Simple and cheap, but tasty, tapa made with eggs and potatoes.
1 1/2kg potatoes
2 garlic cloves, peeled
6 medium-sized eggs
Salt
Abundant olive oil
Peel the potatoes and cut into strips, approximately 3/4 centimetres thick. When the oil reaches a temperature of 175º, fry the potatoes in several batches. Control the heat so that the potatoes cook inside without browning.
Once cooked, place them in a colander. Leave a film of oil in the frying pan and add the potatoes once again. Whilst re-heating, break the eggs one by one over the potatoes. Season to taste.