120 mlolive oil600 gmchat potatoes, thinly sliced4eggs4-6 slicesjamón, coarsely torn¼small Spanish onion, thinly sliced½ cupflat-leaf parsley, coarsely torn2 tbsporegano, coarsely torn1 tbspSherry vinegar, or to tasteSmoked paprika aïoli20 gm(1/3 cup) mayonnaise1 tbspSherry vinegar2 tspsmoked paprika, or to tasteJuiceof ½ lemon, or to taste1garlic clove, finely chopped
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.
For smoked paprika aïoli, combine ingredients in a bowl and season to taste.
Crack eggs into oil and shallow-fry until cooked to your liking (2-3 minutes).
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.