Name: Jamón-Wrapped Spanish Tortilla with Piquillo Relish
Yield: 4 Servings
Ingredients: 4 jarred piquillo peppers, finely chopped; ½ 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

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Keirnan Monaghan & 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 the Hot 10, America's Best New Restaurants 2016.

Recipe notes