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.
Scan this QR code to instantly view this recipe on your mobile device.
Latina Media Ventures, LLC is a participant in the Amazon Service LLC Associate Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com, and is also a Linkshare, ShareaSale, and CJ affiliate. Our decisions to feature and recommend products is guided by our editorial decisions.