Ous Estrellats (Fried Eggs and Potatoes)
A recipe for Ous Estrellats (Huevos Estrellados, Fried Eggs and Potatoes) from the cookbook, Barcelona Cult Recipes! Diced (or cut into chips or fries) potatoes are fried in plenty of olive oil until golden, then topped with a gently fried egg, thin slices of Iberian ham, and a sprinkle of salt.
Servings 4 Servings
Ingredients
- Plenty of olive oil
- 4 potatoes cut into 2.5 cm (1 inch) dice or into chips (or fries)
- 4 very fresh eggs
- Iberian ham cut into thin strips
Instructions
Fry the Potatoes:
- Heat plenty of olive oil in a deep frying pan or casserole dish over very high heat. Add the potatoes and fry for 2 minutes over high heat. Reduce the temperature and cook the potatoes for another 5-6 minutes.
- Increase the temperature again and cook for another 2 minutes until the potatoes are golden brown. Drain the potatoes on paper towel and season with salt.
Fry the Eggs:
- Heat plenty of olive oil in another frying pan. Crack the eggs and slide into the pan. Fry, continually basting with hot olive oil. The idea is to have the egg whites set fully while keeping the egg yolks beautifully runny.
- Divide the potatoes among four ceramic bowls. Slide 1 egg on top of each. Season the eggs with a little salt and top with strips of ham. Serve immediately. Alow the hot egg yolks to burst over the potatoes, if preferred.