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Ham and sorrel Spanish country omelet

Ham and sorrel is a perfect match, with a flavor suggestive of a spring evening. Use Serrano if possible, in which case skip the salt, as Serrano ham has plenty.

Ingredients

1⁄2 c sorrel (fresh leaves, washed)
  pepper (to taste)
2 sli ham (Serrano ham, cut into strips)
1 potato (large, peeled and thinly sliced)
2 egg (large, lightly beaten)

Instructions

Heat enough oil to cover the sliced potato. Cook on a medium heat until tender. Drain.

Heat 1 to 1 1/2 Tbs oil in a small pan, add sorrel, cover and sautee for about 5 minutes, stirring occasionally, until done.

Beat eggs lightly in a bowl, season; add 1 Tbs cold water and mix.

Add fried potatoes, cooked sorrel and ham to the eggs. Mix.

Heat 1 Tbs oil in a 8-inch pan. Add eggs and cook for 1-2 minutes. Jiggle the pan occasionally.

Flip over the omelet by pressing a plate over the pan and turning the pan over. Slide the omelet on its uncooked side back into the pan. Cook for a further 1-2 minutes.

Slide onto a serving dish.

Total time
40 minutes
Cooking time
25
Preparation time
15
Yield
2 servings

Notes

This recipe will neen little or no salt. Serrano ham is really salty, and the sorrel has a piquant flavor, the combination of both ingrediente should be flavorful enough.

If you don't have it, substitute 1/2 cup sorrel with 1 cup chopped baby spinach, or 1/2 cup lamb's lettuce.

Source

Spanish cuisine

moderate, pan fry
eggs, vegetables, gourmet
Spanish food recipes
Food in Europe

See the guidelines for Spanish omelets.