That’s right, folks, the Smackdown is back! This week: a ham and cheese tortilla recipe.

This week I’ve written a guest post over at PocketVillage about regional variations on tortilla. Definitely check it out, as well as PocketVillage’s super-cool travel planning site (love the fun “Inspire Me” feature!).

Lest you fret that you’re not getting your ración of tortilla here on theViatrix, I cooked one of those variations with my sister in-law Nerea this weekend, and have a ham and cheese tortilla recipe and and even a video for you. Enjoy, and let me know if you try it and whether you have any success!

Tortilla de jamón y queso

Ingredients (for two tortillas):

• 1.5kg/3lb potatoes, sliced thin
• 1 ½ onions, chopped fine
• ~250ml/1 cup extra-virgin olive oil (the higher the quality, the better)
• 6 eggs
• salt
• milk
• 6 thin slices of ham or turkey
• 6 thin slices of melty cheese

Here’s what to do:

1. Heat oil in a large skillet over high heat. Add onions and reduce heat to medium-high; fry for a few minutes before adding potatoes. Stir to coat with oil, and season with a pinch of salt. Cook for about half an hour, stirring occasionally and mushing with a fork or wooden spoon to ensure the potatoes cook through.
2. Meanwhile, beat three eggs with a pinch of salt and a splash of milk.
3. When potatoes are done, transfer half of them to the bowl with the eggs, using a slotted spoon or spatula to drain the excess oil.
4. Add 3-4 spoons of frying oil to a small non-stick skillet and heat over medium-high. When oil is hot, add half of the tortilla mixture to the pan. Arrange half the ham and cheese into a layer over the eggs, then add the rest of the tortilla mixture on top, smoothing edges with a rubber spatula. Cook until set, then flip the tortilla onto a plate. Add a bit more oil if necessary, then slide the tortilla back into the pan, smoothing the edges again. When set, flip or slide onto a serving platter.
5. Repeat steps 2-4 for the second tortilla

Nerea responds to the tortilla Q&A (as translated from memory and video footage by the Viatrix)

Q: What kind of potatoes do you use?

A: Frying potatoes, or whatever I have on hand.

Q: How do you cut your onions?

A: I like to chop them finely for the people who don’t want to find a big chunk of onion in their tortilla but still want the flavor.

Q: What kind of pan do you use?

A: I have a pan that I use only for tortillas. That way, I make sure it’s truly non-stick, which is crucial. I also like a small pan because it’s easier to handle. My tortillas come out smaller but a bit thicker.

Q: How much oil do you use?

A: I fill the pan to about a finger’s height, which comes out to about a quarter of a bottle. PLEASE, use good oil! It makes such a difference. It needs to be olive oil, and even better if it’s extra virgin. That’s the good thing about Spain: good olive oil is easy to come by and not too expensive.

Q: To mush or not to mush?

A: I mush to make sure the potatoes cook through, but some people like the texture of the potato pieces.

Q: What do you do with the leftover oil?

A: I save it, as do many Spaniards. Since potatoes don’t really have any flavor, you can give tortilla oil a second life.

Q: How do you know when your tortilla is ready to flip?

A: Instinct. But you can also poke it with a fork to test for doneness, or flip a few times until it’s just right.

Q: Any tips for novice flippers?

A: First, make sure your flipping plate is bigger than your pan. I use a plate made for flipping tortillas that has a comfy handle on the back, but that’s not necessary. Also, I can’t emphasize enough how important a non-stick pan is. Then, you just have to go for it! I started out doing it over the sink, but once you have enough practice, it’s not so scary.