HAM AND EGGS

3/4 Potatoes
2/3 Eggs
Thin slices of Iberian ham Redondo Iglesias

Peel and cut some potatoes giving them the shape you like: slices, chips, straw, wedge. We fry them at medium temperature in oil. When they begin to brown, remove them and let them rest. Raise the temperature of the oil and fry until golden brown.
In another pan put olive oil and fry a couple of eggs or three.
We present the fried potatoes on a plate, put the eggs on top and over them some thin and abundant slices of Redondo Iglesias Iberian ham.