How to Make Huevos Rotos | Classic Spanish Tapas at Home

Hi folks! This week we're making a Spanish dish called Huevos Rotos! Originally made from basic pantry staples like eggs, potatoes and leftover cured meats, this hearty meal was elevated to national icon status in Madrid during the late 20th century. I’ve seen many variations, but this is my favorite way to make Huevos Rotos. Once you try it, you will see why! :)

Ingredients (1 portion):

• 250–300g / 8.8–10.6 oz Potatoes

• 100g / 3.5 oz Ham (Serrano or similar)

• 1 Egg (You can add more if you like)

• 3–4 pcs. Fresh green peppers (Jalapeños if you like spicy, Padrón peppers if you don't)

• 50g / 1.8 oz Onion

• Salt & Pepper for seasoning

• 1 tbsp Vinegar

• 1 tsp Sugar

• 1 Clove Garlic

• Fresh parsley

• Oil for sautéing

Stir-fry the peppers over medium-low heat with a tablespoon of oil until the sides are slightly charred. Cut the onion into half-moon slices and add them to the pan. Season with salt, sugar, pepper, vinegar and garlic. Cook for a couple of minutes so the onion caramelizes a bit and the flavors come together. Once ready, sprinkle with finely chopped parsley and set it aside.

Wash and boil the potatoes with the peel on for about 15–20 minutes. Drain the water and let them cool down. Peel and cube the potatoes, then sauté them in oil on a medium heat, until they form a crispy crust. Season with salt, pepper and minced garlic. Sprinkle chopped parsley and mix it.

Fry a sunny-side-up egg (or more, per your preference) and season with salt. If your ham is meatier or if you prefer it warm, fry it for a minute in an oiled pan first.

Plate the crispy sautéed potatoes, top with the egg, add the thinly sliced ham and scatter the pickled peppers and onion around.

Enjoy this hearty Spanish meal with a glass of wine, vermouth or a cold apple juice!