7, 17 x 12-inch sheets of Phyllo, stacked between 2 sheets of wax paper
1/4 cup extra virgin olive oil
2 ounces (100 g.) serrano ham, chopped.
1 pound (1/2Kg.) red potatoes, washed well and dried
1.5 teaspoons dried rosemary, crumbled
2 cup freshly grated Mahon
Brush a baking sheet lightly with some of the oil. Lay one sheet of phyllo on the baking sheet, and brush it lightly with some of the remaining oil. Place another sheet of phyllo on top of the bottom sheet and press firmly so it adheres to the bottom sheet. Oil and layer the remaining phyllo, ending with oil.
Using a mandoline or hand slicer, cut the potatoes into paper-thin slice, overlapping them, on the dough and sprinkle with salt and pepper to taste. Spread the ham over the potatoes, sprinkle with rosemary and Mahon, and drizzle with any remaining oil.
Bake the pizza at 400 ºF (200 ºC) over for 15-20 minutes until the edges are golden and the potatoes are tender. With pizza wheel or sharp knife, cut into squares. Serve at room temperature..