Scrambled Egg Dippers
- 1 kg of Potato Dippers
- 4 large eggs
- 150 gr of Serrano ham
- Freshly ground black pepper
- Olive oil and salt flakes
Fry the potatoes in olive oil and leave to drip on kitchen roll. In the same frying pan, over a high heat, we fry the eggs one by one. This will be done in one minute (don’t cook them too much, and make sure the yolk is still as runny as possible). Put aside on a plate.
When all the eggs have been cooked, reduce the heat to a moderate heat, remove the oil that was left and put the potatoes back in. When they are hot, put the eggs on top and turn off the heat.
Shred the ham with your hands and put the shreds on top. Now, when everything is nice and hot, you can serve up the ‘huevos rotos’ (broken eggs) in the frying pan or in a dish.