Spanish chef José Andrés, founder of humanitarian organization World Central Kitchen, visits the L.A. Times Kitchen to make his favorite version of olive-oil fried eggs with potatoes, a recipe from his new cookbook “Spain My Way.” These are how they’re served at Venta el Toro, a restaurant in the hilltop town of Vejer de la Frontera. They’re called huevos estrellados or huevos rotos (“broken eggs”). Andrés says family-run Venta el Toro makes the perfect eggs, poached in olive oil, served over soft-fried potatoes and topped with morcilla, stewed pork, chorizo, jamón and sautéed onions. Use what you have. Eat them for lunch with a glass of beer or Manzanilla. Get the recipe.
Dining and Cooking