Fried Eggs with Cinco Jotas HamBarrafina
(for 4 people)
- 750 g potatoes
- 3 g Cinco Jotas ham
- 1 g butter
- 15 g Payoyo cheese
- 4 eggs
- Salt, pepper
Slice the potatoes in a mandoline slicer. Line a pan with thin sheets of Cinco Jotas ham. Add a layer of potato, and between layers sprinkle with Payoyo cheese and a bit of butter. Roast everything in the oven at 175 °C for 35 to 40 minutes. Check to ensure the potato is fully cooked. This is our potato terrine.
Fry or bake other thin slices of Cinco Jotas ham (3/4 per portion), until crispy.
Then fry the egg in oil.
Cook the terrine slowly in a pan and fry the egg. Place the terrine on a plate, with the egg in the middle of the terrine, On the top the egg sprinkle the jamón chips. For additional texture, add some fresh slices of ham, and then sprinkle with paprika.
Now it's ready to eat. We hope you like our version of "huevos estrellados"!