Broken Eggs with Potatoes

La storia di questo piatto

Nato nelle taverne madrilene dove il tempo scorre lento e le voci si mescolano al fumo, questo piatto è la Spagna che non si scusa — terra bruciata dal sole, orgoglio contadino servito senza cerimonie.

Ingredienti

• 150 g potatoes
• 2 eggs
• 30 g chorizo
• 2 tablespoons olive oil
• q.b. salt and pepper

Preparazione

1. Slice the potatoes into thin slices, about half a centimeter thick—not paper-thin and not as thick as a coin. Pour the oil into the large skillet and turn the heat to high. Wait for the right moment: when you see the first light wisp of smoke rising from the oil, it's ready. Add all the potatoes at once and stir them frequently with the wooden spoon so they won't stick to the pan. As they cook, the edges begin to turn golden and become crispy: this is where the real work begins, because you need to stay attentive and taste them often. When they're done you'll know it from the intense, sweet aroma that rises from the skillet, and you'll feel that they give way slightly to the touch of a fork but remain snappy and firm. Lift the potatoes with the slotted spoon and spread them on paper towels: the excess oil will come right off.
2. Slice the chorizo into coins about half a centimeter thick: this way it will cook properly and release all its flavor. Turn the heat to medium-high in the skillet and add the chorizo to the still-warm potatoes, stirring with the wooden spoon for a minute or two. Soon you'll smell an intense, spicy, peppery aroma rising from the pan: this is the signal that the chorizo is giving up its red oils and its character to the skillet. The potatoes will soak up these natural oils, and everything will come together into one unified whole, rich with flavor.
3. Turn the heat down to almost the lowest setting, a barely flickering flame. Crack the eggs one at a time directly into the skillet, from just a few centimeters above so the yolk doesn't break. Now don't stir: stay attentive and watch. You'll see the transparent egg white turn white and opaque while the yellow yolk stays bright and soft in the center. When you lift the edge of the skillet slightly to peek underneath, the egg white must be completely white and set, and the yolk should jiggle slightly if you move the skillet—this means it stays liquid and creamy, exactly as it should be.