Huevos Rotos (Broken Eggs over Fried Potatoes)

Method

1. 1
   • potato 500 g
   • olive oil 2 dl
   • garlic 2

   Confit the potatoes in oil — Put the potato batons and the sliced garlic into a deep pan and pour over the olive oil — the potatoes should be barely covered. Set over medium-low heat and cook at a lazy bubble for about 15 minutes, turning gently once or twice, until a piece crushes with no resistance.

   ⏱15 min
2. 2
   • potato 500 g
   • salt to taste

   Crisp and salt the potatoes — Raise the heat and fry for a further 4-5 minutes until the edges crisp and turn deep gold. Lift the potatoes out with a slotted spoon onto kitchen paper, salt them generously while hot and pile them onto two warm plates.

   ⏱5 min
3. 3
   • potato 500 g
   • ham 100 g
   • olive oil 2 dl

   Sear the ham — Pour off all but about 3 tbsp of the oil. Over high heat, fry the ham strips for 30 seconds a side, just until the fat turns translucent and the edges frill, then scatter them over the potatoes.

4. 4
   • egg 4
   • olive oil 2 dl

   Fry the eggs lacy — Crack the eggs into the same hot oil and fry them hard, spooning the oil over the whites, until the edges blister and turn lacy but the yolks are still completely liquid — about 2 minutes.

5. 5
   • potato 500 g
   • egg 4
   • smoked paprika ½ tsp
   • fresh parsley 1 tbsp
   • black pepper to taste

   Break the yolks over the top — Slide two eggs onto each plate, dust with the smoked paprika, parsley and black pepper, then break the yolks with the side of a fork and cut everything roughly together so the yolk dresses the potatoes. Eat immediately.