huevos rotos

Huevos rotos (literally “broken eggs” in Spanish) is a very traditional dish with many variations, but all including perfectly crispy fried eggs with soft yolks and fried potatoes. The ones you see below include jamón and chorizo Ibérico, caramalised onions and shaved truffle. The one you see above is my first attempt at making this at home. I used chorizo criollo and added some pimentón piquante as my favourite version so far (from Vineria San Telmo) includes spicy chorizo with lots of pimentón inside, which blends perfectly with the hot egg yolk and fried potatoes.

I served it with a tomato and spring onion salad, both of which are just coming into season now, and it was a great side dish that added a fresh touch and balanced the meal out quite nicely.

[huevos rotos at Gusto Ristobar, Vineria San Telmo & El Gallinero de Sandra]

Ingredients and instructions below…

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potato “raclette” casserole

Just so you know, this has nothing to do with a proper raclette, nor does it use raclette cheese. But as it does involve mostly potatoes and melted cheese this is what came to mind as I was making it. It all started yesterday when I realised that the very special Swedish Vasterbottensost Cheese that my friend Karin had brought for me in October was about to reach its expiry date. I’d been saving it for a special occasion…

Anyhow, it was such a miserable wet and cold day that some comfort food was definitely required and, after trying a bit of the Vasterbottensost (delicious!) decided it needed to be eaten as simply as possible. And so I came up with this. It was a perfect rainy day meal … and also made for great leftovers!

Ingredients and instructions below…

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marinated potatoes

This dish is ridiculously simple but for years I could never make it as well as the marinated potatoes served at Bodeguita Romero. Then one day I happened to be sitting at the bar when Pedro Romero started mixing up the house potatoes for the day and I discovered that the secret ingredient was vinagre de jerez. I believe Pedro was using a Pedro Ximenez vinegar, but I’ve since made this with the Reserva (aged in oak) and the potatoes come out AMAZING. I usually use small new potatoes, but any semi-waxy potato will do. I also noticed that Pedro didn’t use any utensils to toss the potatoes. Instead he picked up the large pot he was using as a receptacle by the side handles and tossed the whole thing up in a smooth rotating motion several times until the ingredients were well mixed.

Instructions below the links.

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