Spanish Eggs Recipe

These creamy, blue cheese-studded scrambled eggs are best served on top of a bed of homemade corn tortos (deep-fried flatbreads). This dish was created by Nacho Manzano of Casa Marcial, Spain.

spanish eggs recipe

Here’s a recipe for Spanish eggs from renowned Spanish chef Nacho Manzano. Nacho explains, “The Spanish conquistadors of the 17th century introduced corn to Asturias from Mexico. Asturians rely heavily on it because it is such a productive crop in their climate and on their soil. Corn fields are common in Asturias, and seeing them always takes me back to happy times spent there with my family as a kid. When I was 14 years old, I made my first dish from scratch, which was corn tortos topped with scrambled eggs, onion, and cabrales cheese. Corn tortos was a lowly cuisine that was only eaten in times of emergency, as when there was no bread at home, and was never featured on restaurant menus. Most Asturian eateries now offer tortos made with a wide variety of fillings. First featured in Casa Marcial, this popular dish has since made appearances at all of my restaurants.”

As part of his introduction to Asturian fare, Nacho provided the following recipe. Learn about the fish, cider, and traditional rice pudding of Asturias, and more, by checking out this article.

 

The Manzano sisters Esther, Olga, and Sandra, together with their brother Nacho, were all born in the house that is now their two-Michelin-starred restaurant Casa Marcial in La Salgar, Spain. He is also executive chef at Ibérica restaurants in London and Leeds. While tapas, paella, and jamón ibérico may all be found on the menu at Ibérica, it is Nacho’s work at Casa Marcial that has earned him a reputation as one of Spain’s most lauded chefs. His enthusiasm for the locally grown food in his restaurant’s backyard reflects his advocacy for sustainable food practises.

Ingredients

TORTOS

  • 200g maize flour
  • 60g plain flour, plus extra for dusting
  • 1 litre light olive oil, for deep-frying

SCRAMBLED EGGS

  • 4 white onions, thinly sliced
  • 150ml olive oil
  • 30ml single cream
  • 10g cabrales (or any other blue cheese)
  • 4 eggs

Method

STEP 1

The dough for the tortos is made by combining the two flours in a medium bowl and then mixing in 200 ml of tepid water and 1 tsp of salt gradually while kneading the dough with your hands until everything is combined. For best results, cover the dough and let it sit for at least 6 hours before attempting to use it.

STEP 2

To prepare the onions for the eggs, place them in a skillet with the oil and a bit of salt and simmer them over low heat for two hours, or until they are very soft and dark in colour. Using a fine mesh sieve, strain the onions into a bowl; set aside the onion powder and oil. Melt the cheese in the cream by heating the two together over low heat, stirring constantly, until the cheese has melted and the mixture is smooth. Then, season to taste, add the onions and eggs, and stir rapidly until the eggs are cooked through and creamy. Try to stay warm.

STEP 3

Cut the dough into four 20-gram pieces and flatten them into 9-centimeter discs on a lightly floured surface.

STEP 4

Deep fry the bread cubes in the olive oil until they are golden brown, around 30 seconds at 180C. In batches, fry the tortos in hot oil for two to three minutes, or until they have puffed up and become very light. Toss and cook until golden and crisp, then transfer to a dish lined with paper towels to drain. To serve, spread a thin layer of the scrambled eggs on top.

 

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