Huevos y patatas à la Nini
My husband, who's very much into eggs, wanted a snack and I had been reading about lots of Spanish recipes so I opened the fridge and I picked up some ingredients that could match his taste and my Iberian inspirations. I'm not a Spanish cuisine expert by any means, but part of my family lived in Spain for many years and I spent a few summers and Christmas Eves there. My interest and this recipe could very well come from stuff that I tasted during my Spanish visits and got stuck into my sub-conscious or something. If some Spanish people or some Spanish cuisine aficionados could point me to the proper name of this recipe I would be very grateful. I read so many recipes that they got mixed up in my head so I'm not sure which one I made, or which ones I combined to prepare this dish. These "Huevos y Patatas à la Nini" fill you up and are really tasty but they're not exactly pretty to look at. Here are the ingredients!
For each egg:
- 3 slices of Chorizo, diced in thick cubes
- half of an onion, sliced
- 1 slice of Manchego cheese, roughly diced
- 1 tbsp tomato concentrate solved in 1/2 cup of water
- 1 potato, boiled, peeled and sliced
- 1 slice of toasted bread
- Chili pepper, flaked
- Salt
- A dash of olive oil
Stir-fry with the onion and the Chorizo in little oil until the onion is soft, add potatoes, stir well and add the tomato concentrate. Let the water evaporate a bit and crack the eggs over the pan. Pour in the Manchego cheese and the chili flakes. Stir gently trying not to break the yolks, lower the flame, cover with a lid and let it cook for five minutes. In the meantime toast the bread. When the whites are done but the yolks are still pretty liquid, lay the toasted bread on a plate and pour the rest of the stuff over it. Salt it according to taste and serve.
¡Buen provecho!