Fried Tulip Jamonilla Fresca with spicy avocado
With hash browns and fried eggs
Dice the baking potatoes into cubes of 2x2cm /1x1 inches.
Boil the potatoes for 10 minutes and leave to drain in a sieve.
Mash the potatoes in a bowl, mix in 1 egg, garlic, salt, pepper and 1 tbs of olive oil.
Pour the potatoes on a heated pan with oil and turn as needed until golden.
Slice and fry the Jamonilla® Fresca in oil on a hot pan until golden
Fry 4 eggs on a pan with olive oil and add salt and pepper to taste. The egg yolk should be soaked.
Cut the avocado in two and cut into thin slices. Add salt, pepper, olive oil and dried chilli flakes to taste.
Arrange Jamonilla® Fresca, avocado, hash browns and 2 fried eggs on a plate, and serve.
With coconut and crisp plantains
