Huevos rotos is Madrid's broken-egg dish: fried eggs over thick fried potatoes, served with chorizo or jamon iberico on top, the yolks broken by the spoon to coat the potatoes with golden yellow.

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.

4 editor picks for Huevos rotos in Madrid, ranked by editorial score. All Madrid signature dishes · Huevos rotos across every city.