Name: Fried potato, egg and jamón
Yield: 4
Ingredients: 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

Ingredients

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

Method

Main

1.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.

2.For smoked paprika aïoli, combine ingredients in a bowl and season to taste.

3.Crack eggs into oil and shallow-fry until cooked to your liking (2-3 minutes).

4.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.

Recipe / styling by Lisa Featherby

Styling by Emma Knowles

Profile Claire Delmar

Ingredients

Method

Main

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