Spanish cuisine · Breakfast & Eggs

Huevos Estrellados with Potatoes

Crispy fried potatoes topped with two fried eggs that get broken and mixed in right at the table.

Ingredients · for 2 servings

• 600 g waxy potatoes
• 4 eggs
• 1 onion
• 300 ml olive oil
• 1 tsp sweet paprika
• 1 tsp coarse sea salt
• Salt, pepper

Instructions

1. Peel the potatoes and break into irregular pieces of about 3 cm, rinse thoroughly and pat very dry so the oil doesn't spatter.
2. Cut the onion into fine strips, heat the olive oil in a deep pan to 140°C and gently poach-fry the potatoes with the onion for 15–18 min. until soft.
3. Turn up the heat and fry the potatoes vigorously for another 5 min. until the edges are golden and crisp, then drain on paper towels and season with salt.
4. Pour off most of the oil, leaving about 4 tbsp in the pan; divide the potatoes between two warmed plates.
5. Crack the eggs one at a time into the hot oil over high heat and fry for 1–2 min. until the edge of the white is blistered and crisp brown but the yolk stays runny.
6. Set two eggs on each portion of potatoes, sprinkle with paprika, coarse sea salt and pepper, and break them up at the table with a spoon so the yolk coats everything.