Tortilla de pan y jamon – Spanish bread omelette with ham

Ingredients for 2 servings:

• 150 g bread(s), white, from the previous day
• 100 g onion(s)
• 2 garlic cloves
• 50 g diced ham
• 50 g olives
• 50 g cheese, grated
• e.g. chili pepper(s)
• n. B. herbs, fresh
• 3 m.-sized eggs
• 100 ml milk
• salt and pepper
• 3 tbsp olive oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Cut the bread from the presentation into 1 cm cubes and dry toast them in a pan. Then add a tablespoon of olive oil and let it crisp up. Remove the bread from the pan and in the same pan fry the diced onions with the crushed garlic and a little salt until translucent. In a bowl, whisk the eggs with the milk, salt and pepper. Add the bread cubes, onions, garlic, ham cubes, olives and cheese. Add finely chopped herbs and chilies if desired and mix everything well. In the meantime, preheat the oven to 200 degrees top heat. Put the bread mixture in the pan with a little oil and fry with the lid on for about 6 minutes at medium heat. Then put the pan uncovered in the oven and brown for another 6 minutes at top heat. This tortilla goes very well with aioli and a tomato salad.