Ingredients
- 4-6 large potatoes, washed, scrubbed and cut into cubes or wedges
- 4 eggs
- 4 tbsp olive oil
- 200g serrano or Parma ham
- Salt and pepper
- To serve: a green salad
1 Preheat the oven to 200 degrees, fan. Start by parboiling the potatoes for five minutes. Drain and tip them into a large tray, drizzle with three tablespoons of olive oil and mix well. Leave to cook for 25 minutes.
2 Tear the serrano ham into bite-sized pieces and place on top of the potatoes, and cook for a further five minutes.
3 While the potatoes are finishing, fry the eggs. Heat one tablespoon of olive oil in a frying pan, crack in the eggs and lower the heat. Leave to slowly cook till the whites are just set and the yolk is still soft. Divide the potatoes and serrano ham between four bowls and top with a fried egg. Serve right away.
