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Work in progress

This is my version of huevos a la Flamenca, which I originally made on 1 April 2018. It's gradually getting far away enough from the original recipe that it's time for a different name. This version is based on my attempts on 14 June 2018, 3 August 2018 and 4 January 2020..

Ingredients

Per portion

quantity       ingredient       step
80 g       potatoes       1
50 g       onions       1
5 g       garlic       1
40 g       chorizo, cooked and sliced       1
      oil or fat to fry       1
30 g       tomatoes       2
20 g       capsicum       2
3 g (1)       hot chili, optional       2
3 g       salt       2
40 g       peas       3
2       eggs       4

Preparation

Steps 1 and 2 can be made in advance, preferably in a large kuali (wok). They can then be frozen, and portions can be thawed and processed through steps 3 and 4.

  1. Peel and dice potatoes, slice onions, finely chop garlic and fry with chorizo in fat until hot.

  2. Cut tomatoes finely. Chop capsicum into strips about 3 cm long. Cut optional chili into thin slices. Add all with salt to mixture and cook. Allow liquid to reduce.

  3. Add peas shortly before finished, or after thawing. When done, put in a deep serving dish.

  4. Break and beat the eggs. Mix in with the mixture. Cook in an “air fryer” for 10 minutes at 150°. Serve:


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Discussion

The big difference from huevos a la Flamenca is the way that the eggs are cooked. Hueves a la flamenca bakes them. I've found baked eggs to be particularly unpleasant, and the process is tedious. I first tried frying them, then cooking them in the microwave oven, and now it's the “air fryer”.


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