Crispy Bread Cones with Spanish Omelette and Iberian Pork Loin

Name: Crispy Bread Cones with Spanish Omelette and Iberian Pork Loin
Prep time: 10 min
Cook time: 15 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: Crustless whole wheat sandwich bread; Iberian pork loin (lomo ibérico); Eggs; Extra virgin olive oil

Appetizers & starters

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Celebrate a wonderful fusion of textures and flavors with these crispy bread cones filled with Spanish omelette and Iberian pork loin.

This recipe brings together tradition and a modern twist, taking humble scrambled eggs and omelette to new heights by serving them inside crispy, rolled bread cones. The soft creaminess of the eggs meets the rich, savory punch of lomo ibérico, creating a wonderful balance of textures and flavors. Follow these steps to see how easy it is to turn everyday ingredients into an appetizer that will truly surprise and delight your guests.

Get ready for a unique bite with these tortilla and lomo cones!

Prep: 10 minCook: 15 minServes: 4

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Ingredients

Here are the ingredients you'll need

Crustless whole wheat sandwich bread
Iberian pork loin (lomo ibérico)
Eggs
Extra virgin olive oil

Step by step

Method

1Flatten the slices of bread with a rolling pin and wrap them around metal cream horn molds to form cone shapes.
2Place them in the air fryer and cook at 180ºC until the bread is nicely toasted and golden.
3In a skillet, cook the finely chopped pork loin with a drizzle of olive oil.
4Pour in the beaten eggs and cook, gently scrambling the mixture into soft, broken curds.
5Fill each warm cone with the scramble and stand them upright in small shot glasses to serve.
6And just like that, our festive appetizer of CRISPY CONES WITH SPANISH OMELETTE AND IBERIAN PORK LOIN is ready to enjoy!