🇪🇸 Spain · Food
Huevos Rotos (Broken Eggs)
By eatmundo · July 7, 2026
A comforting Spanish classic, Huevos Rotos features perfectly fried eggs with delightfully runny yolks, served over a bed of tender, pan-fried potatoes. This simple yet satisfying dish is often elevated with crispy cured ham or chorizo, making it a beloved tapa or light meal.
Ingredients
check them off as you prepareHow to Make It
- 1
Peel 400g of potatoes and cut them into thin slices or small irregular pieces, about 0.5 cm thick. Rinse them well under cold water and pat them thoroughly dry with a clean kitchen towel to remove excess starch.
- 2
Heat 250ml of good quality olive oil in a large, heavy-bottomed frying pan (around 24-26cm diameter) over medium heat until it reaches about 160°C (320°F). Add the dried potato pieces carefully, ensuring they are submerged.
- 3
Fry the potatoes gently for about 12-15 minutes, stirring occasionally with a slotted spoon, until they are tender and just starting to turn golden at the edges but not fully crisp. Season lightly with 1/2 teaspoon of salt during cooking.
- 4
While the potatoes cook, slice 100g of cured ham (jamón serrano or ibérico) into thin strips. If using chorizo, slice it thinly. Lightly pan-fry the ham or chorizo in a separate small pan for 1-2 minutes until slightly crisp and aromatic, then set aside.
- 5
Using the slotted spoon, carefully remove the cooked potatoes from the oil, allowing excess oil to drain back into the pan. Transfer them to a warm serving platter lined with a paper towel to absorb any remaining oil, then discard the paper towel.
- 6
Increase the heat of the potato oil slightly. Crack 4 large eggs directly into the hot oil, one by one. Fry them for about 1-2 minutes, until the whites are set but the yolks are still perfectly runny. You can spoon a little hot oil over the yolks to help set the whites faster.
- 7
Gently place the fried eggs on top of the warm potatoes on the platter. Distribute the crispy ham or chorizo over and around the eggs and potatoes.
- 8
Just before serving, use a fork or the edge of a spatula to 'break' the egg yolks, allowing them to mix with the potatoes and ham. Serve immediately with a sprinkle of flaky sea salt, if desired. This dish is best enjoyed hot!
Frequently Asked Questions
What kind of potatoes are best for Huevos Rotos?+
Use starchy potatoes like Russets or Maris Piper, as they yield a softer texture when fried, absorbing the flavors beautifully. Avoid waxy varieties which tend to stay firm.
Can I use an air fryer or oven for the potatoes?+
While you can cook potatoes in an air fryer or oven, traditional Huevos Rotos relies on pan-frying them in olive oil to achieve the characteristic soft, flavorful texture that perfectly complements the eggs.
What other toppings can I add besides ham?+
You can experiment with various toppings like thinly sliced chorizo, fried padrón peppers, sautéed mushrooms, or even morcilla (Spanish blood sausage) for different flavor profiles.
How do I achieve perfectly runny yolks without undercooking the whites?+
Fry the eggs in moderately hot oil, spooning some hot oil over the whites to cook them quickly while keeping the yolks liquid. Don't overcrowd the pan; fry them in batches if necessary.
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