1 kg. of patatos

6 large eggs

2 large onions


Black pepper

• Olive oil

6 slices of Iberian ham


Peel the potatoes, wash in cold water and cut into half-inch thick slices. (The potatoes, if preferred, can also be cut into strip)

Then pat the potatoes dry with kitchen paper.

Heat the olive oil in a large pan. Once the olive oil is hot, put the potatoes in the pan and fry them over medium heat for about 10-12 minutes. It is important to let the potatoes not too crispy, but not too soft. Use a knife to pierce the potato pieces to know when the desired hardness has been reached.

Remove the potatoes from the pan, drain well, add salt and pepper.

Remove the oil from the pan and put it in a bowl.

Now peel the onions and cut them into thin slices.

In the same pan, in which you have fried the potatoes simmer the onions with
a little olive oil. Increase the temperature slowly with the aim of slightly browning the onions. Then remove the onions from the pan and place them on a plate.

The key point of the recipe lies in the eggs. Add some more oil to the pan and let the eggs falter while stirring slowly. A few minutes are enough for this (the yolk should remain liquid).

Add the onions and the potatoes and stir with a frying pan. Finally, set up the scrambled eggs on a plate and put some strips of Iberian ham over it.



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