Huevos Rotos

Name: Huevos Rotos
Yield: 2 servings
Cuisine: Spanish
Ingredients: 3 large potatoes, cut into thin chips; 4 eggs; 80g jamón serrano or chorizo; Olive oil, for frying; Sweet paprika and flaky salt

Huevos rotos/WEH-vohs ROH-tohs/

Also known as: Huevos Estrellados, Spanish Broken Eggs

About this dish

Crisp chips topped with soft fried eggs, broken over the top and mixed with jamón or chorizo.

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Ingredients

🥔3 large potatoes, cut into thin chips

🥚4 eggs

🥓80g jamón serrano or chorizo

🫒Olive oil, for frying

🌶️Sweet paprika and flaky salt

Method

Serves 2

Fry the chips gently in plenty of olive oil until soft, then turn up the heat to crisp them. Drain and salt.

Fry the eggs in hot olive oil, spooning oil over them, until the whites are crisp and the yolks runny.

Pile the chips on a plate and lay the jamón or fried chorizo on top.

Slide the eggs on top.

Break the eggs with a knife and fork at the table and mix them through the chips.

✓ What Makes it Authentic

'Broken eggs' became famous at Madrid's Casa Lucio and are a favourite late-night tapa across Spain.

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