A Playful Crunchy Twist on a Spanish Classic

This Chistorra and Potato Egg Rice Paper Bowl is a fun, modern reinterpretation of a classic Spanish tapa. A sheet of rice paper is topped with an egg yolk and fried until crisp, creating a base that looks like a sunny-side-up egg, with the rice paper mimicking the fried white and the yolk gently setting in the center. The result is an edible, crunchy bowl that surprises both visually and texturally. Filled with crispy potatoes and smoky chistorra, this dish is comforting, bold, and irresistibly playful.

Ingredients

• 8 oz chistorra by Doña Juana, sliced or cooked whole and cut into pieces

• 2 medium potatoes, diced into small cubes

• Extra virgin olive oil Diosas de Abril, for frying and finishing

• 1–2 egg yolks

• Round Rice paper sheets

• Freshly ground black pepper, to taste

• Flaky sea salt, to taste, our Sal de Ibiza Salt "La Vie en Rose" is perfect

• Fresh herbs (chives or parsley), finely chopped (optional)

Preparation

1. Heat olive oil in a pan and fry the diced potatoes until golden and crispy. Remove and drain.

2. In the same pan, cook the chistorra until well browned and slightly crisp. Set aside.

3. Heat oil in a separate pan. Add a rice paper sheet and immediately place an egg yolk in the center.

4. Fry until the rice paper puffs and turns crisp, resembling an egg white, while the yolk sets softly but remains creamy. Remove carefully and drain.

5. Season the potatoes and chistorra with salt and pepper and mix gently.

6. Spoon the mixture into the crispy rice paper “egg” bowl.

7. Finish with a light drizzle of olive oil and add fresh herbs, shaved manchego or shaved truffle before serving.

Serving Suggestions

This dish is best served hot and freshly assembled:

• Serve as a show-stopping tapa

• Pair with a simple green salad to balance richness

• Add it to a modern tapas or brunch spread

• Finish with shaved Manchego cheese by Casa Castel  or a touch of shaved truffle for an extra indulgent twist

• If you enjoy a smoky touch, add a pinch of Spanish sweet paprika, Pimentón de la Vera El Ángel, to enhance the flavor.
• Enjoy with cava, cider, or a young red wine

Tip: Break the rice paper bowl at the table so the creamy yolk blends with the potatoes and chistorra for maximum flavor and crunch.