Entree: Spain – Madrid – Huevos Rotos con Jamón (Broken eggs with cured ham)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 2

Approximate Time

Prep 10 min

Cook 15 min

Total 25 min

Ingredients

- 1 lb (454 g) potatoes, peeled and cut into 1/4-inch (6 mm) slices
- 4 large eggs, approx. 2 oz (50 g) each
- 4 oz (115 g) jamón serrano, thinly sliced
- 2 tbsp (30 g) unsalted butter
- 3 tbsp (45 ml) olive oil
- 1/2 tsp (1 g) smoked paprika (pimentón)
- Salt to taste
- Freshly ground black pepper to taste
- 2 tbsp (8 g) chopped fresh parsley (optional)

Instructions

1. Fry potato slices in olive oil over medium-high heat until golden and tender, drain and toss with butter, paprika, salt and pepper; arrange in a shallow serving dish.
2. In the same pan fry eggs sunny-side up or to desired doneness, place over potatoes, tear jamón into pieces and scatter on top (break yolks at the table to mix), garnish with parsley and serve.