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Ryan Poli's Huevos Estrellados
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"If there's one dish that we're going to do and leave authentic, this is it," says chef Ryan Poli about this simple Spanish dish of potatoes, chorizo and eggs. Find it on the Tavernita menu when the restaurant opens later this month. (Click here to see the recipe.) Pin It
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Ryan Poli's Huevos Estrellados
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Potatoes are boiled, chilled, fried in olive oil, chilled, and fried again until lightly browned and crisp outside, and soft inside. Pin It
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Ryan Poli's Huevos Estrellados
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Chorizo is sauteéd in olive oil until it just begins to brown. Use semi-soft links of chorizo, says Poli, as the harder kind becomes too dry and chewy. If using jamon Ibérico, skip the sautéing and simply toss the thinly sliced ham with the fried potatoes. Pin It
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Ryan Poli's Huevos Estrellados
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The chorizo is tossed with the potatoes to form the base of the dish. Pin It
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Ryan Poli's Huevos Estrellados
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The trick with the egg, says Poli, is to fry it in a substantial amount of oil so that the white puffs and crisps. Pin It
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Ryan Poli's Huevos Estrellados
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Poli drains the oil from the pan and breaks the yolk before topping the potato mixture. Pin It
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Ryan Poli's Huevos Estrellados
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At Tavernita, the dish will come topped with two fried eggs. Diners will break the yolks and toss with the potatoes and chorizo. (Click here to see the recipe.) Pin It
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Ryan Poli's Huevos Estrellados
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Ryan Poli in the Tavernita test kitchen. Pin It
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