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| Huevos Rotos are fried eggs blended up with fried potatoes. Right here they’re served with accompaniments of, clockwise from the highest, mushrooms, olives, bread, chorizo, serrano ham, fried peppers and cherry tomatoes. |
Fry potatoes in olive oil. Fry eggs in olive oil. Combine them collectively. Three substances, not an excessive amount of time within the kitchen and the result’s a elegant dish for breakfast, brunch, lunch, tapa or supper.
That is huevos rotos con patatas—damaged eggs with potatoes—in all probability made by many an abuela (granny), however made well-known by Lucio Blásquez at Casa Lucio, his restaurant and tavern in Madrid. Tom Cruise, Julio Iglesias, Eva Longoria, Pierce Brosnan and Arnold Schwarzenegger are just some of the celebrities who’ve eaten huevos rotos at Casa Lucio. I’ve eaten huevos rotos at Casa Lucio!
Three fundamental substances plus salt and pepper and non-obligatory garlic are all that’s required. The eggs and potatoes will be served with accompaniments resembling chorizo, fried Padrón peppers, ham, or, turning the straightforward right into a luxurious, truffles. Additional virgin olive oil is important; the oil is what provides the dish its luxuriant mouth really feel and taste.
The method is within the timing. Fry the potatoes till they’re fully tender however not breaking into items. Don’t allow them to brown. Fry the eggs in sufficient oil in order that they float. Take them out whereas yolks are nonetheless runny. The eggs will maintain cooking from residual warmth, so place them instantly on prime of the potatoes. Use two forks to interrupt up the eggs in order that the yolks combine with the potatoes.
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| Reduce potatoes as for fries. Fry them in additional virgin olive oil. |
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| Fry eggs in olive oil. Preserve the yolks runny. |
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| Instantly place fried eggs on fried potatoes. |
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| Have accompaniments prepared. |
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| Break up the eggs so the yolks combine with the potatoes. |
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| Combine the eggs and potatoes gently. Serve instantly. |
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| An ideal lunch or supper! |
Fried Eggs with Fried Potatoes
Huevos Rotos con Patatas
Use any number of potato good for frying (resembling Agria or Kennebec). Reduce the potatoes as for thick fries, about ¼-inch thick. Or, slice them thinly. Or, reduce into cubes. Attempt to reduce all of them the identical in order that they prepare dinner on the similar fee. Soak the reduce potatoes in water to cowl for half-hour (or longer). Drain nicely and dry in a clear kitchen towel.
Warmth ample olive oil—nearly sufficient to cowl the potatoes—in a big frying pan on excessive. Add the potatoes to the pan, rigorously flip them within the oil and switch the warmth right down to medium. Fry the potatoes till they’re tender (pattern one to check), however with out letting them brown or crisp. Flip them minimally, in order that they don’t break up as they turn out to be tender. Potatoes will take about 10 minutes. Flip the warmth to excessive for about one minute extra, so the potatoes flip golden, not brown. If potatoes get crisp, they won’t absorb the scrumptious egg yolks.
Use a skimmer to raise the potatoes out of the oil right into a strainer set over a bowl or onto paper towel-lined bowl.
I used three eggs for two kilos of potatoes–enough for 2 folks. Nonetheless, we agreed that 4 eggs for this amount of potatoes make a greater combine, saucier potatoes.
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| Three substances, garlic non-obligatory. |
Serves 2, 3, or 4.
2 kilos potatoes
1 cup additional virgin olive oil
3 cloves garlic (non-obligatory), unpeeled
Salt
3 to six eggs
Freshly floor black pepper
To accompany:
Sliced and fried chorizo
Sautéed mushrooms
Fried inexperienced peppers
Grilled shrimp
Thinly sliced serrano or ibérico ham
Olives
Sliced tomatoes
Truffles
Peel the potatoes and reduce them in strips, about ¼ inch large. Place them in a bowl and canopy with water. Let the potatoes soak half-hour. Drain and pat them dry in a kitchen towel.
Warmth the oil on excessive in a big frying pan. If utilizing garlic, crush the unpeeled cloves flippantly and add to the oil. When they’re scorching, add the potatoes. Use a big picket paddle or spatula to show the potatoes within the scorching oil. Flip the warmth right down to medium and proceed frying the potatoes, rigorously turning them a few times, till they’re tender, about 10 minutes. Drain off extra oil from the potatoes in a strainer set over a bowl or in a bowl lined with paper towels. Salt the potatoes flippantly. Place them in a serving bowl or platter.
Fry eggs, one or two at a time, in remaining oil till whites are set and yolks nonetheless runny. They are going to proceed to prepare dinner from residual warmth. Place the eggs on prime of the potatoes. Use two forks to interrupt up the eggs and blend with the potatoes. Sprinkle with salt and pepper. Serve instantly.
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| These are Italian frying peppers, not Padrón. To fry them, reduce a slit within the tip. Fry in olive oil till they’re blistered, browned and limp. Drain on paper towels. Sprinkle with salt. |
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| Slice chorizo and fry in a little bit oil. |
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| Sauté sliced mushrooms with sliced garlic, strips of pink bell pepper, a tiny guindilla, scorching chile. |
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| Remember to serve the Huevos Rotos with bread! |
