Manchego Serrano and Potato Omelette


4 tbs olive oil
1 large potato, finely chopped or grated
1 medium onion, minced
4 eggs, beaten
kosher salt and black pepper to taste
1/2 cup Manchego cheese, grated
1/4 cup Serrano ham, chopped
2 scallions, sliced on a bias for garnish
  • In a frying pan, heat oil over low heat.
  • When the pan is hot, add the potato and onion and cook until the onions start to turn translucent.
  • Add half the eggs and season with salt and pepper.
  • Add the cheese and chopped ham to the remaining eggs, then add the mixture to the frying pan.
  • Allow the omelette to turn golden brown on the bottom, then turn it over.
  • This is easy to do if you are using an omelette pan. If not place a plate on top of the omelette, turn it onto the plate, then return the omelette to the pan.
  • Cook until lightly browned on the bottom.
  • Garnish with sliced scallions.




10 min


5 min


No Comments

    Leave a Reply


    Skill Level