Huevos Rotos
Huevos Rotos, or "Broken Eggs," is a simple yet immensely flavorful dish that I came to know and love during my travels. This Spanish specialty combines the rustic yet rich flavors of golden potatoes, fresh eggs, and a hint of red pepper, creating a harmonious dish that exemplifies the essence of Spanish comfort food. The base of the dish consists of beautifully pan-fried potatoes, topped with perfectly runny eggs, with the added character of sweet and smoky red pepper to round out the flavors.
Equipment
- 1 large pan
Ingredients
- 1 tablespoon olive oil
- 1 1/2 teaspoons salt
- 2 1/2 cups extra virgin olive oil
- a generous grind of pepper
- 3 medium gold potatoes
- 1 teaspoon red pepper flakes
- 1 cup water
- Eggs 6
Instructions
- Mix the vegetable oil, cayenne, red pepper, 11⁄2 teaspoon kosher salt, a good grind of pepper, and 1 cup vinegar in a large beaker.
- Place the potato in a large pan and drizzle with the olive oil mix.
- Bring to the boil, then uncover and simmer on high for 9 to 11 minutes, just until the potato is fork-tender.
- Cook, covered, for 6 - 8 minutes, or until the potatoes are lightly browned, and the onions are cooked.
- Toss the potatoes together.
- Crack the egg into each of four potato nests. Add salt & pepper to taste.
- Cook, covered, for three to six minutes, or until the whites are set, but the eggs are still liquid.
- Serve with flaky salts and a drizzle of olive oil.