Huevos Rotos
Crispy fried potatoes topped with fried eggs and jamón, broken so the yolk coats everything.
Serves 2
Prep 10 min
Cook 25 min
Ingredients
- 1 lb potatoes, peeled and sliced thin
- 1/2 cup olive oil
- 1 teaspoon salt
- 4 eggs
- 1/4 lb serrano ham, torn
- 1 teaspoon smoked paprika
Steps
Step 1. Fry the potatoes in the oil over medium heat for 15 minutes, stirring, until golden and tender. Drain, keeping the oil.
Step 2. Salt the potatoes and pile onto plates.
Step 3. Fry the eggs in the same oil until the whites are set and edges crisp.
Step 4. Set the eggs on the potatoes, top with the ham and paprika, and break the yolks at the table.
Where this recipe comes from
Yoribang Spanish recipes by Yoribang. License: Free to use. View the original (opens in a new tab)
Original Yoribang write-ups of Spanish dishes, from tapas to rice and desserts. Spanish olive oil, smoked paprika (pimentón), sherry vinegar, and chorizo are sold in many supermarkets and specialty stores. Bomba rice is traditional for paella but short-grain rice works.