Huevos Rotos (Broken Eggs over Fried Potatoes)

Ingredients

• 500 g potato, peeled and cut into 1 cm batons
• 4 egg
• 100 g ham, torn into strips
• 2 dl olive oil
• 2 garlic, thinly sliced
• ½ tsp smoked paprika
• 1 tbsp fresh parsley, chopped
• salt to taste
• black pepper to taste

Method

1. 1.

   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.

2. 2.

   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.

3. 3.

   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.

   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.

   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.