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Huevos Rotos

Huevos Rotos is a Spanish tapa made of fried potatoes and fried eggs. It is excellent as an appetizer or as a main course.
Course Appetizer
Cuisine Spanish
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Author www.sanpasqualskitchen.com


  • 4 medium potatoes
  • 1/2 lb bacon
  • 1 lg. onion sliced in rings
  • 1/4 cup roasted red peppers sliced (jarred or homemade)
  • 4 fried eggs
  • Olive oil for frying
  • Salt & Pepper


  • Peel the potatoes, cut them into slices and place in a bowl of cold water. Drain the potatoes and dry with paper towels or kitchen towels.
  • Heat the olive oil in a pan over medium heat and fry the potatoes until golden brown about 10-12 minutes.
  • In a separate pan cook the bacon until crispy and reserve on a paper towel lined plate.
  • Remove the potatoes with a slotted spoon and drain well. Place them on a paper towel lined plate and salt and pepper them. Reserve for later.
  • In the same pan used to fry potatoes, lower the heat and always add onion slices. Fry until light golden brown. Remove to a paper towel lined plate and lightly salt. Reserve for later.
  • Fry the eggs in the pan one at a time. Be careful not to overcook, the yolk should be liquid. The Spaniards fry the eggs without turning by spooning (pushing) the olive oil over the eggs with their spatula.
  • To assemble the dish: Spread the potatoes on a dish, sprinkle over them the roasted red peppers, then the onions, top with fried eggs and sprinkle with bacon. Break the eggs right before eating.
  • Serve this dish immediately.