Huevos Rotos Recipe
Spanish · Main course · 40 min total
A classic Spanish dish of crispy fried potatoes topped with fried eggs, broken so the yolk runs over the potatoes. Simple, satisfying, and perfect for any meal.
10
min prep
min prep
30
min cook
min cook
2
servings
servings
550
kcal/serving
kcal/serving
Ingredients
- 2 large potatoes (about 500g), peeled and cut into 1-inch chunks
- 4 large eggs
- extra virgin olive oil for frying
- 1 teaspoon sea salt flakes
- 1/2 teaspoon smoked paprika (optional)
Instructions
- Place potato chunks in a bowl of cold water and soak for 10 minutes to remove excess starch. Drain and pat dry thoroughly with a clean towel.
- Heat about 1/2 inch of olive oil in a large skillet over medium-high heat until shimmering. Add potatoes in a single layer (work in batches if needed) and fry, turning occasionally, until golden brown and tender, about 15-20 minutes. Remove with a slotted spoon and drain on paper towels. Season with salt and smoked paprika if using.
- Pour off all but about 1 tablespoon of oil from the skillet. Return to medium heat. Crack eggs into the skillet and fry until whites are set but yolks are still runny, about 2-3 minutes.
- Divide potatoes between two plates. Place two fried eggs on top of each plate of potatoes. Break the yolks with a fork so they run over the potatoes. Serve immediately.
Tips
- Use waxy potatoes like Yukon Gold for best texture.
- For extra crispiness, double-fry the potatoes: fry once at 325°F until cooked through, then fry again at 375°F until golden.
- Leftover huevos rotos can be refrigerated for up to 2 days; reheat potatoes in a skillet and fry fresh eggs.
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