INGREDIENTS
- 170g of slightly floury potatoes chopped into small cubes
- 3 slices of smoked ham
- 5 dl olive oil
- 4 eggs
- Parsley, finely chopped, to taste
- Salt, to taste
- Smoked paprika, to taste
METHOD
1
Beat the eggs with the parsley and smoked paprika and set aside
2
Fry the potatoes in olive oil
3
Add the beaten eggs in the same non-stick frying pan and cook on a low heat
4
When the eggs are completely cooked, turn the Spanish omelette onto a plate
5
Finish off with the smoked ham on top and a little parsley