Huevos rotos (eggs) with Chorizo Ibérico... Typical Spanish

INGREDIENTS

half an onion

half a dessert spoon of salt

 4 medium size potatoes

 8 dessert spoons of extra virgin olive oil

a quarter of dessert spoon of black pepper 

 200 grams of chorizo ibérico

3 eggs

 

This is a typical Spanish recipe, full of taste and really easy to make. There are several ways of preparing this recipe: with fries, round potatoes, with the egg on the top of the dish or mixed in the middle of it. In this case, we are going to prepare it with round potatoes and the egg on the top of it, this disposition will be the best to let the yolk spread all over the plate. 

HOW TO DO IT?

First, proceed to peal the onion and cut it in small pieces. Afterwards, peel the potatoes as well and cut them in rounds, like if they were really small pizzas. The pieces shouldn't be very thick if you want them to get cooked in the inside.

In a saucepan, pour the extra virgin olive oil you've previously prepared and begin to heat it in the cook. Don't turn the power too high, you need to cook the potatoes in the inside without burning the outside.

Now, drop the onion into de pan with a bit of salt and proceed to cook it at mid-range fire during 4 or 5 minutes.

After this 5 minutes of cooking, drop the potatoes into the pan, continue using a mid-range fire and cook the potatoes and onions during 12 or 15 more minutes until they are soft and the outside begins to get golden.

 

"You can also serve this dish with Jamón Ibérico (Bellota maximum quality)"

 

Add some salt and pepper to the potatoes and onions and retire them from the fire so they will not get burned.

Proceed to cut the chorizo ibérico in slices and begin to cook it in another pan with some extra virgin olive oil for 5 minutes. Remember to set a mid-range fire as you did it before. When you finish cooking the chorizo ibérico, get rid of the chorizo fat loose, so the plate will not be too heavy for eating.

Now, you must mix all the ingredients previously cooked together. First, put the fried potatoes at the base of the dish and then proceed to put the chorizo ibérico on the top of it. 

In a new pan, proceed to fry the eggs. We suggest to fry them until the side of the eggs get crusty and golden. Anyway, if you like the eggs less done, retire them from fire before they get too cooked. Finally, put the eggs on the top of the dish and break the egg yolk so the liquid will pour all over the plate giving taste to all of it.

Most of the products needed for this recipe can be found in our webpage: www.foodandtapas.com


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