Recipes,  Tray bakes

Huevos a la flamenca: an alternative Spanish egg recipe

Hi all!

I hope you are having a fantastic week. The weather has turned funny again which means autumn and cold season is knocking at the door. Have you already worn your wellies and rain coat? If there is a sign of normality in this country this is definitively the rain.

When it comes to eggs and Spanish food we all think about tortilla de patatas. However eggs appear as the main ingredient of many recipes and don’t necessarily end up combined with potatoes. In Sevilla, where my partner comes from, a tray bake called Huevos a la flamenca (Flamenco style eggs) is absolutely popular at bars and households. Its wide variety of colours will draw your attention at first sight just as much as the look of the below egg yolk. And since we are talking about colours, let me tell you that the dish takes its name from here. Flamenco, as a performing art, highlights bright colours above anything else. Think of a flamenco dancer dress and you will join all the dots.

There is little documentation about this recipe and, in consequence, it is subjected to every chef’s interpretation. I have followed Loli Dominguez’s recipe which is quick and effortless to prepare. However, you can remove any ingredient you don’t like and make it as you wish. These Huevos a la flamenca are a complete, nutritious dish and a tremendous option for dinner. Once you try them you will do it over and over again.


INGREDIENTS (SERVES 2)

  • Eggs (2)
  • Potatoes (2, small)
  • Tomato puree (200 g)
  • Onion (half large)
  • Garlic clove (1)
  • Peas (100 g, from frozen)
  • Chorizo (10 slices)
  • Serrano ham (50 g)
  • Olive oil
  • Sunflower oil
  • Salt
  • Pepper

DIRECTIONS FOR COOKING

  1. Heat up some olive oil in a skillet. Cut the potatoes in dices, add some salt and fry them for about 10 minutes at medium heat. Remove and set aside when they are golden brown.

2. In the meantime, chop both the garlic and the .onion and simmer in a separate pan with some olive oil. After that, pour the tomato puree and cook for about five minutes. Add salt and pepper to taste and set aside when finished.

3. Don’t forget to boil the peas. This is the easiest step and will only take you a couple of minutes.

4. Use two individual baking trays to build the dish. Pour the tomato base first, then the potatoes, then the peas and finally both meats. Open a little space in the middle and crack the eggs.

5. Preheat the oven at 180 Celsius and bake for 15 minutes. Ideally, the egg should not cook completely, but remain a bit wobbly.

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