Fast Recipes

Fried potato, egg and jamón

Australian Gourmet Traveller recipe for fried potato, egg and jamón.

By Emma Knowles & Lisa Featherby
  • Serves 4
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Fried potato, egg and jamón


  • 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


  • 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.