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Scrambled Eggs with Potatoes and Ibérico ham

scrambled-eggs-potatoes-iberico-ham

Ready In

20 minutes

Cooking time

15 minutes

Prep time

5 minutes

Serves

4 people

Ingredients
Brindisa Arbequina XV olive oil
3 medium sized potatoes
1 onion
6 eggs (beaten)
200g Castro Ibérico cebo de campo ham, cut into small strips
parsley
pinch of salt and pepper
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Method

  1. Pour a generous amount of olive oil into a frying pan over a medium high heat.
  2. Whilst the oil is heating peel the potatoes and pat them dry with a cloth (without washing), then slice them thinly (approx. 2 mm).
  3. Peel and finely chop the onion.
  4. Once the oil is hot and smoking add the potato and onion mixture.
  5. Turn down the heat and fry for ten minutes, turning the potatoes from time to time to prevent burning, until they are done.
  6. Empty the contents of the frying pan into a colander and drain off the excess oil into a bowl.
  7. Return the frying pan to the heat with a little of the reserved olive oil and 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!).
  8. Pour the contents of the pan onto a serving dish, sprinkle the jamón Ibérico over the top and garnish with chopped parsley.

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Ingredients
Brindisa Arbequina XV olive oil
3 medium sized potatoes
1 onion
6 eggs (beaten)
200g Castro Ibérico cebo de campo ham, cut into small strips
parsley
pinch of salt and pepper
Add all to basket

Add in stock items to your basket

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