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Ham Tortilla

An egg dish made from beaten eggs and cooked ham, set in a pan and browned on both sides.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Ham and butter are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 5,475 recipes. Both carry trans-2-decenal, which smells waxy, orange. The science ↓

Ham Tortilla

Ingredients

Directions

Prepare

  1. Cook the ham and chop it.

  2. Heat the butter or oil in a pan.

Cook the tortilla

  1. Beat the eggs and season with mustard and pepper.

  2. Pour the eggs into the pan and stir for a moment.

  3. Let the tortilla set, ensuring it does not stick to the pan.

  4. When lightly browned, turn and brown the other side.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Ham + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together5,475 recipes

    Shared aroma: trans-2-decenal (waxy, orange).

  2. Ham + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together4,526 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  3. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Eggs
Set into the structure that holds the tortilla together as they cook.
Ham
Adds savoury, salty flavour to the eggs.
Butter or oil
Adds fat that keeps the tortilla from sticking and helps it brown.

The step that matters

Let the tortilla set before turning. The egg proteins set from the bottom up as they heat. Turning too early, before the base is firm, tears the tortilla and leaves the eggs runny, so wait until the underside is lightly browned.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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