About JULIAN SERRANO
You can practically taste the love that Chef Julian Serrano puts into creating delectable interpretations of his native Spanish fare.
Recipe Video
Watch as Executive Chef Rafael Salinas-Catala of Julian Serrano creates Huevos Serrano con Pata Negra.
Full recipe and ingredients listed below.
Difficulty Level: Intermediate
Serves 4
Ingredients
Extra Virgin Olive Oil – 2 QT
Head of Garlic – 1 each
Julienned Onion – 1 cup
Sliced Potatoes – 1.8 lbs
Sherry Vinegar – 0.2 oz
Salt – 1.8 tsp
Egg – 3 each
Pata Negra – 3/8 cup
Parsley Mix - .01 oz
Directions
- Step 1: In a sauce pan, heat up together 15 oz. of Extra Virgin Olive Oil and one head of garlic cut in half.
- Step 2: Once the garlic starts to brown, remove from the oil.
- Step 3: Once you remove the garlic, add the sliced potatoes.
- Step 4: Once the potato are about 80% cooked, add the julienned onions.
- Step 5: When the onion and potato are fully cooked, rest together for 10 minutes and drain out the oil.
- Step 6: Place the potato-onion mix in a bowl, season with salt and sherry vinegar.
- Step 7: Put 1 QT of unused Extra Virgin Olive Oil and the oil used from cooking the garlic, potatoes and onions which have all flavor, in a sauces pan with 0.15 oz. of salt.
- Step 8: Once the oil is hot, fry 3 eggs until the outside white is crispy; we call "Huevos Estrellados."
- Step 9: Place the 3 eggs on top of the potato-onion mix.
- Step 10: Garnish with the 3/8 cup of Pata Negra.
- Step 11: Garnish with .01 oz. of parsley mix.