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Scrambled eggs with potatoes and cured Iberian ham

Preparation Method


  1. Pour soft olive oil into a pan large. Place it over medium-high heat.
  2. While heating, peel the potatoes, clean and dry them with a cloth (without washing).
  3. Cut into thin slices of two millimeters or less.
  4. Peel the onion and slice it thinly.
  5. Mix the potatoes with onion and salt.
  6. When the oil is smoking, pour the mixture.
  7. Reduce heat and fry it for ten minutes. Mix it once in a while-
  8. When potatoes are done, pour the content on a rack, which will be over a bowl to catch the oil.
  9. Put the pan over the fire with a bit of remaining oil.
  10. Pour the drained potatoes and eggs. Mix until you get the desired texture.
  11. Place it on a platter, place the ham on top of the scrambled eggs and sprinkle a little chopped parsley.
  12. Serve the scrambled eggs with ham and potatoes immediately.


  • 6 eggs
  • 3 medium potatoes
  • 1 spring onion
  • 200 grham
  • parsley
  • soft olive oil
  • salt
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