Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
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.
pounds small red or white potatoes (about 1½ inches in diameter), quartered
tablespoons extra-virgin olive oil
01Place the potatoes in a large microwave-safe bowl. Cover and microwave on high until tender, about 10 minutes, stirring halfway through. Let cool slightly and, using a potato masher, gently crush them until slightly flattened but still in large chunks. If the potatoes are too firm to flatten, cover and microwave on high until tender, then crush.
Pardon the interruption
You need to be a Milk Street Digital Member to see the full recipe
Start your free 14-day trial
and get access to all of our articles and recipesStart free trial