Eggs and thick-cut fries, both plunged into sizzling olive oil and spiced only with salt, to allow the flavors of the ingredients to just shine on their own. Spanish country fare and comfort food at its finest.
Bear in mind that the potatoes in this dish should not be brown and crispy like French fries, but more on the limp and creamy side, soft with only a slight crispness on the edges.
Recipe source: Saveur.
Last year: nothing.
Two years ago: nothing.
Three years ago: nothing.
Four years ago: Macaronia me Loukanika ke Tiri (Sausage and cheese pasta) (Greek).
Five years ago: Pizza Pescara (Italian-American).
Six years ago: Nigella's Exceptional Salmon.
Seven years ago: Chicken, olives and preserved lemons tagine (Moroccan).
Eight years ago: Baby making and no cooking. :)
- 3 large eggs
- 3 cups plus 2 Tbsp. extra-virgin olive oil, divided
- 7 medium Yukon gold potatoes, peeled and cut into eight equal wedges
- Kosher salt
Crack the eggs gently into a medium bowl (do not beat), and set aside.
Line a large plate with paper towels and set it by the stove for absorbing the extra oil (you're gonna need it).
In a heavy-bottomed pot, add 3 cups oil; heat over high heat until sizzling. Add the potatoes and cook until they are soft and creamy throughout and just barely crisped on the outside, 10-15 minutes.
Use a metal slotted spoon to transfer the cooked potatoes to the prepared plate. Season liberally with salt. Once cooled slightly, transfer to a serving platter.
Meanwhile, in a small pan heat the remaining 2 tablespoons olive oil over high heat. Carefully pour the eggs into the pan into one large mass. Lift the pan off the heat and cook gently, away from the heat, swirling the pan constantly, for 20–30 seconds or until the whites are just set.
Slide the soft-cooked eggs over the potatoes. Add more salt if you want and it's done, dig in! :)
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