PocketCook

From @Recipe30

Crispy Potatoes with Fried Eggs and Serrano Ham

40 min · Serves 2

40 mintotal
20 minhands on
11steps
2servings

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Ingredients

For the potatoes

  • 900 g waxy potatoes (Yukon Gold, Nicola or Desiree), peeled and cut into 2.5 cm (1-inch) cubes
  • 4 tbsp olive oil
  • Fine sea salt

For the peppers

  • 8–10 Padrón peppers or Jalapeños (seeded and halved)
  • 1 tbsp olive oil
  • Flaky sea salt

For the eggs and ham

  • 3 large eggs
  • 120 g Jamón Serrano, torn into large slices
  • Freshly ground black pepper

Method

For the potatoes

  1. Bring a pot of water to a boil, salt it, and boil the potato cubes until just tender, 10–12 minutes.

    Then 10 min of waiting

  2. Drain the potatoes well and leave them in a colander to steam dry, about 10 minutes.

    Then 10 min of waiting

For the peppers

  1. Heat 1 tbsp olive oil in a small pan over high heat.

  2. Fry the peppers until blistered and lightly charred, 2–3 minutes.

  3. Sprinkle with flaky sea salt and set aside.

For the eggs and ham

  1. Heat the remaining 4 tbsp olive oil in a large frying pan over medium-high heat.

  2. Add the dried potatoes in a single layer and fry until deeply golden and crispy on all sides, 10–15 minutes.

  3. Transfer the crispy potatoes to a serving plate.

  4. In the same pan, flash-fry the Jamón Serrano slices for 10–15 seconds, just enough to warm through while staying soft.

  5. Fry the eggs sunny-side up in the same pan, seasoning with pepper and covering briefly so the whites set while the yolks stay runny.

  6. Layer the fried eggs over the potatoes, top with the warm Jamón Serrano, and place the blistered peppers around the edge.

    At the table, break the egg yolks over the potatoes so they blend together into a rich, creamy sauce.

  7. Padrón peppers are traditional for this dish, but seeded Jalapeños work as a great substitute if unavailable.

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