Ingredients for 2 people
For the Iberico Abanico:
200 g Iberico Abanico
1 tbsp olive oil
Salt and pepper to taste
For the Spanish Egg Tortilla:
4 medium-sized potatoes (firm-cooking)
1 small onion
Optional: 100 g chorizo (sliced)
4 eggs
2 tbsp olive oil
Salt
For the Tomato-Parsley Salsa:
3 ripe tomatoes
1 bunch of parsley
1 small clove of garlic
2 tbsp olive oil
1 tbsp white wine vinegar
Salt and pepper
Preparation
Fry the Iberico Abanico: In a pan with 1 tbsp olive oil, sear the Iberico Abanico for 2-3 minutes on each side until golden brown and crispy. Season with salt and pepper. Keep warm.
Prepare the Spanish egg tortilla: Peel the potatoes and slice them thinly. Finely chop the onion. Heat 2 tablespoons of olive oil in a large skillet. Sauté the potatoes and onions over medium heat for about 10 minutes, stirring occasionally, until softened. Add the chorizo slices and cook briefly. In a bowl, whisk the eggs with a pinch of salt.
Add the potato, onion, and chorizo mixture to the eggs and mix well.
Pour the mixture back into the skillet and cook over low heat until the bottom is golden brown. Then carefully flip it (e.g., with a plate) and cook the other side until the tortilla is cooked through.
Prepare the tomato and parsley salsa: Finely dice the tomatoes.
Roughly chop the parsley. Finely chop or press the garlic.
Combine everything in a bowl with olive oil, white wine vinegar, salt, and pepper.
Nice to know
From farm fare to delicacy: For a long time, Iberico pork was considered a rural product. It wasn't until the 20th century that special cuts and qualities began to be marketed more effectively. Today, products like Jamón Iberico de Bellota, Presa, Pluma, Secreto, and Abanico are recognized worldwide as high-quality specialties.
Interesting fact: The combination of breed, exercise, and acorn diet results in Iberico pork fat having an unusually high oleic acid content – similar to olive oil. This means the fat melts at relatively low temperatures, making the meat exceptionally tender.
Iberico Abanico is a special cut of Iberico pork from Spain. The name comes from the Spanish word "abanico," meaning fan. This cut of meat is flat, slightly fan-shaped, and located between the pig's back and ribs.
What makes Abanico so special?
Extremely aromatic. Abanico is heavily marbled with fine fat. This keeps the meat very juicy when grilled or pan-fried and develops an intense, nutty flavor.
Iberico quality. Iberico pigs are traditionally raised in Spain and feed partly on acorns (Bellota). This gives them their characteristic aroma and exceptional fat quality.
Perfect for grilling. Abanico is usually grilled quickly and at high heat, like a steak. Because it's relatively thin, it only needs a few minutes per side.
