Potato Skillet with Ham
The potato pan with ham and sugar snap peas tastes like a Spanish tortilla – just lighter and crisper!
Ingredients
- 400 g firm-frying potatoes
- 3 tbsp Rapeseed oil
- Salt
- Pepper
- 300 g Sugar snap peas
- 1 bunch parsley
- 3 eggs
- 50 g turkey luncheon ham (6 slices; without fat edge, thinly sliced)
Instructions
-
1.
Wash and peel the potatoes, then slice them thinly with a vegetable peeler.
-
2.
Heat the oil in a large non-stick pan. Add the potatoes, season with salt and pepper, and fry over medium heat for about 8 minutes, turning frequently.
-
3.
Meanwhile, wash and drain the sugar snap peas. Trim the ends, remove any strings if present, and cut them in half if large.
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4.
Wash the parsley, shake off excess water, pluck the leaves, and finely chop.
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5.
Whisk together about two-thirds of the chopped parsley with the eggs and 1 tbsp water; season with salt and pepper. Slice the ham into wide strips.
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6.
Remove the potatoes from the pan and transfer to a large bowl. Add the sugar snap peas to the same pan and cook over medium heat for 2-3 minutes, turning frequently until just tender.
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7.
Return the potatoes to the pan. Stir in the ham, pour the egg mixture over everything, and cook over medium heat for about 5-7 minutes until the eggs set. Sprinkle with the remaining parsley and serve.
