Huevos rotos con chorizo
Item 1 of 1
- medium
- 4
- 1 hour 15 minutes
Angel Zapata Martin, executive head chef at Barrafina, serves up a cheffy take on this Spanish breakfast classic, also known as huevos estrellados. A rich potato terrine, layered with plenty of payoyo cheese, is baked before frying off and serving with crispy deep-fried eggs and crisp, delicious baked slices of chorizo sarta. A stunning dish that would go down as well at dinner as it would for breakfast.
First published in 2018
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Ingredients
Metric
Imperial
SAVE RECIPE
Method
1
Preheat the oven to 175°C/gas mark 4
2
To make the potato terrine, slice the potatoes very finely using a mandoline. Add layers of the sliced potato to a suitably-sized mould or roasting tin, brushing each layer with butter, seasoning, and sprinkling with payoyo cheese before adding more. When all of the potato has been used up, roast the terrine in the oven for 35–40 minutes
- 650g of potatoes
- 100g of butter, melted
- 150g of payoyo cheese
- pepper
- salt
3
After baking, you can serve the terrine immediately. If you'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 tray lined with greaseproof paper. Bake in the oven with the terrine for about 10 minutes, or until crisp
5
Meanwhile, preheat a deep pan of oil until just starting to smoke. Crack the eggs into the oil, taking care as the oil will sputter. Cook for a few seconds until golden, then drain on kitchen paper
- vegetable oil
- 4 eggs
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