Ham and manchego cheese tortilla

Ben Tish uses the bitterness of chicory and fennel to cut through the richness of this ham and cheese tortilla to great effect
Ham and manchego cheese tortilla
  • Rating:
  • Serves: 2-3
  • Cook Time: 9 minutes
  • Prep Time: 15 minutes
  • Effort: easy


For the tortilla

  • 3 large potatoes, thinly sliced on a mandoline
  • 1 Spanish onion, peeled and thinly sliced on a mandoline
  • 70 g aged manchego cheese, grated
  • 50 g Iberico ham, or a quality Serrano ham, cut into lardons
  • 4-5 eggs, beaten
  • olive oil

For the salad

  • 5 caper berries, stalked removed and sliced
  • 1/2 head chicory, core removed and leaves finely sliced
  • 2-3 fresh marjoram leaves
  • 1/2 head fennel, core removed and finely sliced on mandolin
  • 3 tbsp muscated vinegar
  • extra virgin olive oil


1. Preheat the oven to 200C/gas mark 6.

2. For the tortilla: heat drizzles of olive oil in two separate pans and cook the onions and potatoes separately for 5-6 minutes, or until softened but not coloured. Once the onions and potatoes are softened, remove from the pans and stir together in a bow. Season with salt and freshly ground black pepper.

3. Mix the beaten eggs into the bowl with the potatoes and onions, followed by the ham and cheese.

4. Heat a tortilla pans or small ovenproof frying pan over a high heat and add a drizzle of olive oil, then pour the egg mixture into the pan and cook for 3-4 minutes, then place into the oven for a further 4-5 minutes, or until the tortilla is sealed on top but still soft in the centre.

5. Remove the pan from the oven and allow the tortilla to rest for a few minutes.

6. For the salad: mix the caper berries, chicory, marjoram leaves and fennel together. Whisk the muscatel vinegar together in a small bowl with a few tablespoons of olive oil, then drizzle over the salad. Toss well to coat.

7. To serve, turn the tortilla out onto a plate and cut out wedges to serve alongside the fennel and chicory salad.

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