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Posts Tagged ‘pimientos de padron’

Huevos Rotos, or broken eggs, is a classic Spanish dish which I genuinely love. It is really simple, but relies on really good ingredients. The eggs should be free range and really fresh, the Jamon or cured ham, of good quality and of course, like all Spanish dishes, it is all in the execution. The most famous place to get this dish in Madid is at Casa Lucio’s on Cava Baja, La Latina’s most famous street. Casa Lucio serves huevos rotos to the rich and famous, Hilary Clinton, The King of Spain, Juan Carlos II and Will Smith to mention a few, not all at the same time I don’t think but who knows… The dish really varies from place to place, but I like to serve it with Jamon and Pimiemtos de Padron.

Ingredients

  • 3 large potatoes
  • 3 free range fresh eggs
  • 8 pimientos de padron
  • a few slices of jamon serrano
  • salt
  • olive oil

Method

Chop the potatoes into the shape you want. I went for fries, as a preference, some dice the potatoes, others slice into chips.

Meanwhile heat a large amount of olive oil in a pan. When the oil is hot, carefully put the potatoes in, as there is a risk of being burnt by the hot oil. Cook in the oil for about 15 minutes, or until the potatoes are cooked and going crispy. Set aside. Now in another frying pan, heat a little olive oil on a medium heat in preparation for cooking the eggs. Fry the eggs for a few minutes until dine to your taste, spooning hot oil over the yolk to cook the white. I like the whites of the eggs to be cooked but the yolk quite runny so it drips down over the potatoes. When they are done, place them on top of the potatoes, and the “break” them with a knife and fork allowing the yolk to drizzle of the potatoes. Place some thin slices of jamon on top, garnish with pimientos de padron and serve immediately. Hope you like this classic Spanish dish.

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Pimientos de Padron are small green peppers usually served as a racion ( a large portion of tapas) in bars in Madrid. Also pimientos de padron are unusual in the fact that every once in a while one is really spicy, usually they are quite sweet, kind of like a safe, foodie version of Russian Roulette. They really are so good and a must try if you ever come to Spain… I don’t know if they’re readily available elsewhere but trust me, these are some good eating!

Ingredients

  • pimientos de padron
  • olive oil
  • rock salt
  • knob of butter

Method

This really is so simple. First give the pimientos a good wash and dry them off. Heat some a couple of tablespoon of olive oil in a pan until it’s really hot, then add the pimientos de padron. Add a good amount (about a teaspoon) of rock salt.

Keep the pan moving so they don’t burn but the skin should blister. They should take about 3 or 4 minutes. At the last second add a know of butter and serve.

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