How to prepare traditional-style fried eggs with Iberian ham and pan-fried potatoes

The Fried eggs with Iberian ham We are a classic of Spanish gastronomy that never goes out of style. I remember how my grandmother used to cook them for us every Friday on the estate, and today I'm sharing some of her most cherished tricks. This dish, simple yet full of flavour, combines the softness of sliced potatoes, the intensity of Iberian ham, and the creaminess of fried eggs with crispy edges. A recipe that evokes childhood memories and moments shared with family.

Ingredients for 2 people:

4 free-range eggs
200 g of Iberian acorn-fed ham CRUZ Tradición sliced By knife
2 large potatoes
1 medium sweet onion (optional)
Extra virgin olive oil
Salt to taste

Step-by-step preparation

1. Prepare the sliced potatoes

Peel the potatoes and slice them thinly by hand. It's important to slice them by hand because the texture and flavour change completely. Wash them well to remove starch and dry them with a clean cloth. Add a pinch of salt and stir to ensure they are well coated.

2. Cook the onion (optional)

If you decide to include onion, julienne it and fry it in a pan with a little extra virgin olive oil until it's golden brown and caramelised. Once ready, set it aside.

3. Fry the potatoes

In a large frying pan, heat plenty of extra virgin olive oil over a medium heat. Once hot, add the potatoes and fry them until golden and crispy on the outside and tender on the inside. Next, add the onion that we previously set aside. Then, remove them from the heat and place them on kitchen paper if necessary to remove excess oil.

4. Fry the eggs

In another frying pan, add a little oil and heat it over a medium-high heat. Fry the eggs one by one, ensuring the yolk remains liquid and the white is crispy around the edges. Add a pinch of salt to taste.

5. Assemble the plate

On a large plate or serving dish, lay a base of baked sliced potatoes, then place the fried eggs on top, and finally, add the slices of CRUZ Tradición Iberian ham. The heat from the potatoes and eggs will gently warm the ham, enhancing its flavour.

Tips for a perfect result

Ingredient qualityUse free-range eggs and CRUZ Tradición acorn-fed Iberian ham for an authentic, traditional flavour.
Potato cuttingCutting them thinly with a knife improves the texture and flavour.
Types of potatoesI advise you to use the Sour potato, is the one my grandmother used and she always told me it was the quintessential Galician potato and ideal for this particular recipe. I'm leaving you the direct link where you can get them by clicking directly on the product.
Egg pointThe yolk should remain runny so that when broken, it mixes with the potatoes and ham, creating a delicious natural sauce.