Your Basket
Van Spend another £75.00 for free UK delivery
    Related products
    Huevos Rotos con Jamón, tapas recipes Spanish Starters & Appetisers, Tapas Recipes 5 1 5 0

    Huevos Rotos con Jamón

    • Serves 2 people
    • Complexity Easy
    Prep time
    5 mins
    Cook time
    10 mins
    Total time
    15 mins
    SHARE Facebook WhatsApp Copy


    • 2 large free-range eggs
    • 8 slices of jamón ibérico de bellota
    • 1 maris piper potato, cut into thin straw potatoes
    • Olive oil to shallow fry
    • Salt to taste


    Huevos rotos con jamón, with chorizo or chistorra, on their own or with morcilla, gulas or black truffle has to be Spain’s oldest tapas dish.

    The origin of this peasant dish can be linked back a far as 1605 and Spain’s literature masterpiece, Don Quixote of La Mancha, where after describing the origin of his ingenious gentleman, Miguel De Cervantes describes his character through his eating habits and his routine of having duelos y quebrantos (scrambled eggs with chorizo and panceta) on Saturdays.

    Even Spanish painter Diego Velázquez immortalised the humble fried egg in his oil paint of an old woman frying eggs (vieja friendo huevos) in 1618. A place to mention, who has elevated the humble huevos rotos to international acclaim is Casa Lucio in Madrid, who has included this dish in his menu since 1975 and was inspired by his grandmother’s invention that each time an egg broke on her, she would rescue it by breaking it over some fried potatoes and serving it.

    I like to serve my huevos rotos con jamón with straw potatoes instead of chips, as they provide a lovely crunchy texture to the dish.


    1. To fry the straw potatoes, heat about a finger deep of oil in a large frying pan. Once hot, fry the potatoes until golden brown, it takes between 3 and 4 minutes. Keep on stirring them, so they don’t stick. Drain them on some kitchen paper, season with salt and keep warm while you fry the eggs.
    2. In another frying pan, heat about 3 tablespoons of oil until hot and smoky. Break your eggs into the pan and fry until the egg white is lightly brown and crispy but the egg yolk is still runny, about 2 minutes.
    3. To serve, place the straw potatoes on the centre of the plate, place one fried egg on each plate and lay your slices of Jamon Ibérico around the egg, season with salt and serve with some crusty bread. Use your knife and fork to break the eggs and turn them into ‘huevos rotos’ and say gracias to Don Miguel De Cervantes Saavedra.

      Shop Ingredients

      Matsu El Picaro 2022


      Añana Salt Flakes


      Similar recipes

      Fried Egg with Chips, Jamón Ibérico and Black Truffle
      Fried Duck Egg with Sobrasada Sausage
      Spanish Scrambled Eggs with Black Pudding
      Basco 10

      Do you want 10% OFF your first order?

      Sign up to receive your discount code to use straight away today!

      *This offer is only available to new customers who have not made a purchase from Basco before. The discount code can only be used once per customer. This offer is not available in conjunction with any other offer, promotion or discount. Please note that we cannot refund the 10% discount if you forget to use it on your first order, you can always use it on your second!

      Copyright © Grey Pearl Limited • Privacy PolicyTerms & ConditionsService Update