Sometimes the simplest meals are the most memorable. A perfectly cooked omelette filled with delicate slices of Jamón Serrano, fragrant herbs and ripe tomato is proof that just a handful of quality ingredients can create something truly special.

Jamón Serrano is one of Spain’s most treasured foods. Traditionally dry-cured in the mountain air, it develops a rich, savoury flavour that pairs beautifully with eggs. Add a scattering of Parmesan, fresh parsley and rosemary, and you’ve transformed an everyday omelette into a Mediterranean-inspired meal that’s equally suited to breakfast, brunch or a quick weeknight dinner.

A little about Jamón Serrano

As Australia’s Hambassador (!) for Consorcio Jamón Serrano, I’ve had the privilege of learning firsthand about the centuries-old traditions behind Spain’s most celebrated dry-cured ham. The Consorcio Jamón Serrano Español represents producers who adhere to strict quality standards, ensuring every ham is naturally cured using traditional methods that develop its distinctive flavour and delicate texture.

Jamón Serrano is beautifully simple—just quality pork, salt, time and mountain air. Its rich umami flavour means a little goes a long way, making it a wonderful ingredient for everything from tapas to salads, sandwiches and, of course, this omelette.

Why you’ll love this recipe

• Ready in 10 minutes
• High in protein
• Perfect for breakfast, brunch or lunch
• Naturally low carbohydrate
• Mediterranean-inspired
• Easy to prepare
• Great for one or easily doubled

Therapeutic notes

Eggs

Eggs provide high-quality protein together with choline, vitamin B12 and vitamin D, making them a satisfying choice for any meal.

Jamón Serrano

Traditionally cured rather than cooked, Jamón Serrano delivers rich umami flavour, allowing a little to go a long way.

Tomatoes

Tomatoes contribute vitamin C and lycopene while adding freshness to balance the richness of the eggs and ham.

Fresh herbs

Parsley and rosemary lift the flavour while adding colour and aromatic freshness.

Chef’s tips

• Bring the eggs to room temperature before cooking.
• Whisk gently—over-whisking can make the omelette tougher.
• Cook over medium-low heat for a creamy texture.
• Fold the omelette while the centre is still slightly soft; it will continue cooking from the residual heat.
• Finish with extra parsley and cracked black pepper.

Variations

Spanish style
Add roasted red capsicum and Manchego cheese.

Mediterranean
Include baby spinach and olives.

Extra vegetables
Add mushrooms, zucchini or asparagus.

Herb lovers
Finish with chives, basil or thyme.

Frequently asked questions

What is Jamón Serrano?

Jamón Serrano is a traditional Spanish dry-cured ham, aged for several months to develop its distinctive savoury flavour. It is thinner and leaner than many cooked hams.

Can I substitute prosciutto?

Yes. Prosciutto makes an excellent substitute if Jamón Serrano isn’t available.

Can I make this ahead?

Omelettes are best enjoyed immediately after cooking, although leftovers can be refrigerated and eaten cold or gently reheated.

What cheese works best?

Parmesan, Manchego or Pecorino all complement the salty richness of the ham beautifully.

Is this recipe gluten-free?

Yes, provided all accompanying ingredients and condiments are gluten-free.

Nutrition highlights

• High protein
• Low carbohydrate
• Gluten free
• Rich in vitamin B12
• Source of choline
• Mediterranean-inspired

Consorcio Jamón Serrano is an association of Spanish businesses that represents the leading brands of Serrano Ham.

Jamón Serrano omelette

Recipe by Samantha Gowing

• Total Time10 minutes
• YieldServes 1

A delicious Jamón Serrano omelette with Spanish ham, fresh herbs and Parmesan. Perfect for breakfast, brunch or a light dinner.

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Ingredients

Scale 1/2x1x2x3x

2 teaspoons olive oil 1 tablespoon Spanish onion, peeled, roughly chopped 3 slices Jamón Serrano, roughly chopped 1/2 teaspoon red chili, finely chopped 3 eggs 1 tablespoon cream or sour cream 1 tomato, sliced Few sprigs rosemary, leaves torn Small handful parsley, roughly chopped 1 tablespoon grated Parmesan Handful parsley or basil, roughly chopped Chilli sauce to serve, if desired

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Instructions

1. In a small omelette pan, heat oil, add onion and Jamón Serrano and sauté for about 3 minutes.
2. Meanwhile, in a small mixing bowl, whisk eggs with chilli and cream together.
3. Pour egg-cream mix into the frypan with the onion and Jamón Reduce heat, add tomato, rosemary leaves, and parsley. Add grated Parmesan.
4. Continue to cook until the base has set, then fold the omelette over and continue to cook for a few minutes until the egg has set through.
5. Flip onto a serving plate, season and serve immediately with chilli sauce if desired.

Notes

• Bring the eggs to room temperature before cooking.
• Whisk gently—over-whisking can make the omelette tougher.
• Cook over medium-low heat for a creamy texture.
• Fold the omelette while the centre is still slightly soft; it will continue cooking from the residual heat.
• Finish with extra parsley and cracked black pepper.

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• Prep Time: 5 mins
• Cook Time: 5 mins
• Category: Jamón Serrano
• Cuisine: Modern Australian

See more jamon recipes

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Jamon with peas and mozarella

Jamon and pear salad (below)