Fried eggs over potatoes are an absolute classic of Spanish cuisine that combines simplicity with the unconditional pleasure of flavor. Breaking the yolk over crispy potatoes creates an irresistible natural sauce.
Ingredients
How many are you cooking for?
Original recipe for 2 servings
- 500 g frying potatoes (such as Kennebec)
- 4 free-range fresh eggs
- 100 g thinly sliced Iberian acorn-fed ham
- Plenty of extra virgin olive oil for frying
- Maldon salt or coarse sea salt flakes to taste
Step by step
Follow the timeline: technique icon, time and temperature when relevant.
- Step 1 Prep 10 min
Peel the potatoes and cut them into uniform sticks approximately half a centimeter thick; be sure to dry them very well with kitchen paper to avoid dangerous splashes when frying.
- Step 2 Pan 8 min 170 °C
Heat plenty of extra virgin olive oil in a tall pot to 170 °C and fry the potatoes in small batches for about 8 minutes until tender but still pale; remove and drain on a rack.
- Step 3 Pan 4 min 190 °C
Turn up the heat so the oil reaches 190 °C and return all the potatoes to the oil for their second frying; fry them for 3-4 minutes until golden, crispy and full of flavor.
- Step 4 Pan 2 min
Meanwhile, clean an non-stick skillet and warm it with a drizzle of oil over medium-high heat; crack the eggs directly into the pan and cook for 2 minutes without moving them until the whites are white.
- Step 5 Cook 1 min
Remove the pan from the heat immediately when the yolks start to set slightly around the edges but remain shiny and liquid in the center; this technique guarantees a perfectly juicy result.
- Step 6 Assemble 2 min
Assemble the dish by placing a generous bed of hot potatoes in a deep earthenware bowl, arrange the eggs on top carefully without breaking them and garnish with hand-cut Iberian ham just before serving.