Set a 12-inch cast-iron or nonstick skillet with a lid on the stove, and place a microwave-safe bowl nearby.

Put the potatoes and 2 tablespoons water into the microwave-safe bowl.

Cover the bowl loosely and microwave the potatoes for 4 to 5 minutes, until they are starting to soften but are not fully cooked through.

Drain off any water from the bowl, then spread the potatoes on a plate so extra steam can escape for 2 minutes.

Set the skillet over medium-high heat and add the olive oil and butter.

When the butter is melted, add the potatoes to the skillet in a single layer and sprinkle them with 1/2 teaspoon of the salt.

Cook the potatoes for 4 minutes without stirring, until the bottoms look golden brown.

Turn the potatoes with a spatula and cook for 4 to 5 minutes more, stirring once or twice, until they are browned on several sides and tender in the center.

Add the chopped onion to the skillet and cook for 3 minutes, stirring often, until the onion softens.

Add the ham and smoked paprika to the skillet and cook for 2 to 3 minutes, stirring, until the ham is hot and lightly browned at the edges.

Add the frozen peas, the remaining 1/2 teaspoon salt, and the black pepper to the skillet.

Stir the pea mixture for 1 to 2 minutes, until the peas are hot and no longer look icy.