Huevos Rotos
Fried eggs broken over a bed of golden potatoes so the runny yolk slides down and coats everything, usually crowned with jamón or chorizo. It is deliberately unfussy tavern food, meant to be mixed up on the plate and eaten straight away.
Approximate, per 1 plate (~350g). Values vary by recipe and portion.
Ingredients
- ·600 g waxy potatoes, peeled
- ·4 large eggs
- ·100 g jamón serrano, torn, or 150 g chorizo, sliced
- ·Olive oil for frying, plus extra
- ·Flaky salt
- ·Black pepper
Method
- 1
Cut the potatoes into thick chips or rough chunks and pat them dry so they crisp rather than steam.
- 2
Heat a generous depth of olive oil in a deep pan to a moderate temperature, add the potatoes and cook gently for about 15 minutes so they soften through without colouring much.
- 3
Raise the heat for the last few minutes to give the potatoes a golden edge, then lift them out onto kitchen paper and salt them.
- 4
If using chorizo, fry the slices briefly in a little of the oil until they release their red fat, then scatter over the potatoes; if using jamón, keep it raw and add it at the end.
- 5
In a separate pan with hot oil, fry the eggs one or two at a time, spooning oil over the whites so the edges frill and crisp while the yolks stay liquid.
- 6
Pile the potatoes on a warm plate, lay the eggs on top and drape over the jamón.
- 7
Break the yolks open with a knife right at the table, season with flaky salt and pepper, and serve immediately while everything is hot.