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 Elle Draper

Huevos Tontos

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Huevos Tontos are Fools Eggs. This recipe came from the same time of need that gave us all those great pauper food recipes – a simple way to make simple ingredients taste great when money was tight. Enjoy!

The saying goes, “Necessity is the mother of invention” and this recipe is a great example of this. It makes use of stale bread – so you’re also doing your bit to avoid food waste too.

Ingredients – serves two as a snack or four as a tapa

  • 200 grams of stale bread – weighed after any tough crusts are removed
  • 1 egg – lightly whisked
  • 2 garlic cloves – peeled and crushed
  • 1/2 level teaspoon of dried parsley
  • a little milk
  • a little water
  • oil for frying
  • salt and pepper to taste

Method

  • Break the bread into chunks
  • Sprinkle equal amounts of milk and water over the bread. You want it to be pretty wet but not swimming
  • Once the bread is soaked, add the eggs, garlic, parsley, salt and pepper and mix well using a fork to really mash it up.
  • The consistency should sloppy – a bit like thick porridge.
  • Heat plenty of oil in a wok or cazuela. Have it slightly under the temperature you’d have for chips
  • Use a couple of teaspoons to make lumps of the mixture, and fry in batches.
  • These swell as they cook so don’t make them too big.
  • Fry until golden brown – turning regularly. They need to be crispy and golden on the outside but just set on the inside – so don’t have the oil too hot or the inside won’t cook properly.
  • Serve hot

Spain Buddy tips

These are a filler rather than a dish in their own right. However – they can easily be jazzed up and turned into a tasty tapa or snack. Try adding the following

  • Mix in some flaked white fish (cooked) or a small tin of tuna before frying
  • Try adding a good heaped tablespoon of grated parmesan or similar cheese
  • These are amazing served with alioli or mojo verde
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