Potato tortilla with ham

Preparation

For Potato tortilla with ham, prepare 200 g potatoes, 4 eggs eggs, 200 g ham and onions and crack the eggs only just before cooking.
Cook or brown potatoes, vegetables or meat separately first where applicable.
Whisk eggs briefly with seasoning and herbs so the mixture stays light.
Add over medium-low heat and let the eggs set gently without drying them out.
For baked dishes or thick tortillas, check that the centre is fully set.
Rest briefly, portion carefully and serve warm.

Heat oven to 200 °C / 400 °F and line a tray with baking paper. Cook onion in oil for 5 minutes until soft, then cool completely.
Mix cooled onion with tuna, tomato sauce, pepper, egg and salt. The filling must not be hot or the pastry will soften.
Put one pastry sheet on the tray. Spread filling over it, leaving a 2-cm border all round.
Brush the border with water, lay on the second sheet and press edges firmly with fork tines.
Cut a small steam hole in the centre.

Use a fork to mix eggs with salt and pepper only until yolks and whites are just combined.
Melt butter in a large non-stick pan over medium heat. Cook onion for 2 minutes until translucent.
Add mushrooms and fry 5–6 minutes until almost all their liquid has evaporated. Warm ham for 1 minute.
Lower heat. Pour in eggs and use a silicone spatula to move them slowly from the edge to the centre.
When large soft curds form, remove the pan from heat.

Heat the oven grill to high. Put bread on a tray and toast for 1–2 minutes until golden.
Spread sobrasada evenly over the toast. For the egg version, leave a small hollow in the centre of each slice.
With egg: carefully crack one egg into each hollow and season lightly. Without egg, continue directly.
Grill 3–5 minutes until the sobrasada glistens and egg whites are set.

Mix flour, salt and sugar in a bowl. Dissolve yeast in the lukewarm water, add to the flour and stir for 2 minutes until no dry patches remain.
Cover and rest for 10 minutes. Knead in the oil, then knead for 1 minute three or four times, resting 10 minutes between each knead. The dough will become smooth and elastic.
Lightly oil the bowl, cover and leave at room temperature for 60–90 minutes, until roughly doubled in size.
Gently flatten the dough on a lightly floured surface, divide into four and shape into flat ovals.

Rinse the squid rings cold and dry them very thoroughly with kitchen paper. Wet rings spit in hot oil and will not turn crisp.
Heat the oil in a deep, heavy pot to 180 °C / 355 °F. Fill the pot no more than halfway. Without a thermometer, a small bread cube should turn golden in about 30 seconds.
Put flour and salt on a shallow plate. Coat the rings in batches and shake off excess flour.
Using tongs, lower rings carefully into the oil in two or three batches and fry 1 1/2–2 minutes until pale golden.

If using salted cod, soak it in the fridge for 24–48 hours, changing the water several times. Use only fully desalted cod for this recipe.
Warm oil in a non-stick frying pan over medium heat. Cook onion and pepper with a pinch of salt for 10–12 minutes until soft and sweet, not browned.
Add cod and parsley and warm for 2 minutes. If the cod is wet, leave the mixture uncovered for one more minute to evaporate excess moisture.
Briefly whisk eggs with pepper.

Heat the oven to 220 °C / 425 °F. Set out four small ovenproof dishes or one medium baking dish.
Fry the diced potatoes in 1 tablespoon oil over medium heat for 8–10 minutes until tender. Transfer to a plate.
Heat the remaining oil. Cook the onion and garlic for 3 minutes until translucent. Add the tomatoes and simmer uncovered for 5 minutes until lightly thickened.
Fold in the peas, pepper and potatoes, add salt and cook gently for 5 minutes. Divide between the dishes or spread in the baking dish.
Carefully crack one egg into a hollow in each portion.

Take the ham from the fridge 15 minutes before serving. Set out the bread and tomatoes on a clean work surface.
Wash and halve the tomatoes, then grate them on the coarse side of a grater into a bowl, holding back and discarding the skins. Stir in salt and half the oil.
Toast the bread for 2–3 minutes in a toaster, dry frying pan or under a grill until golden.

Peel the potatoes and slice them 3 mm thick. Halve and finely slice the onion; cut the chorizo into thin rounds.
Warm the oil in a 24-cm frying pan over medium heat. Add potatoes and onion and cook gently for 15–18 minutes, turning carefully, until tender but not deeply browned.
Add the chorizo for the final 3 minutes. Drain everything in a sieve and reserve 2 tablespoons of the oil.
Briefly whisk eggs and salt in a large bowl. Fold in the potato mixture and leave for 5 minutes.
Return 2 tablespoons reserved oil to the pan.