Teresa's Recipes
Huevos Rotos Con Chorizo
Huevos Rotos con Chorizo is a beloved traditional Spanish dish that epitomizes comfort food. This hearty meal features perfectly fried eggs atop a bed of crispy potatoes and savory chorizo, offering a delightful combination of flavors and textures. The beauty of this dish lies in its simplicity, yet it delivers a satisfying experience that warms both the heart and the soul. Traditionally enjoyed as a brunch or dinner option, it’s perfect for sharing with family and friends. Serve it with crusty bread to soak up the delicious runny yolks!
Ingredients
- 2 large, peeled and diced Potatoes
- 150g, sliced Chorizo
- 4 large Eggs
- 2 tablespoons Olive oil
- to taste Salt
- to taste Pepper
Dietary Notes
- Servings: 2
- Dish Type: Breakfast/Brunch
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Calories: 450
- Fat: 30g
- Carbs: 30g
- Protein: 20g
- Sodium: 600mg
- Sugar: 1g
Instructions
- Heat 2 tablespoons of olive oil in a large frying pan over medium heat.
- Add the diced potatoes and cook until golden and crispy, about 15 minutes, stirring occasionally to ensure even cooking. Remove the potatoes from the pan and set aside.
- In the same pan, add the sliced chorizo and cook until browned and slightly crispy, about 5 minutes.
- Push the chorizo to one side of the pan and crack the eggs into the other side. Cook until the egg whites are set but the yolks remain runny, about 3 minutes.
- Return the crispy potatoes to the pan and gently mix everything together, breaking the egg yolks to let them blend with the chorizo and potatoes.
- Season with salt and pepper to taste and serve immediately, ensuring each plate has a good amount of the runny yolk.
Tips
- For an extra kick, consider adding diced bell peppers or jalapeños along with the chorizo.
- Pair with a fresh salad or crusty bread to balance the richness of the dish.
- For a lighter version, you can use sweet potatoes instead of regular potatoes.