Huevos Rotos con Jamón y Patatas (Fried Eggs with Ham and Potatoes)
Why this recipe works
- Crisp potatoes: Drying the sliced potatoes well and frying them in batches helps them brown evenly without turning greasy.
- Runny yolk finish: Soft egg yolks act as a warm sauce, coating the crisp potatoes and tying together the salty ham.
- Simple ingredients: Potatoes, eggs, olive oil and cured ham deliver a full-flavoured dish with very little embellishment.
Get the most out of this recipe
Authenticity notes
- Tapas-bar style: Huevos rotos are commonly served as a shared plate, with the eggs left whole until the yolks are broken over the potatoes at the table.
- Serrano ham: Serrano ham gives the dish its characteristic savoury, cured flavour; it should be warmed briefly rather than fried hard.
Texture tips
- For crisper potatoes: Pat the potato slices very dry before frying and avoid overcrowding the pan, so the oil stays hot enough to brown them properly.
- Keep the yolks soft: Fry the eggs only until the whites are set, spooning hot oil over the tops if needed while keeping the yolks runny.
Common mistakes
- Oil too hot: If the oil smokes, the potatoes can darken before they cook through. Lower the heat and let the oil settle before continuing.
- Serving too late: The potatoes soften as they sit under the eggs, so assemble and serve the dish immediately.
Serving ideas
- Serve with greens: A crisp green salad or simply dressed leaves cut through the richness of the fried potatoes and yolks.
- Drink pairing: A dry sherry, cold lager or sparkling water with lemon works well alongside the salty ham and fried potatoes.
Equipment you'll need
Ingredients
Instructions
- Scrub the potatoes and cut them into thin chips, about 5 mm thick. Pat them very dry so the oil does not spit.
- Pour the olive oil into a large frying pan to a depth of about 1.5 to 2 cm and heat over medium until shimmering. Fry the potatoes in batches for 10 to 12 minutes, turning occasionally, until golden and crisp. Lift out with a slotted spoon, drain briefly, then season with most of the fine sea salt.
- Carefully pour off all but about 2 tbsp of the hot oil from the pan. Add the serrano ham and warm for 30 to 60 seconds, just until fragrant, then tip onto a plate.
- Return the pan to medium heat with the remaining oil. Fry the eggs one at a time for 1 to 2 minutes, until the whites are set but the yolks are still runny; spoon a little hot oil over the whites if needed to set the tops. Season the eggs with the remaining fine sea salt and the black pepper.
- Pile the potatoes onto a serving plate and scatter over the warm serrano ham. Slide the eggs on top and serve immediately. Break the yolks at the table so they coat the potatoes and ham.
Recipe notes
Tips
- Keep the oil at a steady medium heat so the potatoes cook through and crisp without burning; if the oil smokes, lower the heat before continuing.
- For the classic huevos rotos effect, aim for fully set whites and very runny yolks, then break the yolks just before eating.
Substitutions
- Replace Serrano ham with cured ham for a similar salty finish.
- Replace Yukon Gold potato with red potato; keep the slices thin so they crisp properly.
Storage
- Refrigerate up to 1 days
- Best eaten straight away. If you have leftovers, refrigerate in a sealed container and reheat the potatoes and ham in a hot frying pan until crisp and piping hot, then top with freshly fried eggs.
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Recipe overview
- Servings: 2 servings
- Total time: 40min (35min active)
- Difficulty: Easy
- Cuisine: Spanish
-
Allergens:
Eggs
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