The potatoes are washed, peeled, and cut into strips. They are seasoned with salt and fried in a pan with plenty of olive oil. When golden brown, they are removed from the oil and dried with a paper towel.
In another pan with a little oil, the fried eggs are cooked, trying to keep the yolk runny and the white barely cooked. They are taken out and placed on top of the potatoes.
The eggs are mixed with the potatoes; the runny yolks will help to bind the dish together.
The dish is served (this serves 6 people) with the ham.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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