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Milk Street Recipe

Spanish Eggs and Potatoes (Huevos Rotos)

45 minutes

Spanish Eggs and Potatoes (Huevos Rotos)

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.

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DECEMBER 2019
CHRISTOPHER KIMBALL FOR KUHN RIKON COLLECTION

For December's giveaway, enter to win a Christopher Kimball for Kuhn Rikon Wok, Wok Skillet, Tongs, Traverse Whisk, Softedge Quick Turn Spatula, Serrated Pocket Peeler, Spider Skimmer, All-Purpose Kitchen Grater, Ratchet Grinder, Storage Jars, Everything Ladle, Pop-Up Steamer Basket, and Duromatic Pressure Cooker.

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