Crazy Tortilla with Croissants, Camembert and Jamón Serrano

If someone had ever told me that you can completely transform a 'tortilla de patatas' (Spanish omelet) into a sweet and sour delight I wouldn't trust it!

It went viral 2 years ago on Spanish social media, but recently I discovered it and I am completely sold into this new way of cooking a tortilla. 

To start I can tell you that it takes no effort to do it and the fact that you can play with the filling ingredients is a plus. You may need a bit careful when turning over the tortilla which can be a bit tricky.

For this recipe, I used a melting camembert cheese and Spanish jamón serrano. Although it also works with any English ham and soft cheese, like Emmental or for the cheese haters you could try it with chorizo, 'sobrasada' or simply with jamón ibérico.

Let's have a look at the step-by-step recipe and you will love it!

What do you need?

✅ A kitchen robot or Food processor (with patience you can also use a sharp chef knife)

✅ 1 bowl

✅ 1 good non-stick pan like #gastrolux

✅ 1 'tombatruites' or a large serving plate that can cover the surface of the pan for a minimum of 1.5cm out from the edges of the pan.

Ingredients

✔ 5 large eggs 

✔ 3 plain croissants

✔ 2 tbsp double cream or whipping cream 

✔ 100g sliced camembert cheese 

✔ 100g finely sliced jamón serrano

✔ A pinch of salt and ground black pepper

Method

• Add the croissants into the food processor and finely process until is very fine.

• Cut the camembert cheese into slices and have your jamón serrano well aerated and ready to add when it is time.

• Wisk all the eggs and then add the double cream. Now add the processed croissants and combine all the ingredients well. Add a pinch of salt and some grounded pepper.

• Put the frying pan in the hob and when is hot enough add a small amount of oil into the pan, just enough to avoid that the tortilla getting stuck to the pan.

• Now add half of the mixed eggs into the pan and start to cook for about 4 or 5 minutes until you can see a few small bubbles forming around the edges of the tortilla. Now add the cheese in the center of the pan like a fan shape. Then add the jamón slices on top and quickly cover all the tortilla with the rest of the eggs and croissant mixture until you cover the jamón and cheese. 

• Now is when you have to turn over the tortilla into a serving plate big enough to cover the surface of the pan. I use my wooden 'tombatruites' which I bought in Galicia, Spain a few years ago. This is a bit tricky but with a bit of patience and care, you will do great. 

• To do it take in one hand the serving plate and put it on top of the pan and cover. Then with your other hand take the panhandle and turn it to the plate so all the tortilla is there. You will see that some egg liquid mixture can be on the plate, that is fine. Now quickly get your pan in the hob again and let the tortilla mixture fall into the pan again. Use a spatula to carefully poke the sides of the tortilla into the pan to form a nice round edge.

• Cook for 3 more minutes and do the same operation as before. Use the same serving plate to turn the tortilla into the plate. 

• Leave it to rest for 2 minutes and no more as it will get cold quite quick!