Huevos rotos con chorizo by Barrafina

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Huevos rotos con chorizo

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Huevos rotos con chorizo

Spanish

Main

1.5 hours

Eggs

Medium

Serves

Variations of this hearty fried egg-and-potato dish can be found throughout Spain, including the Canary Islands, where it’s said to have originated. There’s always a runny egg, but whether it sits atop fried potato rounds, French fries or crunchy chips varies by region and personal preference.

This is the Barrafina Head Chef's chefy take on the Spanish classic, with crispy, spicy chorizo sausage.

Recipe courtesy of

Ingredients

Potato Terrine With Queso Payoyo

650g of potatoes
100g of butter, melted
150g of payoyo cheese
salt
pepper

Crispy Chorizo

1 chorizo sarta

Deep-fried eggs

4 eggs
vegetable oil

To Garnish

extra virgin olive oil
chives, finely chopped
pimentón

Method

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Method

Preheat the oven to 175°C/gas mark 4
To make the potato terrine, slice the potatoes very finelyusing a mandoline. Add layers of the sliced potato to a suitably-sized mould orroasting tin, brushing each layer with butter, seasoning, and sprinkling withpayoyo cheese before adding more. When all of the potato has been used up,roast the terrine in the oven for 35–40 minutes
After baking, you can serve the terrine immediately. Ifyou'd prefer to make it ahead of time, allow the terrine to cool in the fridge– it can then be cut into portions and fried to heat through before serving,which will give it a wonderfully crispy exterior
Finely slice the chorizo and lay the slices on a baking traylined with greaseproof paper. Bake in the oven with the terrine for about 10minutes, or until crisp
Meanwhile, preheat a deep pan of oil until just starting tosmoke. Crack the eggs into the oil, taking care as the oil will sputter. Cookfor a few seconds until golden, then drain on kitchen paper
Cut the terrine into even slices and divide between plates.Scatter over the chorizo slices, top with the egg and garnish with some choppedchives, a drizzle of olive oil and a pinch of pimentón. Serve immediately