Hey there, fellow food lovers! If you’re reading this, chances are you share my deep passion for exploring the world through its flavors. And if that’s the case, then you’re in for a real treat today. We’re about to embark on a culinary journey to savor one of Spain’s most beloved and iconic dishes – Huevos Estrellados, also known sometimes as Huevos rotos.
Spain is a gastronomic paradise, boasting a rich tapestry of regional cuisines that never fail to delight the senses. But today, our focus is on a dish that transcends borders, captivating the hearts and taste buds of locals and travelers alike. Huevos Estrellados, which translates to “broken eggs” or “smashed eggs,” is the quintessential comfort food that has won the affection of many, and once you’ve tried it, you’ll understand why.
What exactly are Huevos Estrellados, and why are they so dearly beloved?
Picture this: a plate piled high with crispy golden fried potatoes, topped with a fragrant, gooey mess of fried eggs whose runny yolks are just waiting to burst forth. This is not just a meal; it’s a masterpiece. A symphony of textures and flavors that come together to create a simple yet unforgettable dish.
But what makes Huevos Estrellados truly special is the way it encapsulates the essence of Spanish cuisine – simple, high-quality ingredients prepared with love and attention to detail. It’s a dish that celebrates the beauty of rustic simplicity, where each bite tells a story of the Spanish countryside.
As a foodie local insider, I’m excited to guide you through the nuances of this delectable dish, from its origins to the best places to savor it in Spain and even how to recreate it in your own kitchen. Whether you’re planning a trip to Spain or just looking to expand your
What are the origins of Huevos Estrellados? Where does the name come from?
To truly appreciate Huevos Estrellados, we must first dive into its humble origins. Like many beloved dishes, this one has a story deeply rooted in tradition. It’s said to have originated in the charming region of La Rioja, located in the northern part of Spain. La Rioja is known not only for its exceptional wines but also for its hearty, comforting cuisine.
The birth of Huevos Estrellados can be traced back to the rustic kitchens of the region’s farmhouses. It was a meal born out of necessity, using the simple ingredients that were readily available to rural families – eggs, potatoes, and olive oil. These ingredients were transformed into a dish that provided sustenance and warmth during the cold winters of La Rioja.
Over the years, Huevos Estrellados evolved from a humble farmhouse meal into a beloved national treasure. Its popularity spread across Spain, and today, you can find it on the menu of countless tapas bars, family-run restaurants, and even upscale dining establishments.
Where to Find the Best Huevos Estrellados
While you can find Huevos Estrellados on the menu of many Spanish bars and restaurants, some places have perfected the art of making this dish to such a degree that they’ve become legendary. Madrid, Barcelona, and, of course, La Rioja are excellent places to start your culinary adventure.
In Madrid, check out Casa Lucio, a historic eatery known for its famous “Huevos Estrellados con Chistorra.” In Barcelona, try Bar Mut, where the classic dish gets a contemporary twist. And if you find yourself in La Rioja, you’ll have the chance to taste the dish at its birthplace, prepared by local chefs who have been perfecting the recipe for generations like Bodeguilla Los rotos de Laurel in Logroño.
How to prepare proper Huevos Estrellados at home
Now that we know a bit about the dish’s origins let’s delve into the art of preparing Huevos Estrellados. At first glance, it may seem like a straightforward dish, but achieving the perfect balance of crispy potatoes, runny yolks, and savory toppings requires skill and precision.
The star of the show is undoubtedly the eggs. They are typically fried sunny-side-up, allowing the yolks to remain gloriously runny. The potatoes, cut into thin strips or small cubes, are fried until they’re crispy on the outside and tender on the inside. The combination of textures – the crunch of the potatoes and the silkiness of the yolks – is what makes this dish so incredibly satisfying.
As for toppings, the possibilities are endless. Chorizo, Serrano ham, fried padron peppers, and chistorra sausage are the classic choices. A drizzle of olive oil and a sprinkle of sea salt are the finishing touches that elevate the dish to perfection.
EQUIPMENT NEEDED
To make Huevos estrellados, you’ll want the following equipment on hand:
- Cutting board
- Knife /mandoline
- Medium-size pan
- Air fryer (optional)
- Measuring cups and spoons
INGREDIENTS
- 3 medium-sized potatoes
- 3 eggs
- 1 cup serrano ham
- 1 cup padrón peppers (optional)
- Enough olive oil to deep fry the potatoes
- 1 teaspoon salt
STEP-BY-STEP INSTRUCTIONS
1 — Peel the potatoes and cut into thin slices. Set aside.
