Looking for a unique yet comforting twist on the traditional potato omelette? This Potato and Ham Tortilla with Pickled Mushrooms is the perfect dish to impress your guests and surprise your taste buds. The combination of tender potatoes, savory ham, and pickled mushrooms, all bound together with eggs and a hint of turmeric and garlic, creates a mouthwatering meal that’s both hearty and flavorful. Whether for a family dinner or a special gathering, this dish is sure to become a favorite. Let’s dive into this deliciously simple yet stunning recipe!
Ingredients:
- 1 kg potatoes (peeled and cut into medium cubes)
- Vegetable oil (for frying)
- Salt and black pepper to taste
- 6 eggs
- 0.5 teaspoon dried garlic
- 1/3 teaspoon turmeric
- 250 grams ham (diced)
- 250 grams pickled mushrooms (sliced)
- 150 grams hard cheese (grated)
- 150 grams canned corn (drained)
- 2 tablespoons mayonnaise
- 100 grams cheese (grated for topping)
- Green onion and dill (for garnish)
Instructions:
- Prepare the Potatoes:
- Peel and cut the potatoes into medium-sized cubes. Heat vegetable oil in a large frying pan and fry the potatoes until they are half cooked. Add salt and black pepper to taste while frying.
- Make the Egg Mixture:
- In a separate bowl, beat the 6 eggs. Add the dried garlic, turmeric, and additional salt and pepper to taste.
- Combine Potatoes and Eggs:
- Once the potatoes are half cooked, add them to the egg mixture and mix well. Let the mixture sit for about 10 minutes, allowing the potatoes to absorb some of the flavors from the egg and spices.
- Bake the Tortilla:
- Preheat your oven to 180°C (350°F). Pour the potato and egg mixture into a baking dish and cover it with aluminum foil. Bake for 30 minutes, or until the tortilla is set and golden brown.
- Prepare the Salad:
- While the tortilla is baking, prepare the salad by combining the diced ham, sliced pickled mushrooms, grated hard cheese, drained corn, and mayonnaise in a bowl. Mix everything together until well combined.
- Top with Cheese:
- After 30 minutes, remove the tortilla from the oven. Sprinkle the 100 grams of grated cheese on top of the tortilla and return it to the oven. Bake for an additional 5-10 minutes, or until the cheese is melted and bubbly.
- Serve:
- Once the tortilla is ready, remove it from the oven and let it cool slightly. Garnish with freshly chopped green onion and dill before serving.
Storage Information:
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven before serving.
- For longer storage, this dish can also be frozen. Just allow it to cool, wrap it tightly, and freeze for up to 2 months. Reheat in the oven at 180°C (350°F) for about 20-25 minutes.
Conclusion:
This Potato and Ham Tortilla with Pickled Mushrooms offers the perfect combination of familiar and unexpected flavors. The soft, eggy tortilla filled with tender potatoes, savory ham, and tangy pickled mushrooms, topped with melted cheese, is a delightful meal that’s sure to please everyone at the table. Whether served as a main course or paired with a simple salad, it’s a dish you’ll want to make again and again. Enjoy this comforting, flavorful dinner tonight!
