SPANISH EGGS WITH FRIED POTATOES
This is dramatic and delicious. It’s as simple as cracking a fresh egg into a bath of hot olive oil. Stand back in case of splatter, and have your spoons and plates at the ready.
Ingredients
- 3 baking potatoes
- 1 cup olive oil
- Salt and pepper
- 6 eggs
- Smoked paprika
- Salsa or shakshuka sauce (optional)-recipe follows
Instructions
- Peel the potatoes; rinse, towel dry. Cut into uniform 1/4-inch dice. Heat olive oil in a large skillet — cast iron is best. The oil should be about 1/4 inch deep. When very hot but not smoking, add potatoes. Stir to coat with oil. Cook over medium-high heat, stirring occasionally. Let them get good and brown on all sides. Remove to a plate with a slotted spoon, draining well. Season with salt and pepper.
- Reheat oil or use fresh oil if necessary. Crack eggs, one at a time, into the well of a large serving spoon. Lower spoon to the oil, then gently turn and slip egg into the oil. Repeat with remaining eggs. They will bubble and spurt. Be careful, but don’t be a chicken. Gently ladle some hot oil over tops of eggs, basting them until they become opaque and puffy. After they are set, with the yolks still runny — a matter of a minute — remove with a slotted spoon and place on a plate
- Put a scoop of potatoes and two eggs on each plate. Dust with smoked paprika and nestle with good salsa or homemade romesco Sauce.
Notes
This is dramatic and delicious. It’s as simple as cracking a fresh egg into a bath of hot olive oil. Stand back in case of splatter, and have your spoons and plates at the ready.
