- 350g potatoes, cut into 2cm dice (no need to peel them, just scrub the skins)
- 120ml olive oil
- 500g cooked ham, sliced (or turkey or chicken meat)
- 6 cloves garlic, peeled and sliced
- 8 eggs
- 1 small bunch parsley, shredded, plus extra to garnish
- 2 spring onions, sliced
- salt and freshly ground pepper
Boil or steam the potatoes until cooked then drain in a colander.
Heat up a heavy-based 25-30cm pan (ideally non-stick) and add one-third of the oil. When it's hot add the potatoes and cook until golden, tossing occasionally. Tip potatoes into a bowl and add another third of the oil to the pan.
Add the ham and garlic to the pan and fry to colour then place in the bowl with the potatoes. Add the eggs, parsley and spring onions to the potatoes. Season with salt and pepper and mix it well.
Put the pan back on the heat and when it's hot add the remaining oil and count to 10. Pour in the egg mixture and count to 20. Using a spatula, scrape the outer edges into the centre and move the uncooked centre to the outside. Do this for about 20 seconds then either place the pan under a grill, bake in an oven at 180°C, or place a lid on the pan, turn the heat down, and cook until the egg has set completely.
Remove pan from oven/grill/heat and leave to sit in the pan for 5 minutes, then invert onto a plate. To serve, cut into fingers or squares.