Preheat oven to 350°.
2 8 oz packages cold cream cheese
In a large bowl, beat the cream cheese, butter and salt together on medium speed until smooth.
Grease a 13-by-9-inch roasting pan with 2 teaspoon oil.
Arrange a layer of potatoes in the pan, sprinkle with salt, and scatter with some of the onion. Drizzle with about 1/4 cup of oil. Continue to make layers with remaining potatoes and onion, using 3/4 cup of oil in all. Roast for 1 hour, loosening and turning potatoes occasionally with a metal spatula.
In a large bowl, beat the eggs until uniform in color. Season with salt.
Add the roasted potatoes, onion, cheese and ham, pressing down with the spatula so that they are covered with egg. Let sit about 10 minutes.
Heat 1 tablespoon oil in a large skillet. Add the egg-potato mixture, flatten with the spatula, and reduce heat to medium-high. Shake skillet, as necessary to prevent sticking.
When the underside begins to brown, slide the omelet onto a plate. Place another plate on top of it, and flip.
Heat 1 teaspoon oil in the skillet, remove the top plate from the omelet, and slide it back into the skillet, smoothing out any rough edges with the spatula and continuing to shake the skillet. Cook until bottom side is browned and eggs are set.
Slice in wedges and serve hot or at room temperature. Serves 8 to 10 as a tapa.
Quick Caldo Verde
Adapted from Rachael Ray
2 tablespoons extra-virgin olive oil
3 medium russet potatoes, peeled and diced
2 medium onions, chopped
4 to 6 cloves garlic, chopped
2 bay leaves, fresh or dried
1 pound kale, coarsely chopped
coarse salt and pepper
1 (15-ounce) can garbanzo beans, drained and rinsed
1 (15 ounce) can diced tomatoes
1 pound diced chourico, casing removed
1 quart chicken broth
Heat oil in a deep pot over medium high heat. Add potatoes and onions, cover and cook 5 minutes, stirring occasionally.