BAKED SPANISH STYLE TORTILLA WITH HAM
Steps:
- Heat the olive oil over medium heat in a large skillet, frying pan or sauté pan. Add the potato slices and stir to coat with oil. Cook for about 5-7 minutes, stirring occasionally.
- Add the sliced onions and crushed garlic. Mix well and continue cooking for another 10 minutes - stirring occasionally.
- Add the ham strips and sliced jalapeños, mix and cook for another 5 minutes or until the potatoes are tender. Taste and season with salt - the ham is naturally salty so you probably don't need to add much salt.
- Remove from the heat and let the potato ham mix cool for about 5 minutes.
- Pre-heat the oven to 375F.
- Beat eggs with some ground black pepper using a whisk or fork until you have a smooth mix.
- Add the potato ham mix to the eggs and stir gently.
- The tortillas can be baked in greased baking molds or an oven proof skillet(s). For easy removal, you can line the baking mold with parchment paper.
- Pour the tortilla mix into the baking molds and place in the pre-heated oven.
- Bake the potato and ham tortillas until they are fully cooked and they start to get golden on top. Exact baking time will vary based on the size of the baking pan and thickness of the tortilla. The smaller ones made in 5 inch cast iron pans (at less than 1 inch of thickness) took about 18-20 minutes to be done. The larger one made in a rectangular 9 inch by 5 inch pan , and about 1.5 inch thick, took about 30-35 minutes to be done.
- Remove the baked Spanish tortilla from the oven. Let it cool down a little before removing from the baking mold. If lined with parchment paper you can just gently lift it out of the pan. If prepared in small individual serving molds then they can be served directly as is. Can be served warm or cold.
- Sprinkle with chopped parsley (or cilantro) and crumbled queso fresco.
LEFTOVER HAM -N- POTATO CASSEROLE
An easy cheesy dish that uses up that Christmas or Easter ham! My family looks forward to this one!
Provided by SweetT
Categories Main Dish Recipes Pork Ham
Time 1h15m
Yield 6
Number Of Ingredients 10
Steps:
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.
- Preheat oven to 350 degrees F (175 degrees C).
- Grease a 1 1/2-quart baking dish.
- Melt 3 tablespoons butter in a skillet over medium heat. Stir in the ham and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes.
- Stir potatoes into ham mixture; transfer to the prepared baking dish.
- Melt 1/4 cup butter in a saucepan over medium heat. Stir flour into melted butter until smooth.
- Gradually whisk milk into flour mixture; season with salt and black pepper. Continue cooking and stirring until thickened, about 2 minutes.
- Reduce heat to medium-low and stir Cheddar cheese into the white sauce until melted.
- Pour sauce over ham and potatoes.
- Sprinkle bread crumbs atop casserole.
- Bake in the preheated oven until sauce is bubbly and browned, 25 to 30 minutes.
Nutrition Facts : Calories 577.7 calories, Carbohydrate 40.3 g, Cholesterol 104.9 mg, Fat 35.8 g, Fiber 4.2 g, Protein 24.3 g, SaturatedFat 20.2 g, Sodium 973.7 mg, Sugar 5.2 g
AS-YOU-LIKE-IT TORTILLA
This Spanish-style omelette uses leftover ingredients matched with storecupboard herbs, spices or sauces, such as pesto or harissa
Provided by Sara Buenfeld
Categories Lunch, Main course
Time 20m
Number Of Ingredients 8
Steps:
- Beat the eggs with seasoning and your chosen background flavour, then add your leftovers. Stir in the spring onions and pasta or potatoes with your selected veg.
- Turn on the grill to high. Heat the oil in a medium non-stick frying pan and tip in the egg mixture. Cook gently for 10 mins over a low heat until three-quarters set, then flash under the grill to set the top. Serve with a simple tomato salad.
Nutrition Facts : Calories 343 calories, Fat 20 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 2 grams sugar, Fiber 4 grams fiber, Protein 24 grams protein, Sodium 2.1 milligram of sodium
HAM AND SCALLOPED POTATOES
Sliced potatoes are smothered in a cheese sauce and topped with ham. If you prefer a little kick, try adding a dash of cayenne pepper to the sauce. Delicious!
Provided by Lumielle
Categories Side Dish Potato Side Dish Recipes Scalloped Potato Recipes
Time 1h46m
Yield 10
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
- Bring a large pot of water to a boil. Add sliced potatoes and cook until almost tender, 5 to 10 minutes. Transfer to a colander and rinse with cold water until cool enough to handle. Drain well.
- Melt butter in a large skillet over medium heat. Add onion; cook and stir until tender, about 5 minutes. Stir in flour, Dijon mustard, salt, and pepper; cook for 1 minute. Gradually pour in milk, stirring constantly until sauce is thickened, about 5 minutes. Stir in Cheddar cheese until melted.
- Layer half of the potatoes in the bottom of the prepared baking dish. Top with 1 1/2 cup diced ham and half of the Cheddar cheese sauce. Repeat layering potatoes, ham, and sauce.
