Brindisa Bellota 75% Iberico Ham Kit
100% Iberico Hand-Carved Ham
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Beech Smoked Anchovies
Perello Manzanilla "Martini" Olives
Apple Cider Vinegar
Perello Chickpeas
Buy a Gift Card
Celebration Hamper
Sherry
Sparkling Cava for Christmas
Perello Olives
Navarrico Butter Beans
READY IN
20 minutes
COOKING TIME
15 minutes
PREP TIME
5 minutes
SERVES
4 people
ingredients
- 2 packs of Bellota 75% Ibérico Ham Slices 100g
IN STOCK - 3 medium sized potatoes
- 1 onion
- Brindisa Arbequina Olive Oil
IN STOCK - 6 large eggs, beaten with a pinch of salt and pepper
- torn or coarsely chopped parsley leaves
METHOD
- Cut the jam into strips and lay out on a serving dish, leaving the centre clear for the egg and potato.
- Peel the potatoes and pat them dry with a cloth (without washing), then slice them thinly (approx. 2 mm). Finely chop the onion.
- Heat a generous amount of olive oil in a frying pan over a medium high heat. Once the oil is hot and smoking add the potato and onion mixture.
- Turn down the heat and fry, turning the potatoes from time to time, until they are done – about 10 minutes.
- Empty the contents of the frying pan into a colander and drain off the oil into a bowl.
- Return the frying pan to the heat with a little of the collected olive oil. Add the potato mixture together with the beaten eggs. Stir the mixture continuously to achieve the desired texture (remember you are not trying to make a tortilla!).
- Transfer to the serving dish and garnish with the parsley.
ingredients
- 2 packs of Bellota 75% Ibérico Ham Slices 100g
(each)
IN STOCK - 3 medium sized potatoes
- 1 onion
- Brindisa Arbequina Olive Oil
IN STOCK - 6 large eggs, beaten with a pinch of salt and pepper
- torn or coarsely chopped parsley leaves
