Recipe: Tomato, pea and ham tortilla

Here’s my recipe for day three of British Tomato Week. Enjoy.

I love a Spanish omelette (tortilla). The fabulous potato, egg and onion base lends itself to endless additions, it’s the perfect dish to get creative with.

This one has plenty of stuff in it, so will make a substantial meal and it’s topped with halved cherry tomatoes, making it look bright and beautiful.

Tortilla is a wonderfully portable snack and tastes great cold and hot, so make a big one and you’ll have plenty of delicious leftovers to savour.

Tomato, pea and ham tortilla

Serves 4 as a meal

The beautiful tortilla ready to serve

400g potatoes, peeled and cut into 5cm slices

150g fresh peas

4 tbsps vegetable oil

1 large onion, peeled and thinly sliced

1 garlic clove, crushed

6 large eggs

4 tbsps fresh parsley, chopped

200g cooked hock of ham, shredded

8 cherry tomatoes, halved

Bring a large pan of water to the boil, add the potatoes and return to the boil. Simmer for about 5 mins until the potatoes are starting to soften. Drain and set aside.

Heat 2 tbsps of the oil in a 25cm non-stick frying pan, add the onion and cook for 5 mins. Add the garlic and cook for another 3-4 mins until the onion is soft.

Add the potatoes and peas and fry, stirring gently for about another 10 mins.

Meantime beat the eggs in a large bowl. Add the parsley and ham and mix through.

Pour the egg mixture into the other ingredients in the frying pan. Make sure it is spread out evenly.

Dot the halved tomatoes evenly on top.

Cook on the hob on a low heat for 10-15 mins until the base is set.

Meantime preheat the grill and place the pan under it. Continue cooking until the top is set and golden brown.

Run a knife around the edge of the pan and gently tip the tortilla onto a plate.

Serve with a salad.

The tortilla cooks on the stove top while the bottom sets
Finished off under the grill it comes out golden brown



To find out more about tomatoes, visit

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