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Spanish Potato Omelette with Crisp Cured Ham
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.
Ingrediants:
Potatoes, sliced, Cured Spanish ham, thinly sliced, Eggs, Chopped fresh chives, Onions, chopped, Black truffle, sliced, Extra virgin olive oil, Chopped black truffle, Salt, Pepper&&2, 160, 8, 2, 50, 20, 50, 1, , &&, 1, , 5, 1, 1, 2, 5, ,
Category: Appetizers
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