This throw-together Spanish omelette can easily be made for breakfast, sick lunch or dinner! We adore the flavour combination of the nutty, mouth watering Iberico and the punch of hot paprika in this dish.
6 Large free-range eggs
1 FERMIN SALCHICHON IBERICO thickly sliced
Sprig of rosemary
4 Potatoes, cut into cubes
2 Sliced shallots
1 Bunch of flat-leaf parsley
Juice of 1 lemon
Extra virgin olive oil
Freshly ground black pepper
OLMEDA SPANISH PAPRIKA
1/4 cup of crème fraîche
Preheat the oven on high or broil.
Boil the potatoes in salted water and remove when cooked. In a large bowl whisk eggs and season with salt, pepper and a pinch of paprika.
Heat up a cast-iron or ovenproof pan on medium-high heat, add slices of FERMIN SALCHICHON IBERICO, once sizzling add potatoes to fry in the released Iberico oils. Add sliced shallots and remove everything from the pan once turned to a golden brown colour. Quickly fry the rosemary leaves until they start to become fragrant and crisp.
Pour in the eggs and add the potato chorizo mixture evenly in the pan. Place pan in the preheated oven and remove once cooked through the middle and golden on top. Serve with a dap of crème fraîche with a squeeze of lemon and OLMEDA SPANISH PAPRIKA on top. Garnish with parsley leaves and a drizzle of Spanish olive oil.
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