6 thin beef fillets
3 eggs
6 slices cured ham (jamón serrano)
36 pitted olives
1 onion
2 cloves garlic
Red bell pepper (pimiento morrón)
White wine
Olive oil


Stretch out the fillets and season lightly, bearing in mind that the ham will add salt. Beat the eggs with a pinch of salt and prepare a flat French omelette.

On each fillet place a slice of ham, a few strips of omelette and pepper and a few pieces of chopped olive. Roll up the fillets carefully, making sure that the other ingredients stay in place, and tie the rolls with string or fasten with toothpicks. Fry in hot oil and place in a cake tin.

Finely chop the onion and crush the garlic in a mortar; fry in the same oil as used for the rolls. Add a glass of white wine when the onion begins to brown. Bring to the boil, pour over the flamenquines and cook for an hour until the meat is tender (prick to test).

The sauce can be served as it is or strained through a colander.

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