HUEVOS ROTOS (BROKEN EGGS)
Variations of this hearty fried egg-and-potato dish can be found throughout Spain, including the Canary Islands, where it's said to have originated. There's always a runny egg, but whether it sits atop fried potato rounds, French fries or crunchy chips varies by region and personal preference. The potatoes are often served with chorizo sausage or Serrano ham, but in this vegetarian version, smoked paprika and red-pepper flakes mimic chorizo's flavor and heat. Pierce the eggs just before serving so the golden yolks coat the potatoes with a glossy sauce. Serve with sautéed greens or a crisp salad dressed with a lemon vinaigrette. This one-pan meal is good with a cup of coffee or a beer - it's breakfast, lunch or dinner material.
Provided by Ali Slagle
Categories breakfast, brunch, dinner, lunch, weekday, vegetables, main course
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a measuring cup, combine the olive oil, paprika, red-pepper flakes, 1 1/2 teaspoons salt, a generous grind of pepper and 1 cup water. Put the potatoes in a large skillet and pour the olive oil mixture over them. Bring to a boil, then cover and cook on high until the potatoes are fork-tender, 6 to 9 minutes.
- Uncover and turn the heat to low. If the potatoes are sticking or dry, add more olive oil. Arrange the potatoes in an even layer, cut side down if halved, then add the onion and garlic surrounding the potatoes. Cover and cook until the potatoes are golden-brown and the onions are softened, 4 to 6 minutes.
- Stir the potatoes (if they're sticking, add more oil). Make 4 nests in the potatoes and crack an egg into each. Season with salt and pepper. Cover and cook until the whites are set and the yolks are still runny, 4 to 6 minutes.
- To serve, break the yolks gently with a serving spoon, then scoop some potatoes and an egg onto plates or into shallow bowls. Serve with a squeeze of lemon and flaky salt.
Nutrition Facts : @context http, Calories 417, UnsaturatedFat 18 grams, Carbohydrate 45 grams, Fat 23 grams, Fiber 6 grams, Protein 11 grams, SaturatedFat 4 grams, Sodium 745 milligrams, Sugar 3 grams, TransFat 0 grams
POTATO CHIP SCRAMBLED EGGS WITH CHORIZO
Steps:
- Whisk the eggs and cream in a large bowl until combined and set aside.
- Heat the olive oil in a large nonstick skillet over medium heat.
- Add the onion and cook until the onion begins to soften, about 5 minutes. Add the chorizo and cook until the fat is rendered and the chorizo is slightly charred, 3 to 5 minutes.
- Add the potato chips and toss to coat with the onions and chorizo. Add the egg mixture and cook slowly over low heat, stirring constantly, until most of the liquid has thickened and the eggs are soft, about 10 minutes. (If you like your eggs a little firmer, cook them for an additional 2 to 3 minutes.)
- Remove the scrambled eggs from the heat, divide onto four plates and garnish with the parsley. Season with the salt, pepper and red pepper flakes. Serve immediately.
PARMESAN DIJON DEVILED EGGS WITH CRUNCHY POTATO CHIPS
Provided by Katie Lee Biegel
Categories appetizer
Time 25m
Yield 24 deviled eggs
Number Of Ingredients 9
Steps:
- Fill a large saucepan with water and bring to a boil. With a ladle, slowly lower the eggs into the water one by one. Reduce the heat to a low boil and cook for 10 minutes. Drain. When the eggs are cool enough to handle, remove the shells.
- Slice each egg in half lengthwise. Remove the yolks and place them in a food processor. Arrange the whites cut-side up on a serving platter. To the food processor, add the mayo, Parmesan, mustard, garlic, salt and pepper. Process until well blended and smooth. Mix in the parsley, and then transfer to a resealable plastic bag. With scissors, snip off a bottom corner from the bag. Using the bag like a pastry bag, pipe the yolk mixture into the egg whites. Sprinkle with crushed potato chips. Cover loosely and chill until ready to serve.
5 MINUTE PORTUGUESE POTATO CHIP OMELET
This is a recipe from Tia Maria's Blog "Portuguese Diner". She also was on her local news demonstrating how to make this recipe and here is the link: http://www.clipsyndicate.com/video/playlist/8178/6462251 On the news, she states that this is a common way to make your traditional Spainish/Portuguese potato omelet but using...
Provided by Lynn Dine
Categories Eggs
Time 15m
Number Of Ingredients 8
Steps:
- 1. In a large bowl, beat eggs until foamy and add the chips or potatoes. Let them sit for about 5-10 minutes to soften. Meanwhile, on high heat brown the onions and presunto in 3 tablespoons of olive oil until crispy.
- 2. Mix in the egg and potato mixture and 1 tsp parsley. Cook on medium for 3 -5 minutes (shake pan so it doesn't stick) Flip the omelet onto a large serving dish and then place the omelet back in the skillet uncooked side down for another 2 minutes.
- 3. At this point you can add cheese (if using), or just top with the remaining tsp fresh parsley. Enjoy!
MY GRANDMOTHER'S POTATO CHIP COOKIES
Very nice cookies with a good mix of sweet and salty flavors. Passed down from my grandmother.
