It's no secret I love Spanish inspired dishes! So when I saw this recipe on my good friend's blog @ala.rovi I knew I had to give it a try.
Marcela Parker and Andres Rovirosa are the masterminds behind @ala.rovi. I’ve known this lovely couple for over 8 years now. Marcela and I were college roommates in Providence, RI and while I pursed my culinary career and Marcela her marketing degree there was one thing that united us more than anything, our passion for food and cooking. We constantly cooked together and blended our heritages and traditions; she is from El Salvador and I am from Puerto Rico, so we had tons of fun in the kitchen learning about each other’s cuisines and cultures. When Marcela started dating Andres, he quickly joined our kitchen adventures with his passion for cooking and bringing in his Cuban-American heritage.
Marcela and Andres married April 2019 and now live in Miami. They have never stopped cooking, learning, and creating in the kitchen. The current pandemic inspired them to create @ala.rovi to share with friends and family the delicious food they have been crafting.
In this recipe, they take an American dish, hash, and incorporate a classic Spanish ingredient, chorizo, and elevate it with truffle to create the ultimate brunch dish. Make sure you check out their page, they have many tasty recipes that will inspire you to get creative in the kitchen. I miss them dearly and can’t wait for the day we can all cook together again!
Prep time: 15min - Cook time: 45min - Total time: 1hour
1 pack grounded Spanish Chorizo
4 eggs (more if you want)
2 large potatoes
4 tablespoons white wine
3 small bell peppers or 1/2 orange bell pepper, chopped
1/2 small onion, chopped
2 garlic cloves, chopped
1 teaspoon adobo
1 teaspoon paprika
1 teaspoon garlic powder
4 tablespoons parsley, chopped
2 tablespoons olive oil
Salt & pepper to taste
For Truffle Aioli:
1 garlic clove
1/4 cup mayonnaise
1 tablespoon truffle powder or truffle oil
1 teaspoon olive oil
Salt & pepper to taste
Cut the potatoes into small cubes and let them sit in a bowl with cold water for 15 minutes.
In a food processor blend together the onion, garlic, peppers, salt, pepper, and olive oil. This will create a paste called "Sofrito".
Drain the potatoes and pad them with a paper towel until completely dry. Season with salt, pepper, garlic powder, paprika, and 1 tablespoon of olive oil, mix well.
Place potatoes in 2 batches in the air fryer at 400F for about 15 minutes or until golden brown (if you don’t have an air fryer you can roast them in the oven at 400F for 25 minutes or fry them).
While the potatoes are cooking place a cast iron over medium-high heat and cook the chorizo, breaking it apart with a wooden spoon when browned deglaze the pan by adding the white wine to remove any brown parts stuck to the bottom.
When all the wine has evaporated add the "sofrito" and cook until tender about 5 minutes.
Add the cooked potatoes and parsley, then make wells to make room for your eggs.
Crack one egg into each well and season to taste. Cover and cook for about 4 minutes or until the eggs reach your desire texture.
In the meantime make the truffle aioli by combining the mayonnaise, garlic, salt, pepper, truffle oil, and olive oil, you can use an immersion blender or whisk by hand.
When the eggs are cooked, drizzle the truffle aioli on top and garnish with parsley.