Huevos Rotos Recipe, Spanish Broken Eggs
Huevos rotos Recipe, or "broken eggs," This is one of the most popular dishes in Spain and is a simple combination of fried potatoes, chorizo sausage or jamón and perfectly fried eggs that can be served any time of day, Spaniards are most likely to eat this tasty dish as a lunch or dinner (NOT at breakfast). Remember the most important part is before serving, you must break the eggs, letting the yolks run free, hence the name broken eggs.
INGREDIENTS - Serves 4
5 Medium potatoes
5 large eggs
1/2 large onion, chopped
Extra virgin olive oil, for frying
4oz Chorizo or Serrano Ham
METHOD
Heat a few tablespoons of olive oil in heavy bottom frying pan over medium heat.
Add the onions and cook, stirring occasionally. When the onions are soft and transparent, (about 8 minutes), remove them from the pan and place on a plate.
Peel and cut the potatoes lengthwise, and then into "fries." Heat 1 tablespoon of olive oil in the frying pan over medium heat. Salt the potatoes and fry them in the pan you used for the onions for about 30 minutes (until all potatoes are tender and starting to brown)
Crack the eggs over the potatoes and turn the heat down very low, cover and cook the eggs until the whites have set, then break the yolks and remove from the heat.
In the meantime, pour 1 tablespoon of olive oil into a small frying pan and sauté the Chorizo, remove and set aside. If you are using Spanish Jamon there is no need to cook it.
Season with Salt and Pepper.
Cover the potatoes and eggs with thin slices of ham or the cooked chorizo, or you could top your huevos with sauteed vegetables, black sausage, bacon or fried peppers.
Serve the huevos rotos with warm slices of a fresh baguette or rustic-style bread.
