This week’s simplified Spanish recipe is huevos rotos ‘broken eggs’, a humble yet iconic dish. Simple ingredients, often a starter, and best enjoyed with plenty of bread to soak up the yolk.
INGREDIENTS
Potatoes
Olive oil (for frying)
2 eggs
Salt
Black pepper
Serrano ham
Bread (to serve)
METHOD
- Peel the potatoes and slice them very thinly.
- Heat a medium-sized pan with olive oil over medium heat. Test the oil by adding one slice of potato ,if it sizzles, it’s ready.
- Add the potatoes carefully to the pan, placing them in a clockwise motion. Cook gently, turning them occasionally. The potatoes should become soft to the touch, not crispy at this stage.
- Once soft, remove the potatoes and place them on a plate lined with a napkin to drain excess oil.
- Using a smaller pan, fry the eggs to your liking. Season with salt and pepper.
- Return the potatoes to the hot oil and fry until golden brown and crispy. Remove them as soon as they turn golden, as they will continue cooking slightly from the residual heat.
- Season the potatoes with salt and pepper.
- Place the potatoes on a plate and top with the fried eggs. Finish with slices of Serrano ham and a final pinch of salt.
Serve immediately and enjoy with bread. Watch Chef Nick show you how to cook the secreto best in our latest episode of Good Morning Spain!
