If you're craving a dish that embodies the heart and soul of Spanish cuisine, look no further than "Spanish Broken Eggs" or Huevos Rotos con Patatas! This delightful recipe combines crispy fried potatoes, perfectly cooked eggs, and vibrant bell peppers, creating a mouthwatering experience that will transport your taste buds straight to the sunny streets of Spain. With just 30 minutes of your time, you can whip up this comforting dish that’s not only delicious but also perfect for brunch or a cozy dinner. Ready to impress your family and friends? Let’s dive into the recipe that will have everyone asking for seconds!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Spanish
Serves: 2 servings
Ingredients
- 4 eggs
- 2 medium potatoes, sliced
- 1 bell pepper, sliced
- Olive oil for frying
- Salt and pepper to taste
Instructions
- Begin by gathering all your ingredients: 4 eggs, 2 medium potatoes, 1 bell pepper, olive oil, salt, and pepper.
- Peel the potatoes and slice them into thin rounds, about 1/4 inch thick. This will help them cook evenly and quickly.
- Slice the bell pepper into thin strips. You can choose any color bell pepper you prefer for added flavor and color.
- In a large skillet, heat a generous amount of olive oil over medium heat. You want enough oil to cover the bottom of the pan, approximately 1/4 inch deep.
- Once the oil is hot, carefully add the sliced potatoes to the skillet. Spread them out evenly in a single layer. Season with salt and pepper.
- Fry the potatoes for about 10-12 minutes, turning occasionally, until they are golden brown and crispy on the outside and tender on the inside.
- While the potatoes are cooking, in a separate small skillet, add a little olive oil and sauté the sliced bell pepper over medium heat until they are soft and slightly caramelized, about 5-7 minutes. Set aside.
- Once the potatoes are cooked, use a slotted spoon to remove them from the skillet and drain any excess oil on a paper towel. Leave a little oil in the pan to fry the eggs.
- In the same skillet with the remaining oil, crack the 4 eggs directly into the pan. Cook the eggs sunny-side up or to your desired doneness. Season with salt and pepper.
- While the eggs are cooking, add the fried potatoes back into the skillet with the eggs, gently mixing them together.
- Once the eggs are cooked to your liking, add the sautéed bell peppers on top of the potato and egg mixture.
- Carefully transfer the huevos rotos to a serving plate, ensuring the yolks remain intact. Serve immediately while hot, and enjoy!
Tips
- Choose the Right Potatoes: For the best texture, opt for starchy potatoes like Russets or Yukon Golds, which will crisp up beautifully when fried.
- Oil Temperature Matters: Ensure your olive oil is hot enough before adding the potatoes; this prevents them from becoming soggy and helps achieve that golden, crispy exterior.
- Egg Cooking Preference: If you prefer your eggs more cooked, you can cover the skillet with a lid for a minute or two while they cook to help set the whites without overcooking the yolks.
- Customize with Toppings: Feel free to add other toppings like chorizo, fresh herbs, or even a sprinkle of cheese for an extra layer of flavor.
- Serving Suggestion: Serve your Huevos Rotos with crusty bread on the side to soak up the delicious runny yolks—it's a game changer!
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
