Best Spanish Potatoes and Eggs Recipe

If there is something that they know how to do well in the south of Spain, it is the wonderful recipes with potatoes and eggs. 

This is the recipe for making Spanish potatoes and eggs, an easy recipe to make that also takes less than an hour to prepare.

For a Spanish breakfast, lunch, or as a tapa, Spanish potatoes and eggs work for any occasion and time of day. Continue reading to learn how to make it yourself.

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Background of the Dish

Spanish potatoes and eggs, also known as huevos rotos, were originally created in Madrid, Spain.

Over time the recipe reached the south of the country, where people added different toppings such as chorizo, or serrano ham (which is the case of the recipe in this article).

Although Spanish potatoes and eggs is a famous breakfast food, you can serve it any time of the day as it is the perfect snack.

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Things You’ll Need for Spanish Potatoes and Eggs

As its name says, to make Spanish potatoes and eggs you only need eggs and potatoes. In this case, we add the serrano ham to give it an extra touch.

Other Spanish recipes that you can try are Croquettes de ham or Pan con tomate.

Ingredients

• 4 eggs
• 5 potatoes
• 250 g of serrano ham
• Vegetable oil (for frying)
• Salt and pepper to taste

How to Make Spanish Potatoes and Eggs – Step by Step Guide

1. To start making this potato egg recipe, peel and wash the potatoes, and cut them into thin slices. You can leave them for 10 minutes in a bowl with water to eliminate the starch, then drain well and dry them with absorbent paper.

2. After that, put the oil in a large frying pan, and when it is hot add the potatoes. Cook over medium heat until they are tender and at that time raise the heat to the maximum to get them to brown.

3. For the next step, take out the potatoes and leave them on kitchen paper so that the oil drains well.

4. Then, transfer the potatoes to a plate or dish where you will serve them, and season them with a little salt.

5. Now put the ham on top of the Spanish potatoes.

6. Fry the cracked eggs, better if you leave the yolk moist and then dip a piece of bread or the same potatoes.

7. The final step in this huevos rotos recipe is to put the eggs on top of the ham, and just add a little more salt if necessary. Serve the eggs and potatoes warm.

Substitution of Ingredients

For this recipe, you cannot miss the potatoes and eggs, but we will still present some possible changes so that you can customize it according to your tastes.

You can do like other potato egg recipes and use sweet potato or pumpkin sticks as the “potato mattress” for the egg.

Since it is an eggs and potatoes breakfast you can choose to replace the serrano ham with bacon, or regular ham, or eliminate it completely.

Like other egg and potato recipes, in this case, some slices or small cubes of chorizo can also go very well.

Do you want to try other delicious and easy potato recipes, make sure you try the wrinkled Spanish papas arrugadas recipe and the huevos a la flamenca.

Tips on Serving Spanish Potatoes and Eggs

Unlike other breakfast recipes with eggs and potatoes, these Spanish potatoes and eggs can be served for lunch or dinner.

Give each of the diners a fork and let each person add as many huevos rotos as they want to the plate.

You can also put a little hot sauce on top of these Spanish eggs to add extra flavor or an aioli drizzle. 

Some people even add shredded cheese to melt in the heat of the potato.

Want to try other delicious Spanish breakfast recipes? Make sure you try the Spanish omelet recipe, the famous tortilla de patatas, and the Spanish omelette with chorizo.

And if you want something sweet for breakfast, you can always try the Spanish magdalenas and the soft ensaymada recipe.

How to Store Spanish Potatoes and Eggs

As with many egg potato recipes such as the Spanish omelet recipe, the broken egg is not meant to be stored but rather is made to be eaten right away.

You can keep the Spanish potatoes and eggs in the fridge until serving, but only during serving.

Otherwise, the potatoes become soggy and the egg loses its desired texture.

Recipe Card: Spanish Potatoes and Eggs

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