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.
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