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Huevito Estrellado


• Scrub potatoes clean and pierce them with a fork. Bake the potatoes in the oven at 400 F until cooked through (about 45-60 minutes). Once cool, peel and grate the potatoes. Season with salt and pepper. Spray 4 small metal tins with non-stick cooking spray. Fill each tin with potatoes, using your fingers to push them down and take the shape of the mould. Bake for 20 minutes on 425 F.

• While the potato nests are cooking, prepare the hollandaise. Bring an inch of water to boil in a saucepan. Add 3 egg yolks plus 1 tsp water into a bowl and whisk. Place bowl over bain-marie and whisk for another 3-5 minutes or until the mixtures coats the back of a spoon. Remove from heat and add butter in pieces mixing well until incorporated. Place bowl over bain-marie. Add the lemon, salt and Pimentón.

• To poach the eggs, bring a small saucepan full of water to boil. Add a touch of vinegar to the water. Break each egg into a separate container by using a serrated knife to cut the bottom of the shell. Once the water is boiling, create a swirl using a slotted spoon. Place the eggs in and cook for just under a minute. Remove the eggs with the slotted spoon and place into a strainer in a ice-water bath.

• Place an egg on top of each nest, along with a slice of jamón Ibérico. Top off with pimentón hollandaise and serve.

Huevito Estrellado - IMG

Chef's Remark:
I grew up in Venezuela, a country deeply influenced by the Spanish culture and cuisine. Legs of jamón Ibérico were a regular feature in our kitchen. Bakeries were often owned by Spaniards, and I learned to love their baked goods. In 2014, I lived in Madrid for 6 months. It was then that I truly discovered the diversity, simplicity, and deliciousness of Spanish food. I became enamored by the way the Spanish used the best and simplest ingredients to create interesting and original dishes. While living in Spain, I traveled throughout all ends of the country and took cooking lessons. Whenever I had the chance, I would watch Canal Cocina (an amazing Spanish food channel). I learned that you can put almost anything on top of a slice of good glass bread and call it a bocado. I also learned that due to scarcity of food during the civil war, Spaniards incorporated interesting non-perishables into their diets and these have become very important. I came to love things that may be strange to westerners, like beef tripe. The Spanish have a way of elevating ingredients in a simple way. Preparation by: Lia Adlparvar
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