Fried Egg with Chips, Jamón Ibérico and Black Truffle

15 mins

2 people

Fried Egg with Chips, Jamón Ibérico and Black Truffle

Prep Time

5 mins

Cook Time

10 mins

Total Time

15 mins

This is the ultimate tapas recipe…you simply cannot get better than this! We know that a fried egg and chips works, we know that a fried egg, with chips and ham also works but a fried egg with straw potatoes, ibérico ham and freshly grated black truffle…any day please!

Ingredients
Method

2 large free-range eggs
8 slices of jamón ibérico de bellota
1 maris piper potato, cut into thin straw potatoes
Fresh black truffle
Olive oil to shallow fry
Salt to taste

To fry the straw potatoes, heat about a finger deep of oil in a large frying pan. Once hot, fry the potatoes until golden brown, it takes between 3 and 4 minutes. Keep on stirring them, so they don’t stick. Drain them on some kitchen paper, season with salt and keep warm while you fry the eggs.
In another frying pan, heat about 3 tablespoons of oil until hot and smoky. Break your eggs into the pan and fry until the egg white is lightly brown and crispy but the egg yolk is still runny, about 2 minutes.
To plate, lay your slices of Jamon Ibérico on each plate, top with the straw potatoes, place one fried egg on each plate, season with salt and finish with a good grating of fresh black truffle.

Ingredients

2 large free-range eggs
8 slices of jamón ibérico de bellota
1 maris piper potato, cut into thin straw potatoes
Fresh black truffle
Olive oil to shallow fry
Salt to taste

Method

To fry the straw potatoes, heat about a finger deep of oil in a large frying pan. Once hot, fry the potatoes until golden brown, it takes between 3 and 4 minutes. Keep on stirring them, so they don’t stick. Drain them on some kitchen paper, season with salt and keep warm while you fry the eggs.
In another frying pan, heat about 3 tablespoons of oil until hot and smoky. Break your eggs into the pan and fry until the egg white is lightly brown and crispy but the egg yolk is still runny, about 2 minutes.
To plate, lay your slices of Jamon Ibérico on each plate, top with the straw potatoes, place one fried egg on each plate, season with salt and finish with a good grating of fresh black truffle.

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Chef's Profile

Javier De La Hormaza

Javier is a Basque born, trained chef and hospitality professional, owner of Basco Fine Foods, a Spanish food and drink importer based in Yorkshire. He regularly runs client food and drink events around the country and he is a course tutor at Hartingtons of Bakewell cookery school. Javier’s passion lies on bringing quality Spanish ingredients and recipes to as many people as possible.

Twitter: @bascofinefoods
Instagram: @mrbasco

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Fried Egg with Chips, Jamón Ibérico and Black Truffle

Txakoli Zudugarai Rosado 2020