Huevos Rotos, or "broken eggs," is one of the most popular dishes in taverns across Spain. This is an incredibly simple combination of fried potatoes, Jamón Serrano, and perfectly fried eggs that can be served anytime. Spaniards will likely eat this tasty dish as a lunch or dinner meal.
To prepare this Huevos Rotos recipe, fry potatoes and onions and top with very lightly sautéed fried eggs (cooked sunny side up). You break up the eggs when served, letting the yolks run free.
(Editor's Note: The picture shows and this recipe calls for string-cut fries; however, most accounts of the preparation stress that the potatoes should be home fries--See our recipe for Huevos Rotos home-fried potatoes.)
• 1/2 large onion, chopped
• 5 medium potatoes
• 2 cups extra virgin olive oil for frying
• 4 Oz. Serrano ham (Translation: One 4oz tray of Rays Serrano)
• 5 large eggs
Steps to Make
1. Heat a few tablespoons of the olive oil in a heavy-bottom frying pan over medium heat. Add the onions and cook, stirring occasionally. When the onions are soft and transparent, in about 8 minutes, remove them from the pan and reserve them on a plate.
2. Peel and cut the potatoes lengthwise into "fries." Heat only one tablespoon of olive oil in the frying pan over medium heat. Salt the potatoes and fry them in the pan. When the potatoes are done, remove them with a slotted spatula from the pan. Divide among four bowls and keep them warm.
3. While the potatoes are frying, pour the remaining one tablespoon of the olive oil into a small frying pan and very lightly sauté the Jamón Serrano.
4. Sprinkle ham and sautéed onions evenly over fried potatoes in bowls.
5. Fry the eggs sunny side up in a splash of extra virgin olive oil. Place one to two eggs per bowl and serve hot. Only when served, are eggs broken. Accompany the huevos rotos with warm slices of a fresh baguette or rustic-style bread.