Ibérico Chorizo Foam, Sunny Side Up Egg, Shoestring Fries & Chistorra Sausage Recipe

Time45m

Serves4

Espuma de chorizo Ibérico, huevo frito, patatas paja y txistorra

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Ingredients

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1
Prepare the Chorizo Foam
In a saucepan, heat the Ibérico chorizo over medium heat until it releases its oil. Strain the oil into a bowl and discard the solids. Use an immersion blender to froth the chorizo oil and keep warm.
2
Cook the Chistorra
In a skillet, add a little olive oil and cook the chistorra sausage over medium heat until browned and cooked through, about 5-7 minutes. Remove and keep warm.
3
Make Shoestring Fries
Julienne the potatoes into thin strips. Rinse in cold water to remove excess starch and dry thoroughly. Heat olive oil in a deep fryer or large pot to 180°C (350°F) and fry the potatoes until golden and crispy, about 5-6 minutes. Season with salt.
4
Fry the Eggs
In the same skillet used for the chistorra, add a little more olive oil if needed. Crack the eggs into the skillet and fry sunny side up until the whites are set and the yolks remain runny, about 3-4 minutes. Season with salt and black pepper.
5
Assemble the Dish
On a plate, place a portion of shoestring fries, top with a sunny side up egg, and drizzle with the Ibérico chorizo foam. Add the cooked chistorra sausage on the side and serve immediately.