serves
4
prep
10 minutes
cook
30 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
30
minutes
difficulty
Easy
level
Ingredients
- 125 ml (4 fl oz/½ cup) olive oil
- 500 g (1 lb 2 oz) waxy potatoes, cut into 5-mm (¼ in) thick chips (fries)
- 1 large onion, finely chopped
- 200 g (7 oz) smoked ham, sliced
- 4 eggs, well beaten
- large handful flat-leaf parsley, roughly chopped
- sea salt and freshly ground black pepper
- ‘pan de campo’ (rustic bread), to serve
Instructions
1. Heat the oil in a large frying pan over high heat. Add the chips and sauté, turning frequently, for 20 minutes, until golden. Using a metal slotted spoon, remove the chips from the oil and set aside to drain on paper towel. Pour off and discard all but 2 tablespoons of the oil in the pan.
2. Add the onion to the pan and sauté for 2–3 minutes, until softened. Add the ham and cook for 2–3 minutes, then return the chips to the pan. Cook for a further 2–3 minutes, then pour in the beaten egg and cook for about 2 minutes, until the egg is just cooked but not dry. Remove the pan from the heat, stir through the parsley and season well with salt and pepper.
3. Serve hot with the bread on the side.
Recipe from The Food of Argentina by Ross Dobson and Rachel Tolosa Paz, Smith Street Books, RRP $44.99
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
