Fried eggs with homemade chips
Homemade chips fried in olive oil with two crisp-edged fried eggs, yolks left runny for dipping: a simple supper everyone loves. Break the eggs over the chips and you have huevos rotos; chorizo, ham or fried peppers often go alongside.
- 45 minTime
- 45 minHands-on
- 4Portions
- ≈ €1.15per portion
- 860kcal per portion
Ingredients for 4 portions
- 1 kgPotato, cut into chips
- 250 mlOlive oil, for frying
- to tasteSalt
- 8Eggs
Method
- Peel the potatoes and cut them into 1 cm thick chips. Rinse in cold water and dry thoroughly with a clean tea towel.
- Heat the oil in a deep frying pan over a medium-high heat. Fry the chips in two batches for 10–12 minutes each, turning now and then, until golden outside and soft inside.
- Drain the chips on kitchen paper and season with salt.
- Fry the eggs one or two at a time in the same hot oil, spooning oil over the whites with a slotted spoon until they are set with crisp, lacy edges but the yolks are still runny, about 1 minute.
- Serve two eggs per person with the chips.
The cost is estimated from average prices in Spain (MAPA – Panel de Consumo Alimentario en Hogares (Ministerio de Agricultura, Pesca y Alimentación), 2026-07).
