Frittata-rama!

And this is the best thing we've made recently. I was taught this by a Neapolitan friend. It's basically like an Italian Spanish omelette, and it's amazing. When I first saw it in a shop in Pompeii I didn't know what it was and described it to my friend as a blocco di spaghetti - it's actually called a frittata, but I prefer blocco. It's essentially just cooked spaghetti mixed with egg, cheese, and lots of pepper, which is all fried. We added ham, obviously. You fry it lots then flip it over - ideally into another pan. Quite delicious, but seriously heavy. And very good cold the next day.