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Authentic Huevos rotos Recipe
Madrid, Spain
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We strongly advise you to read the cooking tips before jumping to the recipe though
Introduction & history
Huevos rotos (lit. broken eggs) is a traditional Spanish dish that's especially popular in Madrid and the Canary Islands. It's made by placing fried eggs over french fries for the classic version, then topping the combination with chorizo or ham for a richer version (or anything you want in modern versions). Before serving, the yolk is broken so that it pours down onto the fries, creating a yellow star-like pattern that's similar to a starry night, hence the other name of the dish - huevos estrellados. This hearty combination of eggs and potatoes is a staple of numerous tapa bars and there are many variations on the dish.
Cooking tips
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fried eggs
Fried eggs call for perfectly fresh eggs, a suitable amount of cooking fat, and the correct level of heat. When fresh eggs are cracked onto a plate, the whites should be compact and thick, holding the yolk in place. When fried, the white holds together in a neat shape and it’s more likely that the yolk will remain intact. Properly fried eggs should have tender, shiny, and fully set whites and a compact ... Read more -
potatoes
When choosing potatoes for huevos rotos, most recipes recommend the Yukon Gold variety. It’s characterized by moderate levels of moisture and starch. These waxy yellow potatoes hold their shape even after they’ve been cooked until tender. Many cooks use them for baking because of their outstanding flavor. -
frying the potatoes
Nice fries can be made by placing the potato strips in oil that’s relatively cool (120-163ºC or 250-325ºF) and cooking them for 8 to 10 minutes. After that, raise the temperature of oil to 175-190ºC (350-375ºF) and fry for 3 to 4 minutes in order to make the exterior brown and crisp. -
runny yolk
For huevos rotos the yolk should always be runny so it can drizzle on the fries beneath. The key is temperature control - the right level of heat and protein bonding results in a creamy yolk. The heat will solidify the yolk by coagulating its proteins - the higher the heat, the drier and crumblier the yolk, so always use low heat.
Recipe variations
Huevos Rotos with Chorizo or Serrano Ham
PREP 10min
COOK 20min
READY IN 30min
This version of huevos rotos is made with the addition of onions, and it's topped with chorizo or Serrano ham, just like in Spanish tapa bars.
Ingredients
Huevos Rotos with Chorizo or Serrano Ham
5 potatoes, medium-sized
5 large eggs
1/2 large onion, chopped
473 ml (16 oz) extra-virgin olive oil, preferably Spanish, for frying
113g (4 oz) Spanish chorizo or Serrano ham
salt, to taste
Preparation
1
Huevos Rotos with Chorizo or Serrano Ham
Step 1/6
Heat a few tablespoons of olive oil in a frying pan over medium heat. Cook the onions for about 8 minutes, until transparent, then remove them from the pan and set aside.
Step 2/6
Peel the potatoes, cut them into fries, season them with salt, then fry them in the remainder of the olive oil in a frying pan, but reserve a tablespoon of the oil for later.
Step 3/6
Once golden brown and done, remove the fries and divide them into 4 bowls.
Step 4/6
If using chorizo, slice it, then fry the slices in a small frying pan in a tablespoon of the reserved olive oil. If using Serrano ham, just chop it into bite-sized pieces, and top the french fries with it (divide between bowls).
Step 5/6
Sprinkle the chorizo or ham over fries in bowls. Do the same with the onions.
Step 6/6
Fry the eggs sunny side up in a bit of olive oil until the whites are set. Place an egg or two over each bowl, break the yolks, and serve.
Other Variations
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