Huevos rotos (broken eggs over fried potatoes)

Name: Huevos rotos (broken eggs over fried potatoes)
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 600 g potato; 400 ml olive oil; 4 eggs; 80 g prosciutto / dry-cured ham; ¼ tsp smoked paprika (optional); to taste salt

Non-vegetarian

Huevos rotos

Olive-oil fried potatoes topped with crisp-edged fried eggs and slices of jamón, then the yolks are broken at the table so they run into the chips.

Huevos rotos (broken eggs over fried potatoes) is a Spanish egg dish from Spain, ready in about 35 minutes and made with potato, olive oil and egg. It serves 2 and is rated easy to cook.

Start cooking

Fried eggs with runny yolk broken over chips and topped with cured ham — Photo: Tamorlan / Wikimedia Commons · CC-BY-3.0

Prep: 10 min
Cook: 25 min
Total: 35 min
Serves: 2
Level: Easy
Calories: 671

Ingredients

2 servings

600 g Potato (opens in a new tab)Waxy or all-purpose, peeled and cut into thin chips or slices.
400 ml Olive oil (opens in a new tab)Mild olive oil for frying.
4 (200 g) Eggs (opens in a new tab)Contains eggs
80 g Prosciutto / dry-cured ham (opens in a new tab)Jamón serrano or ibérico, in thin slices.Swap: Chorizo (Fried slices of chorizo are a common alternative.)
¼ tsp (0.5 g) Smoked paprika (opens in a new tab) (optional)
to taste Salt (opens in a new tab)

Equipment

Method

1
Step 1
Heat the oil in a deep frying pan over medium heat (about 150 °C). Fry the potatoes (opens in a new tab) gently for 12–15 minutes until tender, then raise the heat for 2–3 minutes to crisp and colour them. Drain, salt and pile onto a warm plate.
- 18 min
- 150°C · then hotter to crisp
- medium heat
- Frying pan / skillet (opens in a new tab)
- Slotted spoon (opens in a new tab)
Food safety: Dry the potatoes well; water makes hot oil spit.
How it looks · Photo: Riya Roy on Pexels
2
Step 2
Pour off all but 3 tbsp of oil and heat it until very hot. Fry the eggs (opens in a new tab) one or two at a time, spooning hot oil over the whites, until the edges are lacy and crisp but the yolks are runny, about 1–2 minutes.
- 5 min
- high heat
3
Step 3
Lay the eggs (opens in a new tab) and jamón (opens in a new tab) over the potatoes (opens in a new tab), dust with paprika and break the yolks with a fork at the table.
- 1 min

About this dish

Origin: Madrid, Spain · Commonly attributedA Madrid tavern dish, popularised by restaurants there.More food from Spain
Dish: Lunch · Dinner · Brunch · Egg dishes · Main courses
Cooking method: Shallow-fried, Pan-fried
Taste: savoury, salty, rich
Diet: No gluten ingredients · Dairy-free · No nut ingredients · High-protein
All labels
Non-vegetarian · Flexitarian-friendly · No gluten ingredients · Dairy-free · No nut ingredients · No added sugar · Alcohol-free · Beef-free · High-protein
Worked out from the ingredients. How labels work
Cook more with: Potato · Egg · Prosciutto / dry-cured ham
Techniques: Pan-frying · Shallow-frying · Deep-frying

Allergens

Contains: Eggsfrom egg

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

671 kcal per serving

Estimated

1 serving ≈ 463 g · recipe makes 2

Where the energy comes from

Protein 15%
Carbohydrate 32%
Fat 53%

Nutrition per serving and per 100 g
Nutrient	Per serving	Per 100 g*
Energy	671 kcal	145 kcal
Protein	26.1 g	5.6 g
Carbohydrate	53.2 g	11.5 g
Net carbohydrate	46.9 g	10.1 g
Sugars	2.8 g	0.6 g
Added sugars	0 g	0 g
Fibre	6.3 g	1.4 g
Fat	39.7 g	8.6 g
Saturated fat	9 g	1.9 g
Trans fat	—	—
Cholesterol	394 mg	85 mg
Sodium	—	—
Salt equivalent	—	—

Vitamins & minerals per serving

Potassium: 1537 mg
Calcium: 95 mg
Iron: 4.6 mg
Magnesium: 87 mg
Vitamin A (RAE): 160 µg
Vitamin C: 73 mg
Vitamin D: —
Vitamin B12: 1.2 µg
Folate (DFE): 92 µg

How these numbers were made

Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
*Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
Optional ingredients are not included: smoked paprika.
Not counted (tiny amounts or “to taste”): salt — so sodium is shown as unknown.
Prosciutto / dry-cured ham: Cured ham, lean and fat, unheated (FDC 167875) used as a stand-in for air-dried prosciutto/jamón; real dry-cured ham is drier and saltier.
“—” means the value isn’t known for enough of the ingredients; it is never zero by default.
Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Food safety

Runny or lightly cooked eggs: the UK Food Standards Agency says hen eggs with the British Lion mark or from the Laid in Britain scheme can be eaten lightly cooked by everyone, including young children, pregnant people and older adults (but not people who are severely immunocompromised). Otherwise — and following USDA advice in the US — cook eggs until white and yolk are firm for vulnerable groups, or use pasteurised eggs. Duck, goose and quail eggs should always be cooked through.

Storage

Serve immediately.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added 3 Nov 2026 · Updated 8 Nov 2026

Recipe DNA

How this dish is built

Compare with

Grouped by each ingredient’s role in the dish. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

Main ingredient

Potato600 g
Egg4 piece · 200 g
Prosciutto / dry-cured ham80 g

Used in steps 1, 2, 3

Reviews & corrections

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