2) Turn off the heat and add the parsley, spring onions and ham. Reheat on top of the stove or over a hot charcoal griddle and serve.
Cook's Note: Use any leftover potatoes in Potato basil frittata (see recipe) for lunch.
You can peel and dice the potatoes early and keep them in the refrigerator in a bowl of cold water. Drain them and dry them well with paper towels before frying.