Huevos Rotos (Spanish Broken Eggs with Potatoes and Jamon)

About This Recipe

Huevos rotos, 'broken eggs,' is a straightforward but deeply satisfying Spanish dish built on a bed of crispy fried potatoes topped with fried eggs whose yolks are deliberately broken at the last moment, coating everything in rich, golden yolk. The potatoes are twice-cooked in a sense — sliced thin and fried slowly until tender, then finished at higher heat until the edges turn properly crisp, a technique closer to confit than a quick saute. Jamon serrano, torn into pieces and scattered over the top just before serving, adds a salty, savory contrast, and the whole dish is meant to be mixed together at the table so the broken yolk coats the potatoes and ham like a natural sauce.

Ingredients

Serves 4

• 4large potatoes(peeled and thinly sliced)
• 1 cupolive oil(for frying)
• 1 tspsalt
• 4eggs
• 100 gjamon serrano(torn into pieces)
• 2 tbspchopped parsley(for garnish)

Instructions

1. 1

   Fry the potatoes slowly

   Heat olive oil in a wide pan over medium-low heat and cook potato slices gently, stirring occasionally, 15-18 minutes until tender.

2. 2

   Crisp them up

   Raise the heat to medium-high and fry 3-5 more minutes until the edges turn golden and crisp; season with salt and drain.

3. 3

   Fry the eggs

   In a separate pan, fry the eggs sunny-side up, keeping the yolks very runny.

4. 4

   Assemble

   Pile the crispy potatoes onto plates, top with the fried eggs and torn jamon.

5. 5

   Break the yolks

   Break the egg yolks right before serving so they run into the potatoes.

   Serve immediately after breaking the yolks so the heat keeps everything glossy and warm.

6. 6

   Finish

   Scatter with parsley and serve hot.

Variations

• •

  Add sliced chorizo alongside the jamon for a spicier, smokier version.

• •

  Some versions fry the potatoes in cubes rather than slices for a different texture.

• •

  A vegetarian version skips the jamon and adds sauteed mushrooms instead.

Storage

Best assembled and eaten immediately; the potatoes can be fried ahead and reheated in a hot oven, but always fry the eggs fresh right before serving.

Frequently Asked Questions