Peel and cut the potatoes, then place them in the air fryer. Cook for about 30 minutes. Once done, leave them in the air fryer to keep warm.

Heat a skillet over medium heat and add the picadillo. Do not add oil; the fat from the meat is enough. Cook for about 10 minutes, stirring occasionally.

In another skillet, heat some oil and crack in the egg. Add a pinch of salt. Stir well with a slotted spoon so the yolk cooks, then transfer to a plate lined with a paper towel.