Heat a medium deep sided frying or saute pan with a lid over a medium heat. Once the pan is hot add the ham slices and fry for about 30 seconds on each side until a little crisp. Remove from the pan and set aside.
Heat the oil in the same pan over a medium heat. Add the potato slices and fry for 8-10 minutes, turning once, until golden. Add the garlic, tomatoes, spring onion and olives and stir fry for a minute or two. Season well with sea salt flakes.
Make three clearings in the pan for the eggs. Break the eggs, and holding them about 30 cm above the pan, allow each egg to fall from the shell into the dents. Quickly season each egg with a little salt and pepper then cover and cook just until the whites are softly set and the yolks remain runny.
Finish with a scattering of chopped parsley and a drizzle of tabasco sauce. Place the fried ham slices on top and use chunks of fresh bread to mop up the sauce.