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Spanish Tapas with Diego – Poached eggs on a potato cream bed

Serving 4


tsp = teaspoon tbsp = tablespoon

  • ½ kg. of potato
  • ½ litre of milk
  • 1 onion
  • 1 tablespoon butter
  • 6 pieces of chorizo (about 2 cm thick)
  • 4 eggs
  • vinegar
  • Olive oil, salt, pepper and parsley”



Preparation :

  • Peel and chop the potatoes and the onion and put everything to boil in a pot with water, a pinch of salt and a drizzle of olive oil. Cook until the potatoes are soft.
  • Remove and reserve some of the liquid to adjust after blending.

  • Add the milk, the butter and give it one last boil. Remove from heat, add a pinch of pepper and pass it through the blender, until you get a homogeneous cream.

  • Add more liquid to adjust the consistency, if needed, and add more salt, if needed.

  • Poach the eggs in boiling water with a splash of vinegar. This is done egg by egg creating a vortex in the boiling water and dropping the egg in the centre (2 minutes per egg).

  • Fry the chorizo pieces a little so that the release some fat.

  • serve the cream in the dish, with a poached egg on top and a the chorizo slices.

  • Decorate with some parsley


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