Olive Oil Fried Potatoes with Over Easy Eggs (Huevos Estrellados)
This recipe delivers a classic Spanish comfort dish: 'Huevos Estrellados'. Tender Yukon gold potatoes are fried to golden perfection in generous olive oil, then topped with perfectly cooked over-easy eggs. It's a simple yet incredibly satisfying meal that highlights the rich flavors of quality olive oil and the comforting combination of crispy potatoes and runny egg yolk.
Equipment
- 1 Large Deep Skillet or Pot Essential for frying potatoes in ample olive oil
- 1 Slotted Spoon or Spider For safely removing fried potatoes from hot oil
- 1 Small Non-stick Skillet For perfectly cooking the over-easy eggs
- 1 Cutting Board
- 1 Chef's knife
Ingredients
Main
- 3 large eggs
- 3 cups plus 2 Tbsp. extra-virgin olive oil divided
- 7 medium Yukon gold potatoes 2¼ lbs., peeled and cut into eight equal wedges
- Kosher salt
Instructions
- Peel the Yukon gold potatoes and cut them into eight equal wedges.
- In a large deep skillet or pot, heat 3 cups of extra-virgin olive oil over medium-high heat until shimmering (around 350°F/175°C).
- Carefully add the potato wedges to the hot oil, ensuring not to overcrowd the pan; fry in batches if necessary.
- Fry the potatoes, turning occasionally, until they are golden brown, tender on the inside, and crispy on the outside, about 15-20 minutes.
- Using a slotted spoon or spider, remove the fried potatoes from the oil and transfer them to a paper towel-lined plate to drain excess oil.
- Season the hot fried potatoes generously with kosher salt immediately.
- In a small non-stick skillet, heat the remaining 2 tablespoons of olive oil over medium heat.
- Carefully crack the eggs into the hot oil, ensuring they are spaced apart.
- Fry the eggs over easy until the whites are just set and the yolks are still runny, about 2-3 minutes.
- Divide the fried potatoes among serving plates, top each portion with the over-easy eggs, and serve immediately.
Notes
For truly authentic 'Huevos Estrellados,' use a high-quality extra virgin olive oil for frying the potatoes; its flavor is central to the dish. Ensure potatoes are cut into uniform wedges to promote even cooking. When frying, control the oil temperature: a medium-high heat is ideal for achieving a golden, crisp exterior while cooking the interior. Don't overcrowd the pan; fry potatoes in batches if necessary to maintain oil temperature and prevent steaming. Drain potatoes thoroughly on paper towels immediately after frying and season generously with kosher salt while hot. For the eggs, aim for crispy edges and a still-runny yolk, crucial for the dish's signature 'broken egg' presentation over the potatoes.