- Bake in the preheated oven until the top is lightly browned, about 1 hour.
Nutrition Facts : Calories 473.1 calories, Carbohydrate 40.6 g, Cholesterol 76.7 mg, Fat 25.9 g, Fiber 4.3 g, Protein 20 g, SaturatedFat 14.3 g, Sodium 1024.6 mg, Sugar 5.9 g
HAM TORTILLA ROLL-UPS
Put last night's leftover ham to good use with these easy appetizers. The pinwheels are attractive and flavorful-and always popular at parties. -Lynn Holgate, Manassas, Virginia
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield about 8 dozen
Number Of Ingredients 7
Steps:
- Beat first four ingredients until blended. Stir in cheddar cheese and ham. Spread over tortillas. Roll up tightly. Wrap in plastic., Refrigerate at least 2 hours before serving. To serve, remove plastic wrap. Trim ends; cut into 1/2-in. slices.
Nutrition Facts : Calories 36 calories, Fat 2g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 57mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein.
HAM AND CHEESE BREAKFAST TORTILLAS
This is great for a special brunch or even a quick and easy dinner. Other breakfast meats can be used, but the deli ham is the easiest since it is already fully cooked.
Provided by Jennifer
Categories 100+ Breakfast and Brunch Recipes Eggs Breakfast Burrito Recipes
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Beat together eggs and milk. Heat a lightly oiled skillet (or non-stick pan) over medium high heat and cook egg mixture, stirring occasionally, until firm. When almost done, stir in ham, green onions, salt and pepper.
- Spoon 1/4 of the egg mixture on top of each tortilla. Sprinkle the eggs with cheese, fold over the tortilla to make a roll and top with salsa if desired.
Nutrition Facts : Calories 627 calories, Carbohydrate 42 g, Cholesterol 601.3 mg, Fat 34.3 g, Fiber 2.9 g, Protein 37.1 g, SaturatedFat 13.7 g, Sodium 1320.8 mg, Sugar 4.8 g
COUNTRY HAM AND POTATOES
Browned potatoes give simple ham a tasty touch. Not only do the potatoes pick up the flavor of the ham, but they look beautiful! Just add veggies or a salad and dinner is done. -Helen Bridges, Washington, Virginia
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 4
Steps:
- In a large heavy skillet, brown ham over medium-high heat in butter on both sides until heated through. Move ham to 1 side of the skillet; brown potatoes in drippings until tender. Sprinkle potatoes with parsley.
Nutrition Facts : Calories 261 calories, Fat 9g fat (5g saturated fat), Cholesterol 64mg cholesterol, Sodium 1337mg sodium, Carbohydrate 21g carbohydrate (1g sugars, Fiber 1g fiber), Protein 28g protein.
POTATO TORTILLA
Provided by Elaine Louie
Categories dinner, lunch, quick, main course
Time 25m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Spread potatoes in a heavy flameproof casserole, cover with olive oil and sprinkle with salt. Spread onion on top. Place over medium-high heat until oil bubbles. Reduce heat and simmer, stirring gently once or twice, until potatoes are tender but not broken, 7 to 10 minutes.
- Place a mesh colander over a heatproof bowl, and drain potatoes and onion, reserving oil. In a large bowl, whisk eggs until frothy. Add potato mixture to eggs and stir gently to combine.
- Place an 8-inch nonstick pan or well-seasoned skillet over medium-high heat. Add 3 tablespoons reserved olive oil. Add one-third of the potato mixture and stir with wooden spoon or spatula. Cook until egg is barely set, about 30 seconds. Reduce heat to medium-low. Add another one-third of the mixture and stir for 15 seconds. Add remaining third and stir two or three times. Gently pat mixture to flatten it, and allow it sit until the top is loose, the center is somewhat firm and the bottom is firm (pale golden, not golden brown), about 30 seconds.
- Run a spatula around perimeter of tortilla, shaking pan to be sure edges and bottom are free. Place a small flat plate that fits securely inside pan directly on top of tortilla. Wearing a kitchen mitt, grasp handle close to pan. In one quick movement, flip tortilla onto plate.
- Quickly wipe out pan, add 2 tablespoons reserved olive oil, and return pan to medium-low heat until reheated. Slide tortilla back into reheated pan so the bottom is now the top. Pat down to compact layers of potatoes and eliminate air bubbles. When tortilla is set and bottom and edges are free of pan, use spatula or spoon to turn in the edges to give tortilla a more compact, attractive, shape. If desired, tortilla can be allowed to rest for 5 minutes on lowest possible heat, before turning onto a serving plate.
- To serve, slice hot tortilla in large wedges. It may also be covered and refrigerated for up to 24 hours, then served cold with mayonnaise.
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- Sautée the diced onions in olive oil over a medium-low heat, stirring every couple of minutes until they start to caramelize.
- Add in the potatoes along with 1/4 cup of water. Turn the heat up to medium and cover. Stir every two minutes for about 10 minutes and then uncover and cook until the water is fully evaporated and the potatoes are cooked through (but not mushy).
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