We've found a way to combine some of your all-time favorite flavors into one craveable concoction.
The signature Spanish tapa is called Huevos Estrellados. Bulla Gastrobar in Winter Park calls this appetizer Huevos Bulla.
Inside the new restaurant, located inside Lakeside Crossings, is where Chef Felix Plasencia creates his masterpieces. The dish is basically a fancy way of dressing up whatever potato chip you're addicted to. Plasencia prefers using Idaho potatoes.
"I'll give you a nice tip," he said. "You need to slice it running in the water, like two or three times. Fry to 275-degrees until nice and crispy, put salt and that's it."
On top of the chips, Plasencia puts the potato foam, egg and thinly-sliced ham and white truffle oil. The key to the eggs is to get them crispy golden on the outside and super runny on the inside.
An easier version of the Huevos Bulla that’s friendlier for at-home cooking is Huevos Estrellados. Here’s how to make it:
Huevos Estrellados
Ingredients:
- Potato Chips
- Ham or Chistorra Sausages
- 2 Eggs
- White Truffle Oil
Optional: Potato Espuma ("foam") — potato, heavy cream/butter, milk. It's not Bulla's, but we found a recipe for it online from foodpeopleplaces.com.
Directions:
- Add either potato chips or French fries to the bottom of a deep bowl. Options — add potato foam generously.
- You can use any type of ham for this dish, but the chefs at Bulla recommend using chistorra sausages instead of ham.
- Add some oil to a non-stick sauté pan, then add two eggs and prepare them sunny side up.
- Once cooked, place the eggs on top of the potato chips or fries; drizzle on the truffle oil.
- Break the yolks then fold in the potatoes and sausages.