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Spanish Eggs and Potatoes (Huevos Rotos)

4 Servings

45 minutes

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In traditional Spanish huevos rotos, or “broken eggs,” fried eggs are served on top of fried potatoes, along with serrano ham or chorizo. The yolks are broken so they flow onto the food below, creating a rich sauce. For our simplified version, we precook the potatoes in the microwave, then crisp them in olive oil; the eggs are cooked in the skillet directly on top of the potatoes. Use small red or white potatoes, as their skins add flavor without toughness. If you can find only large potatoes, choose a thin-skinned variety, such as Yukon Gold, and cut them unpeeled into ¾-inch pieces.




Don’t cook the eggs to the point where the yolks set. The key to this dish is the rich, runny yolk that coats the potatoes.

45 minutes


  • pounds small red or white potatoes (about 1½ inches in diameter), quartered

  • 2

    tablespoons extra-virgin olive oil


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Betsy D.
January 11, 2023
Whole Family Loved
We have a family rating for every dish. Each person gets one vote on whether to make it or not again--this was a 5/5. My kids do not like spicy, so I did not use pepper and subbed ham for chorizo. Did everything else the same. Will make again for sure! The Sherry Vinegar makes the dish.
Tony L.
June 15, 2022
Great breakfast recipe
This recipe was easy to make and will add it to my recipes for company. Would not change any thing. I did over cooked the eggs so I will keep an eye on the time. Also great for dinner!
Tony L.

Made this last night for dinner. It was very delicious and I would make this recipe for company, good for breakfast, lunch, and dinner. My only comment is it took three times as long to microwave the potatoes. Why not par-boil the potatoes?