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Fried potato, egg and jamón

You'll need

120 ml olive oil 600 gm chat potatoes, thinly sliced 4 eggs 4-6 slices jamón, coarsely torn ¼ small Spanish onion, thinly sliced ½ cup flat-leaf parsley, coarsely torn 2 tbsp oregano, coarsely torn 1 tbsp Sherry vinegar, or to taste   Smoked paprika aïoli 20 gm (1/3 cup) mayonnaise 1 tbsp Sherry vinegar 2 tsp smoked paprika, or to taste Juice of ½ lemon, or to taste 1 garlic clove, finely chopped


  • 01
  • Heat 100ml oil in a large deep frying pan over medium-high heat, add potato and shallow-fry, stirring frequently, until tender and golden (15-20 minutes). Transfer with a slotted spoon to a bowl lined with absorbent paper, season generously to taste and keep warm.
  • 02
  • For smoked paprika aïoli, combine ingredients in a bowl and season to taste.
  • 03
  • Crack eggs into oil and shallow-fry until cooked to your liking (2-3 minutes).
  • 04
  • Divide potato among serving bowls, scatter with jamón and top with a fried egg. Combine onion, herbs, vinegar and remaining oil in a bowl, and season to taste. Scatter on top of eggs and serve with smoked paprika aïoli.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Aug 2013

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