Patatas panaderas with poached eggs

Heat the olive oil in a large fry pan over medium heat.

Cut the peeled, dried potatoes into rounds 1 cm thick, of similar size so they cook evenly.

Add the potatoes, toss to coat in the oil and fry, stirring every 4 minutes or so, 20 to 25 minutes until lightly golden and tender when pierced with a fork; remove and set aside.

Thinly slice the onions, bell pepper and garlic.

Fill a saucepan with water about 3 inches (8 cm) deep, add the white wine vinegar and heat on high.

In the same pan over low-medium heat, saute the onion, pepper and garlic, stirring every 2 minutes or so, 8 to 10 minutes until lightly sauteed.

When the water boils, lower to low-medium so it simmers, not boils. Run each egg through a fine sieve to remove the watery white and tip it into an individual bowl.

Whisk a whirlpool in the water, slide in an egg and poach 3 to 4 minutes until the white is set and the yolk still creamy; drain on paper towels and repeat.

Return the potatoes to the pan, season with sea salt and black pepper and mix gently.

Spoon into a serving dish, top with a poached egg, season the egg with sea salt and pepper and garnish with parsley.