Olive Magazine
A brown plate topped with fried tortillas and orange scrambled eggs

Spanish eggs

Published: December 3, 2021 at 3:02 pm
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  • Preparation and cooking time
    • Total time
    • + resting
  • Easy
  • Serves 4 as a brunch

Homemade corn tortos (deep-fried flatbreads) are the perfect base for these softly scrambled eggs, rich with cream and blue cheese. This recipe comes from Nacho Manzano of Casa Marcial, Spain

  • Vegetarian
Nutrition:
NutrientUnit
kcal544
fat23.8g
saturates4.6g
carbs69.6g
sugars10.9g
fibre4.5g
protein10.6g
salt1.5g
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Make these Spanish eggs, then check out our classic scrambled eggs, huevos rancheros, eggs Benedict and chorizo brunch eggs. Also discover more egg recipes and brunch ideas.

Ingredients

TORTOS

  • 200g maize flour
  • 60g plain flour, plus extra for dusting
  • 1 litre light olive oil, for deep-frying

SCRAMBLED EGGS

  • 4 white onions, thinly sliced
  • 150ml olive oil
  • 30ml single cream
  • 10g cabrales (or any other blue cheese)
  • 4 eggs

Method

  • STEP 1
    For the tortos, mix together the two flours in a medium bowl and gradually add 200ml of lukewarm water and 1 tsp of salt while working the dough well with your hands until incorporated. Cover and rest the dough for 6 hours.
  • STEP 2
    For the eggs, tip the onions into a pan over a low heat with the oil and a pinch of salt, and gently cook for 2 hours until really soft and dark. Drain the onions into a bowl through a fine sieve, discarding the oil. Heat the cream and cheese together over a low heat, stirring until the cheese has melted and the mixture is smooth. Season to taste, then add the onions and eggs, and stir quickly until you have creamy scrambled eggs. Keep warm.
  • STEP 3
    Divide the dough into four 20g portions, then roll these out over a lightly floured worksurface into very thin 9cm discs.
  • STEP 4
    Heat the olive oil in a deep frying pan to 180C or until a cube of bread browns in 30 seconds. Fry the tortos in batches for 2-3 minutes or until puffed up and very light. Turn over and fry until crisp and golden, then remove to a plate lined with kitchen paper to drain. Serve topped with a thin layer of the scrambled eggs.

Try more egg recipes

A white-washed background topped with blue plates, with two English muffins, poached eggs and hollandaise sauce on top. There is a cup of coffee and glass of orange juice on the table
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