Spanish tortilla

Sorry for not posting a lot lately. I've been busy and tired, but with 3 weeks of vacation ahead and a very inspiring episode of Street Food on Netflix, I had to make this oven baked Spanish tortilla.

Of course I had to make this super simple dish a little more complicated, but not that much. Just a little bit extra!

Ingredients (3-4p):

• 600 gram peeled potatoes • 1 large onion • 6 large eggs • 100 gram panchetta • 150 gram ham • 150 gram cheese • 1 tsp salt • 1 tsp chilli flakes • pinch garlic powder • black pepper • lemon zest of 1 lemon •

1. Slice the potatoes in cubes. Get a large pan and add a good amount of oil. When the oil is hot, add the pancetta. Fry until crispy on the edges. Scoop the pancetta out, but leave the oil in the pan.

2. Add the potatoes to the hot oil. Fry the potatoes on medium high heat until the edges start to get golden. Dice the onion and add to the potatoes. Fry again until the potatoes are fully cooked. This will take about 15 minutes. Meanwhile pre-heat the oven at 200°C.

2. Dice the ham and cheese into cubes roughly the same size as the potatoes. Set aside.

3. In a separate bowl, mix the eggs with the salt, pepper, garlic powder, lemon zest and chilli flakes.

4. When the potatoes are cooked, get an oven tray. Add half of the potatoes into the tray and spread evenly. Add half of the ham, pancetta and cheese. Add the eggs on top and press well. Add the rest of the potatoes, ham, pancetta and cheese and press again. Everything should be covered in egg. It's OK if some of it is slightly exposed, but not too much.

5. Put in the oven for 30 to 35 minutes. Put your oven on the grill setting halfway in for a crispy crust and perfect edges.

6. Once the tortilla is done, take out of the oven and leave to rest for 10 minutes before taking out of the tray. Serve with lettuce and a nice sauce (I used aioli and a spicy tomato sauce). It's hard to stop eating once you start! Also super tasty at room temperature.

Enjoy!