To begin, preheat your oven to 425°F (220°C). Soak the potato wedges in cold water for 30 minutes to remove excess starch, ensuring crispier fries. Drain, pat dry thoroughly, and toss in vegetable oil and a generous pinch of salt. Arrange on a baking sheet in a single layer.

Bake the potatoes for 25–30 minutes, flipping halfway, until golden brown and crispy. If you prefer, you can fry the potatoes in batches in hot oil (350°F/175°C) for 5–6 minutes until crisp. Set aside on paper towels to drain excess oil.

Meanwhile, heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Add the sliced onions and cook for 10–12 minutes, stirring often, until soft and caramelized. Add the minced garlic during the last 2 minutes of cooking to avoid burning. Transfer to a bowl and keep warm.

In the same skillet, heat another tablespoon of oil over medium high heat. Season the beef strips with paprika, oregano, cumin, salt, and pepper. Sear the beef in batches to avoid overcrowding, cooking for 2–3 minutes on each side until browned but still tender. Remove from heat and set aside.

Reduce the skillet heat to medium. Combine the caramelized onions and seared beef, tossing gently to allow the flavours to meld. Cover and keep warm while preparing the eggs.

Heat a non-stick skillet with butter or oil over medium heat. Fry the eggs sunny side up or to your preferred doneness. The slightly runny yolk is traditional and adds richness to the dish.

Assemble the Chorrillana. Place the crispy fries on a large serving platter or individual plates. Top evenly with the onion and beef mixture. Gently place the fried eggs over the top.

Garnish with fresh parsley for a touch of colour and freshness. Serve immediately with hot sauce or pebre on the side. Encourage diners to mix the components together to fully enjoy the medley of flavours.