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    fried egg chips Spanish Starters & Appetisers, Tapas Recipes 5 1 5 0

    Fried Egg with Chips, Jamón Ibérico and Black Truffle

    • Serves 2 people
    • Complexity Easy
    Prep time
    5 mins
    Cook time
    10 mins
    Total time
    15 mins
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    • 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


    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!


    1.  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.
    2.  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.
    3.  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.

      Shop Ingredients

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