Huevos con Patatas
Introduction
Serves: 4
Ingredients
Salt
3 Tbsp butter
1 x 410g (14 oz) can corn kernels, drained
2 Tbsp chopped coriander (cilantro)
1 small red onion, peeled and finely chopped
1 medium tomato, diced
1 Tbsp lime juice
2-3 Tbsp hot Mexican chilli salsa, or to taste, plus extra for serving
1 fresh hot red chilli, finely chopped
4 medium (size 6) free-range eggs
4 soft flour tortillas
Method
1 Cook potatoes in gently boiling salted water. Lower the heat and cook until nearly tender. Drain, then tip onto a double thickness of paper towels to dry.
2 Put 2 tablespoons of butter in a heavy-based or non-stick frying pan (skillet) and set it over a medium heat. Add potatoes and cook for about 15 minutes, turning often, until golden.
3 Mix sweet corn, coriander, red onion, tomato, lime juice, salsa, a few pinches of salt and chill, if using, in a bowl. Break eggs into another bowl, keeping the yolks whole, and season with a little salt. Transfer potatoes to a plate. Wipe out pan, add 1 tablespoon of butter and heat until sizzling. Pour in the eggs and fry until done to your liking.
4 Heat tortillas one at a time in a dry non-stick frying pan (skillet) over medium heat until heated through. Put them on plates and distribute the potatoes and sweet corn salsa amongst them and top with the eggs. Serve more salsa on the side. Garnish with coriander.
