Huevos rotos with chorizo
Crisp golden potatoes topped with crispy Spanish chorizo and olive-oil fried eggs, then broken at the table so the runny yolks coat everything.
- Prep
- 3 min
- Cook
- 15 min
- Serves
- 2
- Per serve
- 620 kcal
Ingredients
Method
Heat 2 tbsp of the oil in a large nonstick skillet over medium-high heat. Add the frozen potatoes in an even layer, season with salt and cook, turning every few minutes, until deep golden, crisp at the edges and tender inside.
When the potatoes have about 5 minutes left, set a second skillet over medium heat with the remaining 1 tbsp oil. Add the chorizo and fry until the edges crisp and the oil turns orange. Lift it out onto a plate, leaving the oil in the pan.
Crack the eggs into the chorizo oil and fry, spooning the hot oil over the whites, until the whites are set with crisp lacy edges and the yolks are still runny.
Divide the potatoes between two plates, scatter with the chorizo, then slide two eggs on top of each. Dust with smoked paprika, pepper and parsley.
At the table, cut into the eggs and toss everything together so the yolks run into the potatoes.
Tips
- No frozen potatoes? Dice 2 medium russets into 1/2-inch cubes, microwave covered with a splash of water for 4 minutes, drain well, then crisp them in the pan for 8 to 10 minutes.
- Spanish chorizo is cured, so it only needs crisping. Mexican chorizo is raw; cook it through until no pink remains before frying the eggs.
- Check the potato and chorizo labels if you need it gluten-free; a few brands add wheat-based coatings or fillers.
