A THREE-INGREDIENT RECIPE

 

Huevos Rotos are fried eggs mixed up with fried potatoes. Here they are served with accompaniments of, clockwise from the top, mushrooms, olives, bread, chorizo, serrano ham, fried peppers and cherry tomatoes.

Fry potatoes in olive oil. Fry eggs in olive oil. Mix them together. Three ingredients, not too much time in the kitchen and the result is a sublime dish for breakfast, brunch, lunch, tapa or supper. 

This is huevos rotos con patatas—broken eggs with potatoes—probably made by many an abuela (granny), but made famous by Lucio Blásquez at Casa Lucio, his restaurant and tavern in Madrid. Tom Cruise, Julio Iglesias, Eva Longoria, Pierce Brosnan and Arnold Schwarzenegger are just a few of the celebrities who have eaten huevos rotos at Casa Lucio. I’ve eaten huevos rotos at Casa Lucio!

Three basic ingredients plus salt and pepper and optional garlic are all that’s required. The eggs and potatoes can be served with accompaniments such as chorizo, fried Padrón peppers, ham, or, turning the simple into a luxury, truffles. Extra virgin olive oil is essential; the oil is what gives the dish its luxuriant mouth feel and flavor. 

The technique is in the timing. Fry the potatoes until they are completely tender but not breaking into pieces. Don’t let them brown. Fry the eggs in enough oil so they float. Take them out while yolks are still runny. The eggs will keep cooking from residual heat, so place them immediately on top of the potatoes. Use two forks to break up the eggs so that the yolks mix with the potatoes. 

Cut potatoes as for fries. Fry them in extra virgin olive oil.

Fry eggs in olive oil. Keep the yolks runny.

Immediately place fried eggs on fried potatoes.

Have accompaniments ready. 

Break up the eggs so the yolks mix with the potatoes.

Mix the eggs and potatoes gently. Serve immediately. 

A perfect lunch or supper!

Fried Eggs with Fried Potatoes

Huevos Rotos con Patatas

Use any variety of potato good for frying (such as Agria or Kennebec). Cut the potatoes as for thick fries, about ¼-inch thick. Or, slice them thinly. Or, cut into cubes. Try to cut them all the same so they cook at the same rate. Soak the cut potatoes in water to cover for 30 minutes (or longer). Drain well and dry in a clean kitchen towel. 

Heat abundant olive oil—almost enough to cover the potatoes—in a large frying pan on high. Add the potatoes to the pan, carefully turn them in the oil and turn the heat down to medium. Fry the potatoes until they are tender (sample one to test), but without letting them brown or crisp. Turn them minimally, so that they do not break up as they become tender. Potatoes will take about 10 minutes. Turn the heat to high for about one minute more, so the potatoes turn golden, not brown. If potatoes get crisp, they will not soak up the delicious egg yolks.

Use a skimmer to lift the potatoes out of the oil into a strainer set over a bowl or onto paper towel-lined bowl. 

I used three eggs for 2 pounds of potatoes--enough for two people. However, we agreed that four eggs for this quantity of potatoes make a better mix, saucier potatoes. 

Three ingredients, garlic optional.

Serves 2, 3, or 4.

2 pounds potatoes

1 cup extra virgin olive oil

3 cloves garlic (optional), unpeeled

Salt

3 to 6 eggs 

Freshly ground black pepper

To accompany:

Sliced and fried chorizo

Sautéed mushrooms

Fried green peppers

Grilled shrimp

Thinly sliced serrano or ibérico ham

Olives

Sliced tomatoes

Truffles

Peel the potatoes and cut them in strips, about ¼ inch wide. Place them in a bowl and cover with water. Let the potatoes soak 30 minutes. Drain and pat them dry in a kitchen towel.

Heat the oil on high in a large frying pan. If using garlic, crush the unpeeled cloves lightly and add to the oil. When they are sizzling, add the potatoes. Use a large wooden paddle or spatula to turn the potatoes in the hot oil. Turn the heat down to medium and continue frying the potatoes, carefully turning them once or twice, until they are tender, about 10 minutes. Drain off excess oil from the potatoes in a strainer set over a bowl or in a bowl lined with paper towels. Salt the potatoes lightly. Place them in a serving bowl or platter.

Fry eggs, one or two at a time, in remaining oil until whites are set and yolks still runny. They will continue to cook from residual heat. Place the eggs on top of the potatoes. Use two forks to break up the eggs and mix with the potatoes. Sprinkle with salt and pepper. Serve immediately.

These are Italian frying peppers, not Padrón. To fry them, cut a slit in the tip. Fry in olive oil until they are blistered, browned and limp. Drain on paper towels. Sprinkle with salt.

Slice chorizo and fry in a little oil.

Sauté sliced mushrooms with sliced garlic, strips of red bell pepper, a tiny guindilla, hot chile.

Don't forget to serve the Huevos Rotos with bread!

Another three-ingredient recipe: Chicken with Tomato (Pollo con Tomate).

Three-ingredient recipes by Rozanne Gold.