Tortilla Espanola with Leftover Honey Ham
Kosher salt, as needed
2 cups quality extra-virgin olive oil
3 tablespoons canna oil
11/3 pounds waxy potatoes, peeled and sliced
½ pound onions, thinly sliced
6 ounces ham, small diced
In a large bowl, beat eggs until frothy and season with
¼ teaspoon kosher salt; set aside.
In a heavy bottomed pot or skillet, add potatoes and onions and cover with olive oil. Cook over medium-low heat until tender, about 25 minutes. Using a slotted spoon, transfer the potatoes and onions to a bowl and strain the remaining oil into another bowl.
Season the potato-onion mixture with salt and pepper and mix in the ham. Pour in the beaten eggs and mix everything until well combined, being careful not to
break up the potatoes.
In a 10-inch cast-iron skillet or nonstick pan, add the canna oil to coat the bottom of the skillet. Pour the potato-egg mixture into the skillet and distribute evenly. Cook slowly over medium-low heat until the tortilla is nearly set, but the top remains slightly wet, about 8 minutes.
Place a large plate over the skillet and flip tortilla onto the plate. Then add a few tablespoons of reserved oil and slide the tortilla back into the pan to cook the other side, about 5 minutes more.
Carefully slide tortilla out of skillet onto a clean plate (or invert it onto a clean plate using same method as before) and let stand at least 15 minutes before serving. Slice into triangles. Makes 10 servings, each about 10 mg THC depending on the strain.