Huevos Rotos

Fried Egg and Potato

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Preparation info

  • Difficulty

    Easy

  • 6

    Medias Raciones

Appears in

MoVida Rustica

By Frank Camorra and Richard Cornish

Published 2009

  • About

LAYING A FEW FINE SLICES OVER A FINISHED DISH IS A CLASSIC WAY IN WHICH JAMÓN IS USED TO ENRICH A DISH. THE RESIDUAL HEAT FROM THE COOKED POTATOES WARMS THE JAMÓN, ALLOWING ITS AROMA TO ENTICE THE DINER. THIS IS A HEARTY DISH TO SAY THE LEAST: DEEP-FRIED EGGS SERVED WITH POTATOES AND CHORIZO. THIS COULD BE A WINTER’S BREAKFAST, OR A LUNCH TO FEED THE WORKERS.

Ingredients

  • 200 ml (7 fl oz) extra virgin olive oil
  • 3 large roasting potatoes, such as sebago, cut into 1.5 cm (⅝ inch) dice
  • 300 g (10½ oz) fresh chorizo, cut into bite-sized pieces
  • 6 garlic cloves, unpeeled
  • ½ teaspoon sweet smoked paprika
  • 1 teaspoon sea salt flakes
  • olive oil, for deep-frying
  • 6 eggs
  • 6 slices of jamón

Method

Heat the olive oil in a large heavy-based frying pan over medium-high heat. Add the potato and cook, turning occasionally, for 15 minutes, or until lightly coloured. Add the chorizo and the garlic cloves and cook for another 10 minutes, or until the potato is tender and the chorizo is cooked. Remove with a slotted spoon, drain on paper towel and sprinkle with the paprika and sea salt flakes.

Meanwhile, fill a deep-fryer or large heavy-based saucepan one-third full of oil and heat to 180°C (350°F), or until a cube of bread dropped into the oil browns in 15 seconds. Crack the eggs, one at a time, into a cup, then carefully slide into the hot oil and cook for 30–90 seconds, depending on how you like your eggs. Remove with a slotted spoon and drain on paper towel.

Divide the potato mixture among six warm plates. Sit an egg on each and season to taste. Lay a slice of jamón over the top and serve immediately.