Croquetas de Huevos Rotos
Serves 1
Directions
- 1Sauté the chopped onion until golden, then add the jamón virutas and cook briefly before setting aside.
- 2Fry the eggs in a pan with plenty of oil, then chop them well and reserve with the ham and onion mixture.
- 3Melt the butter in a pan over medium heat, add the flour, and cook for a few minutes to remove the raw flavor.
- 4Gradually pour in the hot milk while stirring continuously until the sauce thickens, and season with salt, pepper, and nutmeg to taste.
- 5Mix the béchamel with the reserved fried eggs and ham mixture, pour into a dish, cover with film, and let it cool in the refrigerator for at least 6 hours.
- 6Take portions, shape them, and bread them by passing them through beaten egg and crushed potato chips.
- 7Fry in plenty of hot oil in batches of 4-5 units, so that the oil does not come down, and when they brown, set aside on absorbent paper to remove the excess.
Ingredients
- 6 eggs
- 1 onion
- 150 g jamón ibérico picado
- 70 g harina trigo
- 70 g mantequilla
- 700 ml leche
- sal
- pimienta
- nuez moscada
- huevo batido
- patatas chips machacadas
- aceite
Equipment
Frying panSpatula
Tips
- Use jamón ibérico from Cruz Tradición for the best flavor.
- Crush potato chips and use them as breadcrumbs to add an extra touch.
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