Spanish Omelette with Cinco Jotas jamon

Spanish Omelette with Cinco Jotas jamon

Casa Manolo


  • 120 g peeled potatoes, cut in thin slices
  • 60 g white onion, cut in thin slices
  • a pinch of salt
  • 2 fresh eggs
  • 100 ml olive oil
  • 15 g Cinco Jotas iberian ham


  • Heat olive oil in a pan at medium heat.
  • Add in onions and potatoes, ensuring the olive oil covers all the ingredients.
  • Reduce to a low heat and fry until potatoes are very soft, stirring about every 5 minutes.
  • Beat the eggs in a round container.
  • Take the potatoes and onions out of the pan, and remove excess olive oil.
  • Mix all the ingredients together and add salt.
  • Pour a pinch of olive oil onto a small, non-stick pan (approx. 10 cm diameter) and allow to heat up to medium-high.
  • When hot, pour the mixture in the pan and leave it to cook for approx. 5 minutes.
  • Put a flat plate on top of the pan, place your hand on top, and turn the pan over onto the other side.
  • Transfer the tortilla again to the pan and allow to cook on the other side for another 5 minutes (or a few minutes more for well done).
  • When ready, place the strips of Iberian ham on top and enjoy!

Final Touches