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Broken Eggs (Huevos rotos)

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Discover the essence of spanish gastronomy with Olive Oils from Spain and this delicius recipe by huevos rotos with serrano ham. Dive into the rich history of this traditional dish, dating back to the 19th century in La Rioja, although it is typical of the entire national territory.

Frying potatoes and eggs in extra virgin olive oil from Spain will give an incredible flavor to your dish, as well as preserving the healthy properties of extra virgin olive oil and will make your eggs shiny and crispy.

Huevos rotos is an emblem of Spanish gastronomy. It can be eaten as a tapa or as a main dish to enjoy at home. We leave you with the recipe, you will see that it is very easy to bring the taste of Spain to your table! This recipe is perfect for two guests.

How to make huevos rotos with serrano ham

Slice the potatoes into fry strips
Heat a medium frying pan over medium-high heat and add EVOO.
Once the extra virgin olive oil is hot but not smoking, add the potato to the pan.
Season them with a generous pinch of salt in a bowl of water.
Fry the fries for 6 minutes, flipping them occasionally.
Remove the fries from the pan and place them on a paper towel to cool.
Return the pan to the heat and add 2 tablespoons of EVOO.
Once the extra virgin olive oil is hot, cook the eggs until they are over-easy.
Place them on top of the fries.
Sprinkle the eggs with smoked paprika and season them with salt to taste.
Serve with bread and enjoy your delicious huevos rotos!