Huevos Rotos with Iberico Ham on black pan on a table

"Huevos rotos" with Iberico Ham

"Huevos rotos" with Iberico Ham

This delightful twist on Huevos Rotos, featuring the rich and savory Iberico ham and the touch of the smoked sweet paprika adds a gourmet touch to this classic Spanish dish. Enjoy the combination of potatoes, gooey eggs, and the exceptional taste of Iberico ham!


  1. Prepare the Potatoes:
    • Peel and cut into thin strips.
    • Heat olive oil in a pan over medium heat.
    • Fry the potato strips until they are golden and a bit crispy (if too crispy won't absorb the yolk).
    • Once cooked, transfer them to a plate lined with paper towels to absorb excess oil. Season with salt.
  2. Cook the Eggs:
    • In the same pan, add more olive oil if needed.
    • Crack the eggs into the pan, keeping the yolks intact.
    • Fry the eggs to your desired level of doneness. For huevos rotos, it's common to have runny yolks.
  3. Assemble:
    • Place the crispy potato slices on a serving platter.
    • Sprinkle sweet paprika over the potatoes for an added layer of flavor and a touch of warmth.
    • Gently place the fried eggs on top of the potatoes, allowing the runny yolks to break and mix with the potatoes.
    • Arrange slices of Ibérico ham on top of the eggs and potatoes. The warmth from the dish will slightly soften the ham, enhancing its flavor.
  4. Garnish: If desired, sprinkle chopped fresh parsley over the dish for a pop of color and added freshness.
  5. Serve immediately while the eggs are hot, the yolks are runny, and the Iberico ham is a bit warm and more flavorful.
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