Huevos a la gallega (boiled potato rounds with hard-boiled egg and smoked paprika)
Spain on a Fork · ♥ 734 likes · 8.1K views · 7 min video
Read about whole eggs in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 6 whole large eggs
- water
Put the eggs in a saucepan with just enough water to barely cover and heat on high. When it boils, cover, turn off the heat and leave exactly 10 minutes.
- 2 whole medium-sized potatoes
- sea salt
- 1 whole bay leaf
Cut the peeled potatoes into half-inch rounds and lay them flat in a stockpot; barely cover with water, season generously with sea salt, add the bay leaf and turn to high.
- iced water
Transfer the eggs to a bowl of iced water to stop the cooking; after a couple of minutes peel them over the bowl, dunking to loosen the peel, and cut each lengthwise into three even slices.
Cook the potatoes 15 to 20 minutes from turning on the heat, until a toothpick goes in easily but with some resistance - al dente, or they break apart. Lift onto paper towels.
Testing the potatoes
Lay the potatoes flat on a serving plate; season with sea salt, black pepper and smoked paprika.
- freshly cracked black pepper
- sweet smoked Spanish paprika
- extra virgin olive oil
- chopped chives
Top each with a slice of egg, season again with salt, pepper and paprika, drizzle with extra virgin olive oil and finish with chopped chives.