Chorrillana (Chorrillana) — Chilean Loaded Fries with Beef and Eggs

• 1200 grusset potatoes (peeled and cut into 1 cm batons)
• 2 lcold water
• 1.25 tspfine sea salt
• 1.5 lneutral frying oil (for deep-frying; not all will be absorbed)
• 500 gbeef sirloin (trimmed and sliced across the grain into 6 mm strips)
• 2yellow onions (large, thinly sliced)
• 2 clovegarlic (finely grated)
• 2 tbspolive oil
• 60 mlunsalted beef stock
• 1 tbspred wine vinegar
• 1 tspdried oregano
• 0.5 tspground cumin
• 0.75 tspblack pepper
• 4eggs
• 0.5 cupprepared pebre (Chilean cilantro, onion, tomato, and chile relish)
• 0.25 tspmerken (optional Chilean smoked chile for the table)

Instructions

1. 1

   Place the cut potatoes in a large bowl with 2 l cold water and soak them for 20 minutes to remove surface starch. Drain thoroughly, then dry the potatoes on clean kitchen towels until no visible moisture remains, because wet potatoes lower the oil temperature and turn leathery.

2. 2

   Heat the neutral frying oil in a heavy pot to 160°C and line a tray with paper towels. Fry the potatoes in 3 batches for 5 minutes per batch, just until flexible and pale, then lift them out with a spider and let them rest for 10 minutes.

3. 3

   Increase the oil temperature to 185°C for the second fry. Fry the blanched potatoes in 3 batches for 3 to 4 minutes per batch, until deeply crisp and golden, then transfer them to the lined tray and season immediately with 1.25 tsp fine sea salt.

4. 4

   While the potatoes rest between fries, heat 2 tbsp olive oil in a wide skillet over medium-high heat. Add the sliced onions and cook for 10 minutes, stirring often, until browned at the edges but still soft enough to mingle with the beef juices.

5. 5

   Add the garlic, oregano, cumin, black pepper, and 0.5 tsp fine sea salt to the onions and cook for 30 seconds. Add the beef strips in a single layer and sear for 2 minutes, then turn and cook for 1 minute more so the meat stays juicy.

6. 6

   Pour in the beef stock and red wine vinegar, scraping the skillet to loosen the browned bits. Simmer for 2 minutes, until the onion-beef mixture is glossy and lightly saucy rather than dry.

7. 7

   Heat 1 tbsp olive oil in a nonstick skillet over medium heat and crack in the eggs. Fry for 3 to 4 minutes, until the whites are set and the yolks remain runny, because the yolks are part of the sauce for a proper shared chorrillana.

8. 8

   Pile the hot fries onto a large warmed platter, then spoon the beef, onions, and pan juices over the center. Slide the fried eggs on top, cut them open at the table, and serve at once with pebre and a small pinch of merken for diners who want a smoky Chilean accent.