
(Appetizer, or a fantastic topping for a Spanish tortilla!)

There are over 40 different types of dry-cured ham in the display case at my supermarket: Prosciutto from Italy, Serrano from Spain, Westphalian from Germany, Bayonne from France and a few dozen more better and lesser known varieties from all over Europe.

Follow my blog with Bloglovin This is a cross between a quiche and a Spanish omelette (tortilla) and uses up leftover salad potatoes, ham and cheeses.

A new hybrid recipe here: the “Risolla”… a mix between a risotto and a paella; Italy vs Spain.