By eatmundo · July 7, 2026
🇪🇸AI-generated imageSame ingredients, elsewhere in the world
5 matchesDishes from other countries' kitchens, made from the same core ingredients as Huevos Rotos (Broken Eggs). The percentage is the share of ingredients the two recipes have in common.
Caldo VerdeIn Portugal · same ingredients55%
Bacalhau à Gomes de SáIn Portugal · same ingredients50%
Ovos à Moda do AlentejoIn Portugal · same ingredients50%
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.
According to eatmundo's ingredient comparison, the closest dish to Huevos Rotos from another cuisine is Caldo Verde (Portugal): the two share 55% of their ingredients.
Ingredients
tick what you already have - the rest goes on your shopping listHow 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 is Huevos Rotos?
Huevos Rotos is a Spanish dish consisting of fried eggs served over a bed of fried potatoes. It is typically garnished with cured ham or chorizo and is commonly enjoyed as a casual lunch, dinner, or tapa.
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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