Huevos Rotos

LAYING A FEW FINE SLICES OVER A FINISHED DISH IS A CLASSIC WAY IN WHICH JAMÓN IS USED TO ENRICH A DISH. THE RESIDUAL HEAT FROM THE COOKED POTATOES WARMS THE JAMÓN, ALLOWING ITS AROMA TO ENTICE THE DINER. THIS IS A HEARTY DISH TO SAY THE LEAST: DEEP-FRIED EGGS SERVED WITH POTATOES AND CHORIZO. THIS COULD BE A WINTER’S BREAKFAST, OR A LUNCH TO FEED THE WORKERS.