Huevos estrellados (Madrid-style eggs and potatoes)
Huevos estrellados is a classic Spanish recipe that uses just 5 ingredients: Eggs, potatoes, olive oil, salt, and ham. In the culinary capital of Spain, Madrid, you’ll find this super easy-to-make recipe served as a tapas day or night. Come the winter months, this is the perfect recipe to cookup for comfort food and best of all can be easily made in under 30 minutes!
Course appertizer, Breakfast, Side Dish, Snack, tapas
Cuisine American, Authentic Spanish recipe, Spain
1 large 12-inch (30cm) frying pan with deep sides of around 2-3 inches (5-8cm)
1 colander (to drain the oil from the potatoes)
4eggsfree range eggs at room temperature is best
100g/3.5oz. of good quality hamJamon Iberico or serrano hamare both good options
150mlof extra virgin olive oilenough to cover your potatoes
Salt and pepper to taste
Step 1 - Prepare the potatoes
First, peel and scallop your potatoes. Try to make the scallops around 1/8th of an inch thick (5mm).
2 large potatoes
Next, heat up the olive oil in the frying pan on medium-high heat. Once the oil is hot (but not smoking), carefully add the scalloped potatoes and make sure the potatoes are covered with oil so they cook evenly. Pan-fry for around 10-15 minutes on medium-high heat turning the potatoes occasionally (carefully fold so they don’t break up).
150 ml of extra virgin olive oil, 2 large potatoes
Once cooked, strain off the excess oil by adding them to a colander with a bowl below. Then, transfer the potatoes to your final serving plate or bowl.
Step 2- Add ham and eggs
Next, with the same pan you used to cook the potatoes (there should be plenty of oil in there already), turn the heat to medium, and pan-fry the eggs for a few moments. Try to keep the yolk slightly runny.
Add a layer of ham to your potatoes.
100 g/3.5oz. of good quality ham
Once the eggs are cooked, transfer them on top of the ham and season with a bit of salt to taste. Serve immediately while still piping hot.