Spanish Fried Eggs with Potatoes and Chorizo Huevos Fritos Con
Indulge in the bold and hearty flavors of Spanish Fried Eggs with Potatoes and Chorizo, or Huevos Fritos Con—a rustic, comforting dish that brings a taste of Spain to your table. This recipe features golden Yukon Gold potatoes, pan-fried to perfection in extra virgin olive oil, paired with crisp, smoky slices of chorizo sausage for a tantalizing combination of textures and flavors. Topped with perfectly cooked sunny-side-up eggs, each plate is finished with a sprinkle of smoked paprika and fresh parsley for a vibrant and aromatic touch. With just 15 minutes of prep time and simple steps, this dish makes for an impressive brunch, lunch, or quick weeknight dinner. Serve piping hot and savor the interplay of rich, savory, and perfectly spiced bites. Perfect for fans of Spanish cuisine, this recipe is a true celebration of bold ingredients and traditional techniques!
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Recipe Information
Ingredients
- 4 medium Yukon Gold potatoes
- 8 ounces Chorizo sausage
- 4 Large eggs
- 1 cup Extra virgin olive oil
- 2 large Garlic cloves
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Kosher salt
- 2 tablespoons Fresh parsley
- 0.25 teaspoon Black pepper
Instructions
Peel the potatoes and cut them into thin slices or 1/4-inch thick wedges, ensuring they are uniform for even cooking.
Heat 3/4 cup of extra virgin olive oil in a large skillet over medium heat. Once hot, add the potatoes and cook them gently, stirring occasionally, for about 10 minutes, until they are tender and lightly golden. Use a slotted spoon to transfer the potatoes to a plate lined with paper towels to drain. Sprinkle with a pinch of kosher salt.
Meanwhile, slice the chorizo into 1/4-inch thick rounds. In the same skillet, remove excess oil, leaving about 3 tablespoons. Add the garlic cloves (lightly smashed but whole) and sauté for 1 minute to infuse the oil, then remove the garlic.
Add the sliced chorizo to the skillet and cook for 2–3 minutes on each side until crisp and fragrant. Remove the chorizo with a slotted spoon and set aside.
In a clean skillet, heat 2 tablespoons of olive oil over medium-high heat. Crack the eggs one at a time into the skillet, cooking them sunny side up or to your desired doneness. Sprinkle with a touch of black pepper.
To assemble, divide the potatoes among four plates, layering with the crispy chorizo slices. Top each plate with a fried egg.
Sprinkle smoked paprika and chopped parsley over the dish for garnish. Serve immediately while warm.
Nutrition Facts
Calories |
3958 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 342.1 g | 439% | |
| Saturated Fat | 78.6 g | 393% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 946 mg | 315% | |
| Sodium | 4695 mg | 204% | |
| Total Carbohydrate | 150.6 g | 55% | |
| Dietary Fiber | 12.4 g | 44% | |
| Total Sugars | 5.7 g | ||
| Protein | 98.3 g | 197% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 283 mg | 22% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 3797 mg | 81% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
