These are the main ingredients for our omelette. I was going to use 4 eggs, but since they were large, 3 were enough.

Pour a thin layer of olive oil into a skillet. When it's hot, add the onion and red bell pepper, both chopped into small pieces. Cover and cook over low heat until they start to brown.

Meanwhile, peel the potatoes and cut them into thin slices. Rinse them well and drain thoroughly to remove all water (otherwise, adding them to hot oil can cause splattering and burns).

Once the pepper and onion are soft and golden, add the potatoes to the skillet to fry. Cover the skillet at first so the potatoes cook slowly and become tender. When they start to soften, uncover and let them finish cooking. I like to cook them slowly for about 30 minutes.

When the potatoes are ready and golden, remove them from the skillet. For extra crispiness and to drain off the oil, turn the heat to high for a moment before removing them. Use a slotted spoon to take them out and set aside to cool slightly.

Meanwhile, place the ham between two paper towels and microwave for a few seconds until crispy. In a separate bowl, beat the 3 eggs and add a little salt. Add the potatoes to the eggs and mix well. Break the crispy ham into pieces and add it to the mixture. Pour everything back into the skillet.

If your skillet is nonstick and in good condition, you may not need much oil. If you think it might stick, add a generous splash of oil. Cook for a few minutes on one side, then use a large flat plate to flip the omelette and cook the other side. I like it a little runny inside, so I don't cook it too long on the second side—just until it's golden. Adjust to your preference.