****Ahhh, the old dippy egg automatic food p*rn shot
I remember the night in Madrid Jonny and I thought it would be a good idea to do a tapas crawl after having many, many drinks. We weren’t yet at that “I’m so drunk I must shovel food in my mouth now” place, but were maybe a few bottles of Mahou away. It was a great idea at first, but as the drinks piled on, the tapas were looking smaller and smaller and smaller to me. This girl was getting hungry! But we had to soldier through. We had to follow the pact we had made after that bottle of rioja that we would have a drink and a tapa, then move to the next bar and have another drink then a tapa. We would never surrender to buying dinner that night. Tapas and drinks. Tapas and drinks only.
After the fourth “drink and tapa” run I began to have that feeling in my stomach. You know how it goes. The feeling that if a whole pizza was put in front of you you’d eat it all in one sitting. Or that you could die for some double crispy fries with a vat of blue cheese dressing (as a dipping sauce, of course… come on, it’s good!). Or maybe, just maybe, you’ll get to that next tapas joint only to find that the raciones are four times as large as they usually are?
Well, we stumbled upon the next bar and my prayers were answered. There on the tapas menu was everything I was searching for – a bit greasy, a bit spicy and a bit crunchy with a bit of starch and plenty of protein. Soon a rather large cazuela was placed in front of my salivating mouth containing Picadillo de Carne con Huevos y Patatas. Happy happy joy joy, happy joy joy.
Like two rabid dogs attacking a carcass, we dug in. It was amazing. A flavor sensation. But as quickly as it was put on the table it was just as quickly lapped up and in our bellies. I still remember that day well and we love to make our own version of that tapa at home. Of course, we eat it as a Saturday brunch dish instead of a drunken bar snack. We substitute the beef picadillo for minced chorizo and use the rendered fat to cook the potatoes in. Yes, not the lightest meal to start a Saturday, but you’ll definitely smile while you’re eating it (and then crawl back into bed to sleep it off).
- 2 potatoes, peeled and cut into 1/2 inch cubes
- 1/2 onion, minced
- 1 1/2 of minced chorizo (about 4 small, dried links like Goya or 1 long one)
- 2 eggs
- 1 tablespoon Spanish pimentón
- salt and pepper
- olive oil
What to do:
- Saute the minced onion in a tablespoon of olive oil for a minute and stir. Add the minced chorizo and cook on medium until fat is rendered out and the chorizo has taken on a bit of color. Using a slotted spoon, remove the chorizo and allow to hang out on a plate.
- Using the rendered sausage fat, add the potatoes and cook on medium or medium low until cooked all the way through – about 10 to 15 minutes. Add a bit more olive oil if necessary. Toss in a pinch of salt and pepper and the pimentón.
- In another pan, add 1-2 tablespoons of olive oil and fry your egg till desired doneness (I like mine runny). Assemble your plate – chorizo, potatoes and egg on top. Serve with a bit of grated tomato mixed with olive oil (optional).
35 thoughts on “Breakfast of Champions or Extra Large Tapa? Chorizo Picadillo with Eggs and Pimentón Potatoes.”
We’ll call it the breakfast of champions for sure. That’s enough to cure any ill…or just a good buzz. 🙂
wow, that is amazing.
Wow, awesome breakfast, loving the chorizo here!
Amy – I thought for sure it was Jonny writing! You’ve got quite an appetite. Love the tapas crawl but don’t think I could do this afterwards. However, an occasional Sat/Sun brunch, that’s a different story. Must tell you if you want to make it a bit healthy, do a mix of rice & beans with a little chorizo for flavor and top it with the egg “a caballo”. It’s equally delicious.
I love those nap-inducing breakfasts… especially after a night of drinking… This looks perfectly delicious!
Do the Spaniards have a “brunch” cocktail, like Americans have bloody mary’s or mimosas, to pair with this dish?
hmmmm. i think americans are the country that invented brunch. most spaniards (and many europeans for that manner) don’t really eat the kind of things we eat for breakfast. they do a croissant or piece of toasted bread or even a pastry of some sort and a coffee. i think they save their drinkin’ for the nice, large lunches they have!
You’re right; that is a heavy and overwhelming breakfast but what a way to start a day! I mean, if you’ve got nothing to do, and nowhere to go, why not eat like crazy and then climb back into bed?? Isn’t that what weekends are for?
I love fried potatoes of any kind. And eggs, and of course chorizo. This is my kind of post
GOsh, what a delightful and colorful dish. I must give it a try, so I’ll bookmark this post.
OK You guys can eat like that —you are still young enough–But us over 50s—WHEW! we would be grabbin for our lipitor– but does it look yummy
You’re not fooling anyone; this is just a good old English fry-up in Flamenco drag.
And I want it. Or I will, come tomorrow morning. About 8:30 would be good.
that’s way to early. we don’t have a little milo, remember? but make it 11.30 and we’re on.
Oh, and for extra credit, the Sunday Times and a mimosa.
and you’ll get a natty light and a national enquirer instead.
Glad I just had dinner… this would have me jonesing for breakfast otherwise. Brilliant idea.
I finally understand the difference now between p*rn and pron!
What are you drinking with that?
It’s posts like these that I wish smell-o-vision was already invented, that looks really delicious! So delicious that Im making this for Father’s day breakfast this weekend,my husband would love this! I’d love to guide our readers to your site if you won’t mind. Just add this foodista widget to this post and it’s all set to go, Thanks!
Oh dear, this looks so good that I just want to log off and go back home and cook breakfast.
Thanks for the inspiration, not so many thanks for making me this hungry and lose concentration at my desk 😉
I can’t find a single word to describe how good that looks.
I want to have that for breakfast every day.
I have some leftover chorizo from the sandwich I made last week and now I’m thinking I know how I want to use it. I want to cook potatoes and eggs in the grease.
The next time I need to beat a hangover – I want this…it’s got pork, grease, spuds and it will bring me closer to that next round of lager.
oh, gosh. You’re tempting me with chorizo again. EVIL!!
Even after eating lunch, I’m craving that meal. And I don’t CARE what it does to my waistline!
What I like about this breakfast besides its gorgeous colors is the fact that it features so many flavors and textures. Excellent dish!
I need that dish right now, Can never tires of food like this.
Mmmmm potatoes in chorizo fat. I can’t think of a better way to get a Saturday started (or any other day for that matter).
Been ages since I have heard ren and stimpy and now that song is stuck in my head. Not saying it is a bad thing.
I love the tapas and drink idea. This is also similar to a hangover cure my uncle use to make when I decided for a summer that golfing at 6 a.m. when I would leave the bars at 4 a.m. was a great idea. Oh to be young and recover from a night of drinking again.
You ought to be ashamed of yourselves – poking that perfectly cooked egg and forcing us to watch the yolk slowly spill over those teaser-pieces of chorizo. *falls to the floor whimpering*
That’s some breakfast!!! Looks delish, and enough to carry through the day.
Is that 1 and a half cups of chorizo? or pounds?
cups… it’s up to you regarding how much chorizo you’d want on your plate. for 2 people i used about 3/4 of a cup of minced chorizo each – but you don’t have to follow that same amount if you want more/less. Good luck!!
WOW!! This looks absolutely delicious!! I wish I could have that for breakfast!
Such a great site! beautiful photographs! I will be visting often! 🙂
Over 50, on Lipitor, love that breakfast. I make my own Chorizo.
Brilliant post and scrumptious brunch!
That certainly is on tasty and hearty looking breakfast!