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Huevos Rotos – Broken Eggs

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In my eating and research of European food and obvious availability throughout history it has become clear how much potatoes and Western European diets go hand-in-hand.

I say this in part because my German born mother would and could eat potatoes every night for dinner if I hadn’t of whined so much about disliking them.

This recipe is as much comfort food as it is Spanish food and it’s super simple (a word I throw around a lot, but truly this really is foolproof).

Shining Light on Barcelona

Shining Light on Barcelona

IMG_3669It’s almost not an egg dish, but rather a dish that has an egg to top it off, but this would be perfect food to warm on a cool winter day or simply to re-energize after some intense working out.

Huevos Rotos – Broken Eggs
Adapted from Spanish Sabores
Serves 2

Ingredients:
1/2 onion, finely diced
2 medium potatoes, peeled and finely sliced
1/4 cup green pepper, finely chopped
3 cloves garlic, minced (or finely chopped)
1 tablespoon parsley, finely chopped
4 slices Serrano ham or prosciutto, ready to eat/pre-cooked (or pancetta, cooked crispy)
2 eggs

Directions:
Place some oil in a pan and heat on medium, once hot add in the onion and cook until slightly brown, turn the heat down to low and add the sliced potatoes over the pan evenly. Add in the pepper, garlic, parsley and seasoning and cover, cooking for 30 minutes, stirring every five minutes to ensure even cooking.

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Once the potatoes have browned slightly lower the heat to very low, spreading the potatoes evenly over the pan and laying the prosciutto over the top. Crack the eggs on top, covering once more until the egg whites are cooked, break the yokes.

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Serve immediately.

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Huevos Rotos – Broken Eggs

Serving Size: 2

Huevos Rotos – Broken Eggs

Ingredients

  • 1/2 onion, finely diced
  • 2 medium potatoes, peeled and finely sliced
  • 1/4 cup green pepper, finely chopped
  • 3 cloves garlic, minced (or finely chopped)
  • 1 tablespoon parsley, finely chopped
  • 4 slices Serrano ham or prosciutto, ready to eat/pre-cooked (or pancetta, cooked crispy)
  • 2 eggs

Instructions

  • Place some oil in a pan and heat on medium, once hot add in the onion and cook until slightly brown, turn the heat down to low and add the sliced potatoes over the pan evenly. Add in the pepper, garlic, parsley and seasoning and cover, cooking for 30 minutes, stirring every five minutes to ensure even cooking.
  • Once the potatoes have browned slightly lower the heat to very low, spreading the potatoes evenly over the pan and laying the prosciutto over the top. Crack the eggs on top, covering once more until the egg whites are cooked, break the yokes.
  • Serve immediately.
  • Notes

    Adapted from Spanish Sabores

    http://roamingtaste.com/huevos-rotos-broken-eggs/

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