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Stuffed potatoes with Spanish ham and quail eggs

Stuffed potatoes with Spanish ham and quail eggs

- Categories : 【Blog Jamón Pasión】

We propose a super easy and exquisite recipe that will be a guaranteed success as it has 3 ingredients that everyone likes: Serrano ham, quail egg and potato. As a starter or with meat, it is ideal and at jamón pasión we like simple things, with few but quality ingredients.

Serrano ham is very versatile and goes well in hundreds of recipes. It goes without saying that you can also use shoulder or Iberico ham

Ingredients for the potatoes stuffed with Serrano ham

  • 100 grams of cheese (whichever you like best, I prefer a mature cheese)
  • 100 g of sliced Serrano ham.
  • 3 medium potatoes
  • 6 quail eggs
  • 1 small onion
  • olive oil
  • Freshly ground pepper
  • Chives
  • Salt

Preparation of the potatoes with Serrano ham

  • Wash the potatoes well and cut them in half lengthwise; cut them lengthwise and crosswise in the shape of a net on the side without the skin, pour a trickle of olive oil over all the parts and put them in the oven for 45 minutes at 150ºC with the skin side down.
  • Fry the onion slowly in olive oil until it caramelises and set aside.
  • The Serrano ham can be sliced and then cut into sticks or you can use diced ham. I like it best sliced very thinly and then cut into julienne strips.
  • Grate the cheese you have chosen for the jacket potatoes with Serrano ham recipe and set aside on a plate for later. 
  • You can make the quail eggs in two ways: either you simply grill them very lightly and then put them on top of the potatoes or you can put them in raw, as they will be cooked in the oven. 
  • Take the potatoes out of the oven and remove the flesh with a spoon, leaving a little at the base so that they don't become deformed. Now it is as simple as making a light mashed or creamed potato, adding a little olive oil, salt (be careful as the Serrano ham is already salted) and pepper. Add the Serrano ham to the mashed potatoes, mix well and fill the potatoes again, leaving a hole for the eggs.
  • Finally, cover with the cheese and put them back in the oven until they are golden brown on top. When the oven is turned off, add a few more pieces of Serrano ham, which will melt the fat with the residual heat. Once out of the oven, cut the chives into very small pieces and spread them all over the pieces. 

Which Spanish ham to use for the recipe

When it comes to buying Serrano ham, whether it is a whole leg with bone, boneless or sliced, doubts arise as to which Serrano ham is better to add to recipes. The truth is that you can use whichever you like best, but I recommend that it is one with a good proportion of fat so that it melts with the heat and enhances the flavour. If it is Serrano ham, I would opt for a Duroc ham, and if it is Iberian ham, any of them will work very well, but once the ham has been introduced into the preparation, do not raise the temperature too much so that it does not dry out.

As in this recipe the potato is made separately and when you fill it with the other ingredients you only have to put it in the oven to gratinate, it won't take more than 5 minutes.

If you like cooking, here is another recipe with Spanis ham.

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