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A delicious Spanish dish that showcases good Irish produce


One of my favorite impromptu nights ago was when my parents offered to babysit me a few years ago and we left the ship for a few hours and headed straight for Iberian Way on Douglas Street in Cork. We sat at a table outside and ate huevos rotos, or “broken eggs”. It was great to be able to go out, have simple and beautiful food, good wine and chat about how much we missed our kids. I hope I can do it again at some point this year.

Broken Eggs is a traditional tapas dish of fried potatoes or French fries, topped with a soft fried egg. We often add chorizo ​​or serrano ham. Once served, you break the yolk with the tip of your knife, coating the crispy potatoes with egg. It’s a Spanish egg and chips and it’s delicious. Huevos rotos can be served any time of the day and are an extremely popular dish, perfect for brunch, lunch or dinner.

I cook my potatoes almost like small roasted potatoes, it’s easier for a family to make a big punnet that way. I steam the potatoes before roasting them. Classic fries are great for this, but in a family situation and when cooking with more than two people, I go for this roast potato version. Putting Serrano ham on the potatoes five minutes before serving makes them crisp and gives so much seasoning and flavor.

Incredibly simple

It’s an incredibly simple dish that makes the most of great Irish produce. We grow some fantastic potatoes and have access to some beautiful chicken eggs so it’s worth celebrating. Get the best eggs possible because the yolk will be the star of the dish. If you’re looking for Irish cold cuts, Corndale Farm in Northern Ireland produces spicy coppa and a range of cold cuts, including fennel salami. Gubbeen’s chorizo ​​or salami is also an ideal Irish option.

It is an excellent dish to help children, depending on the age. Toddlers always love to play with water, so rubbing the potatoes in the sink is the perfect way for them to get involved. This recipe will also test their egg cracking abilities. I always ask my kids to break each egg in a teacup first, then slip the egg into the hot oil. Olive oil is a key ingredient here, so don’t be afraid to use a generous amount on potatoes and baking eggs.

It’s also a single tray dish which is quick and hassle free so not a lot of cleanup afterwards. I usually serve this with a large green salad drizzled with thick, aged balsamic vinegar; it’s a lively and sour side dish that pairs really well with rich huevos rotos. Another great addition is the crispy white egg-dipping bread.

Recipe: broken eggs with serrano ham and potatoes


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