• Prep Time
    3 Mins
  • Cook Time
    0 Mins
  • Total Time
    3 Mins
  • The base number of servings for this recipe is 4
    OK

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    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

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