Huevos Rotos

Name: Huevos Rotos
Yield: Serves 4
Ingredients: 2 medium potatoes (225–250 g), peeled and cut into 1cm cubes; 4 tablespoons olive oil; 1 garlic clove, finely chopped; 1 teaspoon finely chopped rosemary; a sprinkling of smoked sweet Spanish paprika; 1 tablespoon roughly chopped flat-leaf parsley; 4 organic or free-range eggs; 1 small red pepper, chopped; 1 small green pepper, chopped; 1 sprig of thyme; 100 g cooking or slicing chorizo, sliced (optional); 1 Spanish onion, chopped

Preparation info

Serves
4

Difficulty
Easy

Appears in

Morito

By Samantha Clark and Samuel Clark

Published 2014

About

Weekend brunch at Morito usually starts with huevos rotos – a chorizo, potato, onion and egg hotchpotch. This is a dish for workers, walkers or teenagers. It is heavy, but very authentic and delicious.

Ingredients

2 medium potatoes (225–250 g), peeled and cut into 1cm cubes
4 tablespoons olive oil

Brunch

Method

Add a generous pinch of salt to the cubed potatoes, toss well and leave in a colander for 15 minutes. Meanwhile, pour the oil into a large frying pan, add the chorizo (if using) and cook over a medium heat for a few minutes until it caramelises. Remove the chorizo and set aside. Now add the onion, peppers, thyme, rosemary and a pinch of salt to the pan. Cook gently for about 10 minutes, stirrin