Huevos Rotos

    Tapas style Spanish potatoes and egg dish, is good with or without chorizo as a vegetarian alternative - loved by all ages! Cook in ramekins for individual portions or in an oven proof dish for a family serving. Serves 2-3 as a main meal or 4-6 as a side dish.


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    • 5 large potatoes
    • 3 large eggs
    • 1 bell pepper
    • 100g baby plum tomatoes
    • 1 teaspoon of paprika
    • 1 teaspoon of smoked paprika
    • 1 teaspoon of chilli powder
    • 1 teaspoon of cumin
    • 1 tablespoon of vegetable oil


    1. Cut potatoes into roughly 1.5cm chunks with the skins left on
    2. Pour oil into a mixing bowl followed by paprika, smoked paprika, chilli powder and cumin (and any other spices you like!) and mix into oil
    3. Place potatoes in spiced oil mix and toss
    4. Chop tomatoes and peppers into small chunks and mix into spices with potatoes. If using Chorizo, cut into small (approximately 0.5cm) pieces and mix into vegetables.
    5. Place into baking dish or ramekins
    6. Cook in oven for approximately 30 minutes or until potatoes are soft - they should slide off of a knife when pierced. Before cooking, pre-heat the oven to approximately 180°C or Gas Mark 6.
    7. When potatoes are cooked through, crack the eggs on top and return to the oven for a further 5 minutes or until the egg whites have solidified. Then serve!


    Goes great with fresh cheese and Serrano ham for a fresh tapas dinner!

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