Huevos Rotos (Broken Eggs) - A Hearty Spanish One-Pan Dish

By Ali Slagle

Total Time: 30 minutes

Difficulty: Easy

Servings: 2

Rating: 5 (4,845 reviews)

Comments: 387 comments

Introduction

Huevos Rotos, or “Broken Eggs,” is a celebrated Spanish comfort dish renowned for its rustic simplicity and layered flavors. This hearty one-pan meal, featuring a runny egg yolk atop crispy or tender potatoes, embodies regional culinary diversity across Spain, with its origins traditionally attributed to the Canary Islands. While the core consists of fried potatoes and a softly set egg, variations abound: some regions favor thick-cut potato rounds, others opt for French fries or crispy potato chips, each yielding a distinct textural harmony. For vegetarian adaptations, smoked paprika and red pepper flakes replicate the savory depth and mild heat of chorizo, ensuring accessibility without sacrificing authenticity.

Ingredients (Serves 2)

• 300g (10.5 oz) firm potatoes (e.g., Yukon Gold or Russet), peeled and cut into 1cm-thick rounds (or thick-cut fries, 1cm × 5cm)

• 2 large pasture-raised eggs (adjust for additional servings)

• 1 tbsp smoked paprika (sweet smoked variety preferred)

• 1/4 tsp red pepper flakes (adjust to taste for heat)

• 2 tbsp olive oil (for frying)

• 1/2 tsp fine sea salt (plus extra for greens)

• Freshly ground black pepper (to taste)

• Optional accompaniments:

• 100g (3.5 oz) fresh spinach or kale (sautéed)

• 100g (3.5 oz) crisp salad greens (arugula, mixed lettuce)

• Non-vegetarian add-on: 100g (3.5 oz) sliced chorizo or Serrano ham (omit for vegetarian)

Lemon Vinaigrette (for salad)

• 2 tbsp extra-virgin olive oil

• 1 tbsp fresh lemon juice

• 1 tsp Dijon mustard

• Pinch of salt and black pepper

Method

Step 1: Prepare Potatoes

Cut potatoes into uniform rounds or thick fries. Rinse under cold water to remove excess starch, then pat dry thoroughly with paper towels to prevent splattering during frying.

Step 2: Fry Potatoes

Heat olive oil in a non-stick skillet over medium heat. Add the potato rounds (or fries) in a single layer, avoiding overcrowding. Cook undisturbed for 5–6 minutes until the bottom side is golden and crispy. Flip carefully with a spatula and cook on the second side for another 5–6 minutes, until all sides are golden and tender throughout. Season with salt and black pepper during cooking.

Step 3: Enhance Flavor (Vegetarian Adaptation)

Sprinkle smoked paprika and red pepper flakes over the cooked potatoes, tossing gently to distribute evenly. For non-vegetarian versions, add sliced chorizo to the pan during the last 2 minutes of frying, allowing it to render fat and infuse the dish with its rich flavor.

Step 4: Cook Eggs

Create 2–3 small wells in the potato mixture (one for each egg). Crack an egg into each well, ensuring the yolk stays intact. Cover the skillet loosely with a lid and cook for 2–3 minutes, until the egg whites are set but the yolks remain runny (adjust time for desired doneness).

Step 5: Final Presentation

Transfer the entire one-pan dish to a warm serving plate. Gently pierce the egg yolks with a fork to release the golden yolk, allowing it to cascade over the potatoes and create a glossy coating. Garnish with a light sprinkle of smoked paprika or red pepper flakes for visual appeal.

Step 6: Accompany & Enjoy

Pair with sautéed greens (toss spinach in a separate pan with a pinch of salt and olive oil until wilted) or a crisp salad dressed with the lemon vinaigrette. Serve hot with a cup of Spanish coffee (café con leche) or a cold beer to complement the dish’s rich, savory profile.

Culinary Notes

• Regional Variations: In the Canary Islands, thin-cut potato chips (patatas fritas) are often used, while mainland Spain favors thicker potato rounds for substance.

• Texture Control: For extra crispy potatoes, ensure thorough drying and use a high-smoke-point oil like sunflower oil.

• Egg Doneness: Adjust cooking time to preference—2 minutes for a very runny yolk, up to 3 minutes for slightly set whites.

This one-pan classic seamlessly transitions from breakfast to dinner, balancing comfort and culinary precision.