Provided by littlechef98
Categories Desserts Cookies Drop Cookie Recipes
Time 45m
Yield 36
Number Of Ingredients 5
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Grease baking sheets.
- Mash the butter, sugar, and vanilla extract together in a bowl until creamy and well combined; mix in the flour a little at a time. Gently fold in the potato chips. Drop dough onto the prepared baking sheets by teaspoonful.
- Bake in the preheated oven until the edges are golden brown, about 15 minutes. Remove cookies from sheets immediately and cool on wire racks.
Nutrition Facts : Calories 170.2 calories, Carbohydrate 16.1 g, Cholesterol 27.1 mg, Fat 11.3 g, Fiber 0.4 g, Protein 1.5 g, SaturatedFat 6.8 g, Sodium 86 mg, Sugar 5.6 g
POTATO CHIP EGGS
Make and share this Potato Chip Eggs recipe from Food.com.
Provided by Carol in Cabo
Categories Breakfast
Time 10m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- melt butter and oil in large fry pan (for which you own a snug lid).
- Chop onion and garlic in food processor to fine pieces.
- Add to oil/butter and cook, stirring, until onion is soft.
- Crumble a bunch of potato chips into the onions (recipe called for four large handfuls), stir to mix.
- Hollow out four depressions, crack one egg into each.
- Add water, cover and cook until eggs are done.
- Note: I used 'hand crafted' type chips, it was a little tough to separate the servings but tasty. Next time I'll try conventional chips.
- Could add some hot chiles to spice it up.
Nutrition Facts : Calories 1838.8, Fat 126.5, SaturatedFat 37.5, Cholesterol 428, Sodium 1729.7, Carbohydrate 153.4, Fiber 13.6, Sugar 14.3, Protein 32.6
FERRAN ADRIà'S POTATO CHIP OMELET
This recipe, adapted from the cookbook "The Family Meal: Home Cooking With Ferran Adrià" (Phaidon, 2011), is a study in simplicity. The chef of El Bulli, the famous Spanish restaurant, Mr. Adrià created an omelet reminiscent of a Spanish tortilla that comes together in minutes using only eggs, salted potato chips and olive oil. As with any recipe calling for just a few ingredients, quality truly matters here, so opt for the best potato chips, the finest olive oil and the freshest eggs. There's no need to season the dish with salt, Mr. Adrià advises, since the chips are already salted, but serving the omelet with salt and pepper adds nuance. If you like, add finely sliced chives, a handful of grated Manchego or perhaps a pinch of piment d'Espelette or paprika like a true tortilla Española.
Provided by Alexa Weibel
Categories breakfast, brunch, dinner, lunch, quick, weekday, main course
Time 10m
Yield 4 to 6 servings
Number Of Ingredients 4
Steps:
- Crack the eggs into a medium bowl and whisk vigorously until frothy and lightened in color, about 4 minutes. (If you have a balloon whisk, now is the time to use it: It will aerate better than a standard whisk, and should take half the time and effort. Either way, your arm will burn by the end of this, but a fluffy, puffy omelet will be your reward.)
- Add 1 tablespoon oil to a 10-inch nonstick skillet and heat over medium.
- Add the chips to the eggs. Using a plastic spatula, gently fold a few times to ensure chips are coated. Let the chips soak for 1 minute.
- Pour the mixture into the skillet, using the spatula to spread the potatoes into an even layer, then to loosen the omelet from the sides of the pan.
- After the bottom of the omelet is just about set - it should barely take on color but the top isn't completely set - 3 to 4 minutes, cover the omelet with an upside-down plate or a large, flat lid. Holding one hand flat against the plate and holding the skillet by its handle, gently flip over the omelet to release it onto the plate.
- Add the remaining 1 tablespoon oil to the skillet, then carefully slide the omelet from the plate, uncooked-side-down, into the pan and cook for about 2 minutes. Slide the omelet onto a plate, slice and serve immediately.
EGG AND POTATO CHIP TORTILLA
This is Ferran Adria's recipe, and it is a Spanish tortilla, which is a type of potato cake as opposed to a New World tortilla, which is, of course, a thin, flat corn or wheat flour item which you fill with other ingredients. Please use very thin chips such as Lay's in this recipe for best results. From Food & Wine 2005
Provided by xtine
Categories Potato
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the broiler and position an oven rack 8 inches from the heat.
- In a medium bowl, beat the eggs.
- Transfer half of the eggs to another bowl, stir in the crushed potato chips and let stand until slightly softened, about 5 minutes.
- Add the remaining beaten eggs, serrano ham and piquillo peppers and season with pepper.
- In a small nonstick ovenproof skillet, heat the extra-virgin olive oil. Add the egg mixture and cook over moderately high heat until the bottom is set and golden, about 3 minutes.
- Transfer the skillet to the broiler and broil for about 2 minutes, or until the top of the tortilla is golden and the center is slightly jiggly.
- Slide the tortilla onto a plate, quarter and serve.
Nutrition Facts : Calories 83.5, Fat 6.1, SaturatedFat 1.7, Cholesterol 211.5, Sodium 70, Carbohydrate 0.4, Sugar 0.4, Protein 6.3
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