Huevos Rotos (Scrambled Eggs with Potatoes)
Origin of the recipe
Huevos Rotas means "broken eggs" in Spanish. This very simple dish is extremely popular in the cafes of the Spanish capital. Despite its simplicity, it is delicious, filling, aromatic, and quite spicy. The flavor of the young stewed potatoes pairs perfectly with the fried eggs. Sometimes the fried eggs are simply placed on top of the potatoes, but cooking them in the same pan makes for a more delicious meal.
What do you need for cooking?
Ingredients
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New potatoes
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Onions
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Eggs
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Garlic
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Smoked paprika
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Ground black pepper
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Salt
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Chili pepper flakes
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Olive or vegetable oil
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Water
Kitchen utensils
- Knife
- Board
- Lid
- Pan
- shoulder blade
- Garlic press
Step-by-step recipe
Step 1:
Pour olive oil into the pan, add paprika, salt, black pepper, chili pepper, spread over the pan and lightly fry over medium heat.
Step 2:
Pour in water and bring to a boil.
Step 3:
Thickly slice medium-sized new potatoes, skin on, and add to the pan. Stir in the spices and cook for 10 minutes, covered, over medium heat.
Step 4:
Cut the onion into thin half rings, add to the pan, stir and cook for 6 minutes over medium heat under the lid.
Step 5:
Add crushed garlic and stir.
Step 6:
Make room for three eggs and pour in the eggs.
Step 7:
Season the eggs with salt and pepper and cook for 4 minutes over low heat.
Step 8:
Sprinkle the eggs with parsley and remove from heat.
Cooking tips
For this omelet, it's best to use red young potatoes - it will look more aesthetically pleasing.
Be careful not to overcook the spices; they just need to release their flavor into the oil.
Be careful not to damage the eggs – you should get nice sunny-side up eggs.
Serve the eggs individually, with one-third of the potatoes for each egg.
