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Ham, egg and chip tortilla


Serves: 4 as a meal, 8 as tapas
timePrep time: 10 mins
timeTotal time:
Ham, egg and chip tortilla
Recipe photograph by Catherine Frawley

Ham, egg and chip tortilla

This Spanish take on ham, egg and chips is perfect for lunch in the garden. The final egg is optional, but an oozy yolk is particularly delicious if you’re serving the dish warm

Serves: 4 as a meal, 8 as tapas
timePrep time: 10 mins
timeTotal time:

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Nutritional information (per serving)
Calories
316Kcal
Fat
19gr
Saturates
4gr
Carbs
16gr
Sugars
0gr
Fibre
1gr
Protein
21gr
Salt
1.1gr

Felicity Cloake

Felicity Cloake

Felicity Cloake is a freelance food writer and is the author of The A - Z of Eating. 
 
See more of Felicity Cloake’s recipes
Felicity Cloake

Felicity Cloake

Felicity Cloake is a freelance food writer and is the author of The A - Z of Eating. 
 
See more of Felicity Cloake’s recipes

Ingredients

  • 200g frozen chips (we used Taste the Difference Triple Cooked Chips)
  • 7 medium eggs (or 6 if not topping the frittata with one)
  • 2 tbsp olive oil
  • 120g shredded ham hock

Step by step

Get ahead
You can use leftover cooked chips. The tortilla keeps for a day in the fridge.
  1. Cook the chips according to pack instructions. Beat together 6 of the eggs and season well. Put a small ovenproof frying pan (about 20cm base diameter) over a medium heat and add the oil.
  2. Sprinkle over two-thirds of the ham, then pour in the beaten eggs and top with the remaining ham. The mixture should almost fill the pan. Add the chips, spreading them out. Heat the grill to medium.
  3. Turn the heat down and cook the tortilla until it comes away from the side of the pan easily and is almost set but still wobbly on top – 5-7 minutes. Meanwhile, separate the final egg if using.
  4. Tip the egg white into the middle of the tortilla, then put the pan under the grill until it has almost set – about 2 minutes. Add the egg yolk to the middle of the white and cook for another 1-2 minutes, until cooked to your liking. If you’re not using the extra egg, simply cook the tortilla under the grill until firm but still slightly squidgy in the middle – 4-5 minutes.
  5. Remove the pan from the grill, bearing in mind the handle will be hot, lift out the tortilla, and allow to cool slightly before slicing. Serve with tomato ketchup if you like.

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