Spanish casserole
- Preparation 15 min
- Cooking 25 min
- Servings 2
- Freezing I do not suggest
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☀️ Spanish Breakfast Casserole: the ultimate tapas-inspired brunch
Craving a comforting dish that brings Mediterranean sunshine to your table? This Spanish casserole is exactly what you need. I first discovered this recipe in Barcelona during a culinary trip. It was served at dinner, tapas-style, with creamy scrambled eggs. And I thought: “Why not enjoy it for breakfast too?” Since then, it has become a weekend brunch essential in my house and even a satisfying weeknight dinner.
This recipe combines crispy prosciutto, golden roasted potatoes, and rich poached eggs, finished with fresh herbs and a sprinkle of Parmesan. It’s rustic yet refined, easy to prepare, and endlessly versatile. Serve it in small cast-iron skillets for a tapas vibe, as part of a big brunch spread, or even as a light dinner—it always works.
The best part? Its flavors transport you straight to the streets of Barcelona, where locals gather around tables with wine glasses in hand and share plates of simple, flavorful food. This casserole captures that same convivial spirit, making it perfect to impress your guests without spending hours in the kitchen.
So whether you’re a fan of Spanish cuisine, hunting for a creative brunch recipe, or simply want a dish that blends tradition and modern comfort, this Spanish breakfast casserole is calling your name. Grab your potatoes, eggs, and prosciutto—the sun of Barcelona is about to shine right on your plate!
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✅ Egg options
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You can cook the eggs your favorite way: poached, scrambled, fried, or soft-boiled.
✅ Extra crispy potatoes
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ℹ️ For the crispiest potatoes, don’t stir them too often. Let them sit and sear to form that golden crust.
✅ Make ahead
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Cook the potatoes and crisp the ham ahead of time, then reheat gently. Add fresh eggs right before serving.
✅ Ingredient swaps
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No Serrano ham? Use crispy bacon or prosciutto .
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Vegetarian? Replace the meat with grilled zucchini or roasted bell peppers.
✅ Serving ideas
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Serve in mini cast-iron pans for a rustic tapas look.
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Add fresh herbs or a drizzle of spicy olive oil for a Mediterranean kick.
Spanish casserole
- 8 slices of Serrano ham (thin, but not too thin)
- 4 white potatoes with skin, diced into small cubes (about 600 g / 1.3 lb)
- 4 to 5 tbsp (60 to 75 ml) olive oil
- ½ tsp (2.5 ml) paprika
- ½ tsp (2.5 ml) herbes de Provence
- 1 handful (15 g) fresh oregano
- 4 extra-large eggs, poached
- A few shavings (30 g / 1 oz) Parmesan cheese
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Preparation
- Preheat the oven to 375°F (190°C).
- Line a baking sheet with parchment paper. Place the Serrano ham slices side by side and bake for about 10 minutes, until lightly crisp. Remove from oven and set aside.
- Meanwhile, cook the potatoes in a pot of boiling water for about 4 minutes. Drain well.
- In a large skillet over medium-high heat, add olive oil. Toss in the potatoes, paprika, and herbes de Provence. Season with salt and pepper. Cook for about 10 minutes, stirring occasionally, until golden and crispy outside but tender inside. Add oregano and cook 1 minute more.
- In small serving pans or bowls, place 2–3 Serrano crisps, top with hot potatoes, and finish with a poached egg in the center. Garnish with broken Serrano pieces and Parmesan shavings. Serve immediately.
Yes! Cook the potatoes and Serrano ham ahead, reheat gently, and add fresh eggs just before serving.
White potatoes or Yukon Gold are perfect—they crisp beautifully while staying tender inside.
Absolutely! Prosciutto, crispy bacon, or even roasted vegetables are great alternatives.
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