There are dishes in our gastronomy that are worth trying and experiencing, which is why today we want to showcase a stuffed potato omelette.
When we think of Spanish cuisine, several foods or dishes come to mind—among them Serrano ham, potato omelette, and of course, Manchego cheese.
Potato Omelette for all tastes.
The potato omelette is the quintessential dish of Spanish gastronomy A dish that creates great controversy, as not everyone likes it the same way— with or without onion? Well done or slightly undercooked? Cold or hot?
Surely no answer is the right one, and at the same time, all of them are. What really matters is that you enjoy it.
Today we’re going a step further by combining this dish with our Carpuela Semi-Cured Manchego Cheese and Serrano Ham, resulting in a delicacy worthy of admiration.
Of course, our stuffed potato omelette turned out slightly undercooked and includes onion. But you can make it entirely to your taste.
Ingredients for making a stuffed potato omelette
- Potatoes
- Organic eggs
- Onion (optional)
- Serrano ham
- Carpuela Semi-Cured Manchego Cheese
- Extra virgin olive oil (EVOO)
- Salt
Preparation of the potato omelette stuffed with Manchego cheese and Serrano ham
- Wash and peel the potatoes.
- Slice them very thin and place them in a bowl of water so they don’t oxidize.
- If you choose to add onion, now is the time to peel and finely dice it (brunoise). Set aside.
- Pour EVOO into a pan until it covers the bottom and heat it up.
- Meanwhile, drain the potatoes. If necessary, remove excess water with paper towel.
- Once the oil is hot, add the potatoes and let them fry, stirring occasionally so they cook evenly. After a few minutes, add the onion.
- When the potatoes are nearly done, add salt.
- Beat the eggs in a deep bowl.
- Once the potatoes are fried, add them to the bowl with the beaten eggs and let the mixture rest for a few minutes.
- Cut the Serrano ham and Carpuela Semi-Cured Manchego Cheese you plan to use.
- In a pan, pour a little EVOO, add half the egg and potato mixture and let it cook a little.
- Meanwhile, place a layer of cheese on top, then a layer of ham—and if you love Carpuela Semi-Cured Manchego Cheese as much as we do, add another layer on top.
- Cover with the remaining egg and potato mixture. When needed, flip the omelette and let it cook on the other side.
- Plate and enjoy.
The result is a stuffed potato omelette that will surprise your guests at home, at a birthday party, or a gathering with friends. A different way to use our Carpuela Semi-Cured Manchego Cheese.
What to pair a potato omelette stuffed with Manchego cheese and ham with?
In this case, we’ll go with a classic—there’s nothing more typical than a slice of omelette with a small beer. So we recommend a light Pilsner-style beer.
If, on the other hand, you prefer wine, we suggest enjoying this delicious dish with an oak-aged red wine from the La Mancha DO—a wine that will create a perfect balance of flavors.
