Spanish
⭐ Highly Rated
25 minmedium
SpanishBreakfast
Recipe Story
origins & traditionsHuevos Rotos con Chorizo, meaning broken eggs with chorizo, is a beloved Spanish breakfast dish that showcases the beauty of simple ingredients prepared with care. Golden potato cubes are fried until perfectly crispy on the outside and tender within, then topped with Spanish chorizo slices that release their paprika-infused oils into the dish. The crowning glory comes from sunny-side-up fried eggs placed atop the potatoes, their yolks left gloriously runny to create a rich, velvety sauce when broken. This rustic dish represents the essence of Spanish home cooking where quality ingredients and proper technique transform humble components into something extraordinary. Popular in bars and homes throughout Spain, it delivers satisfying comfort with every forkful, combining the earthy potatoes, spicy chorizo, and luxurious egg yolk into a breakfast that energizes and delights.
Instructions
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Peel potatoes and cut into 1-inch cubes. Pat dry thoroughly with paper towels to ensure crispiness.
Heat olive oil in a large skillet over medium-high heat until shimmering. Add potato cubes in a single layer, working in batches if necessary to avoid crowding.
Fry potatoes for 15-18 minutes, turning occasionally, until golden brown and crispy on all sides. Remove with slotted spoon and drain on paper towels. Season immediately with salt.
In the same skillet, reduce heat to medium. Add chorizo slices and cook for 3-4 minutes per side until crispy and oils are released. Remove and set aside.
Wipe skillet clean if needed and add 2 tablespoons olive oil. Heat over medium heat. Crack eggs into skillet, spacing them apart. Fry for 3-4 minutes until whites are set but yolks remain runny.
To assemble, divide crispy potatoes among four plates. Top each portion with chorizo slices. Carefully place one fried egg on top of each serving.
Garnish with fresh parsley and serve immediately while hot. Encourage diners to break the egg yolk with their fork to create a sauce that coats the potatoes and chorizo.
Huevos Rotos con Chorizo
4.2 (16)
Crispy fried potatoes topped with perfectly fried eggs and savory chorizo, creating a harmonious blend of textures and bold Spanish flavors perfect for any morning meal.
medium
40 min
4 servings
Ingredients
0 of 8 checked
Main Ingredients
- 4 pieces potatoes, peeled and cut into 1-inch cubes
- 8 ounces italian-sausage, sliced into 1/4-inch rounds
- 4 pieces eggs, large eggs
- 8 tablespoons olive-oil, for frying
Seasonings
- 1 1/2 teaspoons salt, to taste
- 1/2 teaspoons black-pepper, freshly ground
Garnish
- 3 tablespoons parsley, fresh, chopped (optional)
Optional Aromatics
- 2 cloves garlic, minced (optional)
Chef Tips
expert advice•Use starchy potatoes like Yukon Gold or russet for the best texture.
•The key to perfect Huevos Rotos is ensuring the potatoes are completely dry before frying - any moisture will prevent crisping.
•Spanish chorizo is cured and ready to eat, unlike Mexican chorizo which is raw.
•If you cannot find Spanish chorizo, use a hard, cured sausage with paprika.
•For extra flavor, add minced garlic to the oil before frying the eggs.
•Some regions in Spain add roasted red peppers or piquillo peppers as garnish.
•The dish name literally means broken eggs, so do not worry about perfect presentation - rustic is authentic.
•Adjust the number of eggs based on appetite; some prefer two eggs per person.
•For a spicier version, use hot Spanish chorizo or add a pinch of cayenne pepper.
•This dish is traditionally served on a warm plate to keep everything hot while eating.
