Chorrillana

Ingredients

• 900 g floury potatoes
• 1 litre sunflower oil, for frying
• 500 g beef sirloin or skirt
• 3 large onions
• 3 garlic cloves
• 2 tbsp sunflower oil, for the pan
• 1 tsp ground cumin
• 1 tsp dried oregano
• 4 eggs
• 1.5 tsp salt
• Black pepper
• 2 tbsp chopped parsley

Before you cook

• Peel the potatoes and cut them into thick chips about 1 cm square
• Rinse the chips in cold water and dry them thoroughly on a cloth
• Slice the onions into thin half moons
• Cut the beef across the grain into thin strips
• Finely chop the garlic

Steps

1. Heat the oil for the chips to 150°C in a deep pan.
2. Fry the chips for 8 minutes without letting them colour, then lift them out to drain.
3. Turn the oil up to 190°C and hold it there.
4. Heat the 2 tablespoons of oil in a large frying pan over medium heat.
5. Add the onions with a pinch of salt and cook them for 15 minutes, stirring now and then, until soft and lightly caramelised.
6. Scrape the onions onto a plate and put the pan back on high heat.
7. Season the beef strips with salt, pepper, cumin and oregano.
8. Sear the beef in the hot pan for 3 minutes, in two batches so it browns rather than steams.
9. Return the onions to the pan with the garlic and toss everything together for 1 minute.
10. Fry the chips a second time in the hot oil for 3 minutes, until crisp and deep gold.
11. Drain the chips, salt them at once and spread them over a large warm platter.
12. Tip the beef and onions over the chips, juices and all.
13. Fry the eggs in a clean pan until the whites are set but the yolks are still liquid.
14. Slide the eggs on top, scatter the parsley over and take the platter to the table with forks for everyone.