Scrambled egg with calf



  • egg
  • olive oil
  • pepper
  • salt
  • beef liver
  • Sweet potato
  • Shavings of Iberian ham

cooking instructions

  1. Peel, wash and chop the sweet potatoes into very small pieces and cook in boiling salted water for 7­-8 minutes. Strain and dry thoroughly.
  2. Cut the liver into slices 1-­2 cm thick and cook in a skillet greased with extra virgin olive oil.
  3. Add the sweet potato to the skillet and stir for a few minutes.
  4. Beat the eggs, season and pour into the pan.
  5. Stir the mixture until the eggs have set.
  6. Serve on a dish, add the slivers of Iberian ham and moisten with a good amount of olive oil.