Spanish Huevos Rotos: Broken Eggs with Potatoes and Ham
Around the World in 80 Eggs, day 26
Craving a taste of Spain? Huevos Rotos, meaning “broken eggs,” is a classic Spanish dish that’s perfect for breakfast, lunch, or even as a hearty brunch.
I fell in love with it during my recent travels to Spain - it’s simple, delicious, and absolutely satisfying.
Whether you’re nursing a hangover or just fancying something comforting, this dish has you covered!
Hey, I'm Verna!
About this recipe
What is Huevos Rotos?
Huevos Rotos is a traditional Spanish dish that originated in the Basque Country as a clever way to use up leftover potatoes and eggs.
Over time, it became a staple across Spain, often topped with slices of Serrano or Iberico ham.
The beauty of this dish is in its simplicity: perfectly fried eggs served over golden, crispy potatoes, with the rich, runny yolks seeping into every crevice.
To elevate it even further, Spanish ham or chorizo is added, making it both luxurious and incredibly comforting.
Why You’ll Love This Recipe
- Quick & Simple – Minimal ingredients and ready in under 30 minutes.
- One-Pan Wonder – Everything cooks up in a single pan, easy to clean up.
- Perfect for Any Time of Day – Ideal for breakfast, brunch, or even a lazy lunch.
- Customisable – Add chorizo, peppers, or even a sprinkle of cheese for your own twist.
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
1. Prepare the Potatoes
Peel and chop the potatoes into small chunks or slices.
2. Fry the Potatoes
Heat olive oil in a pan over medium heat. Fry the potatoes until golden and crispy, seasoning with smoked paprika, garlic powder, and salt.
3. Fry the Eggs
In the same pan or a separate one, fry the eggs until the whites are set but the yolks are still runny. Set aside.
4. Assemble the Dish
Place the fried eggs on top of the crispy potatoes. Add slices of Serrano or Iberico ham (or chorizo) over the top.
5. Serve & Enjoy
Use a fork to break the egg yolks, letting them coat the potatoes and ham. Tuck in and enjoy!
Tips
- Cook the Potatoes Low and Slow – Patience is key for perfectly crispy edges.
- Don’t Overcook the Eggs – The runny yolk is what brings it all together.
- Experiment with Toppings – Try adding sautéed peppers, onions, or even Manchego cheese for extra flavour.
FAQs
Can I make Huevos Rotos without ham?
Yes! You can substitute it with sautéed mushrooms, roasted peppers, or even a bit of grilled asparagus.
What type of potatoes are best?
Baby potatoes or Maris Piper potatoes work great for their fluffy texture and crispiness.
Can I cook the eggs scrambled instead of fried?
While traditional Huevos Rotos uses fried eggs, you can definitely scramble them if you prefer!
How do I store and reheat Huevos Rotos?
It’s best enjoyed fresh, but you can store leftovers in the fridge for up to 2 days. Reheat in a pan to get the potatoes crispy again.
Video demonstration
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