Huevos rotos is a traditional Spanish dish, literally translated it means “broken eggs”, it is neither an omelet nor scrambled eggs!

Ingredients:

500g (1Lb) of potatoes
4 eggs
200g (7Oz) of jamon iberico de bellota from Buyjamon.com
3tbsp olive oil
2 Garlic cloves
Salt and pepper to taste.

Preparation.

Peel the potatoes and cut into 3x1cm chunks. If you are not cooking them immediately soak them in cold water.

Heat the oil in a large pan and fry the potatoes with the sliced garlic until they get golden brown but remain tender (about 15m). It is important not to overcook. Add salt and pepper to taste.

Roughly break the eggs on the potatoes, place the iberico ham slices evenly across, cover with a lid.  Cook until the eggs are cooked, the egg white should be solid and the yolk liquid.

Remove the cover, swich off the fire, break the eggs with a large spoon or spatula and stir gently.Serve immediately from the pan.

BuyJamon tip: if you want a more refined looking for a dinner, slice the potatoes in thin disks.

Servings.

Serves 2 as a main course.

This exotic salad makes a perfect high-end starter.

Ingredients:

Mesclum of salads 100 gr. (3.5 Oz) total: frisée, baby rocket, baby mache
1 large apple (500 gr, 1 Lb): acidic varieties are to be avoided
100 gr (3.5 Oz) of hand sliced Jamon iberico de bellota from BuyJamon.com
Black Perigord Truffle (tuber melanosporum) thinly sliced
Extra virgin olive oil, Sherry wine vinegar
Salt and pepper to taste

Preparation.

Over a large plate, make a bed of mixed salads in a round shape mixing well the different varieties.

Prepare the dressing in a bowl using 1/3 of vinegar  and 2/3 of olive oil, add salt and pepper, mix well and pour over the salad.

Slice the apple thinly and add on top of the salad. Cover the apple with the slices of iberico de bellota from BuyJamon.com.

Use a slicer to cut the truffles and place them on top of the ham. Sprinkle with some olive oil.

BuyJamon.com tip: if you have guests prepare the salad on independent plates. The apple can be caramelized for an even better taste.

Servings.

4 as a starter.

Hot, crunchy and delicious!

Ingredients:

8 thick slices of bread -gallego, ciabatta, French country- (each about 15cm or 5in)
100g (2Oz) of sliced jamon iberico from Buyjamon.com
170g (6Oz) ounces Manchego cheese, thinly sliced
4 large eggs
2 tablespoons of Dijon mustard
4 tablespoons of quince paste or quince preserves
4 tablespoons (1/2 stick) butter

Preparation.

Place 4 bread slices on work surface. Spread each with 1/2 tablespoon mustard. Top each with 1/4 of cheese, then 1/4 of ham, folding to fit.

Spread 1 tablespoon quince paste on each of remaining 4 bread slices; place bread, paste side down, atop ham.

Beat eggs in pie dish until well blended.

Melt 2 tablespoons butter in each of 2 large skillets over medium-low heat.

Working with 1 sandwich at a time, hold sandwiches tightly closed and dip into beaten eggs to coat on all sides. Place 2 sandwiches in each skillet.

Cover and cook until bottoms are golden, about 4 minutes. Turn sandwiches over. Cover and cook until bottoms are golden, cheese is melted, and egg coating is cooked through (about 4 minutes).

Servings:

This recipe makes 4 sandwiches.

A quick, easy and extremely healthy starter.

Ingredients:

12 Green asparagus spears
75g (3 Oz) of iberico ham from Buyjamon.com
2 Tbsp of extra virgn olive oil

Preparation.

Rinse the asparagus well to remove any sand, trim the woody ends of the spears without damaging the opposite side.

Heat a pan with the olive oil, fry the asparagus spears for 5-8 minutes at high fire until they get golden and glossy. Remove from pan and set aside to cool.

Wrap each asparagus with a slice of jamon iberico, place them on a plate.

Once all of them are wrapped, seal them for one minute in a clean low temperature pan without oil.

Buyjamon Tip: if your iberico ham does not hold to the asparagus, use a toothpick as a needle and remove it after sealing.

Servings.

Serves 3 as a starter.

A surprising tapas mixing the most sophisticated foie of the French cuisine with the ultra-premium Spanish iberico ham.

There are two versions of this toast or tapas. The most elaborated one is prepared with red onions that should be caramelized a few hours in advance.

Ingredients:

100g (3.5 Oz) or duck foie filette
100g (3.5 OZ) jamon iberico from BuyJamon.com
4 big slices of bread
500g, 1 lb. of red onions
8 Tb spoons of extra virgin olive oil
1 Tb spoon of sugar
1 glass (200ml) of dry white wine
Salt to taste

Preparation.

