Broken Eggs
Huevos Rotos

Back to our Spanish Recipes Literally translated as “broken eggs”, huevos rotos is a Spanish staple dish of potatoes, ham and eggs.  The potatoes are cooked firstly then mixed with the ham in a heavy frying pan and the eggs cracked over the top.  The eggs are gently mixed such that the yoke is broken and flows into the white but not so aggressively as to scramble them.  Comfort food if ever there was.

Difficulty	Cooking Time	Servings
	10min.	4 Main

Ingredients

• 1 kg potatoes, ideally new season potatoes or a waxy variety such as Charlotte
• Sunflower oil, for deep-frying
• Olive oil for frying
• 6 slices jamon, ideally Serrano ham
• 6 eggs
• Salt
• Smoked paprika (optional)

Instructions

1. Cut the potatoes into julienne strips, most easily accomplished using a mandoline.
2. Heat the oil in a deep-fryer to 180- 190 degrees centigrade; a cube of day old bread should brown in 30 seconds.
3. Carefully add the potato in small batches and cook for about 2 minutes until golden brown.
4. Drain the cooked potatoes on kitchen paper
5. As an alternative to the above, cook some good quality oven fries according to the supplier’s instructions.
6. In a heavy pan, cook the jamon for about 2 minutes until crisped and lightly browned.
7. Remove from the pan and set aside.
8. Head 1 tablespoon of olive oil in the pan and crack the eggs into the oil.
9. Stir gently to break the yoke using a chop stick and cook until the egg white is just set.
10. Return the bacon to the pan and gently mix with the cooked egg.
11. Toss in the cooked potato fries and turn out onto a serving dish.
12. Sprinkle with salt top taste, dust with a pinch of smoked paprika and enjoy with a robust red or rose wine.