By Jane Curran
- 2tbsp sunflower oil
- 1 onion, sliced
- 300g (10oz) new potatoes, thinly sliced
- 60g (2½oz) pitted black olives, halved
- 200g (7oz) cooked ham, shredded
- 6 large free-range eggs, beaten
for the Padrón peppers
- 2tbsp olive oil
- 150g bag Padrón peppers
- sea salt
Heat the oil in a deep, 23cm (9in) ovenproof frying pan, add the onion and gently fry for 5 minutes. Add the potatoes and cook for a further 15 minutes with the lid on, stirring occasionally. When cooked and golden, turn the heat right down and add the olives and ham. Spread the ingredients evenly around the pan.
Mix the eggs with 2tbsp water, season and pour over the ingredients in the pan, tipping slightly to help the egg mixture cover everything evenly. Cook gently on the hob for 15 minutes until the tortilla is just set, and heat the oven to 150 C, 130 C fan, 300 F, gas 2.
For the Padrón peppers, heat the oil until very hot in a large frying pan, add the peppers and fry for 3 to 5 minutes until they begin to char around the edges, then sprinkle with sea salt.
Transfer the tortilla pan to the oven and cook for a final 5 minutes until fully cooked through. Invert on to a large, flat plate then turn over again (so the tortilla is the right way up) on to a chopping board. Cut out slices as you would a pizza and serve with the Padrón peppers.
Top Tip for making Ham and Olive Tortilla
Padrón peppers are small green peppers traditionally served as a tapas dish in Spain. They're sweet but occasionally you'll find a hot one! Find them on ocado.com and in Spanish delis such as brindisa.com
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