Huevos Bulla


  • 1 cup Idaho® fingerling potato chips 
  • ½ cup Idaho® Russet potato foam
  • 2 whole eggs, fried in olive oil till crispy on the edges
  • Pinch kosher salt
  • 3 slices of crispy Serrano ham
  • 1 teaspoon truffle oil 

Potato Foam

  • 200 grams Idaho® russet potatoes, peeled and cubed 
  • 75 ml milk
  • 75 ml cream
  • 150 grams gutter
  • Salt 


  1. Fry thin slices of Idaho® Fingerling potatoes in neutral oil at 275°F until light golden brown, then drain and season with salt. Set aside. 
  2. Boil Russet Potatoes in salted water, strain reserving 35 ml of the potato water, and put through a ricer. 
  3. Mix riced potatoes with hot milk and cream, potato water, and butter and season to taste with salt. 
  4. Pass through a chinois strainer. Pour into iSi foam whipper, shake 14-16 times, and set aside in a warm water bath until service. 
  5. Pan fry or oven roast serrano ham until crispy. 
  6. Fry the two eggs sunny side up in a generous amount of olive oil until browned and lacy crispy on the edges, with a liquid yolk. 
  7. Make a bed of crispy Idaho® potato chips, top with creamy potato foam, crispy Spanish style deep-fried eggs, serrano ham and truffle oil. 
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Jaime A. Torres
Bulla Gastrobar

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