JJAMÓN.IMES
Broken eggs with potatoes, Padrón peppers and serrano ham

JAMÓN.IM · Recipes

Broken eggs with potatoes, Padrón peppers and serrano ham

Crisp potatoes, freshly fried eggs and ham warmed only by the food: a Spanish sharing dish assembled just before serving.
Servings4
Preparation15 min
Cooking25 min
Total time40 min
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Editorial illustration.

Method

Cut and dry

Peel the potatoes and cut into irregular 1.5 cm sticks. Rinse and dry thoroughly.

Cook, then crisp

Fry the potatoes at 140 °C for 12–15 minutes, until tender. Drain, heat the oil to 180 °C and fry again for 2–3 minutes until golden.

Fry the peppers and eggs

Fry the peppers until blistered. In another pan, fry the eggs in very hot oil until the whites are set and the yolks are still runny.

Assemble off the heat

Arrange potatoes and peppers, add the eggs and break them at the table. Add the ham last and taste before salting.

Suggested wine pairing

Cava Gran Reserva · 8–10 °C

Acidity and bubbles refresh the fried potatoes, while the aged wine complements the egg and ham.

Choose a wine for Spanish ham →

Kitchen tip: Use fully cooked eggs for anyone who needs to avoid undercooked eggs.

Editorial recipe. Not yet validated through a documented kitchen test. Editorial standards →

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