This traditional dish is usually made with sautéed potatoes, sometime with fried peppers (Patatas al Pobre) and served as a lunch or more likely supper dish to share straight from the plate or even the pan. This is a breakfast version and it’s delicious!
Ingredients: serves 2
1 large potato grated
6 wafer thin slices of Serrano ham (use Parma if you can’t get it)
2 fresh eggs
sunflower oil (or your oil of preference)
a little butter (optional)
salt and pepper
finely chopped parsley
grate the potato and partly pat dry with a few sheets of kitchen paper.
heat a little oil in a skillet and add the potatoes
gently fry till browning on the bottom
season with the salt and pepper and the parsley and turn over with an egg slice
fry till the other side starts to brown
cut the ham into small pieces and add to the potatoes and mix a little
(at this point I like to add a few knobs of butter but that’s up to you)
Fry two eggs sunny side up
serve the ham and potatoes onto a large plate and top with the eggs
(or leave in the pan and add the eggs on top)
cut through the eggs a few times and enjoy with hot buttered toast.
Download or print the recipe here: