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.

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