Ingredients:

• 1 cup Idaho® fingerling potato chips 
• ½ cup Idaho® Russet potato foam
• 2 whole eggs, fried in olive oil till crispy on the edges
• Pinch kosher salt
• 3 slices of crispy Serrano ham
• 1 teaspoon truffle oil 

Potato Foam

• 200 grams Idaho® russet potatoes, peeled and cubed 
• 75 ml milk
• 75 ml cream
• 150 grams gutter
• Salt 

Directions:

1. Fry thin slices of Idaho® Fingerling potatoes in neutral oil at 275°F until light golden brown, then drain and season with salt. Set aside. 
2. Boil Russet Potatoes in salted water, strain reserving 35 ml of the potato water, and put through a ricer. 
3. Mix riced potatoes with hot milk and cream, potato water, and butter and season to taste with salt. 
4. Pass through a chinois strainer. Pour into iSi foam whipper, shake 14-16 times, and set aside in a warm water bath until service. 
5. Pan fry or oven roast serrano ham until crispy. 
6. Fry the two eggs sunny side up in a generous amount of olive oil until browned and lacy crispy on the edges, with a liquid yolk. 
7. Make a bed of crispy Idaho® potato chips, top with creamy potato foam, crispy Spanish style deep-fried eggs, serrano ham and truffle oil.