Peel the potatoes and cut them into slices as if we were going to prepare a traditional potato omelette and salt them to taste. In a wide frying pan, fry in plenty of olive oilwithout raising the fire much.
When they take about 15 minutes and begin to brown, add the green peppers, that we will have punctured slightly with the lace to prevent them from exploding and splashing us. We lower the fire. When the potatoes are ready, we take them out and place them in the dish where we are going to serve this dish.
While the peppers are finished cooking, we fry the chistorra in pieces, in a separate pan so that it leaves its fat out and it is not a dish that is too caloric or indigestible. We take out the chistorra and the peppers and distribute them in the potato dish.
In the oil where we have cooked the potatoes and the peppers, we fry the eggs one by one, simply cracking them open and letting them cook, without touching them. In approximately two minutes we will have them ready, with more or less lace, according to our tastes and according to how hot we have the fire. We serve immediately.