Thinly slice the onions and put in a pot with the olive oil and sugar.

Cook at low fire until caramelized. Add the wine and cook for another hour until the liquid evaporates. You can prepare the onions in advance, keep in the fridge.

Toast the bread and spread the mixture of onions on it. Place one large slice of jamon iberico de bellota from buyjamon.com on top of each toast.

Prepare a pan at high fire, when hot seal for 30 seconds each side of the duck foie.

Lay the foie on top of the jamon iberico and pour some rock salt on it.

Eat while still hot.

BuyJamon.com tip: for a fast-food high-quality starter, just skip the onions!

Servings.

Serves 4 as a starter.

Have you heard of BLC? PNP is his much richer cousin!

Ingredients:

150 g of sliced iberico ham from Buyjamon.com
1 small jar (6 Oz, 175g) of red peppers, drained
1 medium jar (1 0Oz, 280g) of piquillo peppers, drained
8 slices crusty bread
120 ml (1/2 Cup) chopped fresh parsley leaves or green coriander
8 slices Manchego cheese

Preparation.

Preheat a panini press.

In the bowl of the food processor, crush the red and piquillo peppers (withouth water) until you get a puree texture.

Pour chopped parsley over the 8 slices.

Separate 4 slices of bread and spread the pepper on them, lay down two slices of cheese on top of each slice and finish with the jamon iberico.

Cap the sandwich with the remaining four slices of bread.

Place the sandwiches in the press grill until the cheese melts and the bread is crispy. Cut the sandwiches in half and serve.

Buyjamon.com tip: if you do not have a Panini press, use a skillet and put some weight (another pan or heavy bowl) over the sandwich.

Buyjamon.com tip: whenever you make a sandwich with iberico ham, always place the ham at the top and next to the bread so that it gets impregnated with the flavor!

Servings.

This recipe makes 4 sandwiches.

Iberico Croquettes, the most famous Spanish tapas.

Ingredients:

8Oz (250g) iberico ham from Buyjamon.com, finely chopped
3 tablespoons of Spanish olive oil
1/2 medium onion, finely minced
4 tablespoons of wheat flour
1 cup of very cold whole milk
1/8 teaspoon Spanish smoked paprika, such as pimenton de la Vera
2 beaten with 2 teaspoons of water
2 Cups (500ml) fine dried bread crumbs.

Preparation.

Heat the oil in saucepan at medium-low heat. Add the onion and cook for 2 to 3 minutes, until they start to show a golden color.

Add the wheat flour to the onions and stir continuously to coat the onion, then whisk in the cold milk and cook for about 5 minutes, whisking constantly, until the sauce thickens. Add the paprika and the iberico ham stirring to combine.

Spread the mix in large dish  or plate creating a surface of about 3 cm (2 inches) thick; cover with a cloth and refrigerate for 2 to 3 hours, until the mixture is firm.

Place the beaten egg-water mixture and the bread crumbs in separate shallow dishes.

With moistened hands, form the chilled croqueta mixture into a ball about the size of sushi piece.

Roll each croquette in the bread crumbs, then dip it in the egg mixture, and again in bread crumbs again, taking care that it is well covered by crumbs.

Repeat and repeat until you are done with all the mix!

Arrange the croquetas on a baking sheet so that they do not touch each other.

Fill a large pot with two inches of olive oil or, even better, use a deep fryer. Heat at hight tem until the oil is almost smoking (180ºC, 360ºF).

Fry the croquetas in batches for 2 minutes, until golden brown, turning them over if you are cooking in a pan. If you are unsure about the time, take one out, cut it in half and check if the center is hot.

Use a large spoon to remove them from the oil and place them on a plate covered by a towel to drip the excess of oil. Serve.

Buyjamon.com tip: for even better results, make the mix the night  before and leave it on the fridge. If you can, replace half of the ham with an equivalent amount of Lomo Iberico from Buyjamon.com

Servings.

This recipe makes about 30 croquettes.

Light and refreshing for the summer!

Ingredients:

1 melon sliced
200 g (7Oz) iberico ham from Buyjamon.com, thinly sliced
60 ml (1/4 cup) Sherry wine vinegar
180 ml (3/4 cup) extra virgin olive oil
1 tablespoon honey
1 shallot, sliced finely
1/2 teaspoon thyme

Preparation:

Prepare the vinaigrette mixing the vinegar, olive oil, honey, shallots and ground spices in a large bowl. Combine the olive oil slowly as you whisk the vinaigrette.

Slice the melon into wedges, do not cut too close to the skin as the flesh gets harder.

Make cubes from the wedges and cover them with small slices of iberico ham, pour over the vinaigrette.

Buyjamon.com tip: replace the vinaigrette with a coulis of rasperries for an amazing dessert!

Servings:

Serves 4 as a starter.