Vaya plato!
That’s exactly what I might order in Spain because I would never make it at home.

However, saying that, I do roll ham and other things like cheese together, then toss in batter and/or eggs and panko to make mini versions for packed lunches. But I use this wonderful gadget which I bought in Japan.


This style of micro-deep-fat frying reminds me of Lewis Carroll’s traveller’s plunge bath described in “Silvie & Bruno”:

“One great advantage of this plunge-bath,” continued the Professor, “is that it requires only half-a-gallon of water——”

“I don’t call it a plunge-bath,” His Sub-Excellency remarked, “unless your Active Tourist goes right under!”

“But he does go right under,” the old man gently replied. “The A. T. hangs up the P. B. on a nail—thus. He then empties the water-jug into it—places the empty jug below the bag—leaps into the air—descends head-first into the bag—the water rises round him to the top of the bag—and there you are!” he triumphantly concluded. “The A. T. is as much under water as if he’d gone a mile or two down into the Atlantic!”

https://classic-literature.co.uk/lew...e-and-bruno/2/