Huevos Rotos

1. Peel the potatoes and cut them into thin, even batons or rounds, then rinse and pat them thoroughly dry so they crisp rather than steam in the oil.
2. Heat the olive oil in a deep pan to a gentle 150 C, add the potatoes with the sliced garlic, and cook for about 12 minutes until tender, then raise the heat to crisp and brown them for a final 5 minutes; lift out and drain on paper, seasoning with salt.
3. If using chorizo, slice it and fry in a little of the oil for 4 to 5 minutes until it releases its red fat and is fully cooked through with no pink remaining; if using cured ham, simply have it sliced and ready to scatter over at the end.
4. Fry the eggs two or three at a time in shallow hot oil, spooning the oil over the whites so they set fully with crisp, lacy edges while the yolks stay soft, using fresh eggs and serving them straight away, which takes about 2 minutes each.
5. Pile the hot potatoes onto a warm platter, scatter over the chorizo or ham, then lay the fried eggs on top and dust with paprika, parsley, salt and pepper; bring it to the table and break the yolks so they run through the potatoes just before eating.

You'll use: Frying pan / skillet · Pan · Large pot · Steamer