{"id":3471,"date":"2020-11-17T17:41:26","date_gmt":"2020-11-17T15:41:26","guid":{"rendered":"https:\/\/redondoiglesias.com\/2020\/11\/17\/ham-and-eggs\/"},"modified":"2020-11-17T17:41:26","modified_gmt":"2020-11-17T15:41:26","slug":"ham-and-eggs","status":"publish","type":"post","link":"https:\/\/redondoiglesias.com\/en\/2020\/11\/17\/ham-and-eggs\/","title":{"rendered":"HAM AND EGGS"},"content":{"rendered":"

3\/4 Potatoes
\n2\/3 Eggs
\nThin slices of Iberian ham Redondo Iglesias<\/p>\n

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.
\nIn another pan put olive oil and fry a couple of eggs or three.
\nWe 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.<\/p>\n","protected":false},"excerpt":{"rendered":"

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 […]<\/p>\n","protected":false},"author":4,"featured_media":3205,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_post_was_ever_published":false},"categories":[368],"tags":[],"class_list":["post-3471","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes","blog-item","isotope-item"],"acf":[],"yoast_head":"\nHAM AND EGGS - Redondo Iglesias<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/redondoiglesias.com\/en\/2020\/11\/17\/ham-and-eggs\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"HAM AND EGGS - Redondo Iglesias\" \/>\n<meta property=\"og:description\" content=\"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. 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