Huevos rotos literally means broken eggs in Spanish. They are fried eggs that are traditionally served over French fries. Just before serving, the egg yolks are broken with the tip of a knife and the yolks ooze all over the fries. I enjoy preparing these eggs with with roasted potatoes and onions rather than with fries. I also sprinkle them with strips of Jamón Serrano that are crisped in a skillet for an added crunch as well as strips of Piquillo peppers.
4 medium potatoes (preferably Yukon gold), peeled and cut into ½ inch cubes
1 large onion, finely chopped
6 garlic cloves, minced
¼ cup (60 ml) olive oil
2 teaspoons (10 g) salt
1 teaspoon (5 g) pepper
1 teaspoon (3 g) mild (Dulce) Spanish paprika
1 teaspoon (5 g) sugar
8 slices of Serrano ham, sliced into small strips
2 Piquillo peppers, sliced into small strips
8 large eggs
2 teaspoons chopped flat leaf parsley (about 4 sprigs), for garnishing
Preheat the oven to 400°F (200°C.) Mix the potatoes, onions, garlic, olive oil, salt, pepper, paprika and sugar in a bowl and spread onto a baking sheet. Roast for about 20 minutes or until tender, turning the potatoes half way through the baking time.
In the meantime, pan fry the Serrano ham for about three to five minutes, just enough to make it crisp. In the same skillet, heat the Piquillo peppers briefly and set aside. When the potatoes are ready, taste and add more salt and pepper if necessary. Mix the Serrano and the peppers with the potatoes and divide among four deep plates.
Pour some olive oil into the skillet and fry the eggs over easy – each egg should be turned over when the white is nearly done and fried lightly on the other side, so that the yolk remains slightly liquid. Serve two eggs on each plate with potatoes, sprinkle with sea salt and parsley, and break the yolks with the tip of the knife right before eating.