Spanish Eggs and Potatoes (Huevos Rotos) | Christopher Kimball’s Milk Street

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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.

4

Servings

Tip

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

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