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Huevos Rotos

Crispy air-fried potatoes topped with fried chorizo, seasoned avocado, and eggs, finished with a drizzle of Ballymaloe relish.

2 servings
Cook: 25 min
Total: 25 min
Spanish

Ingredients

Seasoning Mix

  • 2 tsp of paprika
  • 1 tsp of oregano – dried
  • 1 tsp of garlic granules – dried
  • black pepper

Main

  • 250g of potato (cut into cubes)
  • olive oil
  • 1 tbsp of avocado topping
  • 1 avocado (chopped)
  • 100g of chorizo (chopped)
  • 2 eggs
  • ballymaloe relish

Equipment

  • ramekin
  • bowl
  • air fryer
  • frying pan
  • plate

Instructions

  1. Mix paprika, oregano, garlic granules, and black pepper together in a small ramekin.
  2. Put the potatoes in a bowl and spray with olive oil.
  3. Pour the seasoning mix over the potatoes and toss until evenly coated.
  4. Cook the potatoes in the air fryer for .
  5. Sprinkle avocado topping over the chopped avocado.
  6. Fry the chorizo in a frying pan until cooked through and releasing its oils.
  7. Transfer the chorizo to a plate and cover it to keep warm.
  8. Fry the eggs sunny side up in the same frying pan so they cook in the chorizo oils.
  9. Assemble the potatoes, chorizo, and seasoned avocado, then place the eggs on top so the yolks can break and run over everything.
  10. Pour any excess oil from the pan over the top.
  11. Drizzle with ballymaloe relish to serve.