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.
- 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.
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.