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    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.

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    Recipe Tabs

    Ingredients
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    2
    ounces
    pork belly, cubed
    1
    pound
    potatoes, sliced into matchsticks
    1
    green pepper, julienned
    8
    eggs
    2
    ounces
    Tetilla cheese
    Directions
    Step 1
    Roast pork belly until tender. Set aside.
    Step 2
    Fry potatoes until golden and crisp. Set aside.
    Step 3
    Fry green peppers until tender. Set aside.
    Step 4
    In a separate pan, fry eggs.
    Step 5
    In a large bowl, mix together potatoes, green pepper, eggs, and cheese, making sure to break up the eggs as you mix.
    Step 6
    Top with pork belly and serve.

    Nutrition Facts

    Serving Size: 
    Serving Per Recipe: 
    4
    0
    No votes yet
    23 mins
    Prep Time: 
    3 mins
    Cook Time: 
    20 mins
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    The base number of servings for this recipe is 4
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