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Flamenco eggs

Preparation Method


If using frozen or fresh peas, place them in boiling water for 10 minutes. Then drain and set aside. If using canned peas, proceed to the next step.
Peel the onion and chop it finely. Then put it in a frying pan over medium heat with the olive oil and salt. Leave it on the heat for 10 minutes.
Meanwhile, peel the garlic and finely slice it. After the previous 10 minutes, add them to the frying pan. Leave over medium-low heat until the onion is well caramelised (between 15 and 20 minutes).


Take this opportunity to prepare the tomato. With fried or canned tomatoes, nothing needs to be done. If they are natural tomatoes, it is best to cut them in half. Remove the seeds and pass them through a grater to extract the pulp and discard the skin. If this is too much work for you, you can chop them very finely.
When the onion is ready, add the salami cut into half-inch slices. After the sweet and hot paprika, stir for 1 minute and then add the vinegar. Acidic fumes will be released, leave on the heat for another minute and then add the tomato.


Now cook the tomato on a medium heat for about 10 minutes, during which time fry the potatoes. Then peel them and cut them into small cubes (about 1 cm per side). Fry them in plenty of oil, let them brown but do not let them get too crispy. Then lay them on kitchen paper to remove excess oil and sprinkle them with a pinch of salt.
After the tomato has been on the heat for 10 minutes, add the peas. Next add the chopped raw ham and, if you like, the red pepper. Add it cut into small pieces. Leave on a low heat while you prepare the eggs.


Fry the eggs in hot oil and drain the excess oil on a plate with kitchen paper. Season the eggs with a pinch of salt (just a little, see below).
Assemble the dish, if you have a ceramic casserole dish, all the better, otherwise on a plate. Divide the potatoes between the two plates. Add the tomato sauce with the salami, peas and ham and finally put an egg on top. Get out of the kitchen and don’t forget the bread!

This is the recipe to prepare flamenco eggs!

Flamenco eggs


  • 500 grams of ripe tomatoes
  • 250 grams of onion
  • 2 cloves of garlic
  • 80 grams peas (canned, frozen or fresh)
  • 500 grams of potatoes
  • 60 grams Serrano ham (about four slices)
  • 50 grams of chorizo sausage (cut into half-centimetre slices)
  • 2 eggs (one each)
  • 1 tablespoon sherry vinegar (or red wine vinegar, but the best possible)
  • 1 tip of sweet paprika (tip means the tip of a small knife)
  • 1 pinch of hot paprika
  • 1 small spoonful of salt (make sure it is very light, do not overdo it)
  • 8 tablespoons olive oil
  • Oil for frying
  • 20 grams canned red pepper (optional)
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