Jamón-Wrapped Spanish Tortilla With Piquillo Relish

Name: Jamón-Wrapped Spanish Tortilla With Piquillo Relish
Yield: Serves 4
Ingredients: 4 jarred piquillo peppers, finely chopped; 1/2 cup green olives, pitted, finely chopped; 1 teaspoon sherry vinegar; 2 cups olive oil, divided; Kosher salt; 12 ounces fingerling potatoes (about 10); 3 garlic cloves, thinly sliced; 1 large white onion, thinly sliced; 5 large eggs, room temperature, beaten to blend; 5 slices thin Serrano ham

September 1, 2016

Image may contain Food Pork Dish and Meal

Photo by Keirnan Monaghan and Theo Vamvounakis

Use prosciutto if Serrano is unavailable, and make sure the relish is nice and acidic to stand up to the richness of the ham and eggs. This recipe is from Morcilla, one of Bon Appétit's Hot 10, America's Best New Restaurants 2016.

Recipe notes

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