Breakfast > Spain > Huevos Rotos >
1/2 large onion, peeled & chopped
5 medium potatoes, peeled & cut lengthwise
2 C olive oil for frying
1/4 LB chorizo sausage, sliced
5 large eggs
Salt to taste
Peel and chop onion; sauté in a skillet with a few tablespoons of olive oil. When onions are soft and transparent, remove from skillet and reserve on a plate. Peel and cut potatoes lengthwise, then cut into "French fry" shape. Heat olive oil in a large, heavy-bottomed skillet over medium heat. Salt potatoes; add to skillet. When potatoes are cooked and browned, remove from skillet with a slotted spoon or spatula. Divide potatoes between four bowls and keep warm. Slice chorizo sausage. Add one tablespoon olive oil to a small skillet; sauté sausage slices. When cooked through, remove sausage from skillet and set aside. Divide sausage and sautéed onions evenly over fried potatoes in bowls. In a bowl, beat eggs together with a bit of milk. Pour eggs into same skillet used to cook sausage; scramble eggs lightly until set. Divide eggs between the four bowls and serve hot.
Variation: Substitute chorizo with link sausage; top casserole with grated cheddar cheese and salsa (as pictured below). Click on image to view larger size in a new window:
*Huevos Rotos top image (C) Tamorlan (2013). Used under the Creative Commons Attribution-Share Alike 3.0 Unported license, a freely licensed media file repository.
*Huevos Rotos bottom image (C) Shenanchie (2013).
Recipe Variation: Huevos Rancheros (Mexican Eggs in Sauce).
Food Fare Culinary Collection: Savory Spain
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