🍳 Huevos rotos
Huevos rotos, literally “broken eggs”, are fried eggs slid over a pile of crisp fried potatoes and cut open at the table so the yolks run into the potatoes. The classic topping is thin slices of jamón ibérico that warm slightly from the heat. The dish is rich, salty and simple, and is eaten as a tapa to share or as a casual main.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 600 g potatoes
- 4 eggs
- 80 g jamón ibérico, thinly sliced
- Olive oil for frying
- Salt, smoked paprika (optional)
Method
- Peel the potatoes and cut them into thin chips or rough slices.
- Fry them in plenty of olive oil over medium heat until tender, then raise the heat to crisp them. Drain and salt.
- Fry the eggs in a little of the hot oil, keeping the yolks runny.
- Pile the potatoes on a plate, lay the eggs on top and drape over the ham.
- Break the eggs with a fork at the table and mix them into the potatoes.
How to make it lighter
- Roast the potatoes in the oven with 1 tbsp of oil instead of deep-frying; 1 tbsp oil ≈ 120 kcal.
- Share one plate as a tapa rather than eating it as a full main.
- Use less ham and serve a large green salad with vinegar alongside.
History
Fried eggs with potatoes have long been everyday food across Spain. The version served with ham and broken at the table is closely associated with Madrid, where it was popularised by traditional taverns and is now a standard item on tapas menus.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →