Fried potatoes, eggs, and ham from José Pizarro's Spanish Flavours: Stunning Dishes Inspired by the Regional Ingredients of Spain (page 117) by José Pizarro

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Braised Ibérico pork with tomatoes, chorizo, thyme, and black olives; Venison, red wine, and chestnut stew; Spicy lamb albondigas; Oxtail with cinnamon, red wine, sherry vinegar, and dried plums; Chargrilled rabbit with spicy red and avocado green mojos; Rabbit salmorejo

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute serrano ham for Iberico ham.

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