Total time 15 min
- Beef liver
- Olive oil
- Shavings of iberian ham
- Sweet potato
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.
Cut the liver into slices 1-2 cm thick and cook in a skillet greased with extra virgin olive oil.
Add the sweet potato to the skillet and stir for a few minutes.
Beat the eggs, season and pour into the pan.
Stir the mixture until the eggs have set.
Serve on a dish, add the slivers of Iberian ham and moisten with a good amount of olive oil.