Huevos Rotos con Jamón

Ingredients

• 800 gwaxy potatoes — cut into thick batons
• for fryingolive oil
• 6eggs
• 150 gjamón serrano — torn into pieces
• 1 tspsweet pimentón — to finish
• to tasteflaky sea salt and black pepper

Method

1. Peel the 800 g waxy potatoes and slice them into rounds about 1 cm thick. Rinse the slices under cold water to remove excess starch, then pat them dry with a clean kitchen towel. This ensures they fry up crispy rather than soggy.
2. In a large, heavy-bottomed frying pan, pour enough olive oil to cover the bottom by about 1 cm. Heat the oil over medium-high heat until it shimmers but is not smoking. Carefully add the potato slices in a single layer, ensuring they do not overlap, and fry them until they are golden brown and tender when pierced with a fork, about 5-7 minutes per side.
3. While the potatoes are frying, slice the 150 g jamón serrano into thin strips. Set aside. Once the potatoes are done, use a slotted spoon to transfer them to a plate lined with paper towels to drain excess oil.
4. Reduce the heat to medium and carefully crack the 6 eggs into the same pan, using the residual oil. Fry the eggs until the whites are set but the yolks remain runny, about 3-4 minutes. The edges should be crispy and slightly browned.
5. Sprinkle 1 tsp sweet pimentón over the fried eggs as they cook to infuse them with a smoky, sweet flavor. Season with flaky sea salt and black pepper to taste.
6. To assemble, layer the fried potatoes on a serving platter. Gently place the fried eggs on top of the potatoes, breaking the yolks slightly to let them run over the potatoes.
7. Scatter the sliced jamón serrano over the eggs and potatoes, allowing the heat from the dish to slightly warm the jamón. Finish with an additional sprinkle of flaky sea salt for texture and serve immediately while the dish is still warm and the eggs are perfectly runny.