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Huevos Rotos
Huevos Rotos, meaning 'broken eggs', is a classic Spanish tapa or bar food. It features crispy fried potatoes topped with perfectly fried eggs with runny yolks, and savory jamón serrano. The eggs are traditionally broken at the table, hence the name.
ð§ ææ
- 400 g Potatoes
- generous amount ml Olive oil(for frying potatoes and eggs)
- to taste Sea salt
- 60 g Jamón serrano
- 4 Eggs(large, fresh eggs)
ðšâð³ äœãæ¹
- 1
Prepare the potatoes: Peel the potatoes and slice them thinly, about 3mm (1/8 inch) thick. You can use a mandoline for uniform slices, or a sharp knife. Rinse the potato slices under cold water and pat them thoroughly dry with paper towels. This is crucial for crispy potatoes.
â±ïž 5 minutes - 2
Fry the potatoes: Heat a generous amount of olive oil in a large skillet over medium-high heat (around 175°C / 350°F). The oil should be enough to generously coat the bottom of the pan. Carefully add the dried potato slices in a single layer, working in batches if necessary to avoid overcrowding the pan. Fry, stirring occasionally, until golden brown and crispy, about 10-15 minutes. Use a slotted spoon to transfer the fried potatoes to a plate lined with paper towels to drain excess oil. Season immediately with sea salt.
â±ïž 15 minutes - 3
Fry the eggs: Carefully pour out most of the frying oil from the skillet, leaving about 1-2 tablespoons. Reduce the heat to medium. Crack the eggs directly into the skillet, being careful not to break the yolks. Fry the eggs until the whites are set but the yolks are still liquid and runny. This usually takes about 3-4 minutes. You can gently spoon some hot oil over the egg whites to help them cook faster without overcooking the yolks.
â±ïž 4 minutes - 4
Assemble the dish: Divide the crispy fried potatoes between two serving plates, creating a bed for the eggs. Gently slide two fried eggs onto the potatoes on each plate. Arrange the slices of jamón serrano over and around the eggs. Serve immediately.
â±ïž 2 minutes - 5
Serve and enjoy: Instruct your diners to break the runny yolks with their fork and mix them with the potatoes and jamón. This is the 'huevos rotos' experience!
â±ïž 1 minute
ð¡ ããã®ã³ã
- âFor the crispiest potatoes, ensure they are completely dry before frying.
- âThe key to Huevos Rotos is the runny yolk. Cook the eggs just until the whites are set.
- âThe name 'huevos rotos' literally means 'broken eggs', referring to the act of breaking the yolks at the table.
- âJamón Serrano is a dry-cured Spanish ham. If unavailable, a good quality prosciutto can be substituted, though the flavor will differ.
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- Add diced chorizo or morcilla (Spanish blood sausage) to the pan and fry until crispy before adding the potatoes.
- A sprinkle of chopped fresh parsley can add a touch of freshness.