This delightful twist on Huevos Rotos, featuring the rich and savory Iberico ham and the touch of the smoked sweet paprika adds a gourmet touch to this classic Spanish dish. Enjoy the combination of potatoes, gooey eggs, and the exceptional taste of Iberico ham!

Ingredients:

• 4 large potatoes, peeled and cut into strips
• 2 eggs
• Salt to taste
• Iberico Acorn-fed ham slices by Montaraz 
• Olive oil by Abril for frying
• Smoked Sweet Paprika by Caballo de Oros
• Optional: chopped fresh parsley for garnish 

1. Prepare the Potatoes:
   • Peel and cut into thin strips.
   • Heat olive oil in a pan over medium heat.
   • Fry the potato strips until they are golden and a bit crispy (if too crispy won't absorb the yolk).
   • Once cooked, transfer them to a plate lined with paper towels to absorb excess oil. Season with salt.
2. Cook the Eggs:
   • In the same pan, add more olive oil if needed.
   • Crack the eggs into the pan, keeping the yolks intact.
   • Fry the eggs to your desired level of doneness. For huevos rotos, it's common to have runny yolks.
3. Assemble:
   • Place the crispy potato slices on a serving platter.
   • Sprinkle sweet paprika over the potatoes for an added layer of flavor and a touch of warmth.
   • Gently place the fried eggs on top of the potatoes, allowing the runny yolks to break and mix with the potatoes.
   • Arrange slices of Ibérico ham on top of the eggs and potatoes. The warmth from the dish will slightly soften the ham, enhancing its flavor.
4. Garnish: If desired, sprinkle chopped fresh parsley over the dish for a pop of color and added freshness.
5. Serve immediately while the eggs are hot, the yolks are runny, and the Iberico ham is a bit warm and more flavorful.