Córdoba-style breaded pork and ham rolls (Flamenquín cordobés)

1. Cut the pork loin into 8 thin slices and pound them between cling film very thin (2-3 mm) and elongated; season lightly with salt and pepper – only a little because of the ham.

2. Lay one or two slices of serrano ham on each piece of meat and roll up tightly from the long side; secure with a toothpick if needed.

3. Roll the rolls in flour, shake off the excess, dip them in beaten egg and finally press them into the breadcrumbs so the coating sticks evenly all over.

4. Heat the sunflower or vegetable oil to 170-175 °C in a deep frying pan or saucepan – you need enough for the rolls to be half submerged.

5. Fry the rolls in batches, turning, for 6-8 minutes until the coating is evenly golden and the meat is cooked through; drain on kitchen paper and remove the toothpicks.

6. Traditionally served with chips, a streak of mayonnaise and fried peppers.

Tip: If you roll cheese in with the ham, coat them twice (egg-crumbs, egg-crumbs) so it doesn't leak out while frying.