Scrambled eggs with potatoes and ham

Ingredients:

Reference Exquisitarium: 254 Scrambled eggs

• Huevos rotos
• Caramelized roasted peppers
• Pickled onions
• Olive oil pearls
• Pickled chilli pepper slices

To make the caramelized peppers:

Roast the peppers at 180° for about 30-40 minutes, then peel them, clean them well and cut them into strips. Heat the peppers in a frying pan with a little vinegar, lemon peel and sugar (the amount of sugar will be approximately half the weight of the peppers once roasted and peeled).

Next, fry the broken egg potatoes with ham, take them straight from the freezer and fry for 1.5 minutes in plenty of clean, hot oil at 180 ºC. Bear in mind that if you fry too many potatoes with too little oil, the oil will cool and the result will not be optimal. Also, between frying and frying, the oil must be allowed to return to 180ºC in order to fry again correctly. It is advisable to leave to stand for 3 minutes before serving.

Once fried, place them on a platter with strips of caramelized roasted peppers, pickled spring onions, a few pearls of olive oil and a few slices of chilli pepper.

The platter is now ready to serve.