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Huevos rotos con chorizo
Huevos rotos con chorizo
1.5 hours

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

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
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  1. Preheat the oven to 175°C/gas mark 4
  2. 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
  3. 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
  4. 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
  5. 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
  6. 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

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