Spanish · Brunch
Crispy Potatoes with Jamón and Eggs
Broken Eggs with Jamon
Madrid skillet of crisp fried potatoes piled onto a plate, topped with two olive-oil-fried eggs broken open so yolks pour into potatoes, finished with thin slices of jamon serrano.
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10 minsPrep
20 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
745Calories
28gProtein
58gFat
32gCarbs
1gSugar
2gFiber
890mgSodium
385mgChol
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Instructions
1
Prep
Cut potatoes into 1cm batons and pat dry. Smash garlic cloves. Lay jamón serrano flat to come to room temperature.
2
Fry
Heat olive oil in a deep heavy skillet over medium to 160°C. Lower potato batons in and fry 10 minutes until tender and pale. Raise heat to 190°C and fry 3–4 minutes until deep golden. Lift potatoes onto paper towels with a slotted spoon, sprinkle fine sea salt.
3
Build
Reduce oil to 8 tbsp in skillet over medium-high heat. Crack eggs in and fry 90 seconds to 2 minutes until whites set with crispy lacy edges and yolks stay glossy. While eggs fry, lift garlic out of oil and discard.
4
Plate
Divide potatoes between two warm plates. Slide hot eggs onto potatoes and break yolks open with a knife so they pour through. Drape jamón serrano across top, scatter flaky sea salt and black pepper, serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 4 large eggs
- 120g (4.2 oz) jamón serrano
- 600g (21.2 oz) Yukon Gold potato
- 480ml (2 cups) extra-virgin olive oil
- 4 garlic cloves
- 1 tsp fine sea salt
- 0.5 tsp flaky sea salt
- 0.5 tsp black pepper