Fast Recipes

Jamón, pea and Manchego omelette

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

By Rodney Dunn
  • 5 mins preparation
  • 14 mins cooking
  • Serves 4
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Jamón, pea and Manchego omelette


  • 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


  • 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.

  • Author: Rodney Dunn