» SERVES 4
125ml (½ cup) olive oil
500g waxy potatoes, cut into 5mm thick chips
1 large onion, finely chopped 200g smoked ham, sliced
4 eggs, well beaten
Large handful flat-leaf parsley, roughly chopped Sea salt and freshly ground black pepper
‘Pan de campo’ or rustic bread, to serve
1 Heat the oil in a large frying pan over high heat. Add the chips and sauté, turning frequently, for 20 minutes, until golden. Using a metal slotted spoon, remove the chips from the oil and set aside to drain on paper towel. Pour off and discard all but 2 tablespoons of the oil in the pan.
2 Add the onion to the pan and sauté for 2–3 minutes, until softened. Add the ham and cook for 2–3 minutes, then return the chips to the pan. Cook for a further 2–3 minutes, then pour in the beaten egg and cook for about 2 minutes, until the egg is just cooked but not dry. Remove the pan from the heat, stir through the parsley and season well with salt and pepper.
3 Serve hot with the bread on the side.