We know that Andalusia is filled with potatoes, eggs, and chorizo recipes, but there is one that takes this combination to a whole new level.
We are talking about the huevos a la flamenca, a Spanish dish that is famous for being easy to make and letting the chef use as many ingredients as they want.
Keep reading to learn how you can make this Spanish main dish at home, along with some extra tips for storing, serving, and playing with the ingredients for this recipe.
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Background of the Dish
When it comes to eggs and potato recipes from Southern Spain the Tortilla de patatas always take the spotlight, but the huevos a la flamenca is a fantastic dish too.
The recipe was developed in Sevilla, and it quickly spread to other places in Andalusia.
The distinctive aspect of this recipe is that every chef can use any ingredients that they want.
As long as they have eggs and chopped potatoes, they can use any other ingredient (and you can do the same).
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Things You’ll Need for Huevos a la Flamenca
To make the huevos a la flamenca you just need eggs, potatoes, peas, garlic, tomato sauce, Spanish chorizo, and Serrano ham.
It is better if you have small bowls that are oven-safe (like clay ones or ramekins), if not then you can still make this recipe in a large baking tray and add the fried eggs separately.
Ingredients
- 4 eggs
- 2 potatoes
- 2/3 cups (150g) of canned peas
- 2 thick slices (150gr) of Serrano ham
- 1 3/4 (360 ml) tomato sauce
- 1 Spanish chorizo
- 2 garlic cloves
- Extra virgin olive oil
- Salt and pepper to taste
- 1 teaspoon cayenne pepper (optional)
- 1 tablespoon fresh chopped parsley (optional)
How to Make Huevos a la Flamenca – Step by Step Guide
- To start making this Spanish breakfast recipe you have to pour water on a medium or small pot to medium heat with a little salt. Once it starts to boil, add the peas. Cook them for 15 minutes. Drain and set aside. Keep in mind that if these are pre-cooked peas it only takes 5 minutes.
- Now wash and peel the potatoes and cut them into cubes. For the huevos a la Flamenca recipe, the ideal size is small squares.
- After that, crush the garlic cloves and sauté them in a pan with oil. Add the potatoes and fry them a bit. Season with the cayenne or regular pepper and set aside.
- Then, peel the chorizo and cut it into cubes. Also, cut the serrano ham into cubes.
- Now you can sauté half the chorizo and half the ham in a pan with oil. This is key for getting a crispy outside, and an extra crunchy texture on this Spanish breakfast dish.
- Then, add the potatoes, garlic, and peas. Cook everything over low heat for 5 minutes and divide it into 4 small bowls suitable for the oven (better if they are ceramic, ramekins, or clay bowls).
- After that, cover them with the hot tomato sauce and crack an egg on top of each casserole. Season the eggs.
- Place the rest of the ham and chorizo around the huevos flamencos and place the ramekins or clay pots in the oven. Bake the Spanish potato dish until the eggs are set.
- For the final step of this Spanish eggs recipe, you have to take them out of the oven, decorate the Spanish eggs with some chopped parsley leaves (optional), and serve them warm.
Substitution of Ingredients
We love all of the Spanish egg recipes due to their amazing flavor, but the huevos a la Flamenca manage to stand out thanks to all of the ingredient replacements that you can make.
For example, you could skip the peas and tomato sauce, and you would have something more similar to the classic Spanish eggs and potatoes.
If you don’t have (or don’t like) Spanish chorizo, then you can just use more serrano ham, or use another type of sausage (Italian, German, etc.).
If you are a big fan of recipes with chorizo, then you could double the amount and skip the serrano ham too.
Using canned precooked beans is key for making this chorizo recipe faster, but you could use dry ones and make the full cooking process.
Tips on Serving Huevos a la Flamenca
As soon as you finish making this Spanish potato recipe you will be able to serve the dishes.
The huevos a la Flamenca are meant to be served as breakfast, and they are perfect if you are planning on making a brunch.
If you want to have the huevos a la Flamenca for lunch or serve them for a party, then you can serve them with other Spanish potato dishes, such as Poor man’s potatoes, Papas arrugadas, or the Patatas bravas.
How to Store Huevos a la Flamenca
Something that Spanish breakfast dishes with eggs (like the Cheese omelet or the Chorizo omellete) have in common is that you can’t store them for too long.
The same happens with the huevos a la flamenca: you can eat them right away or store them for a bit in the fridge, but you can’t freeze them.
This is because it is supposed to be served as fresh as possible, and you can’t freeze cooked eggs.
However, you can store these huevos a la flamenca for a couple of hours (or overnight) in the fridge. We recommend making the eggs right before serving the dish.
Recipe Card: Huevos a la Flamenca
Best Huevos a la Flamenca Recipe
We know that Andalusia is filled with potatoes, eggs, and chorizo recipes, but there is one that takes this combination to a whole new level.
We are talking about the huevos a la flamenca, a Spanish dish that is famous for being easy to make and letting the chef use as many ingredients as they want.
Keep reading to learn how you can make it at home, along with some extra tips for storing, serving, and playing with the ingredients for this recipe.
Ingredients
- 4 eggs
- 2 potatoes
- 2/3 cups (150g) of canned peas
- 2 thick slices (150gr) of Serrano ham
- 1 3/4 (360 ml) tomato sauce
- 1 Spanish chorizo
- 2 garlic cloves
- Extra virgin olive oil
- Salt and pepper to taste
- 1 teaspoon cayenne pepper (optional)
- 1 tablespoon fresh chopped parsley (optional)
Instructions
- Put water to heat in a pot with a little salt and when it starts to boil, add the peas. Cook them for 10 minutes. Drain and set aside.
- Wash and peel the potatoes and cut them into cubes. Small squares are the ideal size.
- Crush the garlic cloves and sauté them in a pan with oil. Add the potatoes and fry them a bit. Season with the cayenne or regular pepper and set aside.
- Peel the chorizo and cut the chorizo into cubes. Cut the ham into cubes.
- Sauté half the chorizo and half the serrano ham in a pan with oil.
- Add the potatoes, garlic, and peas. Cook everything over low heat for 5 minutes and divide it into 4 small bowls suitable for the oven (better if they are ceramic, ramekins, or clay bowls).
- Cover them with the hot tomato sauce and crack an egg on top of each casserole. Season the eggs.
- Place the rest of the ham and chorizo around it and place the ramekins or clay pots in the oven. Bake the huevos a la Flamenca until the eggs are set.
- Take them out of the oven, decorate the Spanish egg dish with some chopped parsley leaves (optional), and now serve them warm.
Notes
If you use canned precooked peas for this Spanish potatoes recipe, then the first step should only be of 5 minutes (washing the peas and heating them up in a little bit of boiling water).
You could make this Spanish egg recipe a little bit spicier, just use 1 teaspoon of paprika, and add chopped peppers (you should cook them with the garlic).
If you don't have small oven-safe bowls for this Spanish potato dish then you can make them on a large tray and fry the eggs in a pan, then serve them on a plate with the rest of the cooked ingredients.
As well as other chorizo sausage recipes, you can replace the Spanish chorizo with Italian sausage, German sausage, or even regular ones.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 202Total Fat 29gSaturated Fat 27.5gCholesterol 233mgCarbohydrates 25gFiber 54gSugar 5gProtein 45g
Hola, I’m Paulina! Together with my team, we are passionate about Southern Spain. Here we share all you need to know for great times in Southern Spain with the best places to visit, stay and, of course, the best food to eat.
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