Huevos Rotos
Huevos Rotos is a Spanish tapa made of fried potatoes and fried eggs. It is excellent as an appetizer or as a main course.
Servings 4
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 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.