2 — Fry the potatoes:
Deep fry:
- In a medium-sized pan, add enough olive oil to deep fry the potatoes and heat until hot.
- Fry the potatoes in batches.
- Set the fried potatoes on a lined plate and sprinkle with salt.
Air fryer:
- Add the sliced potatoes into a bowl and add a couple of tablespoons of olive oil and the salt.
- Mix well and massage to make sure the potatoes get evenly coated.
- Place in the basket and fry for 10 minutes at 375F/190C
3 — Transfer the fried potatoes to a big plate, creating a base.
4 — If adding padrón peppers, fry them with the deep fry method or the air fryer method (5 mins)
5 — In the pan with only a tablespoon of olive oil, fry the eggs. Sprinkle with salt. Do not turn, the eggs should still be runny.
6 — Add the serrano ham on top of the potatoes, layer on top the padrón peppers, and on top of everything, the fried eggs.
7 — Cut the eggs and spread the yolk all over.
8 — Enjoy! Que aproveche!
Notes and FAQs
Still with doubts? Don’t worry, we spill all the tea about ingredients, cooking methods, storage, etc. in this section so you can reproduce this recipe like a local.
Cooking method:
Frying the potatoes:
As mentioned in the step-by-step method, you can fry the potatoes with the deep fry method, but nowadays, with the invention of the air fryer, you can get the same results with much less oil.
Either one will be delicious, so it is up to you.
To fry the potatoes, we highly recommend using olive oil; since it has such a distinct flavor, the potatoes will absorb the flavor.
Frying the eggs:
It’s crucial to fry them in olive oil and cook them until the egg white is evenly cooked, but the yolk is still runny. Do not flip the egg.
Frying the toppings:
Depending on the toppings, frying them is a must. Serrano ham should not be fried. Otherwise, it can turn too salty, but frying some chorizo, chistorra sausage, or padrón peppers is a must.
Although Spanish chorizo is cured and does not need frying, it gets delicious when fried.
Storage:
Huevos estrellados should be eaten right after being made. Otherwise, the potatoes turn soft and the eggs hard.
Ingredients:
These are the notes on the specific ingredients used in our version of Huevos estrellados recipe and also the substitutions in case you cannot find or use any of them.
Potatoes: Any variety will do.
Eggs: chicken eggs are the norm. But quail eggs could work, too.
Toppings: As mentioned, you can use serrano ham, Spanish chorizo, chistorra sausage, Padron peppers…but in case you cannot find any of those, why not use bacon, Italian parma ham, and green bell pepper?
Olive oil: As in any Spanish recipe, Olive oil is a must. Avoid using any other kind of oil, since it will impact massively the flavor of the final dish.
Huevos Estrellados Recipe
Equipment
- Cutting board
- Knife /mandoline
- Medium-size pan
- Air fryer (optional)
- Measuring cups and spoons
Ingredients
- 3 potatoes medium-sized
- 3 eggs
- 1 cup serrano ham
- 1 cup padrón peppers (optional)
- olive oil Enough to deep fry the potatoes
- 1 tsp salt
Nutrition
Instructions
- Peel the potatoes and cut into thin slices. Set aside.
- Fry the potatoes: Deep fry: In a medium-sized pan add enough olive oil to deep fry the potatoes and heat until hot. Fry the potatoes in batches. Set the fried potatoes in a lined plate and sprinkle with salt.Air fryer:Add the sliced potatoes into a bowl and add a couple of tablespoons of olive oil and the salt. Mix well and massage to make sure the potatoes get evenly coated. Place in the basket and fry for 10 minutes at 375F/190C
- Transfer the fried potatoes to a big plate creating a base.
- If adding padrón peppers, fry them with the deep fry method or the air fryer method (5 mins)
- In the pan with only a tablespoon of olive oil fry the eggs. Sprinkle with salt. Do not turn, the eggs should still be runny.
- Add the serrano ham on top of the potatoes, layer on top the padrón peppers, and on top of everything the fried eggs.
- Cut the eggs and spread the yolk all over.
- Enjoy! Que aproveche!
