Ingredients with Measurements:
- 4 large potatoes, peeled and thinly sliced
- 4 eggs
- 1/2 cup pitted green olives, sliced
- 1/4 cup olive oil
- Salt and pepper to taste
Special equipment needed:
- Large skillet
- Slotted spoon
Step-by-step instructions:
1. Heat the olive oil in a large skillet over medium heat.
2. Add the sliced potatoes to the skillet and season with salt and pepper. Cook for 10-15 minutes, stirring occasionally, until the potatoes are golden brown and crispy.
3. Using a slotted spoon, remove the potatoes from the skillet and place them on a serving plate.
4. Crack the eggs into the skillet and cook until the whites are set but the yolks are still runny.
5. Using the slotted spoon, remove the eggs from the skillet and place them on top of the potatoes.
6. Sprinkle the sliced olives over the top of the eggs and potatoes.
7. Serve immediately.
- Time:
Preparation time: 10 minutes
- Cooking time: 20-25 minutes
5. Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 350
- Fat: 22g
- Carbohydrates: 28g
- Protein: 10g
Substitutions for ingredients:
- Red potatoes can be used instead of white potatoes.
- Black olives can be used instead of green olives.
Variations:
- Add diced ham or bacon to the skillet with the potatoes.
- Top with shredded cheese before serving.
Tips and tricks:
- Make sure the potatoes are sliced thinly so they cook evenly.
- Use a non-stick skillet to prevent the potatoes from sticking.
Storage instructions:
- Huevos Rotos con Aceitunas is best served immediately and does not store well.
Reheating instructions:
- This dish is not recommended for reheating.
Presentation ideas:
- Serve on a large platter with fresh herbs for garnish.
Garnishes:
- Fresh herbs such as parsley or cilantro.
Pairings:
- Serve with a side of crusty bread.
Suggested side dishes:
- A simple green salad or roasted vegetables.
Troubleshooting advice:
- If the potatoes are not crispy enough, increase the heat and cook for an additional 5-10 minutes.
Food safety advice:
- Make sure the eggs are cooked until the whites are set to prevent foodborne illness.
Food history:
- Huevos Rotos con Aceitunas is a traditional Spanish dish that originated in the region of Andalusia.
Flavor profiles:
- This dish is savory and salty with a crispy texture from the potatoes and a creamy texture from the eggs.
Serving suggestions:
- Serve as a brunch or breakfast dish.
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Region: Spanish