Chorrillana (Chilean Fries with Beef, Onions and Fried Eggs)
In short: A shareable platter of crisp fries topped with thin strips of seared beef, sweet fried onions and runny fried eggs, from Chilean bars. It takes about 1 h in total and makes 4 servings.
- Prep
- 20 min
- Cook
- 40 min
- Total
- 1 h
- Servings
- 4
- Difficulty
- Easy
- Calories
- 635 kcal
Chorrillana is the big plate Chileans share late at night, with friends and something cold to drink. A heap of french fries is covered with strips of quickly seared beef, onions cooked until sweet and a couple of fried eggs with runny yolks that run into everything. It is rich, salty and filling, a bar and party dish that is also easy to make at home. Cook the toppings while the fries are in the oven.
Instructions
- Heat the oven to 230°C (450°F) with a large baking sheet inside. Soak the potato sticks in cold water for 10 minutes, then drain and pat completely dry.
- Toss the potatoes with 3 tablespoons of oil and 1 teaspoon of salt on the hot sheet and spread them in a single layer. Bake for 35 to 40 minutes, turning halfway, until golden and crisp.
- Meanwhile, heat 1 tablespoon of oil in a large skillet over medium heat. Cook the onions with 1/2 teaspoon of salt for 15 minutes, stirring, until soft and golden. Remove and keep warm.
- Turn the heat to high and add 1 tablespoon of oil. Sear the beef in two batches for 1 to 2 minutes, until browned and no longer red, then season with the oregano, remaining salt and pepper.
- Fry the eggs in the last tablespoon of oil in another skillet until the whites are set. Leave the yolks runny, or cook them through if you prefer.
- Pile the fries on a large platter and top with the beef and onions. Set the fried eggs on top and serve immediately, with hot sauce.
Tips
- Dry potatoes crisp. Soaking removes surface starch, but pat the sticks completely dry, and do not crowd the baking sheet or the fries will steam.
- Cook the yolks through if you are serving young children, older adults or anyone pregnant. Sliced mushrooms, seared until deep brown, can replace the beef.
Questions and answers
Can I deep-fry the potatoes instead of baking them?
Yes. Fry in two stages, 5 minutes at 150°C (300°F), then rest and fry again for 3 to 4 minutes at 190°C (375°F) until golden. This is the classic method and gives crisper fries.
What cut of beef is best for chorrillana?
Tender cuts such as sirloin or rump, sliced very thinly, cook in a minute or two. Flank steak also works if you slice it thinly against the grain.
Can I make chorrillana ahead of time?
Cook the onions and slice the beef up to a day ahead. Bake the fries and sear the beef just before serving, because fries lose their crispness quickly.
How long does it take to make Chorrillana (Chilean Fries with Beef, Onions and Fried Eggs)?
About 1 h in total: 20 min of preparation and 40 min of cooking.
How many calories are in Chorrillana (Chilean Fries with Beef, Onions and Fried Eggs)?
About 635 kcal per serving, with 39 g of protein, 52 g of carbohydrates and 30 g of fat. These values are estimates.
Nutrition per serving
| Calories | 635 kcal |
|---|---|
| Protein | 39 g |
| Carbohydrates | 52 g |
| Fat | 30 g |
| Fiber | 7 g |
| Sugar | 11 g |
| Sodium | 1500 mg |
Estimated values, calculated from the ingredients.
