Huevos a la flamenca or eggs gipsy style is a tapa that combines vegetables, meat and egg. There is no specific recipe for it. We may say that it is somewhat a free-style tapa, but surely there tends to be certain ingredients in common. Potatoes, peas, tomatoes and chorizo among them.
It is a very popular tapa in Andalusian cuisine, especifically from Seville, although it can be found in other Andalusian capital cities as well.
The basic ingredients for this tapa are eggs and vegetables, which can be seasonal, so you can enjoy it at any time of the year. Variants include beans, green beans, asparagus…
It is traditional to serve it in a refractory clay pan. Once the stuffing has been cooked, place it in the oven along with the eggs until these set. Once out of the oven, you can garnish with some Serrano ham, strips of bell pepper or even artichokes. As tradition goes, if you choose to use cured ham it must be cut into tiny squares, taquitos, never sliced.
We find that in this recipe is of uttermost importance to keep the egg yolk runny so that we can dip bread in it. But don’t worry, we’ve got your back, just follow our instructions.
- 1 large sweet onion
- 2 large garlic cloves
- Homemade tomato sauce (recipe below)
- 8oz (225g) raw or frozen peas
- 2 large potatoes
- 4,5oz (120g) chorizo
- ½ tsp sweet paprika
- ½ tsp spicy paprika
- 2 range eggs or more, if you wish
- 2-3 Tbsp olive oil
- 6 ripe red tomatoes
- 2 garlic cloves
- A dash of olive oil
- 1½ tablespoon sugar
- Salt to taste
- Wash the tomatoes and slit them across the base.
- Fill a medium pot with water and place it over medium-high heat.
- Once it has reached full boil, drop the tomatoes and blanch for 3-4 minutes.
- Remove from the heat, drain and set aside to cool.
- Peel tomatoes, cut into pieces and place in a medium pot.
- Add the chopped garlic, a dash of olive oil and the sugar.
- Cook at medium-low heat for 45 minutes stirring occasionally.
- Blend the tomato sauce with a hand blender, add the salt, mix and taste. Correct the seasoning if necessary. Set aside.
- Fill a medium pot with water and place over medium-high heat.
- When it's boiling, add salt and the peas.
- Cook until they are tender, about 25-30 minutes.
- Drain on a colander and set aside until needed.
- Wash the potatoes to remove the soil, dry with a kitchen towel. Peel and cut them into small squares.
- Pour olive oil in a frying pan enough to completely cover the potatoes. Heat it up over medium-high heat up to around 175ºC-180ºC (79ºF-82ºF). Olive oil must not give up any smoke, that would mean it is too hot.
- Tip the potatoes into the frying pan and cook until they are golden, stirring occasionally.
- With a slotted spoon remove the fried potatoes to a dish covered with kitchen paper to remove the excess of olive oil. Season with salt to taste.
- Finely dice the onions and garlic cloves.
- Pour the olive oil into a large frying pan and place on medium low heat.
- When warm add the chopped onion and garlic, cook for 25 minutes, till lighty wilted.
- Add the sliced chorizo along with the sweet and spicy paprika and toss to mix.
- Incorporate the tomato sauce and salt. Mix. Cook for 3-4 more minutes.
- Add boiled peas and mix again.
- Finally, add the fried potatoes and mix until combined.
- Preheat oven to 375ºF (190ºC)
- Divide the mixture into two or three, depends on the size, refractory clay pans.
- Make a hole with a spoon and pour only the egg white.
- Bake until egg white is set, about 10-12 minutes.
- Remove from the oven using kitchen gloves and place the pan over a rack.
- Tip the yolk on the set egg white, salt to taste and serve immediately.
Tips for the best huevos a la flamenca:
- It is not mandatory to use a homemade tomato sauce to make huevos a la flamenca. Canned tomatoes can be used if you prefer, but the flavor will have nothing to do with the real thing.
- We have shared our tomato sauce, but of course you can use your own method for the tomato sauce. If you have tomato sauce leftovers it freezes beautifully in an airtight container. Take a look at another tomate sauce recipe that we used for empanada gallega with an outstanding result too.
- The onion must be cooked in a medium-low heat because we want it to become tender and translucent. Under no circumstances should the onion brown or char.
- Of the various potato varieties in the market some are better to be fried and some to be boiled. It is always better to use semi-late potatoes to fry instead of old or new potatoes like we recommended to make Spanish omelette.
- Potatoes for huevos a la flamenca are usually cut into squares. It is uncommon to cut them into sticks as French fries and never ever in chips-style.
- Do not stir the potatoes too often while frying, otherwise they will turn out soft instead of crispy.
- You can use raw or frozen peas, but we recommend you not to use canned peas. They are too soft and the flavor is different.
- The essential part of this tapa is an egg with a runny yolk. To get this great result, we do not bake the egg yolk along with the rest of the dish. Just place the yolk on the egg white after it is set. The yolk will be perfectly cooked in the remanent heat.
- You can set the eggs without oven too. If you have a fire kitchen, you can cook them by placing the pan over medium heat.
- If you do not like chorizo, don’t mind it. You can use cured ham instead, the flavor will be equally amazing.
These huevos a la flamenca or eggs gipsy style (we love this last name!) is a simple and delicious option for a supper, a lunch with friends or simply when you fancy a tapas meal. Be sure to have a good loaf of bread or regañás (traditional hard flat bread from Seville) on hand to dip in the egg yolk. And, of course, a chilled beer!