Huevos Rotos con Queso Recipe

Ingredients with Measurements:
- 4 large potatoes, peeled and sliced into thin rounds
- 4 tablespoons olive oil
- 1 teaspoon salt
- 4 eggs
- 1 cup shredded Manchego cheese
- 1 tablespoon chopped fresh 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 sprinkle with salt.
3. Cook the potatoes for 10-12 minutes, stirring occasionally, until they are crispy and golden brown.
4. Crack the eggs into the skillet on top of the potatoes.
5. Use a spatula to break the yolks and scramble the eggs with the potatoes.
6. Sprinkle the shredded Manchego cheese over the top of the eggs and potatoes.
7. Cover the skillet with a lid and cook for 2-3 minutes, until the cheese is melted and bubbly.
8. Remove the lid and sprinkle the chopped parsley over the top of the dish.
9. Serve immediately.


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

Nutritional information:
Calories: 400
Fat: 28g
Carbohydrates: 22g
Protein: 16g

Substitutions for ingredients:
- Potatoes: You can use sweet potatoes or yams instead of regular potatoes.
- Manchego cheese: You can use any type of shredded cheese that melts well, such as cheddar or Monterey Jack.

Variations:
- Add chorizo or bacon to the dish for extra flavor.
- Top the dish with sliced avocado or a dollop of sour cream.
- Use different herbs, such as thyme or rosemary, instead of parsley.

Tips and tricks:
- Make sure to slice the potatoes thinly so that they cook evenly.
- Use a non-stick skillet to prevent the potatoes from sticking to the bottom.
- If you prefer your eggs runny, cook them for a shorter amount of time.

Storage instructions:
This dish is best served fresh and should not be stored.

Reheating instructions:
If you have leftovers, you can reheat them in the microwave or on the stovetop until heated through.

Presentation ideas:
Serve the dish on a large platter and garnish with additional chopped parsley.

Garnishes:
Chopped parsley

Pairings:
This dish pairs well with a side salad or fresh fruit.

Suggested side dishes:
Side salad or fresh fruit

Troubleshooting advice:
If the potatoes are not crispy enough, cook them for a few more minutes before adding the eggs.

Food safety advice:
Make sure to cook the eggs until they are fully cooked to prevent foodborne illness.

Food history:
Huevos Rotos con Queso is a traditional Spanish dish that originated in the region of Castilla y León.

Flavor profiles:
Savory, cheesy, and crispy

Serving suggestions:
Serve the dish for breakfast or brunch.

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Region: Spanish

Taste: Savory, Cheesy, Salty, Smoky, Garlicky