Name: Jamón, pea and Manchego omelette
Prep time: 5 min
Cook time: 14 min
Total time: 19 min
Yield: 4
Ingredients: 50 ml extra-virgin olive oil; 1 Spanish onion, halved and thinly sliced; 2 garlic cloves, thinly sliced; 12 eggs, whisked; 200 gm (1½ cups) frozen baby peas, defrosted; 8 thin slices of jamón serrano (see note); 80 gm Manchego, finely grated; To serve: green salad

Jamón, pea and Manchego omelette

Australian Gourmet Traveller fast Spanish recipe for jamón, pea and Manchego omelette.

Serves 4

Prep

Cook

14M

Total

19M

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Ingredients

50 ml extra-virgin olive oil

1 Spanish onion, halved and thinly sliced

2 garlic cloves, thinly sliced

12 eggs, whisked

200 gm (1½ cups) frozen baby peas, defrosted

8 thin slices of jamón serrano (see note)

80 gm Manchego, finely grated

To serve: green salad

Method

Main

1.Preheat grill to high. Heat olive oil in a 25cm-diameter ovenproof frying pan over medium heat, add onion and garlic, and sauté until onion is soft and garlic starts to brown (3-5 minutes). Add egg and peas, and season to taste.

2.Increase heat to high, pull cooked edges to the centre with a fork, and cook until base sets (3-4 minutes). Place under grill and cook until set and golden (3-5 minutes). Invert onto a plate, arrange jamón over, scatter with Manchego and serve immediately with a green salad.

Jamón serrano is available from select delicatessens.
Notes

Styling by Rodney Dunn

Styling by Adelaide Lucas

Styling by Mia Asker

Ingredients

Method

Main

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