Peel the potatoes and cut them in small, irregular chunks, about 1-inch in size. Place 1/2 cup olive oil in a medium size skillet over medium heat. Working in batches, fry the potatoes, gently turning over every few minutes so they soften but don’t get crunchy, about 15 minutes per batch. Remove from the skillet and set aside. Add more olive oil as necessary before the next batch so the potatoes are mostly covered.

Slice the pepper into about 1-inch wide trips. Remove some of the oil from the pan and save. Sauté the peppers, about 1 minute per side. Set aside.

Return the saved olive oil to the skillet. One by one, fry the eggs, sunny side up, to your liking.

Build the dish: season the potatoes and the peppers with some sea salt. In a cazuela or in a small paella pan if available, arrange the potatoes, scatter the peppers and the serrano ham slices on top, and top with the eggs. Season the eggs with sea salt and freshly ground black pepper.

Serve.

Before eating, make sure to break the eggs, so the flavors of all the ingredients combine.