Main dishes
Chorrillana
AI-generated serving image
This image was created with the help of artificial intelligence and serves as visual inspiration or a serving suggestion. The actual result may vary depending on the ingredients, quantities and preparation used.
Chorrillana is a Chilean sharing platter particularly associated with Valparaíso: crisp fries, beef strips, soft onions and fried eggs. This version uses sunny-side-up eggs; other ways of preparing the eggs are also common.
Timing
- Preparation: about 20 minutes
- Cooking time: about 30 minutes
- Total time: about 50 minutes
Estimated nutrition
per serving · Calculated for 2 servings.
- Energy
- ≈ 980 kcal
- Protein
- ≈ 52 g
- Carbohydrates
- ≈ 56.1 g
- Fat
- ≈ 59.6 g
Approximate values based on the listed ingredients. Brands, cheese, portion size and preparation can change the values.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
Calculated with 540 g peeled potatoes (90% of 600 g), 100 g egg without shells and 3 g garlic. All pan oil (40.95 g) and an assumed 60 g absorbed frying oil are included, excluding the remaining oil bath. Oil absorption is a calculation scenario, not a measurement.
Quantity assumptions and ingredient mapping
- 600 g all-purpose potatoes · ≈ 540 g · Estimated edible amount without bones or shells
- 2 eggs · ≈ 100 g · Assumed quantity / reference product
- 1 garlic clove · ≈ 3 g · Assumed quantity / reference product
- 3 tbsp neutral oil for pan-frying · ≈ 40.95 g · Assumed quantity / reference product
- 1 l neutral deep-frying oil, depending on pan size · ≈ 60 g · Estimated absorbed cooking fat, not the entire oil bath
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- 600 g all-purpose potatoes
- 350 g beef rump steak
- 250 g onions
- 2 eggs
- 1 garlic clove
- 3 tbsp neutral oil for pan-frying
- 1 l neutral deep-frying oil, depending on pan size
- 1 tsp salt, to taste
- 0.5 tsp black pepper
- 0.5 tsp ground cumin
Instructions
- Peel the potatoes, cut into sticks about 1 cm thick and soak in cold water for 10 minutes. Drain and dry very thoroughly. Cut the beef into thin strips across the grain, slice the onions into half-rings and finely chop the garlic.
- Heat the frying oil to 150 °C in a deep pan, filling it no more than halfway. Cook the potatoes in batches for 6–8 minutes without browning strongly. Lift out and rest for 10 minutes.
- Meanwhile, heat 1 tbsp pan-frying oil. Cook the onions with a pinch of the measured salt over medium heat for 15 minutes until soft and golden. Add garlic and cumin for the final minute.
- Bring the frying oil to 175 °C. Fry the potatoes in batches for another 3–5 minutes until golden and crisp, drain and season with some of the salt.
- Heat 1 tbsp oil strongly in a large frying pan. Pat the beef dry and sear in two batches for 2–3 minutes each. Season with pepper and a little salt. Avoid crowding the pan so the meat fries rather than steams.
- Use the remaining 1 tbsp oil to fry the eggs until the whites have set. Put the fries on a warm platter, add beef and onions, top with eggs and serve immediately for sharing.
