Huevos Tontos

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

Elle Draper

Elle, along with Alan, is the owner of Spain Buddy and the busy web design business – Spain Web Design by Gandy-Draper.
Born a “Norverner”, she then spent most of her life “Dann Saff” before moving to Spain in 2006. Elle’s loves are Alan, the internet, dogs, good food, and dry white wine – although not necessarily in that order.