Servings: 2 – Prep/Cooking Time: 20 minutes
2 Russet potatoes
2 farm eggs
4 oz manchego cheese
8oz Iberico loin ,50% Iberico
Canola oil (to fry the potatoes)
Chili oil to taste
Sea salt and black pepper to taste
Olive oil (to fry the eggs)
Cut the potatoes into medium long slices and deep fry them at 250°F until soft. Bring up to temp at 350°F until crispy, set aside. Fried 2 eggs with abundant oil until the whites are crispy but with runny yolk. Serve eggs on a plate a sed aside. Slice on a Iberico very thin (using a knife or a slicer).
Place the potatoes in the bottom, pour the eggs on top, then the Iberico and finish with micro plane manchego on top. Drizzle with a little bit of chili oil.