Huevos rotos

This easy-to-prepare recipe is very popular throughout Spain. Huevos rotos (Spanish broken eggs) are indeed a calorie bomb, but delicious.

There are also some variants here as far as the ingredients are concerned. We’ll do them today with chorizos. You can enjoy it as appetizer (primer plato) or as a main course.


6 big potatoes
4 eggs
2 pairs of chorizos
Olives or sunflower oil


Persons: 4
Preparation: approx. 30 minutes
Difficulty: very easy

The preparation

First we peel the potatoes and wash them. Then we cut the potatoes into long strips (like french fries).

Then we put the olive or sunflower oil in a pan and heat it up. The Spaniards usually use olive oil. For those of you that think Olive oil is too good for just frying, you can also use sunflower oil. When the oil is hot we add the potatoes and fry them.

In the meantime, we cut the chorizos into slices and fry them with some oil in a small pan or pot on both sides for about 5 minutes.

When the potatoes are ready, remove them from the oil and place them on a plate lined with a paper towel and salt.

Beat the eggs in the same oil we used to fry the potatoes and fry. Salt a little bit. It is best to sprinkle the eggs with the hot oil several times with a tablespoon. The eggs should only fry so long that the egg yolk still remains liquid.

Then we put the potatoes on a plate, we distribute the chorizo slices on top of the potatoes and finally we lay the eggs over it. The eggs are then cut 2-3 times so the name Huevos rotos (broken eggs).

Serve immediately, just delicious. Alternatively, you can use Serrano ham instead of chorizo,

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