Fill a small pot with water, season with two large pinches of salt and bring to a boil. Add potatoes. Cook until fork tender, about 7 minutes. Strain.

In large skillet, heat olive oil over high heat. Add strained potatoes. Cook, stirring occasionally, until golden brown. Lower heat to low.

In a small bowl, add eggs and salt. Whisk well. Pour over potatoes. When sides are solid and set, with a spatula, fold the sides over the center and continue folding until eggs are set. Immediately remove from heat.

Divide egg and potato mixture onto tortillas and drape a slice of Prosciutto di Parma over each one.

Serves 4