Fried eggs and homemade chips
Homemade chips fried twice so they turn out crisp, with two fried eggs each – a simple supper favourite in Uruguay and Argentina. Also eaten with a fried steak ('a caballo') or with ham.
- 50 minTime
- 50 minHands-on
- 4Portions
- ≈ $ 1.450per portion
- 630kcal per portion
Ingredients for 4 portions
- 1.2 kgPotato, floury
- 120 mlRapeseed oil, for frying
- to tasteSalt
- 8Eggs
Method
- Peel the potatoes and cut them into chips about 1 cm thick. Rinse them in cold water and dry them thoroughly with a tea towel.
- Heat plenty of oil, about 3 cm deep, in a deep frying pan or saucepan over a medium heat. Fry the chips in two batches for 6–7 minutes, until tender but still pale. Lift them out onto kitchen paper.
- Turn up the heat and fry the chips again in batches for 2–3 minutes, until golden and crisp. Drain on kitchen paper, sprinkle with salt and keep warm in the oven at 100 °C.
- Pour about 1 cm of the frying oil into a smaller frying pan and heat over a medium heat. Fry the eggs two at a time, spooning hot oil over the whites, until set with crisp edges while the yolks are still runny.
- Pile the chips onto plates and serve the eggs straight away on top.
The cost is estimated from average prices in Argentina (INDEC, Precios al consumidor de una selección de alimentos, bebidas y otros artículos: Gran Buenos Aires (GBA; INDEC publishes no national average). Brought forward with the GBA food CPI (IPC, Alimentos y bebidas no alcohólicas)., 2026-08).
