Light revuelto gramajo with oven potatoes and ham

Ingredients

For 1 serving

• Potatoes150 g
• Eggs2
• Cooked ham30 g
• Peas40 g
• Onion30 g
• Extra virgin olive oil2 teaspoons
• Saltto taste

Contains: eggs,

Method

1. Turn the oven on to 220 °C (fan) and line a baking tray with baking paper.
2. Peel the potatoes and cut them into thin sticks, about half a centimetre; dry them with a tea towel, toss them on the tray with half the oil and a pinch of salt and spread them in a single layer.
3. Bake for 20 minutes, turning halfway, until golden and crisp.
4. Meanwhile, peel and thinly slice the onion and cut the ham into strips; heat the remaining oil in a non-stick frying pan over a medium heat and fry the onion for 4 minutes, until translucent, then add the ham and peas and cook for 3–4 minutes, until the peas are tender.
5. Beat the eggs with a pinch of salt; add the potatoes to the pan, pour in the eggs and scramble over a low heat for 2 minutes, stirring gently, until set but still creamy.
6. Serve at once, before the potatoes lose their crunch.