Mediterranean Style Skillet Potatoes

Paul and Tom joined us at Killasonna Lodge last weekend (Memorial Day Weekend).  They really liked the potatoes, which I made to accompany the Frittata B for breakfast.  They also liked the “HomeWare” outfits that we brought for them from Adriana’s atelier in Buenos Aires. 

Potatoes
Olive Oil
Ham (preferably a honey ham), diced (optional)
Salt
Black pepper
Oregano
Thyme
Basil
Paprika
Hot pepper flakes (optional)

Bake or microwave potatoes; cool; slice into 1/4" thick rounds. Dice the (optional) ham.

Arrange the potato rounds on a cutting board and generously sprinkle with salt, pepper and spices (easy on the paprika).
Pour about 1/4 cup of olive oil into a skillet and turn the heat to medium high.
Place the rounds into the skillet, seasoned side facing skillet.  While browning, season the clean side generously with more salt, pepper and spices. Flip occasionaly so everything gets nicely browned.
Once browned, push the potatoes to one side of the skill and add the ham.  Use a spatula to turn the ham so it gets thoroughly coated with the oil and seasonings.

Note 1:  The potatoes soak up the oil, so add a little bit at a time, as needed, but be careful; you don't want the potatoes to be oily.
Note 2:  Be generous with the oregano, thyme and basil.