This Spanish recipe for ‘Huevos rotos’ or broken eggs with potatoes is a very popular tapas or ‘raciones’ dish. The slices of serrano ham on top of the egg just warm through nicely to bring out the flavour. It is hearty and warming and also makes for a lovely breakfast or warming lunch, often served to workers during the winter. The addition of chorizo makes the dish all the more inviting.
Cooking time: 40-45 minutes
You will need:
3 large potatoes peeled and cut into 2cm cubes.
6 garlic cloves, unpeeled
8-10 slices of serrano ham
Olive oil for frying about 500ml
½ teaspoon smoked paprika (use hot or sweet depending on your preference)
How to cook:
1. Heat about 300ml olive oil in a deep pan over a medium heat. Add the potatoes and cook for around 15 minutes, turning from time to time. Add the garlic and continue cooking for another 10 minutes until the potatoes are tender and lightly golden.
2. Remove and drain on kitchen paper, sprinkle with salt and paprika. Divide the potatoes onto four warm plates.
3. Fill another small, deep saucepan with the rest of the oil and heat over a high heat.
4. Crack the eggs into a cup, one at a time and slide into the hot oil.
5. Cook for 30-90 seconds (depending on if you like your eggs runny or firm) remove with a slotted spoon, drain and place on top of the potatoes.
6. Lay a couple of slices of serrano ham over the top and serve immediately.
You can also add some slices of fresh chorizo when you add the garlic to the potatoes to make a hearty breakfast or lunch.
Makes 4 large tapas or ‘raciones’ servings