A great way to kick-start a sleepy sunday - serve with toasted peasant bread and seasonal fruit. We love to wash this down with a spicy Bloody Mary or Mimosa made with Spanish Albarino wine instead of Champagne.
6 slices Serrano Ham
pinch Dried Thyme
1/2 Spanish Onion, julienned
1 tbsp Snipped Parsley, chives
4 ea Large Eggs
2 oz Piquillo Peppers
3 oz Urgelia (or Tetilla) sliced
pinch pimenton de la vera
Salt & Pepper to taste
2oz Cadi Butter
1. In Skillet combine butter, peeled, thinly sliced potatoes, onion, parsley, salt, thyme and pepper. Cover tightly; cook over low heat until potatoes are barely tender, 20 to 25 miNutes.
2. In small bowl beat together Eggs and Milk; add serrano ham, sliced piquillo, pimenton, cheese and chive.
3. Pour over potato mixture; Cover and continue cooking over very low heat until egg is set in center, 8 to 10 minutes.
4. With a spatula, loosen sides and bottom and slide potatoes out onto serving plate, and serve immediatly.