Ingredients with Measurements:
- 2 large potatoes, peeled and cut into thin fries
- 1/2 cup vegetable oil
- 1 onion, sliced
- 1 red bell pepper, sliced
- 2 cloves garlic, minced
- 1/2 tsp smoked paprika
- 1/2 tsp cumin
- 1/4 tsp black pepper
- 1/4 tsp salt
- 4 eggs
- 4 slices of ham, chopped
- 1/4 cup chopped parsley
Special equipment needed:
- Large skillet
- Paper towels
Step-by-step instructions:
1. Heat the vegetable oil in a large skillet over medium-high heat.
2. Add the potato fries and fry until golden brown and crispy, about 10-12 minutes. Use a slotted spoon to transfer the fries to a plate lined with paper towels to drain the excess oil.
3. In the same skillet, add the onion, red bell pepper, and garlic. Cook until softened, about 5 minutes.
4. Add the smoked paprika, cumin, black pepper, and salt. Stir to combine.
5. Add the chopped ham and cook for 2-3 minutes.
6. Push the ham and vegetable mixture to one side of the skillet and crack the eggs on the other side. Cook until the whites are set and the yolks are still runny, about 3-4 minutes.
7. To serve, place the fries on a large platter and top with the ham and vegetable mixture. Place the eggs on top of the mixture and sprinkle with chopped parsley.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
5. Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 508
Fat: 32g
Carbohydrates: 39g
Protein: 18g
Sodium: 488mg
Sugar: 3g
Substitutions for ingredients:
- Potatoes can be substituted with sweet potatoes or yucca.
- Vegetable oil can be substituted with canola oil or olive oil.
- Ham can be substituted with bacon or sausage.
Variations:
- Add sliced jalapenos for a spicy kick.
- Use chorizo instead of ham for a more traditional chorrillana.
- Top with grated cheese for a cheesy twist.
Tips and tricks:
- Make sure the fries are cut thinly to ensure they cook evenly and become crispy.
- Use a slotted spoon to transfer the fries to a plate lined with paper towels to drain the excess oil.
- Crack the eggs on a separate side of the skillet to prevent the ham and vegetable mixture from sticking to the eggs.
Storage instructions:
Chorrillana is best served immediately and does not store well.
Reheating instructions:
Chorrillana is best served immediately and does not reheat well.
Presentation ideas:
Serve on a large platter with the fries on the bottom, topped with the ham and vegetable mixture, and finished with the eggs on top.
Garnishes:
Chopped parsley or cilantro.
Pairings:
Serve with a cold beer or a glass of red wine.
Suggested side dishes:
A simple green salad or roasted vegetables.
Troubleshooting advice:
If the fries are not crispy, increase the heat and cook for a few more minutes.
Food safety advice:
Make sure to cook the eggs until the whites are set and the yolks are still runny to prevent foodborne illness.
Food history:
Chorrillana is a popular Chilean dish that originated in the coastal town of Valparaiso.
Flavor profiles:
Savory, smoky, and slightly spicy.
Serving suggestions:
Serve on a large platter for a casual and communal dining experience.
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Region: Chilean