breakfast · dairy-free · gluten-free
Huevos rotos
Madrid bar favorite of crisp olive-oil potatoes topped with runny fried eggs and jamón, broken at the table.
- Time
- 35min
- Steps
- 5
Ingredients
Tick what you already have.
Allergens
Contains egg.
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Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
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Method
-
1
Fry potatoes slowly in olive oil until tender, then raise heat to crisp.
-
2
Drain and salt; pile on a plate.
-
3
Fry eggs in hot oil so the edges frill and yolks stay runny.
-
4
Lay eggs and jamón over the potatoes.
-
5
Break the yolks into the potatoes at the table.
