Huevos rotos

Name: Huevos rotos
Prep time: 15 min
Total time: 15 min
Yield: 2 people
Cuisine: Spanish
Ingredients: 4 eggs; 400 g ready-cooked potatoes; 2 tbsp olive oil; 1 tsp smoked paprika; small handful parsley

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A fast version of the Spanish broken-eggs dish with crisp potatoes and runny yolks.

Serves: 2 people

Preparation time: 15 min

Ingredients

eggs – 4
ready-cooked potatoes – 400 g
olive oil – 2 tbsp
smoked paprika – 1 tsp
parsley – small handful

Method

STEP 1
Cut the cooked potatoes into rough slices or chunks. Heat the olive oil in a frying pan and fry the potatoes until they are golden at the edges and hot in the centre.
STEP 2
Season the potatoes with smoked paprika, salt and pepper and spread them out on a warm plate or platter.
STEP 3
In the same pan, fry the eggs so the whites are just set but the yolks stay runny. That runny yolk is the sauce in huevos rotos, so do not overcook it.
STEP 4
Slide the eggs over the potatoes, tear them open at the table and sprinkle with parsley before serving.