Steps
- Peel 2 Yukon Gold potatoes and cut into ¼in / 5mm matchsticks. Soak in water for 5 minutes, then drain and pat completely dry.
- Heat 2in / 5cm of vegetable oil in a deep pot to 350°F / 175°C. Fry the potatoes for about 20 minutes, stirring occasionally, until golden and crisp; drain on paper towels.
- Meanwhile, heat 2 tablespoons of olive oil in a large skillet over medium heat. Cook 1 sliced yellow onion and 1 minced garlic clove until translucent.
- Stir in ½ cup of chopped smoked country ham and ⅓ cup of cooked green peas; season with salt and pepper. Fold in the fried potatoes and 5 beaten eggs.
- Stir over the heat for 1 minute, then remove the skillet from the heat. Keep folding until the eggs are softly set and coat the potatoes; stir in ½ cup of thinly sliced scallions.