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Huevos estrellados - literally "crashed eggs" - is one of Madrid's most iconic comfort dishes: crispy fried potatoes generously piled with thin slices of jamón serrano and topped with fried eggs whose yolks are broken over the entire dish in a single dramatic gesture at the table. The eggs cook in abundant very hot olive oil, developing crispy, lacy edges while keeping molten, runny yolks that mingle with the salty ham and the hot, crunchy potatoes below. Made famous by the Restaurante Casa Lucio in Madrid, it has spawned thousands of variations across Spain. No recipe is simpler; few dishes are more satisfying.
Prep
10 min
Cook
20 min
Total
30 min
Servings
4 srv
Difficulty
Easy
Calories
485 kcal
For 4 serving(s)
Per serving
Peel the potatoes and cut into irregular chunks or thin slices; dry thoroughly with a kitchen towel.
Heat olive oil generously in a wide frying pan over medium heat; fry the potatoes slowly for 25-30 minutes, stirring occasionally, until golden and cooked through - they should be crisp outside and soft inside.
Remove potatoes with a slotted spoon, season with salt, and keep warm in a serving dish.
Increase heat to high; add slices of jamón serrano to the pan and fry for 30 seconds until they just begin to crisp, then lay over the potatoes.
In the same hot oil, fry the eggs one or two at a time - the oil must be very hot so the whites set with crispy, lacy edges while the yolks remain runny.
Arrange the eggs over the ham and potatoes.
Bring to the table and break the yolks dramatically over everything with a fork - this is the essential final step.
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