Omelet Gramajo

Ingredients

• 2 red potatoes, about 6 ounces each, scrubbed
• 2 cups vegetable oil, for frying
• 2 tablespoons extra virgin olive oil
• 4 thin slices jamón ibérico or other top-quality air-dried ham, such as serrano or proscuitto
• 4 large eggs
• Coarse sea salt

Directions

1. Slice the potatoes into very thin julienne strips with a mandoline or a sharp knife. Warm the vegetable oil in a 10-inch cast-iron skillet or Dutch oven until it reaches 360 degrees F. Fry the potatoes, working in batches if the pan is crowded, for about 2 minutes, or until they turn golden. Lift them out with a slotted skimmer and transfer them to paper towels to drain.
2. Set a chapa, a flat piece of cast iron over a fire, or a 12-inch cast-iron skillet over medium heat, and warm 1 tablespoon of the olive oil. Add the ham and cook it for about 15 seconds, just until crisp. Move it to paper towels to drain.
3. Warm the remaining 1 tablespoon olive oil on the same surface over medium heat. Beat the eggs lightly, then pour them in. As they cook, use a spatula to lift and turn the edges so the loose egg can flow down to the hot pan. You want the underside golden, so reduce the heat if the eggs start taking on too much color. Once the bottom has set and the top is still a little runny, arrange the potatoes over one side of the omelet, then add the crisped ham.
4. With a wide spatula, fold the uncovered half over the filling, then slip the omelet onto a serving dish. Finish with salt and pepper, and serve right away.