My cookbook

Мне очень понравилось! Делается достаточно просто, я отдельно картошку не обжаривала, а просто мелко порубила в комбайне. Между слоями картошки поместила мелко порезанный лук, чеснок и серано хэм. Залила четырьмя яйцами и запекала 40 минут при 400 Ф, последнии 15 минут увеличила до 425 Ф. Подавала с салатом: редиска, огурец, помидор, укроп и зеленый лук.

1cupmild-medium intensity extra virgin olive oil

2lbs.yellow potatoes, thinly slices (about 5 – 6 each)

1pinchsalt

1 pinchcracked black pepper

1eachyellow onion, peeled and thinly sliced

2eachgarlic cloves, peeled and minced

6eacheggs, beaten

6eachserrano ham, thinly sliced

fresh rosemary sprigs for garnish

Directions
Preheat oven to 400°F.
Heat 3 tablespoons of oil in a large skillet over medium-high heat. Once the oil is hot, add potato slices in a single layer and season with a pinch of salt and pepper.

Cook potatoes for 1 – 2 minutes, flipping halfway through, just until tender and lightly golden brown around the edges. Using a slotted spoon or tongs, remove the batch of potatoes and drain on paper towels. Repeat this process (adding more oil when needed) until all the potatoes are par-cooked.
Using an oven-proof skillet or cake pan, begin layering the potatoes, sprinkling every other layer with onions and garlic. Once all the potatoes are in the pan, pour over the eggs. Tap the pan down gently on the counter to distribute the egg mixture (you can also lift the edges of the potatoes around the pan so that way the egg mixture can seep through).
Place in the oven and bake for 30 – 45 minutes or until cooked through and firm. Remove from the oven and let cool to room temperature.
Once cooled, slice into wedges, top with ham and rosemary before serving.

https://www.oliveoiltimes.com/recipes/spanish-potato-and-egg-tortilla-with-serrano-ham

Serves 6 as a starter or side; 3 as a supper dish.

3 cups shelled peas (about 1 pound)
3 tablespoons olive oil
½ cup finely chopped spring onion or scallions
1 clove garlic (optional)
3 ounces chopped serrano ham (about ½ cup)
1 tablespoon dry Sherry or white wine (optional)
Salt and freshly ground black pepper
Eggs (optional), hard-cooked and chopped or poached

Heat the oil in a medium skillet and add the onions and garlic, if using. Sauté very gently until onion is almost melted, about 6 minutes. Add the ham and sauté 2 minutes. Add the Sherry, if using, and cook until liquid has evaporated and ham is sizzling in the oil again.

Add the peas to the skillet. Sauté, stirring, until peas are cooked, about 5 minutes for fresh or frozen peas. Season with salt to taste and pepper.

Serve hot or room temperature. Garnish, if desired, with chopped hard-cooked egg. Or, top each serving with a poached egg.

Cool way to poach eggs. Line a small bowl with plastic wrap. Add a little olive oil. Break an egg into the bowl. Sprinkle with salt and pepper. Twist the plastic to close tightly and tie. Submerge the egg packets in boiling water. Reduce heat to a simmer. Poach eggs 3 to 4 minutes. Remove the packets. Untie the plastic and carefully roll the eggs onto the plate of peas and ham.

Источник: http://mykitcheninspain.blogspot.com.es/search/label/Saut%C3%A9%20of%20Peas%20with%20Ham