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.


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


  1. Heat enough oil to cover the sliced potato. Cook on a medium heat until tender. Drain.
  2. 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.
  3. Beat eggs lightly in a bowl, season; add 1 Tbs cold water and mix.
  4. Add fried potatoes, cooked sorrel and ham to the eggs. Mix.
  5. Heat 1 Tbs oil in a 8-inch pan. Add eggs and cook for 1-2 minutes. Jiggle the pan occasionally.
  6. 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.
  7. Slide onto a serving dish.


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.

2 servings
Preparation time
Cooking time
Total time
40 minutes

serrano ham