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Spinach Tortilla Rolls with Serrano Ham Recipe - Rollitos de Tortilla con Jamon

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Spinach Tortilla Rolls with Serrano Ham Recipe - Rollitos de Tortilla con Jamon Serrano

Spinach Tortilla Rolls with Serrano Ham Recipe - Rollitos de Tortilla con Jamon Serrano

(c) Lisa Sierra 2013 Licensed to About.com Inc.
Anyone familiar with Spanish food will immediately think of a Spanish omelet or tortilla espanola or tortilla de patata when Spanish egg dishes are mentioned. However, this is a modern tapa recipe, which is only a distant cousin of the classic tortilla. Scrambled eggs, spinach, cream cheese and ham... sounding like breakfast? This tasty egg recipe can be served easily for breakfast, brunch or as an appetizer. First, make a thin omelet of eggs and spinach. Then, spread a thin layer of cream cheese and a slice of Serrano ham on top and roll. Next, cut into pieces and admire the colorful dish in front of you! Serve immediately while still warm, or refrigerate until later.

Prep Time: 10 minutes

Cook Time: 5 minutes

Total Time: 15 minutes

Yield: 4 Servings

Ingredients:

  • 4 large eggs
  • 1/2 cup chopped frozen spinach (thawed)
  • olive oil for sautéing
  • 1-2 oz cream cheese
  • 2-3 ultra-thin slices Serrano ham (or substitute prosciutto)

Preparation:

After spinach has thawed, heat with a small amount of water either in the microwave or in a small sauce pan on the stove. Drain the water thoroughly, squeezing as much water as possible from the spinach.

Cook the eggs into a thin omelet. Beat 2 eggs in a small mixing bowl and add half of the spinach and mix. Place a 10-inch frying pan on medium heat. Pour 1 tablespoon olive oil into pan. When hot, pour egg-spinach mixture evenly over the bottom of the pan. When one side of the eggs have cooked, slide the eggs onto a plate, then turn over and return to pan and cook other side. Remove and set on a plate or clean work surface. Repeat with the remaining eggs and spinach.

Note: Cook eggs thoroughly so that they are firm and do not break apart when rolled.

Make the rolls. Spread a thin layer of cream cheese over each of the omelets. Cut each slice of prosciutto into 2 long strips and lay on top of cream cheese. Carefully roll up the omelets and filling. Cut each one into pieces approximately 1 1/2 to 2 inches (38-50 mm) in length.

If rolls will not be eaten immediately, keep refrigerated. Serve with baguette slices.

Alternative to Serrano Ham: No Serrano ham or prosciutto in the pantry? No problem! Cut 2 slices of bacon into small pieces (1/4 inch or 6 mm) and fry until crispy. Drain and mix into the beaten eggs and spinach.

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