Ingredients

500g new potatoes

2 cloves of garlic, peeled

50ml extra virgin olive oil

Sea salt and black pepper

2 sprigs of rosemary, leaves picked and chopped

4 free-range eggs

1 pack Serrano ham

Method

1. Slice the potatoes into 1 cm coins. Mix with garlic, a splash of olive oil, sea salt, black pepper and rosemary. Mix so the potatoes are coated. Roast in the oven for 25 to 30 minutes at 210°C/190°C fan, turning halfway through.

2. Add a generous amount of extra virgin olive oil to a non-stick frying pan. When the oil is slightly smoking, add the eggs and fry so the whites are crisp around the edge and the yolk is still runny.

3. Remove the potatoes from the oven and transfer to serving plates. Top with the eggs and add slices of Serrano ham. Season the eggs and add a sprinkle of sweet smoked paprika. Break up the eggs with a knife and fork and serve.

   Serves 2