Chorrillana

Peel the potatoes, cut into batons about 1 cm thick and pat dry. Heat the oil to 180 °C, fry the potatoes for about 10 minutes until golden and crisp, transfer to a paper towel and season with salt.

Cut the beef into long strips against the grain. Heat a large skillet over medium-high heat, add a little of the same oil, arrange the meat in a single layer, season with salt and pepper. Fry for 3 minutes, flip and cook for another 2 minutes, then remove from the skillet.

Slice the onion into thin strips. In the same skillet, warm a bit more oil, add the onion, season with salt and fry for 2 minutes. Reduce the heat to medium and cook for another 5 minutes, stirring, until the onion is soft and golden.

Beat the eggs with a pinch of salt and black pepper, pour into the onions and stir with a spatula over medium heat until the eggs are just set but still tender; take the skillet off the heat slightly before they're fully cooked.

On a large shared platter, spread out the hot potatoes, top with the onion and egg mixture, then add the fried beef.

Serve the chorrillana immediately, while the potatoes are crispy and the meat, onions and eggs are hot.