Reinterpretation of broken eggs

First separate the yolks from the whites and put them to cure in coarse salt (do not throw away the whites, they can be used in many recipes). Then cut the potato into very thin slices and heat the olive oil in a frying pan or small pot. When it is ready fry the potatoes and salt them once outside. While the potatoes are frying, make the crispy ham: preheat the oven to maximum while heating the oil for the potatoes. When the oven is hot, put the ham between baking papers (below and above). The time depends on each oven but it does not take long.

While the potatoes are frying, heat a frying pan and finely chop a leek, fry it with olive oil and when it is almost done, add the fried potatoes and fry everything together. After a minute add the wine and let the alcohol evaporate, then add a glass of water and the cream, and mix everything together. Let it reduce and when there is hardly any liquid left, pass it to a blender.

Once the puree is done, it is served with the puree, the crispy Serrano ham and the egg yolks. Some padrón peppers go very well with it.