Huevos Rotos (Broken Eggs)

Heat 4 tablespoons of olive oil in a large skillet over medium-high heat. Add the potatoes and season with salt. Cook, stirring occasionally, until the potatoes are golden and crisp, about 20-25 minutes.

Reduce the heat to medium, add the sliced onion, and continue to cook, stirring frequently, until the onion is soft and caramelized, about 10 minutes.

In another skillet, heat the remaining 2 tablespoons of olive oil. Crack the eggs into the skillet and season with salt and pepper. Cook until the edges are crispy and the yolks are still runny, about 2-3 minutes.

To serve, spoon the crispy potatoes and onions onto a plate. Break the eggs over the potatoes, allowing the yolks to run over the crispy mixture. Sprinkle with chopped parsley and optional chorizo or ham, if using.

Prep Time: 10 minutes | Cooking Time: 35 minutes | Total Time: 45 minutes

Kcal: 410 kcal | Servings: 4 servings