Wash and peel potatoes. Slice potatoes lengthwise into ¼ inch thick rounds, then cut each slice lengthwise into match-sticks. Place them in a bowl with water and let them sit for 5 minutes. Drain and dry with paper towels.

Heat the oil in a Dutch oven (or other deep pot) over medium to high heat (for about 5 minutes). Place potatoes and fry for 20 minutes, or until brown and crisp, stirring once or twice. Remove and drain on paper towels.

In a large skillet heat 2 Tbsp olive oil. Add onion and garlic and sauté until translucent.

In a large pan, sauté onion and garlic until translucent. Add ham and peas. Taste and add pepper and salt if needed*.

Add the fried potatoes to the pan and add beaten eggs. Stir and cook for 1 minute.

Remove the pan from the heat and keep mixing until everything is coated with egg. Add the green onions and mix to combine.

Serve immediately.