This is one of the simplest and most popular recipes in Spain. For a long time I have resisted ordering it in any of the thousands of bars that offer it throughout the country: I thought it was not worth wasting time with such an elementary dish, made just with eggs with ham and potato! And yet it was enough to try it just once to make me change my mind. Here are the reasons and secrets about it.
The ingredients
As with the potato omelette, this simple recipe has few ingredients, and therefore its success depends first of all on their quality. Free-range eggs, some slices of Iberian or Serrano ham, fresh potatoes, and extra virgin olive oil.
What is the secret of this dish?
The potatoes are fried until they are very crisp. The ham is placed on top, and thanks to the residual heat, the fat will provide a creamy texture, which is enhanced by the egg yolks.
The preparation
Heat a splash of extra virgin olive oil in a saucepan without letting it smoke, and add the cut potatoes as we would for an omelette. Salt lightly, or do without, since the ham will provide later more salt. Fry until golden and crisp. Serve on a plate and immediately cover them with the ham, so that the residual heat acts on the fat.
Meanwhile, fry the eggs in the same saucepan and serve them over the ham.
The last step is to cut the eggs to allow the yolk to spill over the rest of the ingredients, hence the Spanish name of this dish: huevos rotos or “broken eggs”.
Tips and tricks:
- Considering that both the potatoes and the eggs are fried,this is not a dish to eat every day. Even so, we can reduce the amount of oil by cooking the potatoes as explained in the post about the potato omelette.
- Some people prefer to add the ham to the pan when the potatoes are ready, and afterwards cook the eggs on top.