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A new post for our readers, this one is simple and straight to the point.

As many spanish dishes its origins are very humble, It has survived and thrived as a staple dish in spanish cuisine for well over four centuries. Huevos Rotos or sometimes known as Estrellados. In English – Broken Eggs. Delicious fried eggs served on a bed of fried potatoes, a generous blanket of jamón serrano and a sprinkle of sweet paprika. A staple dish in Spanish cuisine, enjoyable in every season and the perfect match to a cold beer or beverage.

This dish has many historical references, some say it goes all the way back to 1612, mentioned in letters sent to the Duque of Sessa. Other references include a book written by Velázquez in 1698 where the author depicts an old woman frying eggs, the list goes on up until 1846 where Richard Ford the author of the book ‘Gathering from Spain’ describes the dish as a staple food for the lower class. However the most famous reference is that of Cervantes, in the book of Don Quixote, unquestionably the most famous piece of literature in Spain and of utmost universal recognition. Published in 1605, this piece of literature provides information that states this staple dish comes from the región of La Mancha, a very important gastronomic reference within Spain still to this day. In my opinión the proof that this dish is pointed out in the first chapter of Don Quixote, a book that is studied on a universal level, makes it all the more significant and places it firmly at the top of the list in Spanish gastronomy.

Now let’s get to the recipe, it’s great for breakfast, lunch, a quick snack or dinner. It can be made with jamón, chorizo, pork loin, bacon, mushrooms, octopus or eels.
Not forgetting our culinary commandments, or list of rules that are important to take into consideration for any recipe:
  • Fresh eggs, they are the star of the show, the fresher the better
  • Yukon gold or russet potatoes, the best for frying
  • Remember to cook your preferred protein prior to making this dish if it is a protein that comes in raw form instead of cured


  • 4 large potatoes
  • 5 whole eggs
  • 400 ml olive oil, or sunflower oil
  • Cured ham, jamon serrano or your personal choice of protein
  • Begin by heating up the oil in a shallow frying pan
  • Cut the potatoes into thin strips to ensure they cook evenly and quickly
  • To gage if the oil has reached the correct temperature place a slice of potato into the pan and if it rises to the top in less than five seconds, the oil is ready
  • Continue by frying all of the potato in two lots so they evenly fry and crisp up
  • Once the potatoes are fried, drain them from the oil and place them into a dish with kitchen paper to remove the excess oil
  • Add a sprinkle of salt to them and leave to one side
  • Using the same frying pan and oil begin to fry the eggs, it is personal preference to keep the yolk runny, but we recommend you do so as it adds to the flavor of the overall dish
  • Once the eggs are fried, remove them from the pan and place onto a plate with kitchen paper, to remove the excess oil
  • To serve place the fried potatoes into a dish, the fried eggs on top, a generous amount of thin slices of jamon serrano finished by a light sprinkling of pimenton dulce {sweet paprika}
  • Best served with a generous slice of crusty bread and cold beverage.
If you try this at home make sure to upload a photograph with the hashtag #TPCathome and mention us on Instagram @thepaellaclub

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