Huevos rotos (literally “broken eggs” in Spanish) is a very traditional dish with many variations, but all including perfectly crispy fried eggs with soft yolks and fried potatoes. The ones you see below include jamón and chorizo Ibérico, caramalised onions and shaved truffle. The one you see above is my first attempt at making this at home. I used chorizo criollo and added some pimentón piquante as my favourite version so far (from Vineria San Telmo) includes spicy chorizo with lots of pimentón inside, which blends perfectly with the hot egg yolk and fried potatoes.
I served it with a tomato and spring onion salad, both of which are just coming into season now, and it was a great side dish that added a fresh touch and balanced the meal out quite nicely.
Ingredients and instructions below…
- 3-4 medium potatoes, peeled and cut into chunks
- 400 grams chorizo criollo
- 4 free range eggs
- coarse sea salt and pimentón piquante
- olive oil for frying
Par-boil the potatoes and set aside. Brown the chorizo in a large skillet, then slice and return to pan to brown the slices on both sides; set aside. Heat oil for deep frying and add the potatoes. When almost done fry the eggs in another skillet being careful not to overcook them.
Drain fried potatoes and top with the chorizo and fried eggs. Dust with pimentón and add salt to taste. Break open eggs with your knife and fork and let the yolk run into the other ingredients.
Tomato & spring onion salad
- 2 large ripe tomatoes
- 1-2 spring onions
- salt & pepper
- olive oil
- balsamic vinegar