Latin American > Spanish > Tapas

Huevos Rotos con Aceite de Oliva Recipe

Ingredients with Measurements:
- 4 large eggs
- 2 medium-sized potatoes, peeled and sliced into thin rounds
- 1/4 cup of olive oil
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1 tablespoon of chopped parsley

Special equipment needed:
- Large skillet
- Spatula

Step-by-step instructions:

1. Heat the olive oil in a large skillet over medium-high heat.

2. Add the sliced potatoes to the skillet and cook until golden brown, about 5-7 minutes.

3. Remove the potatoes from the skillet and place them on a paper towel to drain the excess oil.

4. Crack the eggs into the skillet and cook until the whites are set but the yolks are still runny, about 2-3 minutes.

5. Use a spatula to break the yolks and scramble the eggs.

6. Add the cooked potatoes back to the skillet and season with salt and black pepper.

7. Toss the potatoes and eggs together until they are evenly mixed.

8. Transfer the huevos rotos to a serving dish and sprinkle with chopped parsley.


- Time:
Preparation time: 10 minutes
- Cooking time: 15 minutes
Temperature:
- Medium-high heat
Serving size:
- 2-4 servings

Nutritional information:
- Calories: 300
- Fat: 22g
- Protein: 8g
- Carbohydrates: 19g
- Fiber: 2g
- Sugar: 1g

Substitutions for ingredients:
- Potatoes can be substituted with sweet potatoes or yams.
- Olive oil can be substituted with vegetable oil or canola oil.
- Parsley can be substituted with cilantro or chives.

Variations:
- Add chopped onions or garlic to the skillet with the potatoes for extra flavor.
- Top the huevos rotos with crumbled bacon or chorizo for a meatier version.
- Add sliced bell peppers or jalapeƱos for a spicy kick.

Tips and tricks:
- Make sure the skillet is hot before adding the potatoes to ensure they get crispy.
- Use a non-stick skillet to prevent the potatoes from sticking to the bottom.
- Don't overcook the eggs, as the yolks should be runny to create a creamy sauce for the potatoes.

Storage instructions:
- Huevos rotos are best served fresh and hot, but can be stored in an airtight container in the refrigerator for up to 2 days.

Reheating instructions:
- Reheat the huevos rotos in a skillet over medium heat until warmed through.

Presentation ideas:
- Serve the huevos rotos in a shallow bowl or on a plate.
- Garnish with additional chopped parsley or a sprinkle of paprika.

Pairings:
- Serve with a side of crusty bread to soak up the egg and potato mixture.
- Pair with a simple green salad for a lighter meal.

Suggested side dishes:
- Garlic roasted asparagus
- Grilled zucchini
- Roasted sweet potatoes

Troubleshooting advice:
- If the potatoes are not crispy enough, increase the heat and cook for an additional 1-2 minutes.
- If the eggs are overcooked, reduce the cooking time or remove them from the skillet earlier.

Food safety advice:
- Make sure to cook the eggs until the whites are set to avoid any risk of salmonella.
- Store leftovers in the refrigerator and consume within 2 days.

Food history:
- Huevos rotos, or "broken eggs," is a traditional Spanish dish that originated in the Castilla region.

Flavor profiles:
- Huevos rotos are savory and slightly salty, with a crispy texture from the potatoes and a creamy texture from the eggs.

Serving suggestions:
- Serve huevos rotos for breakfast, brunch, or as a light dinner option.

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Region: Spanish

Taste: Savory, Rich, Olive, Tangy, Salty, Olive-Y