If you know me you'll know that this is one of my favourite tapas dishes. I've combined the jamón (Spanish ham) and mushrooms. But you can use just jamón, or mushrooms, or experiment with other fillings of your choice such as spinach, chicken, fish or cheese or seasoning with some parsley.  It is best to make the filling the day before and let it cool overnight which I find helps with splitting up the cooking time. Ingredients 300 g  mushrooms 180g  spanish ham (jamón) 1 large onion 400ml milk 70 g flour 1 teaspoon nutmeg breadcrumbs 2 eggs olive oil for cooking and deep frying butter (optional) salt parsley- optional - for garnishing Milk and flour quantities are approximations, you might need a bit more or less. But that's why it's also important to add the milk in slowly. 1.Wash the mushrooms and dry them thoroughly. 2. Peel and dice the onion very finely. Dice the ham very finely as well (unless you are using already finely diced ham pieces).   3.Heat the ...