Ham and Potato Spanish Omelette | culture: the word on cheese
Serve this omelette for breakfast or as a part of a tapas menu. A 10-inch cast iron skillet is perfectly sized for this dish.
Ingredients
- 5 tablespoons extra virgin olive oil (divided)
- 5 small yellow potatoes (thinly sliced)
- 1 small yellow onion (thinly sliced)
- 2 ounces serrano ham (cut into strips)
- 10 large eggs (beaten)
- ½ teaspoon kosher salt
- ½ teaspoon ground pepper
- 1 cup grated Manchego
- ½ cup milk
- 2 teaspoons sherry vinegar
- 2 cups baby arugula
- Manchego and Marcona Almond Spread (optional)
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