Yummy 201612

http://www.yummy.ph 30 December 2016

PHOTOGRAPHY:

TOTO LABRADOR.

STYLING:

ANNA FELIPE.

PORTRAIT:

BOIZEI MALICDEM.

BY JOEY DE LARRAZABAL-BLANCO

Joey de Larrazabal-Blanco

started cooking out of absolute

necessity—a continent away

from home with no one to feed

her. Today, she happily cooks for

her husband and two young kids.

Follow her gastronomic exploits

on 80breakfasts.blogspot.com.

T

his month, instead of sharing

a new dish to make for

Noche Buena, I thought of

sharing something creative:

a simple recipe to breathe

new life into your holiday

leftovers. Huevos rotos (broken eggs in

Spanish) is one of my favorites. Simple

and comforting, it’s the perfect base for

leftover holiday ham. The saltiness of

pork goes really well with the starchy

creaminess of eggs and potatoes.

The amount of ham you can add to

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whatever you have in the fridge. As for

the potatoes, you can chop them up

to your preferred size; just remember

that the bigger the chunk, the longer

it will take to cook. You can add more

herbs and spices, too. I suggest a little

pimenton de la Vera (Spanish smoked

paprika) sprinkled on the ham.

The best thing about this dish is that

it’s just the thing to eat on Christmas

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pajamas, snuggled on your sofa, and

counting the blessings you received

this year. Wishing you all the best this

holiday season!

HUEVOS ROTOS WITH

LEFTOVER HOLIDAY HAM

Serves 2

Prep Time 5 minutes

Cooking Time 20 minutes

 4 tablespoons olive oil

 3 medium potatoes (about

500 grams), cut into medium cubes

 150 to 200 grams leftover holiday

ham, chopped

 sea salt

 3 large eggs, separated

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onions, to garnish

1 Heat oil in a skillet (large enough for

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medium high heat.

2 Add potatoes and cook, turning

occasionally to avoid scorching, until

golden outside and soft inside, about

10 to 15 minutes.

3 When potatoes are cooked, add ham

and sauté for 2 minutes or just until

warmed through. Season to taste with

sea salt.

4 Add egg whites and toss quickly

to distribute evenly to potatoes and

ham. Sauté just until egg whites are

cooked through.

5 Remove pan from heat and add

egg yolks. Toss quickly to distribute

yolks evenly. Let yolks cook in the

residual heat of the pan, making sure

they remain creamy, just clinging to

the potatoes. Season to taste with sea

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onions. Serve immediately.

ABOUT THE

COLUMNIST

HAVE

LEFTOVER ROAST

POTATOES, TOO?

Use them to make this

dish. Heat them in olive

oil to get the sides

brown and toasty.