Huevos Rotos (Broken Eggs)

Method9 steps

1. 1

   Step 1: Wash the potatoes (4), green pepper (½ cup) and parsley (1 tbsp). Thinly slice the four potatoes and the onion (1), prepare the ½ cup pepper strips, mince the five garlic cloves and chop the 1 tbsp parsley before heating the pan.

   Uses 4 potatoes, thinly sliced · 1 large onion, sliced · ½ cup green pepper, sliced · 5 cloves garlic, minced · 1 tbsp parsley, chopped · Water, as needed to wash the potatoes, pepper and parsley

2. 2

   Step 2: Coat the bottom of a large skillet with olive oil and heat over medium heat. Add the prepared onion and sauté, stirring, until softened.

   Uses Extra virgin olive oil, enough to coat the potato-pan base · All sliced onion from the one large onion

3. 3

   Step 3: Add the thin potato slices to the softened onion. Scatter the pepper strips, minced garlic and parsley on top and turn the heat to low. Cook for the first 10 minutes, then stir gently.

   Potatoes: first ten minutes · 10 minUses Softened onion and pan oil · All thin slices from the four potatoes · All ½ cup sliced green pepper · All minced garlic from five cloves · All 1 tbsp chopped parsley

4. 4

   Step 4: Continue cooking the potato and vegetable mixture over low heat for another 10 minutes, then stir gently again.

   Potatoes: second ten minutes · 10 minUses Potatoes and vegetables after the first ten minutes

5. 5

   Step 5: Cook over low heat for the final 10 minutes of the 30-minute potato guide, stirring again at the end. The potatoes should be tender and beginning to brown; continue gently if needed to reach that point.

   Potatoes: final ten minutes · 10 minUses Potatoes and vegetables after the second ten minutes

6. 6

   Step 6: Once the potatoes are tender, take their pan briefly off the heat. In a separate pan over medium heat, brown the sliced or crumbled ready-to-eat cured chorizo in its rendered fat. Keep the browned chorizo ready for topping.

   Uses 1 link ready-to-eat cured Spanish pork chorizo, sliced or crumbled

7. 7

   Step 7: Return the potato pan to very low heat. Crack the four pasteurized shell eggs over the cooked potatoes. Cover and cook just until the whites have set, leaving the yolks runny. Break the yolks with the tip of a knife and remove the pan from the heat.

   Uses Tender cooked potatoes and vegetables · 4 large commercially pasteurized shell eggs

8. 8

   Step 8: Season the eggs and potatoes to taste with salt and black pepper. Scatter the browned chorizo and ready-to-eat Serrano ham slices on top.

   Uses Broken eggs over cooked potatoes and vegetables · All browned chorizo pieces lifted from the one cured link; remaining pan fat is separate · Salt, to taste for seasoning · Black pepper, to taste for seasoning · Ready-to-eat Serrano ham, thinly sliced for topping

9. 9

   Step 9: Serve the finished huevos rotos immediately, divided into four portions.

   Uses Finished huevos rotos