Huevos rotos con chorizo


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Potato terrine with queso payoyo

Crispy chorizo

Deep-fried eggs

  • 4 eggs
  • vegetable oil

To garnish

Preheat the oven to 175°C/gas mark 4
To make the potato terrine, slice the potatoes very finely using a mandoline. Add layers of the sliced potato to a suitably-sized mould or roasting tin, brushing each layer with butter, seasoning, and sprinkling with payoyo cheese before adding more. When all of the potato has been used up, roast the terrine in the oven for 35–40 minutes
After baking, you can serve the terrine immediately. If you'd prefer to make it ahead of time, allow the terrine to cool in the fridge – it can then be cut into portions and fried to heat through before serving, which will give it a wonderfully crispy exterior
Finely slice the chorizo and lay the slices on a baking tray lined with greaseproof paper. Bake in the oven with the terrine for about 10 minutes, or until crisp
Meanwhile, preheat a deep pan of oil until just starting to smoke. Crack the eggs into the oil, taking care as the oil will sputter. Cook for a few seconds until golden, then drain on kitchen paper
  • vegetable oil
  • 4 eggs
Cut the terrine into even slices and divide between plates. Scatter over the chorizo slices, top with the egg and garnish with some chopped chives, a drizzle of olive oil and a pinch of pimentón. Serve immediately
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