Spanish Omelet Sandwiches

• 8 large eggs, lightly beaten
• 4 ounces thinly sliced Serrano ham or prosciutto, finely chopped
• Salt and freshly ground pepper
• 3 tablespoons extra-virgin olive oil, plus more if necessary
• 4 long Italian rolls, halved, or 1 large baguette, cut into four pieces and each halved lengthwise
• 1 large tomato, halved

1. In a medium bowl, beat the eggs with the ham.
2. Season with salt and plenty of pepper.
3. In a large nonstick skillet, heat 3 tablespoons of oil over high heat until shimmering.
4. Pour in the egg mixture, evenly distributing the ham.
5. Using a spatula, lift the cooked edges, tilting the pan so the uncooked eggs seep underneath.
6. If the omelet sticks, drizzle a little more oil around the edge.
7. Lower the heat to moderate and cook until the omelet is golden on the bottom and the top is almost completely set, 2 to 3 minutes.
8. Fold the omelet in thirds and slide it onto a platter.
9. Rub the cut sides of the rolls with the cut sides of the tomato.
10. Cut the omelet into quarters and tuck it into the 4 rolls.
11. Serve warm or at room temperature.

eggs, serrano ham, salt, extravirgin olive oil, italian rolls, tomato

Taken from www.foodandwine.com/recipes/spanish-omelet-sandwiches (may not work)