Huevos Rotos: Madrid's Most Beautiful Mess | Byte The Chef

Name: Huevos Rotos: Madrid's Most Beautiful Mess | Byte The Chef
Total time: 35 min
Ingredients: 2 lb russet potatoes, peeled and cut into 1/2-inch cubes (for maximum crispy surface area); 0.5 cup olive oil (Spanish extra virgin preferred); 4 oz jamón serrano or prosciutto, torn into generous pieces; 8 large eggs (room temperature for even cooking); 1 tsp kosher salt; 0.5 tsp black pepper, freshly ground; 2 tbsp fresh parsley, chopped for color contrast

bytethechef.com

The Spanish have perfected the art of strategic destruction—these 'broken eggs' cascade their golden yolks over mountains of crispy potatoes like edible lava. M

View Original

Share this recipe:

Ingredients

2 lb russet potatoes, peeled and cut into 1/2-inch cubes (for maximum crispy surface area)
0.5 cup olive oil (Spanish extra virgin preferred)
4 oz jamón serrano or prosciutto, torn into generous pieces
8 large eggs (room temperature for even cooking)
1 tsp kosher salt
0.5 tsp black pepper, freshly ground
2 tbsp fresh parsley, chopped for color contrast