Entree: Spain – Madrid – Huevos Rotos con Jamón (Broken eggs with cured ham)
Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.
Serving Size: 2
Approximate Time
Prep
10 min
Cook
15 min
Total
25 min
Ingredients
- 1 lb (454 g) potatoes, peeled and cut into 1/4-inch (6 mm) slices - 4 large eggs, approx. 2 oz (50 g) each - 4 oz (115 g) jamón serrano, thinly sliced - 2 tbsp (30 g) unsalted butter - 3 tbsp (45 ml) olive oil - 1/2 tsp (1 g) smoked paprika (pimentón) - Salt to taste - Freshly ground black pepper to taste - 2 tbsp (8 g) chopped fresh parsley (optional)
Instructions
1. Fry potato slices in olive oil over medium-high heat until golden and tender, drain and toss with butter, paprika, salt and pepper; arrange in a shallow serving dish. 2. In the same pan fry eggs sunny-side up or to desired doneness, place over potatoes, tear jamón into pieces and scatter on top (break yolks at the table to mix), garnish with parsley and serve.
Estimated Nutritional Information*
Per serving | Servings: 2
Calories: 624 kcal
Carbohydrates: 44.7 g
Protein: 18.1 g
Fat: 42.4 g
Saturated fat: 13.6 g
Cholesterol: 404 mg
Fiber: 6.7 g
Sugar: 4.7 g
Sodium: 162 mg
Potassium: 1283 mg
Calcium: 101 mg
Iron: 4.2 mg
Vitamin A: 323 µg RAE
Vitamin C: 118.2 mg
Vitamin D: 2 µg
Nutrition estimated: November 5, 2026
*Values are estimates based on USDA data and mathematical calculations. Actual values may vary. Where data are unavailable, those contributions are excluded. Calories, Carbohydrates, Protein, Fat, Saturated fat, Cholesterol, Fiber, Sugar, Sodium, Potassium, Calcium, Iron, Vitamin A, Vitamin C and Vitamin D are known subtotals. Missing contributions are unknown, not zero.