Spain has been the most popular holiday destination for Germans in the last decade I think (if you exclude Germany itself from the list). The preference for Spain as a vacation destination is probably not only due to the beautiful weather they got down there. The delicious food in Spain will certainly also play a role here. I am not a beach vacationer. I prefer to stroll through a city and eat my way through all the regional specialties. One of my favorite Spanish dishes is definitely Huevos Rotos aka. Broken Eggs. The perfect dish for a hot Spanish night out.
Whenever we are in Spain, a large part of our vacation takes place in small pubs/bars and restaurants. Not because we are big drinkers (or party animals). It just happens because we meet friends in locations like that and every evening begins or ends in such a place.
We are not sitting around in a cocktail bar sipping Martinis or other alcoholic beverages – the places we normally go are small »Cervecerías«. They are a mix of bar/pub and a place where you can eat small things. Tapas mainly… but I guess that is obvious if we are talking about Spanish bars and restaurants.
Try to order something to eat in a small German bar/pub. Difficult if you want more than peanuts or chips. If we had something like Tapas in Germany, it would be different. I think little Schnitzels and Buletten would make great German tapas… well.
Back to the Huevos Rotos aka. Broken Eggs. As you can see from the photos, Huevos Rotos are not just eggs on a plate that are chopped up and broken. This dish also includes a good amount of fried potatoes or french fries and delicious Jamón. Sounds like a great combination, right?!
An important feature of Huevos Rotos is definitely the egg topping – hence the name of the dish. They have to be fried very crispy, but egg yolk has to be liquid. If that is cooked through you should slap the cook – even if you cooked the eggs yourself.
The liquid egg yolk turns into the »sauce« for the potatoes as soon as you cut/break the eggs. This makes the dish perfect. Add some salt and pepper, some tasty ham, and you got yourself an absolutely delicious snack to share… or eat it all by itself. Keeping everything for yourself is always an option, of course. You won’t make any friends though if you eat everything alone.
Anyway. A super simple dish and really easy to prepare. If you are not into frying potatoes in hot fat you can always use french fries. They can be prepared in an oven or Air Fryer. No need for a deep-fryer. That means less work and also less fat. Something that’s actually not bad, right?
INGREDIENTS / ZUTATEN
(2 servings)
about 1/2 cup (120ml) oil for frying
16.8 oz. (450g) new potatoes, cut into thick slices
4 medium eggs
3.5 oz. (100g) Jamón Ibérico, cut into pieces
flaky sea salt, pepper
(2 Portionen)
etwa 120ml Öl zum Anbraten/Frittieren
450g neue Kartoffeln, in dicke Scheiben geschnitten
4 Eier (M)
3,5 oz. (100g) Jamón Ibérico, in Stücke geschnitten
Meersalzflocken, Pfeffer
DIRECTIONS / ZUBEREITUNG
1. Clean the potatoes (you don’t have to peel them) and cut them into thick slices. Heat up a small pan with the oil and fry the potatoes until fork-tender – about 8-12 minutes. Take out of the oil and let sit on a piece of kitchen paper for a while so you can get rid of some of the oil.
2. When the potatoes are almost ready you can start frying the eggs in a large pan – sunny side up.
3. Add the fried potatoes to plates, season with salt and pepper, mix with the Jamón and place the fried eggs on top. Season with some more salt and pepper and serve immediately. To eat this just break the eggs and mix everything. Enjoy!
1. Die Kartoffeln putzen (müssen nicht geschält werden) und in dicke Scheiben schneiden. Eine kleine Pfanne mit dem Öl erhitzen und die Kartoffeln darin anbraten/frittieren, bis sie gar sind – etwa 8-12 Minuten. Aus dem Öl nehmen und auf etwas Küchenpapier abtropfen lassen.
2. Wenn die Kartoffeln fast fertig sind, die Spiegeleier in einer großen Pfanne anbraten.
3. Die Kartoffeln auf zwei Teller verteilen, mit Salz und Pfeffer würzen, mit Jamón vermischen und dann die Spiegeleier auflegen. Nochmals mit Salz und Pfeffer würzen, falls notwendig, und dann sofort servieren. Die Spiegeleier “zerbrechen”, alles vermischen und dann genießen.
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Huevos Rotos aka. (Spanish) Broken Eggs with Potatoes
- Prep Time: 00:05
- Cook Time: 00:15
- Total Time: 00:20
- Yield: 2 1x
- Category: Snack
- Method: -
- Cuisine: Spain
Description
A classic dish when you are out for a drink in Spain and want something to eat: Huevos Rotos aka. (Spanish) Broken Eggs with Potatoes. So good!
Ingredients
about 1/2 cup (120ml) oil for frying
16.8 oz. (450g) new potatoes, cut into thick slices
4 medium eggs
3.5 oz. (100g) Jamón Ibérico, cut into pieces
flaky sea salt, pepper
Instructions
1. Clean the potatoes (you don’t have to peel them) and cut them into thick slices. Heat up a small pan with the oil and fry the potatoes until fork-tender – about 8-12 minutes. Take out of the oil and let sit on a piece of kitchen paper for a while so you can get rid of some of the oil.
2. When the potatoes are almost ready you can start frying the eggs in a large pan – sunny side up.
3. Add the fried potatoes to plates, season with salt and pepper, mix with the Jamón and place the fried eggs on top. Season with some more salt and pepper and serve immediately. To eat this just break the eggs and mix everything. Enjoy!
Notes
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