Huevos Rotos

Huevos rotos translates to “broken eggs” and is a popular Spanish dish consisting of eggs, potatoes, and ham or chorizo. It is typically served for breakfast or lunch, and can be made as a light meal or a hearty one depending on how it is prepared.


  • 4 eggs
  • 200g potatoes, peeled and diced
  • 100g ham, diced
  • 1 tbsp olive oil
  • Salt and pepper


  1. Preheat the oven to 200C/400F.
  2. In a large frying pan, heat the olive oil over a medium heat and add the potatoes. Cook for 10 minutes until they start to soften, then add the ham and cook for a further 5 minutes.
  3. Add the eggs to the pan and cook for 3-4 minutes until they are starting to set. Use a spoon to break them up into smaller pieces if you like.
  4. Season with salt and pepper to taste, then transfer the huevos rotos to a baking dish and bake in the oven for 10 minutes until the eggs are cooked through.

Potential changes & improvements

There are many ways that huevos rotos can be adapted to suit your own taste. Some other common ingredients that are often added to the dish include onions, peppers, garlic, and tomatoes. You could also try using different types of sausage or ham, or even add some spice with a pinch of cayenne pepper.

What other food it works well with

Huevos rotos is often served with a side of bread to mop up the delicious sauce, but it can also be served with a salad or some roasted vegetables.

Common Mistakes

One common mistake when making huevos rotos is to overcook the eggs. This will result in dry, rubbery eggs, so be sure to keep an eye on them while they are cooking and take them off the heat as soon as they are set.

Nutritional Information

Huevos rotos is a relatively nutritious dish, especially if you use lean ham or chorizo. A typical serving (without bread) contains around 350 calories and 20g of protein.


Eggs, potatoes, ham/chorizo.

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