Crispy Patatas with Runny Eggs and Chorizo

Why You’ll Love This Recipe

• Ultra-crispy potatoes with creamy centers, thanks to a two-stage fry.
• Golden, runny yolks that glaze every bite—pure comfort in minutes.
• Classic Spanish flair: seared chorizo or jamón adds smoky-savory depth.
• Simple pantry ingredients, restaurant-worthy results at home.

Grocery List

• Produce: Yukon Gold potatoes, flat-leaf parsley (optional)
• Dairy: Eggs
• Pantry: Light or regular olive oil, Spanish chorizo or jamón serrano, kosher salt, flaky sea salt, black pepper, smoked paprika (optional)

Full Ingredients

For the Crispy Potatoes

• 1.5 lb (680 g) Yukon Gold potatoes, peeled if you like, cut into 1/4 in (6 mm) batons
• 2 3/4 cups (650 ml) light olive oil, for frying (plus more as needed)
• 1 tsp kosher salt, plus more to taste

For the Chorizo or Jamón

• 4 oz (115 g) Spanish chorizo, sliced into 1/4 in (6 mm) coins OR 4 oz (115 g) jamón serrano, torn into short ribbons
• 1 tsp olive oil (only if your pan is dry)

For the Eggs and Finish

• 4 large eggs
• 2–3 tbsp olive oil (for frying eggs)
• 1/4 tsp freshly ground black pepper
• Flaky sea salt, for finishing
• 1/2 tsp smoked paprika (optional)
• 1 tbsp chopped flat-leaf parsley (optional)

Step-by-Step Instructions

Step 1: Cut, soak, and dry the potatoes

Cut the potatoes into even 1/4 in (6 mm) batons. For extra crispiness, submerge them in a large bowl of cold water for 20–30 minutes to draw out surface starch. Drain, rinse until the water runs mostly clear, then spread the potatoes on clean towels and dry very thoroughly. Any surface moisture will cause splattering and inhibit crisping.

Step 2: First fry (blanch) at 325°F (163°C)

Heat 2 3/4 cups (650 ml) light olive oil in a heavy 10–12 in (25–30 cm) skillet or Dutch oven to 325°F (163°C). Fry the potatoes in 2 batches to avoid crowding, 6–8 minutes per batch, until tender through but still pale and flexible. Maintain the oil between 300–325°F (149–163°C). Transfer to a wire rack set over a sheet pan and rest 5 minutes.

Step 3: Second fry to crisp at 375°F (190°C)

Increase the oil heat to 375°F (190°C). Return the potatoes in 2 batches and fry 2–3 minutes, until deep golden and very crisp. Drain on the rack and immediately season with 1 tsp kosher salt (or to taste). Keep warm in a 200°F (95°C) oven while you cook the toppings.

Step 4: Sear the chorizo or jamón

For chorizo: Warm a small skillet over medium heat with 1 tsp olive oil (if needed). Add the chorizo coins and cook 2–3 minutes, flipping once, until the edges crisp and the paprika-stained oil renders. Transfer to a plate.

For jamón: Heat the skillet over medium and add the torn jamón for just 30–45 seconds, tossing, until lightly sizzling at the edges—keep it soft and supple. Remove immediately to avoid drying out.

Step 5: Fry the eggs with lacy edges

In a separate 10 in (25 cm) skillet, heat 2–3 tbsp olive oil over medium-high until shimmering. Crack in the eggs (work in batches if needed). Tip the pan slightly and spoon hot oil over the whites to set them quickly, 1½–2 minutes total. Aim for firm whites with crisp, frilly edges and runny yolks. Season with a pinch of salt and black pepper.

Step 6: Assemble the platter

Pile the hot, crisp potatoes onto a warm, wide serving dish or shallow cazuela. Scatter over the chorizo or jamón. Nestle the fried eggs on top. Dust lightly with smoked paprika and sprinkle with parsley, if using. Add a final pinch of flaky sea salt.

Step 7: Tear the eggs and serve

At the table, use two forks to tear the eggs so the yolks run and coat the potatoes, creating a glossy, golden sauce. Toss gently and eat immediately while everything is scorching hot and crackly.

Pro Tips

• Soak and dry: The soak removes surface starch; thorough drying is the single biggest crispness booster.
• Thermometer = success: Keep the oil near 325°F for the first fry and 375°F for the second to nail texture.
• Work in batches: Crowding drops oil temperature and steams the potatoes.
• Jamón is delicate: Flash-fry briefly; overcooking makes it tough and salty.
• Lacy eggs: Use a bit more oil and a hotter pan; baste the whites for frilly edges and soft yolks.

Variations

• Padrón pepper twist: Quickly blister halved Padrón or shishito peppers in olive oil and toss over the fries before the eggs.
• Truffle & Manchego: Finish with a few drops of truffle oil and shave Manchego over the top.
• Bravas-inspired: Drizzle with a smoky tomato bravas sauce and a streak of garlicky aioli.

Storage & Make-Ahead

Best served immediately. For a head start, complete the first fry (Step 2), cool the potatoes on a rack, then refrigerate up to 24 hours or freeze on a sheet until solid and transfer to a bag for up to 1 month. Finish from cold or frozen in the second fry (Step 3), adding 1–2 minutes if frozen. Chorizo can be seared up to 3 days ahead and rewarmed briefly; jamón should be cooked last minute. Fry eggs just before serving. Leftover potatoes and chorizo keep 2 days refrigerated; re-crisp on a sheet pan at 425°F (220°C) for 8–10 minutes. Eggs do not store well.

Nutrition (per serving)

Approximate for chorizo version: 830 kcal; 29 g protein; 52 g fat; 63 g carbohydrates; 6 g fiber; sodium varies with salt and cured meat. Values are estimates.