Fritaja s tartufima i pršutom (Truffle and Prosciutto Omelette)
85% autentično · Croatian
An elevated version of the classic, this fritaja incorporates thinly sliced Istrian prosciutto (pršut) for a savory, salty contrast to the earthy truffles, creating a richer and more complex flavor profile.
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Sastojci
- Eggs4 large
- Fresh Black Truffle5g
- Istrian Prosciutto (Pršut)30g, thinly sliced
- Butter or Olive Oil1 tbsp
- Saltto taste
- Black Pepperto taste
- Fresh Rosemaryfor garnish
Koraci
- 1
Finely shave or grate the fresh black truffle.
- 2
In a bowl, whisk the eggs with salt and pepper.
- 3
Gently fold about half of the shaved truffle into the whisked eggs.
- 4
Heat the butter or olive oil in a non-stick skillet over medium heat.
- 5
Pour the egg mixture into the hot skillet.
- 6
As the eggs begin to set, arrange the thinly sliced prosciutto over the surface.
- 7
Cook until the bottom is set and the top is almost set, allowing the prosciutto to warm through.
- 8
Fold the omelette in half over the prosciutto.
- 9
Slide the fritaja onto a plate or rustic board. Garnish with the remaining fresh truffle shavings and a sprig of rosemary.
