Spanish Fried Eggs With Potatoes And Chorizo (Huevos Fritos Con – a delicious recipe with eggs, piquillo peppers, olive oil, potatoes, salt, onion. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Peel the potatoes and slice thinly.
2
Heat the oil and fry the potatoes, adding the onions and parsley.
3
When tender, remove to serving platter. Cut into thin strips, fry the piquillo, and place them on top of the potatoes.
4
Add more olive oil to the pan if necessary. When oil is hot but not smoking, crack the eggs singly into a dish and slide them into the pan.
5
Splash oil over the egg as it cooks. Season with salt and pepper and remove it to drain. Repeat for each egg, and place the cooked eggs around the potatoes on the platter.
6
Slice the chorizo in thin slices and fry very briefly. Add to the platter and serve immediately.
7
This dish should serve several people, depending on their appetites. Even Spanish gourmets find that their families prefer this simple dish to their most delicate creations!
615
kcal
Calories
45
g
Fat
30
g
Carbs
24
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 6 eggs, at room temperature, 6 roasted piquillo peppers, 1/2 cup olive oil, 4 large potatoes, and more.
Yes, Spanish Fried Eggs With Potatoes And Chorizo (Huevos Fritos Con falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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