Tortas de Aceite with Serrano Ham and Arugula

A golden cracker that snaps under the teeth, releasing aromas of anise and pressed olive oil. Serrano ham adds character while arugula brings a peppery freshness to the plate.

• Prep time: 25 min
• Cook time: 12 min
• Difficulty: Medium
• Calories: 602
• Protein: 27 g
• Carbs: 51 g
• Fat: 31 g

Ingredients

• 250 g Wheat flour ( sifted )
• 75 ml Extra virgin olive oil ( for the dough and dressing )
• 100 ml Mineral water ( lukewarm )
• 10 g Fresh baker's yeast ( crumbled )
• 1 tbsp Anise seeds ( seeds )
• 2 tbsp Sesame seed ( whole )
• 1 pinch Gray sea salt ( for seasoning )
• 8 piece Serrano ham ( thinly sliced )
• 100 g Eruca sativa ( washed and dried )
• 1 piece Citrus limon (L.) Burm. f. ( zest only )

Instructions

1. Infuse the oil

   Heat the olive oil in a pan with the aniseed and lemon zest. As soon as the oil shimmers and the anise aroma fills the air, remove from heat and let cool completely.

2. Prepare the base

   Dilute the yeast in lukewarm mineral water. In a mixing bowl, combine the flour, salt, and cooled infused oil. Work the dough until it is supple and no longer sticks to your fingers.

3. Shape the tortas

   Divide the dough into small balls. Roll them out very thinly with a rolling pin until the discs are almost transparent. Sprinkle with sesame seeds, pressing lightly to embed them.

4. High heat baking

   Bake at 210°C on a hot tray. The dough should brown and become brittle on the surface. Remove them as soon as the edges are well colored.

5. Final plating

   Place the warm tortas on plates. Top generously with ribbons of serrano ham and arugula leaves. Drizzle with a dash of raw olive oil.

Chef's tips

• The oil must be completely cold before being added to the flour, otherwise it will 'scald' the yeast.
• Roll the dough as thin as possible: that is the secret to getting that characteristic snap.
• Do not overwork the dough after adding the oil to maintain lightness.

Storage

The tortas can be kept for 3 days in an airtight tin. The ham and arugula should be added at the last minute.