Huevos Rotos: Madrid's Most Beautiful Mess

Name: Huevos Rotos: Madrid's Most Beautiful Mess
Total time: 35 min
Ingredients: 2 lb russet potatoes, peeled and cut into 1/2-inch cubes (for maximum crispy surface area); 1/2 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; 1/2 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

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Cooking tools:

Cast iron skillet
Chef's knife
Cutting board
Stove
Measuring spoon
Spatula
Fork
Plate
Serving platter

Ingredients

2 lb russet potatoes, peeled and cut into 1/2-inch cubes (for maximum crispy surface area)
1/2 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
1/2 tsp black pepper, freshly ground
2 tbsp fresh parsley, chopped for color contrast