Spinach and Jamon Tortilla (4-6)

Another very good tortilla from ” Morito” by Sam and Sam Clark . In spring the spinach can be replaced with wild garlic leaves if you have these available locally.

Spinach and Jamon Tortilla (4-6)
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Spinach and Jamon Tortilla (4-6)
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Ingredients
Servings:
Instructions
  1. Heat the butter and 2 tbsps olive oil in a pan over a medium heat. Add the spinach or wild garlic, season with salt and pepper then cook gently for a couple of minutes until soft, stirring occasionally.
  2. Remove from the pan, cool slightly then gently squeeze to get rid of any excess water. Place on a board, chop roughly, then transfer to a bowl.
  3. Crack the eggs into the bowl and gently mix together along with the oregano and jamon ( if using). Check seasoning.
  4. Place a large frying pan over a medium high heat. When hot, add 2 more tbsps of oil and swirl around the pan. Cook in the same way as the Courgette Tortilla from the same book, using the remaining olive oil.
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