- 4 sour potatoes
- 250gr Caesar’s mushroom or season mushrooms
- 8 eggs
- Olive oil
- Salt and pepper
- 200gr Iberian ham
- Wash the potatoes with the skin and cut into quarters thick, fried in plenty of olive oil over medium heat until the potato is tender inside. Then fire it up and let the potatoes brown finish. Removed from the fire on transparent paper towels, season.
- Wash mushrooms and cut them into quarters, sauté in a skillet with a little hot olive oil until well browned and crisp.
- Serve with potatoes.
- Fried eggs in plenty of olive oil and served them with thinly sliced ham over French fries and fried mushrooms