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Huevos rotos with sobrasada
Serves 4 Starters and mains
Ingredients
- 1kg miniature or baby new potatoes, largest halved
- 100g sobrasada, cut or torn into marble-sized pieces
- 2tbsp extra virgin olive oil
- 8 eggs
- 2-3 pinches sweet smoked paprika
Method
Put the potatoes in a large pan, cover with cold, generously salted water and bring to the boil. Reduce to a simmer and cook for around 12-18 minutes until tender, then drain in a colander.
While the potatoes are in the colander, scatter the sobrasada over the base of the still warm pan, toss and leave to mingle.
Heat the olive oil in a large frying pan or two medium pans with 1tbsp of oil in each. Add the eggs and fry until the whites are set but the yolks remain runny, basting as necessary or flipping to cook them over-easy.
Gently turn the potatoes and sobrasada within the pan one last time, then decant onto one large sharing platter or among four plates. Lay the fried eggs on top of the potatoes and pour over any residual oil. Season generously with flaky sea salt, black pepper and the paprika.
Use a couple of spoons to tear and break the eggs, then toss them among the potatoes and sobrasada to serve.
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