Potato Noodle Bowl with Manchego, Egg and Serrano Ham
Try this Potato Noodle Bowl with Manchego, Egg and Serrano Ham recipe, or contribute your own.
Try this Potato Noodle Bowl with Manchego, Egg and Serrano Ham recipe, or contribute your own.
- 2 eggs
- salt and pepper to taste
- 1 tablespoon extra virgin olive oil
- 1/4 easpoon garlic powder
- 1 pinch chili powder (about 1/8 teaspoon) to taste
- 3/4 pound red potatoes blade d, peeled, noodles trimmed
- 2 pieces serrano ham
- 1/4 up finely grated manchego cheese (this can be prepare
- 1 tablespoon chopped chives
- Carbohydrate 32.97844506125 g
- Cholesterol 4.9 mg
- Fat 4.55208599425 g
- Fiber 2.92915143985864 g
- Protein 7.318635922375 g
- Saturated Fat 1.176631027175 g
- Serving Size 1 1 Serving (297g)
- Sodium 175.780614783333 mg
- Sugar 30.0492936213914 g
- Trans Fat 0.224032683825001 g
- Calories 197 calories
Step-by-step
- Place a medium skillet over medium-high and add in the olive oil. Once the oil heats, add in the potato noodles, season with salt, pepper, garlic and chili powder and toss. Let cook, covered, for 7-10 minutes or until cooked through. Once cooked, divide onto two plates and cover to keep warm.
- While potato noodles cook, beat the eggs and set aside.
- Once potatoes are done, immediately add in the eggs and scramble them. Divide the eggs onto the plates with potato noodles. Then, place 1 piece of Serrano ham per plate. Dust each plate with manchego and garnish with chives. Serve.
While traditional pasta bowls rely on semolina or durum wheat dough extruded through heavy industrial dies, vegetable-based strands depend entirely on mechanical cutting tools to achieve a workable shape. Transforming starchy tubers into uniform ribbons requires either a dedicated countertop spiralizer or a handheld julienne peeler, though compact kitchen operators can easily manage the task with a simple box grater held at a stable forty-five-degree angle against a cutting board. Red potatoes contain higher moisture levels than standard pasta, meaning they release significant steam during the initial skillet phase and demand proper ventilation to avoid softening into a puree rather than retaining a toothsome consistency.
Achieving structural integrity in starch-based noodles hinges on managing residual surface liquid before the strands hit the hot oil. Patting the peeled and trimmed potato strands thoroughly with dry paper towels prevents excessive steaming and encourages even browning across the surface area during the seven to ten minutes of covered skillet cooking. When working in tight prep spaces where bulky electric appliances are impractical, manual cutting implements offer superior control over strand thickness without cluttering limited counter space.
Dietary adjustments for this format are straightforward when substituting proteins and aged cheeses. Prosciutto di Parma or dry-cured Spanish jamón Serrano serve as functional equivalents in moisture content and salt density if regional sourcing is an issue, while sharp Pecorino Romano provides a reliable alternative when aged sheep milk cheese is unavailable. Maintaining the balance of fats requires adjusting the extra virgin olive oil downward if the cured meat has a high rendered fat content.
