Stuffed Ham & Cheese Spanish Omelette
The iconic Madrid bar favorite: a thick, tender tortilla sliced open and stuffed with melted cheese and cured Iberian ham.
Pasos de Elaboración
1. Frying & soaking potatoes
Peel and fry potatoes over medium heat until tender and golden. Beat 8 eggs with salt and soak warm potatoes for 5 minutes.
2. Base tortilla cooking
Cook a thick tortilla in a deep pan for 3 minutes per side. Let cool slightly for 10 minutes.
3. Slicing & stuffing
Slice tortilla horizontally. Layer cheese and ham inside, close, and heat in covered pan for 2 minutes to melt cheese. Observe pasteurization standard of 70°C for 2 minutes.
Key Ingredients
Aged or Melting Cheese
Artisanal Spanish cheeses bringing creaminess and savory depth.Fresh Egg
The emulsifying nexus. Free-range eggs ensure rich golden color and creamy emulsion.Extra Virgin Olive Oil
Thermal transmission medium. EVOO infuses fruity aromas and clean frying properties.Potato
The structural base of the Spanish omelette. Varieties like Monalisa or Kennebec yield the best confit texture.Fine Sea Salt
Essential mineral to season potatoes and enhance egg matrix flavor.Related Variations
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