)
Peel the potatoes and cut into 1×1 cm cubes.
Heat the olive oil in the non-stick frying pan. Stir-fry the potato cubes for 8-10 minutes at a moderate heat until brown all around. Remove from pan. Season well with salt and coarsely-ground pepper and leave to cool. Cut the leek into thin rings. Heat 1 tablespoon of butter in the frying pan. Add the leek and cook on a gentle heat for 3 to 4 minutes. Remove from the pan and let it cool slightly. Beat the eggs with the crème fraîche. Season with salt and pepper. Add the ham and potato cubes, leek and fresh herbs. Heat 1 tablespoon of butter in the frying pan. Add the egg mixture, spread well and do not stir. Cover with the lid, lower the heat and cook until the eggs are solidified. This can take 20 to 25 minutes. If you think it’s going too fast, lower the heat. Grease the flat lid with some butter. Place on the pan and turn upside down so the omelette rests on the lid. Let it slide back into the pan again. Sprinkle with the grated cheese and cook for another 5 minutes without the lid.
Tip: If you have a frying pan with an ovenproof grip, you don’t have to turn the tortilla around but simply leave in the pan and gratin the top under the grill.
Ingrid van den Arend, Cook it!
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