The finished recipe. Huevos Rotos with HamIngredients 1 to 6. 300 g New potatoes (Halved, or quartered if large, so there is plenty of cut surface to crisp. Raw weight, skins on.). 2 large, about 110 g Egg. 60 g Lean ham, sliced (Thinly sliced and torn. Serrano or another dry-cured ham is closer to the original and about the same calories. Cooked deli weight, as sold.). 2 tsp (10 g) Olive oil. Half a teaspoon Smoked paprika. To taste SaltIngredients 7 to 7. A little, chopped Fresh parsleyStep 1. Heat the oven to 220°C. Toss the potatoes with two-thirds of the oil and salt and roast on a tray, cut-side down, for twenty-five minutes until crisp and golden.Step 2. Fry the eggs in the rest of the oil over a medium heat so the whites are set but the yolks are runny.Step 3. Pile the potatoes on a plate, lay the eggs on top and break the yolks with a knife so they run into the potatoes. Scatter the ham, paprika and parsley over.
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