Peel & wash 3 medium sized yukon gold potatoes, cut the ends of each potato so you can easily stand them up vertically, cut each potato into vertical slices that are a ¼ inch (.635 cm) thick, then cut each slice into ¼ inch thick cuts to end up with french fry style potatoes, add the cut potatoes into a large bowl, fill with cold water to ½ inch above the potatoes

After 30 minutes drain the potatoes into a strainer, rinse under cold running water, transfer the potatoes into a dishcloth, make sure they´re all in a single layer and pat them completely dry

Heat a large fry pan with a medium heat and add in 1 cup of extra virgin olive oil

After 4 minutes add half the potatoes into the pan, make sure they´re all in a single layer, after 8 minutes gently mix the potatoes around so they´re all evenly frying, after a total cooking time of 12 to 13 minutes they should be perfectly cooked, slightly crisp on the outside with a soft interior, remove from the pan and transfer to a dish with paper towels, cook the other half of the potatoes in the same way, once they are all cooked, season the potatoes with sea salt

Using the same pan with the same heat, fry 3 eggs, one at a time, just let the egg sit in the hot olive oil for 45 seconds, then splash the hot olive oil with a spatula over the top of the egg for about 10 seconds, careful not to over-cook the egg yolk, remove the egg from the pan, continue to cook the other eggs in the same way, once they are all cooked season the eggs with sea salt

Transfer the fried potatoes into a large serving dish, add the fried eggs over the potatoes, in a single layer, using a spoon and a fork cut the eggs open so the yolk runs over the potatoes, sprinkle with fresh parsley, enjoy!