Huevos Rotos

INGREDIENTS:

2 Russet potatoes
2 farm eggs
4 oz manchego cheese
8oz Iberico loin ,50% Iberico
Canola oil (to fry the potatoes)
Chili oil to taste
Sea salt and black pepper to taste
Olive oil (to fry the eggs)
Black peppercorn

PROCEDURE:

Cut the potatoes into medium long slices and deep fry them at 250°F until soft.  Bring up to temp at 350°F until crispy, set aside. Fried 2 eggs with abundant oil until the whites are crispy but with runny yolk. Serve eggs on a plate a sed aside.  Slice on a Iberico very thin (using a knife or a slicer).

Place the potatoes in the bottom, pour the eggs on top, then the Iberico and finish with micro plane manchego on top.  Drizzle with a little bit of chili oil.