Search recipes

Huevos Rotos

Huevos Rotos

 

Scrambled eggs are transformed in Barraca's take on a classic egg and potato tapa: mixed with salty crunch fried potatoes, sweet bell pepper, smooth and soft Tetilla cheese, and topped with a luscious piece of fried pork belly.

Jesús Núñez is the executive chef at Barraca, a tapas, paella, and sangria restaurant in New York City.


Ingredients
2
ounces
pork belly, cubed
1
pound
potatoes, sliced into matchsticks
1
green pepper, julienned
8
eggs
2
ounces
Tetilla cheese
Directions
Roast pork belly until tender. Set aside.
Fry potatoes until golden and crisp. Set aside.
Fry green peppers until tender. Set aside.
In a separate pan, fry eggs.
In a large bowl, mix together potatoes, green pepper, eggs, and cheese, making sure to break up the eggs as you mix.
Top with pork belly and serve.

The base number of servings for this recipe is 4
OK

Write a Review