Bolas De Fraile
Executive Chef
- Joined
- Oct 28, 2010
- Messages
- 3,191
Last night I made Huevos Rotos
I made my chorizo meat 36 hrs before and left in the fridge.
The key is to make thick but crisp fries.
Shape your chorizo into small balls and fry till crusty, take your balls out of the pan and keep warm.
Make your fries very crisp then toss your balls into the fries, quickly fry your eggs in the fat left in the pan(they should be sunny side up and runny) slide your eggs onto your fries with the paprika flavored fat, stab the eggs so the yolk runs into your hot fries.I like to split a crisp french stick and fill with this mix.
Spanish comfort Tapa 101.
What is your favorite Tapa
I made my chorizo meat 36 hrs before and left in the fridge.
The key is to make thick but crisp fries.
Shape your chorizo into small balls and fry till crusty, take your balls out of the pan and keep warm.
Make your fries very crisp then toss your balls into the fries, quickly fry your eggs in the fat left in the pan(they should be sunny side up and runny) slide your eggs onto your fries with the paprika flavored fat, stab the eggs so the yolk runs into your hot fries.I like to split a crisp french stick and fill with this mix.
Spanish comfort Tapa 101.
What is your favorite Tapa