Huevos Rotos (Œufs Brisés aux Pommes de Terre)
Pommes de terre frites à l'huile d'olive, surmontées d'œufs frits au jaune coulant et de jambon serrano croustillant, mélangés à table.
Portions
Ingrédients
Nutrition
Par portion
Étapes
Slice the potatoes
Peel the potatoes and cut them into thin, even rounds about 3 mm thick, using a mandolin or a sharp knife. Pat them dry with a kitchen towel; removing surface moisture is what helps them crisp instead of steam in the oil.
- 800 g potatoes
✅ C'est prêt quand : potatoes are sliced evenly and feel dry to the touch
Fry low and slow
Put the potatoes in a cold, deep frying pan and pour in enough olive oil to cover them completely. Turn the heat to low, about 130°C (266°F), and let them cook gently for 12–15 minutes, turning occasionally, until tender all the way through but still pale.
- 800 g potatoes (from step 1)
- 300 ml olive oil
✅ C'est prêt quand : a potato slice pierces easily with a fork but has no color yet
Crisp them up
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Crisp the jamón
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Fry the eggs
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Assemble and break
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Slice the potatoes
Peel the potatoes and cut them into thin, even rounds about 3 mm thick, using a mandolin or a sharp knife. Pat them dry with a kitchen towel; removing surface moisture is what helps them crisp instead of steam in the oil.
- 800 g potatoes
✅ C'est prêt quand : potatoes are sliced evenly and feel dry to the touch
Fry low and slow
Put the potatoes in a cold, deep frying pan and pour in enough olive oil to cover them completely. Turn the heat to low, about 130°C (266°F), and let them cook gently for 12–15 minutes, turning occasionally, until tender all the way through but still pale.
- 800 g potatoes (from step 1)
- 300 ml olive oil
✅ C'est prêt quand : a potato slice pierces easily with a fork but has no color yet
Crisp them up
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Crisp the jamón
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Fry the eggs
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Assemble and break
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
The Story Behind the Dish
Huevos rotos grew out of simple home cooking in central Spain, where fried potatoes and eggs were an everyday, affordable meal. It became a bar and tapas staple in Madrid in the 20th century, where cooks dressed it up with jamón serrano, chorizo, or morcilla, turning a humble dish into something to share over drinks.
The name describes exactly what happens at the table: the fried eggs arrive whole, and diners break the yolks themselves, letting them run down into the crisp potatoes underneath.
⭐ Why It's Famous
It turns three humble ingredients, potatoes, eggs, and good olive oil, into something irresistible, with the drama of breaking the yolk at the table.
💡 Fun Fact
Many Madrid taverns still serve huevos rotos in the frying pan or skillet it was cooked in, so it arrives at the table still sizzling.
Madrid
40.42°N, -3.70°W
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