Recipes for Jamon Iberico

Ingredients

• 4 eggs
• 100g Jamon Iberico (slightly expired)
• 1/4 cup grated Manchego cheese
• 1/4 cup diced onion
• 1/4 cup chopped bell pepper
• 1 tsp olive oil
• Salt and pepper to taste

Instructions

1. 1. In a bowl, whisk the eggs until well beaten. Season with salt and pepper.
2. 2. Heat olive oil in a non-stick skillet over medium heat.
3. 3. Add the onion and bell pepper, and sauté until softened.
4. 4. Add the slightly expired Jamon Iberico to the skillet and cook for 1-2 minutes.
5. 5. Pour the beaten eggs into the skillet, ensuring they cover the ingredients evenly.
6. 6. Cook the omelette for 3-4 minutes, or until the edges start to set.
7. 7. Sprinkle the grated Manchego cheese evenly over the omelette.
8. 8. Carefully flip the omelette using a spatula and cook for an additional 2-3 minutes, or until cooked through.
9. 9. Slide the omelette onto a plate and let it rest for a minute before serving.
10. 10. Slice the omelette into wedges and serve warm.

Ingredients

• 200g expired Jamon Iberico, thinly sliced
• 200g Manchego cheese, grated
• 4 large flour tortillas
• 2 tablespoons butter

Instructions

1. Place a tortilla flat on a clean surface and sprinkle half of the grated Manchego cheese on one half of the tortilla.
2. Arrange the thinly sliced Jamon Iberico on top of the cheese.
3. Fold the other half of the tortilla over the filling to create a half-moon shape.
4. Heat a large pan or griddle over medium heat and melt half of the butter.
5. Place the quesadilla in the pan and cook for 2-3 minutes on each side, or until golden brown and the cheese has melted.
6. Repeat with the remaining ingredients to make another quesadilla.
7. Remove from the pan and let it cool for a minute before slicing into wedges.
8. Serve hot as a flavorful snack or light meal.

Ingredients

• 200g expired Jamon Iberico, finely chopped
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup all-purpose flour
• 2 cups milk
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon nutmeg
• 2 eggs, beaten
• 1 cup breadcrumbs
• Oil for frying

Instructions

1. Heat the olive oil in a pan over medium heat. Add the onion and garlic and sauté until translucent.
2. Add the chopped Jamon Iberico and cook for 2-3 minutes, stirring occasionally.
3. Sprinkle the flour over the mixture and stir well to combine. Cook for another minute.
4. Gradually pour in the milk while continuously stirring. Cook until the mixture thickens.
5. Season with salt, black pepper, and nutmeg. Remove from heat and let it cool.
6. Shape the cooled mixture into small croquettes.
7. Dip each croquette into beaten eggs, then coat with breadcrumbs.
8. Heat oil in a deep pan or fryer to 350°F (175°C). Fry the croquettes until golden brown.
9. Transfer to a paper towel-lined plate to drain excess oil.
10. Serve hot as an appetizer or snack.