Spanish casserole

Name: Spanish casserole
Prep time: 15 min
Cook time: 25 min
Yield: 2
Cuisine: Québécoise
Ingredients: 8 slices of Serrano ham (thin, but not too thin); 4 white potatoes with skin, diced into small cubes (about 600 g / 1.3 lb); 4 to 5 tbsp (60 to 75 ml) olive oil; ½ tsp (2.5 ml) paprika; ½ tsp (2.5 ml) herbes de Provence; 1 handful (15 g) fresh oregano; 4 extra-large eggs, poached; A few shavings (30 g / 1 oz) Parmesan cheese

Preparation 15 min
Cooking 25 min
Servings 2
Freezing I do not suggest

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Spanish casserole

8 slices of Serrano ham (thin, but not too thin)
4 white potatoes with skin, diced into small cubes (about 600 g / 1.3 lb)
4 to 5 tbsp (60 to 75 ml) olive oil
½ tsp (2.5 ml) paprika
½ tsp (2.5 ml) herbes de Provence
1 handful (15 g) fresh oregano
4 extra-large eggs, poached
A few shavings (30 g / 1 oz) Parmesan cheese

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Preparation

Preheat the oven to 375°F (190°C).
Line a baking sheet with parchment paper. Place the Serrano ham slices side by side and bake for about 10 minutes, until lightly crisp. Remove from oven and set aside.
Meanwhile, cook the potatoes in a pot of boiling water for about 4 minutes. Drain well.
In a large skillet over medium-high heat, add olive oil. Toss in the potatoes, paprika, and herbes de Provence. Season with salt and pepper. Cook for about 10 minutes, stirring occasionally, until golden and crispy outside but tender inside. Add oregano and cook 1 minute more.
In small serving pans or bowls, place 2–3 Serrano crisps, top with hot potatoes, and finish with a poached egg in the center. Garnish with broken Serrano pieces and Parmesan shavings. Serve immediately.