👨‍🍳 Instrucciones

1. 1

   Prepare the potatoes: Rinse the julienned potatoes under cold water to remove excess starch, then pat them thoroughly dry with paper towels. This is crucial for achieving crispiness.

   ⏱️ 5 minutes
2. 2

   Fry the potatoes: Heat the vegetable oil or lard in a large skillet or frying pan over medium-high heat until shimmering (around 175°C / 350°F). Carefully add the dried potato matchsticks in a single layer (you may need to do this in batches to avoid overcrowding). Fry for about 10-15 minutes, stirring occasionally, until golden brown and crispy. Use a slotted spoon to remove the fried potatoes and drain them on paper towels. Season lightly with salt.

   ⏱️ 15 minutes
3. 3

   Sauté the aromatics and ham: In the same skillet (pour off most of the frying oil, leaving about 1-2 tablespoons), reduce the heat to medium. Add the chopped onion and sauté until softened and translucent, about 3-4 minutes. Add the cubed ham and cook for another 2-3 minutes until lightly browned and fragrant.

   ⏱️ 7 minutes
4. 4

   Add peas and eggs: Stir in the thawed peas and cook for 1 minute until heated through. In a separate bowl, whisk the eggs with a pinch of salt and pepper. Pour the whisked eggs over the ham and pea mixture in the skillet. Reduce the heat to low.

   ⏱️ 2 minutes
5. 5

   Scramble the eggs: Gently stir and fold the eggs as they cook, allowing them to form soft curds. Cook until the eggs are just set but still moist and creamy, avoiding overcooking. This should take about 3-5 minutes.

   ⏱️ 5 minutes
6. 6

   Combine and serve: Gently fold the crispy fried potatoes into the scrambled egg mixture. Taste and adjust seasoning with salt and pepper if needed. Serve immediately, garnished with fresh chopped parsley if desired.

   ⏱️ 1 minute