Peel the potatoes and cut them into thin slices. Season and put to fry in a pan with oil.
Cut the spring onions and the peppers into julienne strips.
When the potatoes are half FRY, add them and fry over low heat. When you are all done, remove the oil from the Pan. Add the chopped ham and sauté briefly.
You crack the eggs on the Pan, break them and cook until the egg is set. Hone salt, Sprinkle with chopped parsley, mixed and served in a bowl.
Cut the bread into slices and toast in the oven. Remove them, and when they warmed rub with the clove of garlic and tomato. It is served in a dish with scrambled eggs.
To keep the potatoes I recommend to store the shortest possible time in a cool and dry place, protected from light. You must discard any potatoes too old, having green parts since they contain the toxic alkaloid called solanine.
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