Huevos rotos
Photo: Robot8A · CC BY-SA 4.0

History

Huevos rotos became canonical at Casa Lucio on Cava Baja in 1974, when chef Lucio Blazquez served the dish to a long roster of Spanish royalty, presidents and bullfighters. The recipe is simple: thick-cut potatoes fried in olive oil to gold-brown, three fried eggs cracked on top, the yolks broken with a wooden spoon at the table. The dish spread through La Latina tabernas in the 1980s. Variations now include chorizo Iberico, jamon iberico, gulas (baby eel substitute) or shavings of black truffle on top. The order ritual: when the waiter asks if you want them "rotos" (broken), the answer is always yes.

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Common allergens: Egg

Make it at home

Yield 2Hands-on 15 minTotal 30 minDifficulty Easy

Ingredients

  • 600g floury potatoes, peeled and cut into thick (1.5cm) batons
  • 500ml olive oil for frying
  • 4 large free-range eggs
  • 100g chorizo Iberico (sliced thick) or jamon iberico (sliced thin)
  • Sea salt, freshly ground black pepper

Method

  1. Heat the olive oil in a deep pan to 140C. Add the potatoes and confit-fry slowly for 12 minutes until just tender but pale.
  2. Remove the potatoes. Turn the heat up to 190C. Return the potatoes for 3 minutes more until golden and crisp at the edges.
  3. Drain on paper towel. Salt generously.
  4. Pile the potatoes onto two warm plates. Top with the chorizo or jamon slices.
  5. Fry the eggs in the same hot oil for 90 seconds each, basting the yolks with hot oil for the lacy white edges Spanish cooks call puntillas.
  6. Slide two eggs onto each plate over the potatoes and meat.
  7. At the table, break the yolks with a wooden spoon; mix everything together. Season with black pepper.

Tip from the editors. Double-fry the potatoes (140C then 190C) for the classic Madrid texture, crisp outside and fluffy inside. Break the yolks at the table; eating it scrambled in the bowl is the wrong order.

Where to eat huevos rotos

Huevos rotos in Madrid

Casa Lucio ★ 4.4

€€ Madrileno TabernaLa Latina

Casa Lucio on Cava Baja in Madrid's La Latina has cooked the huevos rotos (broken eggs over fried potatoes) since 1974. Kitchen leans madrileno taberna.

OrderThe huevos rotos on a bed of fried potatoes, then a half-portion of the solomillo or the cocido.

TipBook ten days ahead by phone; Casa Lucio rarely takes online reservations. Ask for the downstairs dining room when you book.

Directions Book

Sobrino de Botin ★ 4.6

€€€ Castilian AsadorCentro

Sobrino de Botin near Plaza Mayor in Madrid is the Guinness-certified oldest restaurant in the world, in business since 1725. Located in Centro.

OrderThe cochinillo asado roasted in the 1725 wood oven, then sopa de ajo with poached egg.

TipBook the cave dining room downstairs three weeks ahead. Lunch is calmer than dinner; the 14:00 service is the working-day local hour.

Directions Book

Casa Mono ★ 4.3

€€ SpanishChamberi

Casa Mono in Madrid's Arguelles district is the modern taberna by chef Ramiro Vazquez, with a market-led carte of croquetas, tartares and slow-braised.

OrderThe croquetas de jamon and the carrillera estofada with potato puree. A glass of Lopez de Heredia rosado.

TipBook a week ahead for Saturday lunch; the dining room is small. Lunch menu del dia runs 22 euros weekdays.

Directions Book

Casa Revuelta ★ 4.4

€€ Spanish tapasCentroUntil 23:30

Casa Revuelta off Plaza Mayor in Madrid serves the bacalao rebozado until 23:00 nightly Tuesday to Sunday; the post-Plaza-Mayor crowd still piles.

TryBacalao rebozado

TipWalk-in only at the counter. Closed Mondays. Cod sells out by 21:30 on weekend evenings; arrive earlier on Friday-Saturday.

Directions

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