Spanish Omelet Sandwiches

• FAST
• MAKE-AHEAD

Ingredients

1. 8 large eggs, lightly beaten
2. 4 ounces thinly sliced Serrano ham or prosciutto, finely chopped
3. Salt and freshly ground pepper
4. 3 tablespoons extra-virgin olive oil, plus more if necessary
5. 4 long Italian rolls, halved, or 1 large baguette, cut into four pieces and each halved lengthwise
6. 1 large tomato, halved

1. In a medium bowl, beat the eggs with the ham. Season with salt and plenty of pepper. In a large nonstick skillet, heat 3 tablespoons of oil over high heat until shimmering. Pour in the egg mixture, evenly distributing the ham. Using a spatula, lift the cooked edges, tilting the pan so the uncooked eggs seep underneath. If the omelet sticks, drizzle a little more oil around the edge. 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. Fold the omelet in thirds and slide it onto a platter.
2. Rub the cut sides of the rolls with the cut sides of the tomato. Cut the omelet into quarters and tuck it into the 4 rolls. Serve warm or at room temperature.