| 3 big potatoes |
| 2-3 fresh eggs |
| Goodjamon |
| Black truffle (optional) |
| Salt |
| Olive Oil |
| Peel and cut the potatoes in medium-size slices. Add salt. |
| Fry the potatoes at medium/high heat on a finger depth virgin olive oil until most of them are crunchy and slightly brown. When finished, strain/filter the potato mix to take away the oil and set apart in serving plate. |
| In the same pan with the olive oil, fry the 2-3 eggs at high heat, making sure that the yolk is not overcooked |
| Place the eggs on top of the potatoes, add some salt to the eggs. |
| Open a vacuum sealed blister of GoodJamón and top the eggs and potatoes with the hand carved slices. |
| Optionally you can also grate some black truffle over the eggs. |
