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.
[huevos rotos at Gusto Ristobar, Vineria San Telmo & El Gallinero de Sandra]
Ingredients and instructions below…