Chorrillana (Loaded Fries with Beef and Fried Egg)
A Chilean dinner sized for one person, ready in 32 minutes. About 950 kcal and 55 g protein.
Per portion
Calories from protein 24%, carbs 24%, fat 52%. Estimated from the ingredients.
Roughly £3.20 a portion.
Method
- 1
Cook the chips in the oven according to the packet instructions until golden and crisp.
- 2
Meanwhile, heat a little oil in a frying pan and fry the onion for 12 minutes until soft and starting to caramelise. Remove and set aside.
- 3
Season the beef with the paprika and a good pinch of salt, add to the hot pan and fry for 2–3 minutes until browned. Cooking for three or more? Do this in batches so the pan stays hot and everything browns, then put it all back.
- 4
Fry the egg in a separate pan to your liking.
- 5
Pile the chips onto a plate, top with the beef, onion and grated cheese, then finish with the fried egg.
Cook's notes
- Sizes. Vegetables, fruit and eggs are medium unless the recipe says otherwise. A tin is a standard 400g tin.
- Dairy. Salted or unsalted butter both work; with salted, go easy on any extra salt. Use full-fat soured cream, crème fraîche and yoghurt in anything hot, as low-fat versions split.
- Stock. A cube or pot made up as the packet says. Cubes are salty, so taste before adding more salt.
- Heat. Medium means a gentle sizzle, not spitting. High means the oil shimmers before the food goes in. A simmer is a few lazy bubbles, not a rolling boil. Leave the lid off unless the recipe says to cover.
- Pans. A small saucepan is about 16cm and a frying pan about 24cm. Sauces reduce faster in a wider pan, so go by how it looks rather than the clock.
- Doneness. Chicken and turkey should reach 75°C in the thickest part, pork 65 to 70°C, and beef steak 55°C for medium-rare. Rest steaks and chops for a few minutes before slicing.
- Finishing. Taste before serving. Most dishes want a pinch more salt, and a squeeze of lemon or a splash of vinegar lifts anything rich.
- Leftovers. Cool quickly, cover and keep in the fridge for up to 2 days, then reheat until piping hot. Cooked rice keeps for 1 day and should only be reheated once.
solosupper.co.uk/recipes/chorrillana-loaded-fries-with-beef-and-fried-egg/
