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
- 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