Manchego Serrano and Potato Omelette
Ingredients
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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