Coat a pan with two tablespoons of olive oil and heat over medium-high heat. Add ½ a cup of diced onions and 2 diced garlic cloves to the oil and sauté for about five minutes, until the onions are soft and slightly translucent.

Add the can of diced tomatoes, along with the paprika, salt, onion powder, red pepper flakes, and black pepper. Stir to combine. Bring to a boil and then lower the heat to medium and allow the sauce to simmer for about 5 minutes, until all the flavors are combined and the sauce is slightly reduced.

After 5 minutes, place the sauce in a food processor and puree. Set aside.

Cut the potatoes into cubes and place in a pot and cover with water. Add 1 tsp of salt and place the pot over high heat. Once the water starts to boil, allow the potatoes to boil for 15 minutes.

Once done boiling, remove the potatoes and add them to a food processor along with the milk and puree until smooth. Set aside.

Heat up a non-stick (so you don’t have to add oil; it is slightly healthier) frying pan over low-medium heat. Once hot, add the egg and once the whites have been halfway cooked (about 30 seconds), add a tablespoon of water to the pan and cover it until all the water has evaporated (about 45 seconds) and the egg is fully cooked yet the yolk is still soft.

In a serving plate, place a layer of potato chips and then top with the potato foam, brava sauce, and finally the serrano ham. Finish off by placing the fried egg on top and serve!