Ham and Pimento Tortilla



Serving size

1/6 pie
60 Minutes

This recipe keeps well, refrigerated, up to 48 hours and can be served cold or hot. It can easily be multiplied but you must use separate pans for each pie.

Ham and Pimento Tortilla


3 quart Water
1 1/2 pound Yukon gold potatoes
2 Large Red bell peppers
2 ounce Prosciutto (diced)
8 large Egg(s)
1/4 cup 2% milk
1/4 tsp. Salt
1 to taste Black pepper


Place the water in a large stock pot over high heat.

Place the potatoes in the water and cook for about 45 minutes until a knife slips into the flesh with easily but with slight resistance.

Remove the potatoes and chill.

While the potatoes are cooking preheat the oven to broil.

Place a sheet of aluminum foil on the oven rack and put the peppers on top.

Roast until blackened turning to cook on all sides.

Remove and place in a paper bag to cool.

When cool, peel, seed, and cut into 1/2 inch squares.

When the potatoes are cool, cut them in half and then cut the halves into 1/4 inch sliices.

Preheat the oven to 325°F.

Place the eggs, milk, salt and pepper in a large mixing bowl.

Whisk until well blended and slightly frothy.

Pour about 1/2 cup into the bottom of a 10 inch Pyrex pie dish.

Add the ham and bell peppers to the egg mixture and whisk.

Place a single layer of potatoes in the bottom of the Pyrex dish.

Pour in half of the egg mixture.

Place another layer of potato slices.

Pour in the remaining egg mixture and then top with the final layer of potato slices.

Lightly pat the slices down so that the top layer is slightly submerged.

Place the tortilla in the oven and bake for 50 to 60 minutes.

Cool before serving.

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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.


This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.


This is a low sodium recipe.

Recipe Notes

This is a very typical Spanish tortilla. While Americans might think of this for breakfast, and it makes a great one, tortillas are more often eaten for lunch or later in the afternoon. In Spain you will even find thinly sliced tortilla on baguettes as sandwiches (these are known as bocadillos).

It is best to cook the potatoes until they are soft but not too soft. They should be a little bit firm since they will be cooked again for about an hour in the oven.

"It may be hard for an egg to turn into a bird: it would be a jolly sight harder for it to learn to fly while remaining an egg. We are like eggs at present. And you cannot go on indefinitely being just an ordinary, decent egg. We must be hatched or go bad."

C.S. Lewis, Novelist