Dish Info
The Basque take on breakfast for supper consists of crispy fried potatoes topped with runny eggs and smokey chorizo.
INGREDIENTS
Kosher salt, to taste 2 large (½ pound) russet potatoes—peeled, halved and thinly sliced 1 cup olive oil 3 ounces dry-cured chorizo, julienned 4 eggs
STEPS 1
Boil potatoes: Cook thinly sliced potatoes in boiling salted water until tender, then drain and allow them to dry on a kitchen towel-lined baking sheet.
STEPS 2
Fry potatoes: Heat olive oil in a skillet and fry the potatoes in batches until crispy and golden, seasoning each batch with salt before transferring to a serving dish.
STEPS 3
Fry chorizo: Lower the heat and fry julienned chorizo until crisp, then transfer to top the potatoes.
STEPS 4
Cook eggs: Crack eggs into the chorizo oil, season with salt, and cook until the whites are set but the yolks are still runny.
STEPS 5
Serve: Arrange the cooked eggs atop the potatoes and chorizo, then serve immediately to enjoy the dish while it's hot and freshly prepared.