Tortilla a la Francesa

Crack the 6 eggs into a bowl and beat them together with salt until well combined and slightly frothy.

Dice the 100 grams of ham into small, even pieces.

Heat the oil in a non-stick skillet over medium heat until shimmering.

Add the diced ham to the hot oil and sauté for 1-2 minutes, stirring occasionally, until lightly golden.

Pour the beaten eggs over the ham, tilting the pan to distribute them evenly.

Let the eggs cook undisturbed for 2-3 minutes until the bottom begins to set and turn golden.

Using a spatula, gently push the cooked edges toward the center and tilt the pan so uncooked egg flows to the edges.

Continue cooking and stirring gently until the eggs are mostly set but still slightly creamy on top, about 2-3 minutes more.

Slide the tortilla onto a serving plate while still slightly soft in the center, or fold in half if preferred.