Huevos rotos Lucio style, recipe to make them at home

Eggs, potatoes, oil and salt could be the ingredients of a delicious omelette, but it is also the list of another famous recipe that requires even less expertise than the first one, as there is no need to go through the dreaded process of flipping the omelette, so feared by beginner cooks. We are talking about huevos rotos, also known as huevos estrellados or sartenada de huevos con patatas, world famous thanks to the restaurant Casa Lucio.

What are Lucio’s huevos rotos

In case there are any clueless people who don’t know what we’re talking about, huevos rotos are fried eggs served on a bed of fried potatoes and immediately broken and mixed with them. It is convenient that the potatoes are not too crispy so that they can absorb some of the egg yolk and result in that delicious bite that are the broken eggs.

Step 1

Peel, wash and dry the potatoes. We cut them into sticks neither too thin nor too thick, at most a centimeter thick -although at home we prefer them somewhat thinner-, and dry them again with kitchen paper.

Step 2

We heat plenty of oil in a frying pan over high heat and, when it is hot, we put the potatoes in the pan. We wait 30 seconds and lower the heat almost to the minimum. We let them go cocinasdo in the oil until they are soft (in my case about 15 minutes, but the time will vary depending on the thickness and variety of potatoes used, so we will have to be watching often).

Step 3

When the potatoes are tender, turn up the heat without stirring the potatoes too much so they don’t break and leave them until they are lightly browned on the outside, but not crispy.

Step 4

When they are ready, drain them well, removing them carefully with a skimmer or passing them to a colander to drain well, then pass them to the plate or serving dish and salt them to taste.

Step 5

Fry the eggs and we can do it to taste, but it is important that we do not let the yolk curdle, because it is what will make the “sauce” when we break the eggs over the potatoes. (See endnotes)

Step 6

When the eggs are fried, put them on top of the potatoes, salt them, break them by tearing them with the help of a spoon and fork and being careful not to break the potatoes (the latter is easy if you use a spoon and fork or even two forks to break the eggs instead of knife and fork) and mix with the potatoes.

Notes

We can give more substance to the dish if, apart from the fried eggs, we place some slices of Iberian ham on top of the potatoes; Iberian pork loin or coppa would also work, and of course, a sliced chorizo that we could have cooked together with the potatoes. Or we can simply add some fried or roasted peppers, which would still be suitable for vegetarians. With Herbón peppers (which outside Galicia are known as Padrón peppers) they are crazy.

If we want the eggs fried with puntilla, we will throw them to fry in the very hot oil and leave them without touching them for about 55 seconds. Do not drizzle oil over them or anything. Just wait and be quick to take them out and break them if we do not want the residual heat to curdle the yolk.

If on the other hand we are from the club of the eggs with all its white white, when we have removed the potatoes from the frying pan removed from the fire, we will crack the eggs in the oil that remains -which has residual heat- and we will put them with the fire to the minimum until we see that the white has curdled.