Ham & Cheese Tortilla de Patatas

I’m baaaaaack! Probably not up to posting regularly back, but back enough to share this recipe I developed tonight and cannot stop eating.

I had wanted to make these bomb-ass-looking, eggy, jacket potatoes that my cousin, Tiffany, posted on her mama’s facebook wall, but found that my wee bag of russets carried narry a stuffing-worthy potato. Not one that could also accommodate an egg, at least.

We’ve already talked about how I’m a lazy bint, so you’ll not be surprised that I simply improvised a new recipe using similar ingredients in order to put food on the table tonight. 

This recipe would be great for any meal of the day, could be easily adjusted to a freezable, single-serving, muffin-type system and is great for leftover-busting.

What you need:

  • 3 medium-sized russet potatoes, cleaned and chopped into chunks
  • 1 medium-sized red onion, finely chopped 
  • 1/2 lb smoked ham, cut into bite-sized chunks
  • 2 cups of cheddar cheese, grated
  • 1 tbsp dried thyme leaves or 2 tbsp fresh
  • 1 tbsp dried parsley flakes or 1/4 cup  finely chopped fresh
  • Salt and pepper to taste
  • 4 eggs
  • 2 tbsp milk

What you do:

  1. Par-boil the potatoes until not quite fork tender and then cool in cold water.
  2. Preheat oven to 350.
  3. Cut cooled potato chunks down to bite-sized pieces.
  4. In a large mixing bowl, toss the cooled potatoes, ham, thyme, parsley, cheese, salt and pepper together.
  5. Toss the potato mixture into a greased skillet or casserole dish.
  6. In the same mixing bowl, lightly whisk the eggs and milk together.
  7. Pour the egg mixture evenly over the potato mixture.
  8. Bake at 350 for about 1 hour or until it no longer jiggles when the pan/dish is shaken and is golden brown on top.
  9. Let sit for 10 minutes before serving.
  10. Cut into wedges and serve with pico de gallo, guac or salsa. 
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