Huevos Rotos con Jamon
(Fries Topped with
Fried Eggs and Ham)
This recipe, whose name literally means “Broken Eggs,” is a classic dish in Spain, and a great way to begin the day after a night of carousing in Spain’s capital city, Madrid (or anywhere else, really). The combination of crunchy fries, salty cured jamon and the yolk of runny fried eggs is the perfect restorative. I hear its even great if you don’t have a hangover.
Huevos Rotos con Jamon (Fries Topped with Fried Eggs and Ham) Recipe
(Serves About 4)
Ingredients
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4 Large Eggs
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8 oz Serrano Jamon or Prosciutto
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2 Large Yukon Gold Potatoes
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¼ Cup Parsley
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2 Teaspoons Smoked Paprika
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1 Teaspoon Garlic Powder
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1 Teaspoon Salt for the Seasoning Mix
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2 Teaspoons Salt for the Salted Boiling Water
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1 Teaspoon Ground Black Pepper
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¼ Cup Fresh Italian Parsley (Finely Chopped)
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¼ Cup Olive Oil
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Vegetable oil for deep frying
Instructions
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Break each egg separately into a small ramekin or bowl.
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Peel the potatoes and cut into finger thick fries (or chips as we like to call them in England).
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Place the chips in a large pan of salted boiling water and boil for 5 minutes.
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Drain and lay out on paper kitchen towel to dry.
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When ready to cook, heat the vegetable oil to 350 degrees Fahrenheit. Fry the chips until brown and golden.
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Drain on paper kitchen towel and season with the salt, pepper, paprika and garlic powder (saving some of the seasoning to sprinkle on top of the eggs).
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Layer the chips on a serving platter (this dish is best served family style) and top with layers of Jamon or Prosciutto.
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You can fry the eggs in the oil used for cooking the chips, or you can use ¼ cup olive oil to fry them. The key is, either way, keep the yolks soft.
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Layer the eggs on top of the Jamon or Prosciutto and chips.
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Sprinkle with a little seasoning mix.
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Sprinkle with finely chopped parsley.