Huevos Rotos

Confit potatoes in olive oil, topped with fried eggs where the yolk breaks and coats the plate. Serrano ham adds a firm bite and a powerful salty kick.

• Prep time: 15 min
• Cook time: 25 min
• Difficulty: Easy
• Calories: 582
• Protein: 18 g
• Carbs: 33 g
• Fat: 41 g

Ingredients

• 800 g Potato ( peeled and cut into sticks )
• 130 ml Extra virgin olive oil ( absorbed during frying (estimated) )
• 4 piece Egg ( very fresh )
• 100 g Serrano ham ( in thin strips )
• 1 pinch Smoked paprika optional ( for garnish )
• 1 pinch Gray sea salt ( to taste )
• 1 pinch Black pepper ground ( to taste )

Instructions

1. Cut the potatoes

   Peel and cut the potatoes into irregular sticks or half-centimeter slices. The irregular thickness provides varied textures after cooking.

2. Confit and brown

   Submerge the potatoes in a pan filled with hot olive oil. They should first become tender, then increase the heat to brown them slightly. A knife tip should slide in with no resistance.

3. Fry the eggs

   In the same very hot oil, crack the eggs. We are looking for the 'puntilla': a brown, crispy lace edge on the white, while the yolk remains perfectly liquid and glossy.

4. Assemble and break

   Place the eggs over the hot potatoes, sprinkle with Serrano ham strips and smoked paprika. At the table, tear the eggs with two forks so the yolk coats the entire dish.

Chef's tips

• The oil must be very hot before cracking the eggs to get the crispy lace without overcooking the yolk.
• Only salt the potatoes at the very last moment so they stay firm.

Storage

This dish does not keep; it must be eaten immediately to enjoy the runny egg yolk.