Huevos Rotos With Potatoes

Instructions

1. Step 1

   Cut the peeled potatoes into even batons. Rinse them in cold water, drain, and dry thoroughly.

   Timer: 5 min (fixed)

   Cookware: Chef Knife, cutting board, large bowl

2. Step 2

   Pour 1 ¾ cup (450 ml) olive oil into the deep skillet and heat it over medium heat to 170°C.

   Timer: 5 min (fixed)

   Ingredients used: 450.0 ml Olive Oil

   Cookware: Deep heavy skillet, Kitchen thermometer

3. Step 3

   Fry the potatoes in batches until tender inside and golden at the edges. Transfer each batch to the serving platter with a slotted spoon.

   Timer: 18 min (fixed)

   Ingredients used: 800.0 gr Potato

   Cookware: Deep heavy skillet, serving platter, slotted spoon

4. Step 4

   Season the hot potatoes with ⅝ tsp (4 gr) salt and spread them in an even layer.

   Timer: 1 min (fixed)

   Ingredients used: 4.0 gr Salt

   Cookware: serving platter

5. Step 5

   Heat 3 ¼ tbsp (50 ml) olive oil in the frying pan over medium heat. Add the eggs and fry until the whites are fully set and the yolks remain soft, about 3 minutes.

   Timer: 3 min (fixed)

   Ingredients used: 4.0 piece Egg, 50.0 ml Olive Oil

   Cookware: frying pan

6. Step 6

   Place the fried eggs over the potatoes and season with the remaining ⅜ tsp (2 gr) salt. Break the yolks open and gently toss them through the potatoes before serving immediately.

   Timer: 1 min (fixed)

   Ingredients used: 2.0 gr Salt

   Cookware: serving platter