Huevos Rotos is one of the most popular brunch dishes at Clover, the fine dining restaurant tucked inside a Craftsman-style house near the Gonzaga University campus.
Here’s how to make the classic Spanish dish the way this popular local restaurant does.
Clover is at 913 E. Sharp Ave. Call (509) 487-2937. On the web: cloverspokane.com.
8 ounces ground and pre-cooked chorizo
1/4 cup vegetable oil for frying, divided
2 large potatoes, peeled and sliced
1/2 yellow onion, chopped
8 cloves of garlic, slivered
4 ounces Manchego cheese, grated
3 ounces prosciutto de Parma or Serrano ham, crisped
In a pan, sauté the chorizo, cook until brown and reserve.
Heat pan on medium-high with 2 ounces vegetable oil. Fry potatoes until crisp. Once the outside of the potatoes is golden brown, flip then add the onions. Continue to cook until the onions are caramelized, then add the slivered garlic and return the chorizo to the pan. Once the garlic has become fragrant, remove from heat. Place the Manchego cheese over the potatoes and melt.
Fry the eggs sunnyside-up.
To plate, place 1/4 of the potatoes and cheese mixture on each plate, then place two sunnyside-up eggs on top of them and break the yoke and allow to run. Garnish by crumbling the Prosciutto over the eggs and serve.
Yield: 4 servings
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