Huevos Rotos: How to Make a Spanish Delight
Huevos Rotos, also known as "Broken Eggs," is a delicious Spanish dish that consists of fried eggs served over a bed of crispy fried potatoes or french fries, often topped with ham or chorizo. Here's a basic recipe for making Huevos Rotos:
Ingredients
- 2-3 Large potatoes
- 4 Eggs
- 2-3 Cloves of garlic minced
- ½ cup Olive oil extra virgin
- Salt and pepper to taste
- Sliced ham or chorizo (optional)
- Fres parsley for garnish chopped
- ½ Onion, thinly sliced (optional)
Instructions
- Heat the olive oil in a large, deep frying pan over medium-high heat.
- Add the potato strips to the hot oil, ensuring they are spread out evenly in the pan. You may need to fry the potatoes in batches if your pan is not large enough. Fry the potatoes until they are golden brown and crispy. This should take about 10-15 minutes. Use a slotted spoon to remove the fried potatoes from the oil and place them on a plate lined with paper towels to drain excess oil. Season with salt and pepper while they're still hot.
- In the same pan, remove most of the oil, leaving just a couple of tablespoons. If you're using sliced onions, add them to the pan and sauté until they are soft and translucent.
- Add the minced garlic to the pan and sauté for about 1 minute until it becomes fragrant.
- In the same pan, create small spaces for the eggs by pushing the potatoes aside. Crack the eggs directly into these spaces. Season the eggs with a pinch of salt and pepper.
- Cook the eggs to your desired level of doneness. You can have runny yolks or cook them longer if you prefer them firmer.
- If you're using ham or chorizo, you can add it to the pan now and allow it to heat through as the eggs cook.
- Once the eggs are cooked to your liking, carefully transfer the entire mixture, including the eggs and potatoes, onto a serving plate, making sure to keep the yolks intact.
- Garnish with chopped fresh parsley.
- Serve your Huevos Rotos immediately, ideally with some crusty bread for sopping up the runny egg yolks.