New| Spanish Potato Omelette with Crisp Cured Ham | |||||||||||||||||||||||||||||||
| Serves : 4 person(s) | |||||||||||||||||||||||||||||||
| Ingredients | |||||||||||||||||||||||||||||||
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| Preparation Method | |||||||||||||||||||||||||||||||
Heat part of the oil in a frying pan and add onion and potatoes. Season with salt and pepper and cook over medium-high heat until tender, shaking the pan from time to time to prevent the potatoes from sticking. Drain the potatoes in a sieve. In a bowl, beat the eggs, season with salt and pepper, add the potatoes, chopped truffles and fresh chives, mixing well. In the same frying pan, heat a part of the extra virgin olive oil until very hot. Place 4 round stainless steel forms in a pan, fill each with egg mixture, lower the heat and cook for 5 minutes on each side. Heat olive oil in a pan and fry ham until crisp. Place a potato omelette in the center of each plate, top with crisp ham and drizzle with olive oil mixed with chopped truffles. |
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