My Picnic in Manhattan – Spanish White Bean Omelette with Serrano Ham Powder- Tortilla de Judias Blancas con Polvo de Jamon Serrano

I live In Manhattan, the West Village, New York University area.  A city that has everything to offer. If you cross West Houston you are in Soho. Near the Lower East Side, a few blocks away from China Town and Little Italy, cross the bridge and you are in beautiful Williamsburg, Brooklyn.

We own a one bedroom apartment which is about 600 square feet, but my view is endless.  While I work on my computer I have many times  had the pleasure to see Violet & Bobby, the two hawks that live in our neighborhood, soar in front of our window.  What a beautiful sight, it takes my breath away.  I just found out that they just had a baby hawk, but no news on the name.  I believe that Violet is the daughter of another hawk who lives in the Upper West Side.

I had the pleasure of having my friend, Joan of Foodalogue visit this week from Florida.  We spent a day together while she helped me put finishing touches to my blog.

When we broke for lunch, I decided to have it in our garden which is part of our complex.

We had leftovers from the night before and I added this wonderful omelette which I adapted from Chef Jose Andres.

I love the simplicity of this omelette and adding the Jamon Serrano brought it up another notch.


4 large eggs

1/2 cup of cooked white beans

3 scallions, sliced

Salt and Pepper to taste

6 tablespoons of olive oil

Beat your eggs with the salt and pepper.  Meanwhile,  take your pan and heat oil, add the beans and toast for a few minutes, add the onions for another two minutes.  Remove from heat and take the bean mixture and pour into the beaten egg.  Return the pan to heat and add the egg mixture and continue to make your omelette.


Serrano Ham Powder:

6 thin slices of Jamon Serrano or Prosciutto

Bake in over at 200 degrees until ham becomes crispy, about an hour.  In a mini food processor or a spice grinder, grind the ham to a fine powder. Season with a pinch of salt.  I don’t like the fine powder, I like a little crunch so I used my mortar and pestle.  You can store the powder for up to a week at room temperature.  It never lasts that long at home.  I also like to add it to my vinaigrette, fish and chicken dishes.

 If you are ever in my area, let me know….


This entry was posted in Breakfast/Brunch, Children's Menus, International Dishes, Spain, Tapas. Bookmark the permalink.

18 Responses to My Picnic in Manhattan – Spanish White Bean Omelette with Serrano Ham Powder- Tortilla de Judias Blancas con Polvo de Jamon Serrano

  1. giz says:

    I’m so intrigued by the Serrano ham powder. This is a new one for me and I love it and love this post. It just gave me a good feeling and if Joan was there, you’re guaranteed a great time.

  2. Adriana says:

    I had never seen an omelette with beans in it before! I have a question: when you write ‘cooked beans’, does that mean beans that have been cooked before with flavoring agentes (“guisadas”) or soaked/ready to go beans. This looks fantastic either way and I love your pilón!

  3. girlichef says:

    What a fantastic view! The omelette looks delicious and I know I’ll be trying that prosciutto (cuz I know I can find that readily) powder soon…bacon bits dazzling cousin!

  4. How amazing to have hawks soaring past your windows!! So nice to see you blog up and running again, and I hope you find WordPress to your liking. I’ve certainly been delighted with their software and their support crew!

    My mouth is watering at the thought of prosciutto powder! 🙂

  5. Stephanie says:

    Norma….looks FABULOUS!! Too bad I’m not there to try it! Missing you! xoxo

  6. Joan Nova says:

    That was such great lunch experience…good food, good friend, nice weather and an unexpected setting. I loved the omelet and can’t wait to make it at home.
    Loved seeing this post.

  7. Katie says:

    I love the green space that you have available at your apartment complex! There’s something about eating outdoors that makes the food taste even better.

    I need to try making those little ham bits. I can imagine they’d perk up a lot of different dishes!

  8. Holly says:

    Your blog is beautiful! The serrano ham powder is so clever! I am definitely going to make it.

  9. Reeni says:

    What beautiful views and a lovely little retreat you have in the garden! I would never think to put beans in an omelette! Love the idea and your ham powder too. Delicious.

  10. So beautiful pictures Norma of NY and ideal for picnic!

    Everything with jamon Serrano is gorgeous 🙂



  11. Victoria says:

    First of all, you make me so jealous! I love your neighborhood, your view, your garden. Maybe someday we’ll be fabulous neighbors 🙂 Until then, I think I will live in the outer boroughs, haha. Also, your omelet looks fantastic. I’ve never thought of adding beans right into an omelet, though I’ve had black beans with my eggs before. I have to try this out. Thanks so much for sharing 🙂 PS I will be in the city in a couple weeks. Have plans to see a friend from LA who is in NY for the week, but I would love to see you too. We’ll talk!

  12. Pingback: Bloggers: Rising Up From the Ashes | FOODalogue

  13. nilda sofia says:

    The white bean omelette or “muneta,” is a Spanish dish created, as far as a know, in the Catalan region, or the countryside of Barcelona. My aunts, who were of Catalan ancestry, used to cook it for me. It’s very nutritional. And is one is a vegetarian, it can be cooked without the ham etc.

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