Huevos Rotos (Broken Eggs)

Heat a few tablespoons of the olive oil in heavy bottom frying pan over medium heat. Add the onions and cook, stirring occasionally. When the onions are soft and transparent, in about 8 minutes, remove them from the pan and reserve them on a plate.

Peel and cut the potatoes lengthwise, and then into "fries." Heat all but 1 tablespoon of the remaining olive oil in the frying pan over medium heat. Salt the potatoes and fry them in the pan. When the potatoes are done, remove them from the pan with a slotted spatula. Divide among four bowls and keep them warm.

While the potatoes are frying, slice the chorizo or chistorra sausage. Pour the remaining 1 tablespoon of the olive oil into a small frying pan and sauté the sausage. Remove the sausage and set aside. (If using Spanish cured ham like Serrano ham or Iberian ham, don't cook it. Cut the ham slices into small, bite-sized pieces and divide between bowls.)

Sprinkle sausage or ham and sautéed onions evenly over fried potatoes in bowls.

Fry the eggs sunny side up in a splash of extra virgin olive oil. Lightly cook them in the same frying pan and oil as the sausage was cooked. Place one to two eggs per bowl and serve hot. Break up the eggs right before serving. Accompany the huevos rotos with warm slices of a fresh baguette or rustic-style bread.