Huevos Rotos with Fried Potatoes and Serrano Ham

What you need

• 800 g (1 3/4 lb) waxy potatoes, peeled and cut into 2 cm chunks
• 300 ml (1 1/4 cups) olive oil
• 8 large eggs
• 100 g (3 1/2 oz) jamon serrano, thinly sliced
• salt, to taste

Method

Restated from the original video

1. 1

   Dry the potato chunks well in a clean towel so the oil does not spit.

2. 2

   Heat the olive oil in a wide, deep frying pan to 160 °C (325 °F).

3. 3

   Add the potatoes and fry, turning now and then, until tender and golden at the edges, 15-18 min.

4. 4

   Lift the potatoes out with a slotted spoon onto a paper-lined plate and sprinkle with a little salt. The jamon is salty, so go lightly.

5. 5

   Strain the frying oil, then heat 4 tbsp of it in a large non-stick pan over medium-high heat.

6. 6

   Fry the eggs in batches, 2-3 min each, until the whites are set and lacy at the edges and the yolks are still runny.

7. 7

   Pile the warm potatoes on plates and lay 2 eggs on each pile. Drape the jamon over the top.

8. 8

   Break the yolks with a fork at the table and stir them through the potatoes and jamon.

9. 9

   The yolks stay runny, so use pasteurized eggs if serving anyone young, elderly, pregnant or immunocompromised.

Imported from elrincondeafi.es. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.