“How lazily the sun goes down in Granada, it hides beneath the water, it conceals in the Alhambra!” ~ Ernest Hemingway
Sunsets in Granada are indeed a sight to see and a mood to be experienced. Joe and I watched the sunset from the Mirador de San Nicolas on the night of our 30th Anniversary. It was a sight to wait for, a sight to savor, a sight to feast on. Gypsies danced flamenco, sang in passionate Arabic cadence and we watch with everything inside of us.
That day we visited the incredible beautiful Alhambra. Before we began our adventure there, we had lunch at a little restaurant tucked above a hill. The whole day seemed a dream. What did we eat? The simplest of dishes, huevos rotos. This little tapa, along with the others we had, was so satisfyingly enjoyable. I knew I would have to make it on returning home. All these flavors are known to Americans but somehow presented in a uniquely Spanish way. Huevos Rotos make an excellent tapa, appetizer or even a main course. Enjoy!
Ingredients (Serves 4)
4 medium potatoes
1/2 lb bacon
1 lg. onion, sliced in rings
1/4 cup roasted red peppers, sliced (jarred or homemade)
4 eggs
Olive oil for frying
Salt & Pepper
Instructions
Peel the potatoes, cut them into slices and place in a bowl of cold water. Drain the potatoes and dry with paper towels or kitchen towels.
Heat the olive oil in a pan over medium heat and fry the potatoes until golden brown about 10-12 minutes.
In a separate pan cook the bacon until crispy and reserve on a paper towel lined plate.
A little crowded don’t you think?
Remove the potatoes with a slotted spoon and drain well. Place them on a paper towel lined plate and salt and pepper them. Reserve for later.
In the same pan used to fry potatoes, lower the heat and always add onion slices. Fry until light golden brown. Remove to a paper towel lined plate and lightly salt. Reserve for later.
Fry the eggs in the same pan one at a time. Be careful not to overcook, the yolk should be liquid. The Spaniards fry the eggs without turning by spooning (pushing) the olive oil over the eggs with their spatula.
To assemble the dish: Spread the potatoes on a dish, sprinkle over them the roasted red peppers, then the onions, top with fried eggs and sprinkle with bacon. Break the eggs right before eating.
Serve this dish immediately.
Enjoy!
Huevos Rotos
Ingredients
- 4 medium potatoes
- 1/2 lb bacon
- 1 lg. onion sliced in rings
- 1/4 cup roasted red peppers sliced (jarred or homemade)
- 4 fried eggs
- Olive oil for frying
- Salt & Pepper
Instructions
- Peel the potatoes, cut them into slices and place in a bowl of cold water. Drain the potatoes and dry with paper towels or kitchen towels.
- Heat the olive oil in a pan over medium heat and fry the potatoes until golden brown about 10-12 minutes.
- In a separate pan cook the bacon until crispy and reserve on a paper towel lined plate.
- Remove the potatoes with a slotted spoon and drain well. Place them on a paper towel lined plate and salt and pepper them. Reserve for later.
- In the same pan used to fry potatoes, lower the heat and always add onion slices. Fry until light golden brown. Remove to a paper towel lined plate and lightly salt. Reserve for later.
- Fry the eggs in the pan one at a time. Be careful not to overcook, the yolk should be liquid. The Spaniards fry the eggs without turning by spooning (pushing) the olive oil over the eggs with their spatula.
- To assemble the dish: Spread the potatoes on a dish, sprinkle over them the roasted red peppers, then the onions, top with fried eggs and sprinkle with bacon. Break the eggs right before eating.
- Serve this dish immediately.
I love food! I read cookbooks like they were novels. I get giddy in a farmer’s market. I find a chicken in a pot surrounded by carrots, onion, and celery a thing of beauty. My favorite sound is Mmmmmmmm!
Do you not need to par-boil the potatoes first? Or literally just peel, place in cold water drain and fry?
Yes, that’s it!
Also, pat them dry before drying!