Potato, Iberian Ham, and Fried Egg Stacker

Preheat your oven to 400 degrees F (200 degrees F).

Start by cleaning, peeling, and slicing the Potatoes (3) into very thin slices. Season with Salt (to taste).

Fry in a pan with a very generous layer of Olive Oil (as needed). Remove them as they reach a golden color and place them on a plate with a paper towel to drain the excess oil.

After you finish the potatoes, throw the Jalapeño Peppers (4) into the same oil to fry with the lid on until dark brown and starting to look shriveled. The lid prevents splatter in case one of the peppers pops open.

Fry the Serrano Ham (6 slices) in a little bit of Olive Oil (as needed).

Layer potato slices, Serrano ham, and Processed Cheese (7 slices) on a baking tray lined with baking paper using a ring mold and a skewer to hold it together. Make sure your first and last layers are potato slices. At the very top add a bit of Shredded Cheese (1 cup) and remove the ring mold.

Place the tray in the oven and bake just long enough for the cheese to melt and turn golden brown, around 10 minutes.

Meanwhile, fry your Eggs (4).

Finally, once the cheese is golden brown, remove it from the oven and layer a fried egg on the top. Serve with the fried jalapeños.