Spanish · PANTRYHOP RECIPE
Huevos Rotos con Patatas y Jamón (Broken Eggs with Potatoes and Ham)
30 minutes · 4 servings · omnivore
A popular bar-style Spanish dish; this version keeps the eggs fully cooked for family meals.
Ingredients
Check you have the quantities below.
- 500 g potatoes, peeled and cut into thin fries or cubes
- 4 tbsp olive oil
- 4 large eggs
- 120 g cooked ham, chopped
- 1 tsp salt
- 1/4 tsp black pepper
Let’s make it
- Cook the potatoes in a large skillet with olive oil over medium heat, stirring often, 18–20 minutes until tender and lightly crisp.
- Add the ham and warm for 1 minute.
- Fry the eggs in a separate lightly oiled pan over medium heat until the whites are fully set and yolks cooked to your preference for kids.
- Pile the potatoes and ham onto plates, top with eggs, season with salt and pepper, and break the eggs before serving.
For children, cook the yolks firm and cut everything into small pieces.
Cooking time varies with equipment and batch size. Follow school allergy rules for children’s meals; keep perishable lunches cold.
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