Huevos Rotos (Broken Eggs)

A plate of huevos rotos, fried eggs and Spanish meat

Krista / Flickr / CC BY 2.0

Prep: 10 mins
Cook: 20 mins
Total: 30 mins
Servings: 4 servings
Nutrition Facts (per serving)
1310 Calories
120g Fat
48g Carbs
14g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 1310
% Daily Value*
Total Fat 120g 154%
Saturated Fat 19g 97%
Cholesterol 71mg 24%
Sodium 392mg 17%
Total Carbohydrate 48g 17%
Dietary Fiber 5g 18%
Total Sugars 3g
Protein 14g
Vitamin C 22mg 108%
Calcium 46mg 4%
Iron 4mg 20%
Potassium 1315mg 28%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Huevos rotos, or "broken eggs," is one of the most popular dishes in taverns all across Spain. This is an incredibly simple combination of fried potatoes, chorizo sausage or jamón, and perfectly fried eggs that can be served any time of day. In fact, Spaniards are most likely to eat this tasty dish as a lunch or dinner meal.

To prepare this huevos rotos recipe, simply fry potatoes and onions and top with lightly sautéed Spanish chorizo or chistorra sausage and fried eggs (cooked sunny side up). Before serving, you must break up the eggs, letting the yolks run free.

While traditional huevos rotos recipes use Spanish cured ham or sausage, you can also top your huevos rotos with sautéed vegetables, blood sausage, bacon, fried peppers... the options are endless!


  • 1/2 large onion, chopped

  • 5 medium potatoes

  • 2 cups extra virgin olive oil, for frying

  • 4 ounces Spanish chorizo, Serrano ham or 1 chistorra sausage, from Navarra

  • 5 large eggs

Steps to Make It

  1. Heat a few tablespoons of the olive oil in heavy bottom frying pan over medium heat. Add the onions and cook, stirring occasionally. When the onions are soft and transparent, in about 8 minutes, remove them from the pan and reserve them on a plate.

  2. Peel and cut the potatoes lengthwise, and then into "fries." Heat all but 1 tablespoon of the remaining olive oil in the frying pan over medium heat. Salt the potatoes and fry them in the pan. When the potatoes are done, remove them from the pan with a slotted spatula. Divide among four bowls and keep them warm.

  3. While the potatoes are frying, slice the chorizo or chistorra sausage. Pour the remaining 1 tablespoon of the olive oil into a small frying pan and sauté the sausage. Remove the sausage and set aside. (If using Spanish cured ham like Serrano ham or Iberian ham, don't cook it. Cut the ham slices into small, bite-sized pieces and divide between bowls.)

  4. Sprinkle sausage or ham and sautéed onions evenly over fried potatoes in bowls.

  5. Fry the eggs sunny side up in a splash of extra virgin olive oil. Lightly cook them in the same frying pan and oil as the sausage was cooked. Place one to two eggs per bowl and serve hot. Break up the eggs right before serving. Accompany the huevos rotos with warm slices of a fresh baguette or rustic-style bread.

Raw Egg Warning

Consuming raw and lightly-cooked eggs poses a risk of food-borne illness.