At the restaurant “La Marea” in Las Palmas, during our trip to Gran Canaria, we tried two types of “huevos rotos“, or scrambled eggs with fried potatoes: Huevos rotos with Jamon Serrano and the following recipe, Huevos rotos with chistorra.
The chistorras are typically Basque and Aragonese sausages, which do not exceed a diameter of 1 inch and a length of 16 inches, lightly cured, usually made of pork with the addition of garlic and paprika, often fried whole and then cut to be served as tapas along with a glass of white wine, or in the “bocadillo“, or as an ingredient in the tortilla or in the preparation of “huevos rotos“.
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 5 Minutes
- Portions: 1 person
- Cooking methods: Frying
- Cuisine: Spanish
- Seasonality: All seasons
Ingredients
- 2 medium potatoes
- 2 eggs
- 1 1/4 onion
- 1 chistorra (or small pork sausage)
- 1 to taste parsley
- 1 to taste olive oil
- to taste salt
Preparation
Peel and slice the potatoes very thinly, rinse them, dry them well, and fry them in a pan where the oil has been heated very hot.
Drain them and dry the excess oil with a paper towel.
In a pan, brown the sausage cut into small pieces, without the skin.
In the same oil, sauté the onion.
Remove the onion and break 1 egg into the same pan (adjust the salt).
Fry the other egg separately.
Mix the potatoes with the egg and sausage.
With the help of a round cutter, compose the dish with the mix of potatoes, sausage, and eggs, decorate at the end with the fried egg and sprinkle with parsley.
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If you want to try stuffing your own chistorra, you can use this Manual Sausage Machine, Food Grade Quality Manual Sausage Machine, Sausage Stuffer with 3-Piece Tube, at €10.89 and follow the recipe for the Brazilian linguiça or the South African boerewors by varying some ingredients.
How many different types of huevos rotos exist in Spanish cuisine?
Huevos Rotos are a much-loved Spanish dish, simple yet extremely versatile.
There are many regional and homemade variants, but the most common versions stand out for the main accompanying ingredient besides the classic fried potatoes and eggs.
Here are the most popular types:
Classic Variants of Huevos Rotos:
Huevos Rotos con Jamón
Spanish cured ham (jamón serrano or ibérico), is the most iconic version.
Chorizo (spicy sausage), with an intense and slightly spicy flavor.
Morcilla (Spanish blood sausage), typical of some regions like León or Burgos.
Gulas (surrogate of eels), often used in tapas.
Mushrooms or Champignons: sautéed mushrooms, often served as a vegetarian alternative.
Sauteed vegetables (peppers, zucchini, onions), also a lighter version.
Gourmet version: with foie gras or grated truffle.
Regional or Creative Variants:
A la Gallega
With octopus (pulpo a la gallega) and smoked paprika.
With fried or desalted cod, common in northern Spain.
Smoked beef from Castilla-León.
The combinations are almost endless, but the base always remains the same: fried potatoes, eggs with a soft yolk, and a chosen ingredient. Everything is “broken” (mixed) before serving, to blend the flavors.
