The real secret to this dish isn’t even the Pata Negra— it’s the cracklings. Yes, you heard right: cracklings made from Pata Negra fat. And guess what? It works great.

for 2 servings:

• 5 eggs
• 300g brown mushrooms
• 80g very dry Pata Negra trimmings (ham shank, for example)
• 40g fat from the same ham
• A bit of parsley

Instructions:

1. Prepare the cracklings: Slice the ham fat into thick and short julienne strips. Place them in a small saucepan over low heat for 10 to 15 minutes to render the fat and separate the cracklings. Strain to reserve the melted fat, then lightly salt the cracklings. Sauté briefly and keep them warm.
2. Slice the mushrooms: Cut the mushrooms into thin slices.
3. Cook the mushrooms: Heat a frying pan over medium heat with the reserved fat and sauté the mushrooms until reduced in size.
4. Prepare the ham: While the mushrooms cook, finely chop the Pata Negra trimmings into small pieces, ideally no larger than two grams each.
5. Beat the eggs: Whisk the eggs until smooth and evenly combined.
6. Combine: When the mushrooms have cooked down, increase the heat slightly, add a touch of parsley, then pour in the beaten eggs.
7. Cook the omelette: Aim for a medium-level cook. You want a slight browning to complement the cracklings’ color, while keeping the center creamy and tender.
8. Add the ham: Just before the omelette finishes cooking, sprinkle the ham pieces evenly over the surface.
9. Fold and plate: Divide the omelette into two halves, then fold one-third of the arc over the second third before transferring it to a plate.
10. Finish with cracklings: Sprinkle the cracklings over the folded portion of the omelette.

Serve hot and enjoy!