Huevos rotos
Ingredients:
- Potatoes (2-3 medium-sized potatoes)
- Eggs (2-3 eggs per serving)
- Olive oil
- Salt
- Optional: Serrano ham, chorizo, or any other toppings you prefer
- Optional: Garlic cloves (for flavor)
Instructions:
Peel and slice the potatoes: Start by peeling the potatoes and cutting them into thin slices or small cubes, depending on your preference. Rinse the potato slices in cold water to remove excess starch.
Fry the potatoes: Heat a generous amount of olive oil in a deep frying pan or skillet. Add the potato slices and cook them over medium heat until they become golden brown and crispy. Make sure to stir them occasionally to ensure even cooking. If you like, you can add sliced garlic cloves to the hot oil to infuse the potatoes with flavor. Once the potatoes are cooked, remove them from the pan and drain on paper towels.
Fry the eggs: In the same pan or a different one, add more olive oil if needed. Crack the eggs into the pan and fry them over low to medium heat. To maintain the "huevos rotos" style, you want to keep the yolks runny while the egg whites set. You can cover the pan to help cook the whites without overcooking the yolks. Season the eggs with a pinch of salt.
Assemble the dish: Place the fried potatoes on a serving plate, and then carefully slide the fried eggs over the potatoes. You can use a spatula to help transfer the eggs. Be sure to break the yolks gently so they spread over the potatoes.
Optional toppings: If you like, you can add toppings like Serrano ham, chorizo, or any other ingredients you prefer. These toppings can be placed over the eggs.
Serve hot: Huevos Rotos are best enjoyed immediately while the eggs are still warm and the yolks are runny. They are often served as a tapa or a main dish.
Feel free to adjust the quantities and toppings according to your preferences. This dish is versatile, and you can get creative with your additions. Enjoy your homemade Huevos Rotos!
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