This is often my first thought of a way to use lots of ham. Fry a couple of sliced onions until golden. If you have any cooked potatoes, slice them and put in a bowl with the onions. Otherwise, fry slices of uncooked potato (around 500-600g) in batches in plenty of sunflower oil until cooked but not brown. Put into the bowl with the onions and add slices of ham cut to the same size as the potatoes. Beat 6 eggs with salt and pepper then toss in the potato mix. Put into a frying pan and fry over a low heat for around 6-8 minutes. Put a plate on top of the frypan and flip it over quickly onto the plate, then slide it back into the pan to cook the other side. If the thought of doing this terrifies you and you are using an ovenproof pan, then put under a hot grill for a few minutes to finish cooking. Let it sit for a few minutes, then slide from the pan and slice into pieces. It’s great to serve with chimichurri, salsa verde or tapenade.





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