Huevos Rotos con Chorizo
Recipes with Chorizo
Broken eggs over fried potatoes and chorizo, a Madrid bar classic. The eggs are fried until the whites set but the yolks stay runny, then smashed open over a pile of crispy potato chips and sliced chorizo. The yolk becomes the sauce.
Prep Time
10 min
Cook Time
20 min
Servings
2
Difficulty
Easy
Ingredients
- 4 large eggs
- 150g semi-cured chorizo, sliced 5mm thick
- 500g potatoes, peeled and sliced 3mm thin
- Olive oil for frying (about 250ml)
- Flaky sea salt
Steps
Heat olive oil in a deep skillet to 160°C. Fry potato slices in batches for 8-10 minutes until golden and crispy. Drain on paper and salt immediately.
In the same oil, fry chorizo slices for 1-2 minutes per side until the edges crisp and the fat renders red.
Pour off most of the oil, leaving 2 tablespoons. Fry eggs one at a time over medium-high heat, spooning hot oil over the whites. The whites should be set with lacy brown edges. The yolks must stay liquid.
Pile the fried potatoes on a warm plate, scatter chorizo over them, lay the eggs on top. Break the yolks with a fork at the table. Mix everything together and eat fast.
Tips
The eggs cannot be overcooked. A set yolk ruins the dish because the whole point is the runny yolk coating the hot potatoes and chorizo. Slice the potatoes thin so they get genuinely crispy, not just soft and oily.