Spanish Huevos Rotos: Broken Eggs with Potatoes and Ham
Around the World in 80 Eggs, day 26
Huevos Rotos, meaning "broken eggs" in Spanish, is a simple yet delicious dish that has captured the hearts and taste buds of many - myself included as I travelled to Spain recently and it was the perfect breakfast, lunch or even hungover dish. Its origins can be traced back to the Basque Country, where it was initially created as a way to utilise leftover potatoes and eggs. Genius really, and a combination that you just can't go wrong with!
I find it's best served with some slices of Serrano or Iberico ham, so if you're feeling bougie... go on...
To fully appreciate this culinary masterpiece, use a fork to gently break the egg yolks, allowing them to mingle with the potatoes and any additional toppings.
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About this recipe
Ingredients
- 2 large eggs
- 6-7 baby potatoes or 2 large ones
- Several slices of Serrano/Iberico ham, or even chorizo
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- Salt to taste
- Olive oil for frying
Pair it with
Instructions
- Peel and chop up potatoes into small chunks or slices. Fry in olive oil until golden and crispy.
- Make some fried eggs and set aside.
- Place the eggs on top of fried potatoes, add some slices of your choice or ham.
- Cut it all up and tuck in!
Video demonstration
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