From Alex Province: This is the ultimate comfort food I enjoyed as a child while visiting my grandparents in Seville, Spain. Because she did not speak English (nor did I speak Spanish), my grandmother expressed her love for us through food. This recipe is one I learned from her and still cook today, only now I call it Huevos Fritos con Patatas Fritas (Fried Eggs with Fried Potatoes.)
The potatoes are cooked at a lower temperature than traditional French fries so as to absorb the gorgeous Spanish olive oil. The eggs, on the other hand, are flash-fried only long enough for the whites to have golden brown edges while the yolks stay slightly soft and runny. The idea is to serve the eggs on top of the pile of fried potatoes so that you can dip a fry into the yolk. Growing up, and now, we use chunks of fresh bread to mop up any remaining yolk or olive oil from the plate. Even writing these words, I have such fond memories of Abeula, in her apron, standing by the stove as she masterfully cooked this dish. I promise you it isn’t hard; the only requirement is that you serve it with love.