Clean, peel and slice the potatoes in small chunks and fry them in hot olive oil.
Separately, salt and beat the eggs. Add the previously strained and fried potatoes to the eggs, and mix well.
Put the mixture in a frying pan with a bit of oil. When it has coagulated, flip over the omelette so that it browns on both sides.
While the omelette is still hot, cover it with slices of Consorcio serrano so that the flavours combine.
The ham can be cut into small chunks and then be added to the egg and potato mixture. It can be accompanied by an apple.