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Spanish Broken Eggs Recipe - Huevos Rotos


Spanish Broken Eggs - Huevos Rotos

Spanish Broken Eggs - Huevos Rotos

Lisa Sierra (c) 2010 Licensed to About.com Inc.
Huevos rotos or "broken eggs" is an incredibly simple recipe that can be served any time of day. Spaniards are more likely to eat this tasty dish of fried potatoes, chorizo sausage and eggs as a dinner dish. However, it makes a hearty breakfast or hot lunch, too. Fry potatoes and onions and top with lightly sautéed Spanish chorizo or chistorra sausage and lightly scrambled eggs and you're done!

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes


  • 1/2 large onion
  • 5 medium potatoes
  • 16 oz (500 ml) virgin olive oil for frying
  • 4 oz Spanish chorizo or Serrano ham or 1 chistorra sausage (from Navarra)
  • 5 large eggs
  • salt to taste


This huevos rotos recipe makes 4 servings.

Peel and chop 1/2 of a large yellow or white onion and sauté in a few tablespoons of olive oil. When onions are soft and transparent, remove from pan and reserve on a plate.

Peel and cut potatoes lengthwise, then into "fries." Heat the olive oil in a large, heavy bottom frying pan on medium. Salt the potatoes and fry in the pan. When potatoes are done, remove the potatoes from the pan with a slotted spatula. Divide between 4 bowls and keep warm.

While the potatoes are frying, slice the chorizo or chistorra sausage. Pour 1 Tbsp of olive oil into a small frying pan and sauté the sausage. Then, remove the sausage and set aside.

If using Serrano ham, don't cook it. Cut ham slices into small, bite size pieces and divide between bowls.

Sprinkle sausage or ham and sautéed onions evenly over fried potatoes in bowls.

Scramble the eggs in a small bowl. Lightly cook them in the same frying pan and oil as the sausage was cooked. Divide eggs between the bowls and serve hot. Accompany the huevos rotos with warm slices of a fresh baguette or rustic-style bread.

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